Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Need Your Help: 100% Gluten Free Products.

Gobbie

Recommended Posts

Gobbie Apprentice
Gobbie
Posted

Hi, I am a gluten intolerant myself and the failure to be on a strict gluten free diet has worsened my symptoms. I know it is silly but sometimes it is hard to find replacement or alternative foods! Or there have been many situations where those supposedly 'gluten free' products are more of a 'gluten reduced' and the consequences have been rather annoying.

Despite most supermakrets having their own (small) 'Free From' range corner or their own products, since they are of all different brands, their definition of 'gluten free' seem to be different.

Some just avoid 'wheat' but somehow managed to get away with gluten free lables.

Or others are gluten redcued.

The best ones are the those who keep true to their words!

Could you tell me the brands & products that are 100% GLUTEN FREE?

I am aware of the 'Certified Gluten Free' labelling system but they accept 10ppm amount of gluten and I know there are people with extremly sensitive digestive systems including myself..

Thank you so much.

x

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Welcome!

Are you living in the US?

I think you will find it difficult to find a product that claims to be 100% gluten free. Gluten free labeling in the US is voluntary, until a definition is established. Many companies will list "no gluten added", but without testing, they cannot guarantee 100% gluten free.

Here is a listing of companies who will clearly list all forms of gluten, to include wheat, barely, malt and rye:

Open Original Shared Link

Gobbie Apprentice
Gobbie
Posted
  • Author

Thank you so much for such a quick & helpful feedback!

I live in the UK but none the less knowing US products are of good use too.

So.. does this mean that there are barely any 100% GLUTEN FREE food products available?

For the main dishes, I cook from scratch so they are 100% gluten free where as snacks or pastries, nor do I have the money, knowledge or experience to make them so I try to purchase them from supermarkets or alternative food shops. Obviously this takes ages as I read through all the ingredients lists and often discover a 'GLUTEN FREE' baked goods using RYE as their main source of ingredients... LOL or others are just mixtures of other alternative flours like potato, rice or chestnuts etc. They must be 100% gluten free, right?

x

ChemistMama Contributor
ChemistMama
Posted

You need to contact the government agency in the UK that's in charge of controlling food labeling; in the US it's the Food and Drug Administration. Make sure you understand the food labelling laws, and if they're voluntary or not in the UK. If you want to be sure something is gluten free, contact the company that makes the product and make sure that they use uncontaminated starting ingredients and that their facility does not process any gluten containing foods. Ener-g (Seattle) and Kinnikinnick Foods (Canada) are two that take care to not make any gluten foods. Unfortunately you'll have to do your homework on this one! Best of luck!

Juliebove Rising Star
Juliebove
Posted

Whole foods would be your best choices. Fresh fruit and vegetables, plain meat, eggs, most cheeses. Prepared foods can be tougher.

Gobbie Apprentice
Gobbie
Posted
  • Author

Thank you for the replies everyone :)

NorthernElf Enthusiast
NorthernElf
Posted

I was in the UK last July (I live in Canada). I was so excited to see the "free from" areas of the supermarket, the green label gluten-free beer...but I did get mildly sick a few times. The first time it took me awhile to figure it out - a bed & breakfast poached my eggs in water with malt vinegar...gosh, most condiments over there have malt vinegar in them (where we have white vinegar here). I had noticed a vinegary taste on my second egg and when I mentioned it later in the day (feeling ill) it was my SIL that mentioned that sometimes vinegar is used to keep the eggs together, just a small amount. :rolleyes: Anyway, I found some yummy pita bread and naan bread, I was so excited. However, I think I spent a lot of my time having a mild reaction to the small amounts of gluten they contained. I was there for 3 weeks and I avoided most of the "free from" stuff after 2.

