Fixed: Additional Sensitivities Or Hidden Gluten

[krystal]

Sorry, the first time I posted this was right before server maintenance and things must have gotten messed up....

Anyway....

I have been eating gluten-free for about 2 weeks now, and feeling improved. However, there are times where I eat things that (by reading labels) should be "gluten free" and I get sick.

I know that multiple food sensitivies are fairly common, so I'm not sure if I have an additional sensitivity or if there is "Hidden" gluten in these foods.

Can anyone who has had experience with these products let me know if they also make them sick (or don't make them sick) and maybe tell me if you have other sensitivities as well, so I can hopefully narrow down what my issue with them might be?

I am fine if I eat fruits, veggies, meat - but I am feeling deprived and have branched out into some things I thought were gluten free. Generally, this hasn't worked out very well!

Here they are:

1. Baker's semisweet chocolate: I hoped buying a better name would yield me fewer additives, but they still make me sick.

2. Terra Zesty Tomato Chips: not labeled gluten-free, but I didn't see anything on the label that was bad

3. Tostitos Scoops: I thought it was the homemade chili I ate with it, but had them plain today and they bothered me.

4. Rice Dream Rice Milk: I read somewhere on here there is an issue with this, even though it's labeled "Gluten Free" on the box. I had these with EnviroKids "free" cereal - gluten free, dairy free, etc.....

Thanks for all your help!

[Lisa]

Krystal,

Two week is a relatively short time to master the diet and it can be very complicating as you're finding now.

I can't comment about the particular products that you mentioned, but it's always a good rule of thumb to add one thing at a time. That way you can be specific if a product does not settle well with you.

Since you're so new to the diet, I would recommend the Triumph Dining Grocery Guide. It lists over 30,000 main stream grocery product commonly found. I sure wish I had it when I was beginning the diet.

Oh BTW, we did have a disruption on the Board tonight and I hope it didn't cause you any difficulty.

[krystal]

Krystal,

Two week is a relatively short time to master the diet and it can be very complicating as you're finding now.

I can't comment about the particular products that you mentioned, but it's always a good rule of thumb to add one thing at a time. That way you can be specific if a product does not settle well with you.

Since you're so new to the diet, I would recommend the Triumph Dining Grocery Guide. It lists over 30,000 main stream grocery product commonly found. I sure wish I had it when I was beginning the diet.

Oh BTW, we did have a disruption on the Board tonight and I hope it didn't cause you any difficulty.

I have the "advantage" of feeling some of my symptoms in short time-frame. The LONGEST I have symptoms for is 24 hours, but it's usually closer to about 16 hours. Since I've been watching what I eat, I have a pattern that follows, and I can trace back so many hours and tell the approximate time range of something that's bothered me. I try my best to eat just fruits, veggies and meats and only introduce one thing at a time, but I haven't been able to limit myself quite that strictly. I (naively) assume that many things won't bother me, and sometimes I've eaten a couple things in that timeframe so I can't pin down what it is.

The ones I've listed above are things that I have eaten while being "good" so I KNOW they are the only potential offenders. My question is that I have no idea why?

[mattathayde]

Sorry, the first time I posted this was right before server maintenance and things must have gotten messed up....

Anyway....

I have been eating gluten-free for about 2 weeks now, and feeling improved. However, there are times where I eat things that (by reading labels) should be "gluten free" and I get sick.

I know that multiple food sensitivies are fairly common, so I'm not sure if I have an additional sensitivity or if there is "Hidden" gluten in these foods.

Can anyone who has had experience with these products let me know if they also make them sick (or don't make them sick) and maybe tell me if you have other sensitivities as well, so I can hopefully narrow down what my issue with them might be?

I am fine if I eat fruits, veggies, meat - but I am feeling deprived and have branched out into some things I thought were gluten free. Generally, this hasn't worked out very well!

Here they are:

1. Baker's semisweet chocolate: I hoped buying a better name would yield me fewer additives, but they still make me sick.

2. Terra Zesty Tomato Chips: not labeled gluten-free, but I didn't see anything on the label that was bad

3. Tostitos Scoops: I thought it was the homemade chili I ate with it, but had them plain today and they bothered me.

4. Rice Dream Rice Milk: I read somewhere on here there is an issue with this, even though it's labeled "Gluten Free" on the box. I had these with EnviroKids "free" cereal - gluten free, dairy free, etc.....

