Am I Going Mad?

[hal000]

Hi, I've noticed that I feel worse after eating a product that's labelled as suitable for celiacs (doesn't say it's gluten free).

I've started to feel a bit better since ceasing to eat it, but is it even possible that I could have been affected? (the only ingredient listed that gives me concern is starch).

I'm beginning to think I'm being overly sensitive, how can the labelling be wrong or how could they get away with saying it's suitable for celiacs when it's not.

[Lisa]

https://www.celiac.com/articles/21619/1/Glu...Baby/Page1.html

https://www.celiac.com/articles/21655/1/How...ease/Page1.html

Both articles can explain the specifications for products labeled gluten free. Many companies are using the term "no gluten ingredients" instead of "gluten free", I believe more so as a disclaimer. You can't qualify a "gluten free" products unless you test for a gluten level. Many times, that's costly, so companies are moving to a "no gluten ingredients" classification.

Starch should not be a problem unless it is specifically labeled (wheat) starch and then, I believe that it is processes so that no gluten remains. (But, some sensitive to low levels of gluten may react)

I don't know how long you've been on the diet, but often times all foods can be an issue until some healing can take place. It's often recommended to keep your meals simple until you can master the diet and add one new item at a time to determine sensitivity.