It's like it is here - I either make it myself (which I wasn't set up to do there) or choose naturally gluten-free stuff (potatoes, rices). It just seems that processed/baked stuff gets contaminated somewhere down the line. Recently some of the "free from" branded stuff is showing up here at our health food store...I won't be buying it.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
Gobbie Apprentice
Gobbie
Posted
  • Author
I was in the UK last July (I live in Canada). I was so excited to see the "free from" areas of the supermarket, the green label gluten-free beer...but I did get mildly sick a few times. The first time it took me awhile to figure it out - a bed & breakfast poached my eggs in water with malt vinegar...gosh, most condiments over there have malt vinegar in them (where we have white vinegar here). I had noticed a vinegary taste on my second egg and when I mentioned it later in the day (feeling ill) it was my SIL that mentioned that sometimes vinegar is used to keep the eggs together, just a small amount. :rolleyes: Anyway, I found some yummy pita bread and naan bread, I was so excited. However, I think I spent a lot of my time having a mild reaction to the small amounts of gluten they contained. I was there for 3 weeks and I avoided most of the "free from" stuff after 2.

It's like it is here - I either make it myself (which I wasn't set up to do there) or choose naturally gluten-free stuff (potatoes, rices). It just seems that processed/baked stuff gets contaminated somewhere down the line. Recently some of the "free from" branded stuff is showing up here at our health food store...I won't be buying it.

Yes, I agree with you on that..

The specially made 'Gluten Free' products are always 'Gluten Reduced' :(

It seems that we are highly dependent on gluten after all.

FACT, it is inavoidable.

UK Free From products are not that reliable.

Whether they are imports or made in UK, they all contain some moderate amount..

Now, if miss gluten containing food then I just have it. Ofcourse I don't do this very often but it is better than looking for replacements that taste horrible and make me ill anyway. I figured it is better to have the thing I want that tastes good and fall ill. Sometimes it is worth it lol.

Thank you for your reply :)

Hope your gluten free diet goes well!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      10

      My only proof

      Hello, @NanceK, I'm glad you're willing to give Benfotiamine with B Complex another go! I'm certain you'll feel much better. Yes, supplementation is a good idea even if you're healing and gluten free. The gluten free diet can be low in B vitamins and other nutrients. A nutritionist can help guide you to a nutrient dense diet, but food sensitivities...
    2. NanceK
      - NanceK replied to Jmartes71's topic in Related Issues & Disorders
      10

      My only proof

      Oh wow! Thanks for this information! I’m going to try the Benfotiamine again and will also add a B-complex to my supplements. Presently, I just take sublingual B12 (methylcobalomin). Is supplementation for celiacs always necessary even though you remain gluten-free and you’re healing as shown on endoscopy? I also take D3, mag glycinate, and try to get cal...
    3. knitty kitty
      - knitty kitty replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms. The tTg IgA antibodies are made in the intestines. While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten...
    4. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

      Thanks, that's a great addition that I hadn't thought of.
    5. trents
      - trents replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,360
    • Most Online (within 30 mins)
      7,748
    Jules46
    Newest Member
    Jules46
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      My only proof

      By knitty kitty · Posted

      Hello, @NanceK, I'm glad you're willing to give Benfotiamine with B Complex another go!  I'm certain you'll feel much better.   Yes, supplementation is a good idea even if you're healing and gluten free.  The gluten free diet can be low in B vitamins and other nutrients. A nutritionist can help guide you to a nutrient dense diet, but food sensitivities and food preferences can limit choices.  I can't consume fish and shellfish due to the sulfa hypersensitivity and iodine content, and dairy is out as well.  I react to casein, the protein in dairy, as well as the iodine in dairy.  My Dermatitis Herpetiformis is aggravated by iodine.   Blood tests for B vitamin levels are notoriously inaccurate.  You can have deficiency symptoms before blood levels change to show a deficiency.  I had subclinical vitamin deficiencies for years which affected my health, leading to a slow downward spiral.  Because the B vitamins are water soluble, they are easily excreted in urine if not needed.  It's better to have it and not need it than need it and not have it.   Wheat and other gluten containing grain products have vitamins and minerals added to them to replace those nutrients lost in processing.  Manufacturers add cheap vitamins that our bodies don't absorb or utilize well.  Even normal people can suffer from vitamin deficiencies.  The rise in obesity can be caused by High Calorie Malnutrition, where people eat more carbohydrate calories but don't get sufficient thiamine and B vitamins to turn the calories into energy.  The calories are stored as fat in an effort to ration out diminishing thiamine  stores.    It's time to buy your own vitamins in forms like Benfotiamine that our bodies can use well.   Not sleeping well and fatigue are symptoms of Thiamine deficiency.   I'm certain Benfotiamine with a B Complex will help you immensely.  Just don't take them at night since B vitamins provide lots of energy, you can become too energetic to sleep.  Better to take them earlier in your day.   Do keep me posted on your progress!
    • NanceK
      My only proof