Thanks for all your help!

i know that tostitos are fine from a gluten-free view, eaten bags of them in the last few months. as to the others i cannot give any help with.

what i found out when my stomach started to bother me a few months ago is the silk soy milk was bothering me, no soy issue, no issue with anything in it, but the natural medicine guy my family goes to (does a weird allergy testing that involves muscle testing with no needles or anything, worst part is a sore arm from testing a lot of stuff at one time and having to sit for a while while you are cleared of the sensitivity/allergy (which yes really does work on most stuff not on bigger issues like celiac disease though). he thought that that silk probably had genetically modified stuff slipped in that they dont know about.

as to the issues, it will take 1 month for gluten to leave your system, i still have issues some times that have no real cause, eating the same stuff that doesnt mess with me usually.

good luck

-matt

[dilettantesteph]

My celiac son got a gluten reaction after eating enviro kids cereal and we thought that it could be from that. I am not sure how careful they are about separating their gluten cereals from their non gluten cereals. Does anyone else know?

If you search the gluten free forum for Rice Dream Rice Milk you will find some interesting results.

I hope you feel better soon.

[Lisa]

Open Original Shared Link

Is Rice Dream Beverage a gluten free product?

Yes. Although Rice Dream Beverage is processed using a barley enzyme, the barley enzyme is discarded after use. The final beverage might contain a minute residual amount (less than .002%) of barley protein. For a list of gluten free products click here

Counsidering the above statement, I think you have to judge for yourself. If it's something that bothers you, try another product.

[wendstress]

Hi Krystal,

I am new to gluten-free as well - started in January. I just wanted to share that the first 6-8 weeks were EXTREMELY agrevating for me... I had plent of days that I knew I was eating gluten-free foods, but I was still feeling iss or having D. It took a solid 2 months before my health started to feel consistently better..... So many ups and downs in the beginning - it was very derpressing

Just a thought for you - you likely have lots of healing to do..... Do your best, keep a food journal, and be a little patient!

[mattathayde]

Hi Krystal,

I am new to gluten-free as well - started in January. I just wanted to share that the first 6-8 weeks were EXTREMELY agrevating for me... I had plent of days that I knew I was eating gluten-free foods, but I was still feeling iss or having D. It took a solid 2 months before my health started to feel consistently better..... So many ups and downs in the beginning - it was very derpressing

Just a thought for you - you likely have lots of healing to do..... Do your best, keep a food journal, and be a little patient!

i still get mad and depressed when i have issues for a while at a time, given i did keep inadvertently glutening my self for a while cause of an ingredient i thought was gluten-free so that might be part of it but when you get symptoms for a while again, even when they are unrelated i guess its a bit like a flash back or PTSD just reminding you of how bad it was

-matt

[ang1e0251]

The issue could be with the chips products that they are cc'd in the mfg. I ate Lays potato chips fine for awhile but then got ahold of a package that did not sit well. Others here have reported that Lays regular chips are made in a shared facility. When you read a label that shows a food is OK but you react, it could be made in a shared facility. You'd have to call the company to be sure. That's of course not the only thing that could go wrong but it's a good first step to investigate.

The chocolate I really have no idea. Sorry. But again a check with the company would clear up the chance of cc in the plant.

And you are in the beginning stages of healing so things can be weird for awhile.

[mattathayde]

The issue could be with the chips products that they are cc'd in the mfg. I ate Lays potato chips fine for awhile but then got ahold of a package that did not sit well. Others here have reported that Lays regular chips are made in a shared facility. When you read a label that shows a food is OK but you react, it could be made in a shared facility. You'd have to call the company to be sure. That's of course not the only thing that could go wrong but it's a good first step to investigate.

The chocolate I really have no idea. Sorry. But again a check with the company would clear up the chance of cc in the plant.

And you are in the beginning stages of healing so things can be weird for awhile.

the salt/vinegar ones messed with my bad, even gave me a stuffy nose

the utz ones are fine though and marked as gluten-free

-matt

[Ahorsesoul]

Since you are new to the gluten-free diet you may not be eating totally gluten free. Even after several years on this diet I am still learning. The last two things I learned about was orange soda and root beer. Not all are gluten free. So double check what you are eating, where it's prepared (could be cross contamination), what you are drinking, all your condiments and your toothpaste/mouthwash. Check your spices too, not all are gluten free. Meat isn't always gluten free either.

When I first went gluten-free I could not tolerate soy, dairy or tomatoes. Now after years of healing I have no problem with dairy products at all. I really have not noticed any problem with soy items but I do not have them often enough to really test it out. Tomatoes are fine now.

You really should be very careful the first few months of going gluten-free. Yes it's difficult but your health is worth the trouble. If it's not labeled gluten free put it back on the shelf for now.

[Mtndog]

Sorry you are having a hard time.....I remember it so well! You are still healing (it takes a LONG time if a lot of damage has been done) and other things may bother you like corn, soy or lactose. The thing that helped me was keeping a food journal so I could keep track of things.

The other place you may want to look is at your bath, body and cosmetic products.

[krystal]

Well, I was not good this weekend. I caved and started eating gluten again. Funny thing is that it didn't bother me so much. I know it's a fluke (my level of reaction depends on the part of my cycle I am in) but it's made me less wanting to do the diet - probably until I get sick again.

I KNOW I have to get this down, but part of me keeps going back to the fact that I don't have a certain diagnosis. Dear Doctor didn't advise me a few years ago that I couldn't have a modified diet before taking the tests and I had modified for about 3 months beforehand. He knew I had, tooo. Either he didn't really care (because he didn't believe I had it) or he was terribly misinformed.

So it's a mind game with myself - I *know* in the recesses of my mind that food is a likely source of my troubles, but when I get weak, the devil on my shoulder is telling me I don't really have a diagnosed problem anyway.

I *could* go back to eating gluten for REAL, but to be honest I have little faith in the tests. If I had a false negative, I would be on a worse rollercoaster!

It doesn't help that DH thinks that "trace" amounts of gluten is not possible to give a reaction. He thinks I'm crazy for making myself miserable trying to figure out my diet even down to "cross contamination". I know I should ignore him, but he's actually pretty nutritionally savvy (reads up on it, etc.) but feels that since I don't have a diagnosis, it's not necessary to be that crazy about it.

So, I'm caught in a mind war with myself - go and get the diagnosis to prove a point, but open myself to the risk that there's a very real possibility that I'll be in that 30-40% of False Negatives? I have been modifying my diet for years, so any gluten I eat is fairly few and far between - I eliminated pasta and cereal long ago since they made me sick. Now it's just the additives and cross-contamination that I need to eliminate.

I fear that it would take a LONG time of eating a TON of gluten for me to hit a positive since I've been gluten-light for so long. I'm sure by that point I truly WOULD be sick. But sick enough to register a positive? I don't know.

I don't have much faith in the medical community, as you can tell, and my insurance stinks so the testing would be expensive for me (it was the first time as well).

Sorry for the pity party... I need to move somewhere that sensitivities and intolerances are just better understood, because I'm really hating the fact that I'm up against ignorance. I'm a weak-willed person it seems, and not having that diagnosis behind me leaves me unable to dispel criticism in my own house.

OK, onward and upward.

[mattathayde]

Well, I was not good this weekend. I caved and started eating gluten again. Funny thing is that it didn't bother me so much. I know it's a fluke (my level of reaction depends on the part of my cycle I am in) but it's made me less wanting to do the diet - probably until I get sick again.

I KNOW I have to get this down, but part of me keeps going back to the fact that I don't have a certain diagnosis. Dear Doctor didn't advise me a few years ago that I couldn't have a modified diet before taking the tests and I had modified for about 3 months beforehand. He knew I had, tooo. Either he didn't really care (because he didn't believe I had it) or he was terribly misinformed.

So it's a mind game with myself - I *know* in the recesses of my mind that food is a likely source of my troubles, but when I get weak, the devil on my shoulder is telling me I don't really have a diagnosed problem anyway.

I *could* go back to eating gluten for REAL, but to be honest I have little faith in the tests. If I had a false negative, I would be on a worse rollercoaster!

It doesn't help that DH thinks that "trace" amounts of gluten is not possible to give a reaction. He thinks I'm crazy for making myself miserable trying to figure out my diet even down to "cross contamination". I know I should ignore him, but he's actually pretty nutritionally savvy (reads up on it, etc.) but feels that since I don't have a diagnosis, it's not necessary to be that crazy about it.