      By NanceK · Posted

      Oh wow! Thanks for this information! I’m going to try the Benfotiamine again and will also add a B-complex to my supplements. Presently, I just take sublingual B12 (methylcobalomin). Is supplementation for celiacs always necessary even though you remain gluten-free and you’re healing as shown on endoscopy? I also take D3, mag glycinate, and try to get calcium through diet. I am trying to bump up my energy level because I don’t sleep very well and feel fatigued quite often. I’m now hopeful that adding the Benfotiamine and B-complex will help. I really appreciate your explanation and advice! Thanks again Knitty Kitty!
    • knitty kitty
      Is this celiac?

      By knitty kitty · Posted

      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms.  The tTg IgA antibodies are made in the intestines.  While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten per day for for several weeks are required to provoke sufficient antibody production so that the antibodies move out of the intestines and into the blood stream where they can be measured in blood tests.  Since you reduced your gluten consumption before testing, the antibody production went down and did not leave the intestines, hence lower than expected tTg IgA.   Still having abdominal pain and other symptoms this far out is indicative of nutritional deficiencies.  With such a severely damaged small intestine, you are not absorbing sufficient nutrients, especially Thiamine Vitamin B 1, so your body us burning stored fat and even breaking down muscle to fuel your body.   Yes, it is a very good idea to supplement with vitamins and minerals during healing.  The eight essential B vitamins are water soluble and easily lost with diarrhea.  The B vitamins all work together interconnectedly, and should be supplemented together.  Taking vitamin supplements provides your body with greater opportunity to absorb them.  Thiamine and the other B vitamins cannot be stored for long, so they must be replenished every day.  Thiamine tends to become depleted first which leads to Gastrointestinal Beriberi, a condition that doctors frequently fail to recognize.  Symptoms of Gastrointestinal Beriberi are abdominal pain and nausea, but neuropathy can also occur, as well as body and joint pain, headaches and more.  Heart rhythm disruptions including tachycardia are classic symptoms of thiamine deficiency.  Heart attack patients are routinely administered thiamine now.   Blood tests for vitamins are notoriously inaccurate.  You can have "normal" blood levels, while tissues and organs are depleted.  Such is the case with Gastrointestinal Beriberi, a thiamine deficiency in the digestive tract.  Eating a diet high in carbohydrates, like rice, starches, and sugar, can further deplete thiamine.  The more carbohydrates one eats, the more thiamine is required per calorie to turn carbs into energy.  Burning stored fats require less thiamine, so in times of thiamine shortage, the body burns fat and muscles instead.  Muscle wasting is a classic symptoms of thiamine deficiency.  A high carbohydrate diet may also promote SIBO and/or Candida infection which can also add to symptoms.  Thiamine is required to keep SIBO and Candida in check.   Thiamine works with Pyridoxine B 6, so if Thiamine is low and can't interact with Pyridoxine, the unused B 6 accumulates and shows up as high.   Look into the Autoimmune Protocol diet.  Dr. Sarah Ballantyne is a Celiac herself.  Her book "The Paleo Approach" has been most helpful to me.  Following the AIP diet made a huge improvement in my symptoms.  Between the AIP diet and correcting nutritional deficiencies, I felt much better after a long struggle with not feeling well.   Do talk to your doctor about Gastrointestinal Beriberi.  Share the article linked below. Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Keep us posted on your progress!
    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Thanks, that's a great addition that I hadn't thought of. 
    • trents
      Is this celiac?

      By trents · Posted

      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.