So, I'm caught in a mind war with myself - go and get the diagnosis to prove a point, but open myself to the risk that there's a very real possibility that I'll be in that 30-40% of False Negatives? I have been modifying my diet for years, so any gluten I eat is fairly few and far between - I eliminated pasta and cereal long ago since they made me sick. Now it's just the additives and cross-contamination that I need to eliminate.

I fear that it would take a LONG time of eating a TON of gluten for me to hit a positive since I've been gluten-light for so long. I'm sure by that point I truly WOULD be sick. But sick enough to register a positive? I don't know.

I don't have much faith in the medical community, as you can tell, and my insurance stinks so the testing would be expensive for me (it was the first time as well).

Sorry for the pity party... I need to move somewhere that sensitivities and intolerances are just better understood, because I'm really hating the fact that I'm up against ignorance. I'm a weak-willed person it seems, and not having that diagnosis behind me leaves me unable to dispel criticism in my own house.

OK, onward and upward.

the only thing a positive on the tests will give you is higher insurance rates or rejection of coverage. if eating gluten brings back symptoms for the most part then you have an issue with it, no reason to think other wise. i know some people want "proof" of it but what is better proof than you ingest something, then get sick consistently from it.

-matt

[krystal]

the only thing a positive on the tests will give you is higher insurance rates or rejection of coverage. if eating gluten brings back symptoms for the most part then you have an issue with it, no reason to think other wise. i know some people want "proof" of it but what is better proof than you ingest something, then get sick consistently from it.

-matt

Aah, one of the only FEW benefits to living in NY state is that we have a law against pre-existing condition denials and rate hikes. As long as I keep my health insurance without gaps of 90 days, I cannot be denied coverage or be put in a risk pool.

I guess that's one benefit to living in the highest taxed state (and county) in the entire country.

I do see your point, though - it's just getting myself to agree with it in all the hidden recesses of my mind.

[mattathayde]

Aah, one of the only FEW benefits to living in NY state is that we have a law against pre-existing condition denials and rate hikes. As long as I keep my health insurance without gaps of 90 days, I cannot be denied coverage or be put in a risk pool.

I guess that's one benefit to living in the highest taxed state (and county) in the entire country.

I do see your point, though - it's just getting myself to agree with it in all the hidden recesses of my mind.

ya, it was hard to go gluten-free and it wasnt a hard line when symptoms went away, in fact it was kind of a look back and i said "wow, a lot has changed", it did help some when i noticed my shorts were looser when i hadnt worn them for a few months and when i got on the scale after a few months being at school w/o one noticing i lost like 20 lbs, and my gi symptoms faded and seemed to become fewer and farer between them. i have had some times when my GI symptoms came back for a while from random stuff and i just get stressed out which probably makes it worse.

also i dont see the need to put your body through it to get a test, you eat gluten for a month+ and screw up your body again and have to detox your self again when its over

-matt

[krystal]

Thanks for your input.

It would be a lot easier if this were the only thing going on in my life, but the **** seems to have hit the fan lately and everything is falling apart. I have thought about coming back to it at a less stressful time, but I'm not sure if that time will ever come!

You're right, of course about the diagnosis. IT's just in my moments of weakness, that logic seems to fail me.

[mattathayde]

Thanks for your input.

It would be a lot easier if this were the only thing going on in my life, but the **** seems to have hit the fan lately and everything is falling apart. I have thought about coming back to it at a less stressful time, but I'm not sure if that time will ever come!

You're right, of course about the diagnosis. IT's just in my moments of weakness, that logic seems to fail me.

coming back to it at a less stressful time is a very bad idea, while it is a PITA to do it will make the stressful stuff be easier, you will have less stress and issues from symptoms. the gluten also is messing with your emotions some what and can make stuff seem more stressful/depressing/angering. it will be better for you to just do it and not hold off, also when you go gluten-free you dont want to be going back and forth with it, if you dont do it now, you might go off it if you have stress later which will make your stress much worse.

-matt

[krystal]

coming back to it at a less stressful time is a very bad idea, while it is a PITA to do it will make the stressful stuff be easier, you will have less stress and issues from symptoms. the gluten also is messing with your emotions some what and can make stuff seem more stressful/depressing/angering. it will be better for you to just do it and not hold off, also when you go gluten-free you dont want to be going back and forth with it, if you dont do it now, you might go off it if you have stress later which will make your stress much worse.

-matt

Youa re certainly right about it messing with my emotions.

I've been thinking I should just keep it up now as best as I can and just keep tackling it after setbacks for the reason that if I wait, I might just wait forever.

I would like to get back to the person I used to be before this all started 5 years ago. I am certainly not even close to what I was before - I used to be vibrant and energetic, determined, efficient and reliable.

Now, I am barely a fraction of any of that, and I really dislike being fragile and temperamental and unreliable.

[mattathayde]

Youa re certainly right about it messing with my emotions.

I've been thinking I should just keep it up now as best as I can and just keep tackling it after setbacks for the reason that if I wait, I might just wait forever.

I would like to get back to the person I used to be before this all started 5 years ago. I am certainly not even close to what I was before - I used to be vibrant and energetic, determined, efficient and reliable.

Now, I am barely a fraction of any of that, and I really dislike being fragile and temperamental and unreliable.

ya, when i started to get really bad, i got depressed, looking back i got mad really easily and would kind of go off but im much better now being gluten-free, i would also have anxiety at night a lot, even as a little kid i had it but it has gotten much better

-matt

[ang1e0251]

One of the things gluten can do is muddle our minds. Since you ate some this weekend, I'm not surprised you're confused about where your life is going. Only you can decide your health choices and I hope you make the choice to return to the healthy person you once were.

I'll have to say that the only time I feel tempted by gluten is when I start to get hungry. So to help you resist, do not put yourself in a situation where you're hungry and don't have enough gluten-free food to satisfy you.

I hope this has been helpful to you. If you are not committed, it is a bear of a diet to stick to.

[wild fisher]

I've been gluten-free for 3 years. I've been having gluten like symptoms all the time. The "gluten stomach" is always present. It seems no matter how gluten-free i eat i still don't feel good.....SO i came here and everyone suggested that soy could be the culperate. I gave up all soy and for the past 2-3 weeks i'm feeling 90% better and my stomach isn't bloated!!! I'm still extremely tired but that's probably some vitamin deficiency. Try giving up soy for a week.

[OptimisticMom42]

1. Baker's semisweet chocolate: I'm using enjoy life chocolate. Keep a little hidden in a jar in the kitchen.

2. Terra Zesty Tomato Chips: hmmm not sure if I've ever heard of these

3. Tostitos Scoops: gave up all chips, the oils change to frequently, I'm allergic to soy, and corn has been giving me headaches

4. Rice Dream Rice Milk: thanks to the advise of posters at this site I am making my own almond milk when I can find unsalted almonds. I like it better. Low carb, good protein source.

I (and anyone near me) can tell pretty quickly if I've had gluten ......the smell ! And then a week of itching, burning and C. Yep, that's a capital C. None of the products you've asked about gave me a gluten response but they have other ingredients that would keep them out of my shopping cart.

Hope this was helpful,

OptimisticMom42

[jerseyangel]

Keep in mind that all of us have different sensitivities--this is my opinion based on my experiences.

1. Baker's semisweet chocolate: I don't know about this product specifically, but I eat Enjoy Life Dark Chocolate Bars and use their chocolate chips. The are made on dedicated lines and have no dairy or soy.

2. Terra Zesty Tomato Chips: Terra has cross contamination issues--some sensitive people can have problems with them. Lays Stax are made on dedicated gluten-free lines.

3. Tostitos Scoops: Also made on shared lines. Try Mission Chips.

4. Rice Dream Rice Milk: Processed with barley--despite what the company says, I wouldn't touch it. I like Pacific Foods Rice Milk.

I understand what you're going through--it's a lot of trial and error in the beginning.

[GFinDC]

I had a reaction to the Baker's Secret chocolate. I am not sure but I think it could be the vanilla in it. Sometimes vanilla is developed using gluten derived alcohols.

Rice Dream milk did a number on me too.

Has your boyfriend ever had a cold? Did he see the cold virus that made him sick? Celiac is an auto-immune disease, and your immune system takes a dim view of intruders even if they are too small too see, like gluten molecules and cold viruses. If it didn't your boyfriend's cold would never have ended!