Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

A Little Advise Needed

egmag29

By egmag29
in Coping with Celiac Disease

Recommended Posts

egmag29 Newbie
egmag29
Posted

Hi Having been Gluten free for almost a year I still don't know all the forbidden foods and where gluten may be hiding. So I have a list of foods that I like to eat and was wondering if anyone would know if they are either gluten free or if only certain brands are gluten free.

Hummus ( I have only eaten brands from a grocery store i.e Josephs brand)

Canned Tomatos (normally store brand)

Yogurt (stoneyfields)

trail mixes (for some reason I have recently been getting a reaction to these! I look at the ingredients and don't see any indication that there is any gluten in them)

I am also curious to know if anyone gets more severe symptoms than they ever used to after follow a gluten-free diet and then accidently ingesting some. I seem to be more sensitive to gluten then I have ever been which is tough when I am still learning where it is hidden.

Thanks for any info that people can send me. :D

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

https://www.celiac.com/st_main.html?p_catid=12

Here is a link to some lists of forbidden foods, safe foods, and extra things to be sure about.

It all depends on the brands that you get. Yoplait will clearly say wheat,rye, barley,oats on the label.

General Mills and Kraft will also clearly list anything. These are some brands beloww that Richard posted a while ago and they will clearly list wheat,rye,barley, oats on the label.

Aunt Nelly's

Balance

Baskin Robbins

Ben & Jerry

Betty Crocker

Blue Bunny

Breyers

Campbells

Cascadian Farms

Celestial Seasonings

Country Crock

Edy's

General Mills

Good Humor

Green Giant

Haagen Daz

Hellman's

Hershey

Hormel

Hungry Jack

Jiffy

Knorr

Kozy Shack

Kraft

Libby's

Lipton

Martha White

McCormick

Nabisco

Nestle

Old El Paso

Ortega

Pillsbury

Popsicle

Post

Progresso

Russell Stover

Seneca Foods

Smucker

Stokely's

Sunny Delight

T Marzetti

Tyson

Unilever

Wishbone

Yoplait

Zatarain's

For other things...you should check lipsticks, lotions, etc. Lipsticks often contain wheat starch. Things like lotions can easily get on your food since it is on your hand. There is a list on the link for extra things to watch out for.

Ifyou find a brand you do not know about you need to call the manufacturer...gluten can be hidden under many things...check the forbidden list...you can always post questions on here...I am sure someone will know the answer. Everyone here is great and very supportive :D

The reason why you still may be feeling sick is that you could be getting some gluten into your system. Do you have a separate toaster in your house? Is there gluten containing foods in your house?

If you have any more questions feel free to ask and you can email me anytime. Good luck :D

SharonF Contributor
SharonF
Posted

Yes, I have noticed that symptoms are more severe when I accidentally ingest gluten, now that I have gone gluten free.

Canadian Karen Community Regular
Canadian Karen
Posted

I notice that you a a mom to two children, one being 1 yr old. Are you being very careful when preparing their foods? Or is your whole house gluten-free?

Karen

SharonF Contributor
SharonF
Posted

No, my whole house is not gluten-free, since I am the only with celiac (so far as we know). I am careful when preparing their foods, though. It gets frustrating to have to wash my hands every time I dole out teddy grahams, or make a PB&J for the older child, but I do it because it's more frustrating to be sick.

KaitiUSA Enthusiast
KaitiUSA
Posted

I am also the only one in the house with celiac...my mom had a wheat allergy though so she is on the diet with me....my dad follows it too when he is not at work...we sometimes get my dad prepackaged gluten containing foods for him to eat at work but everything in the house we eat here is gluten-free because it would be more of a frustration and risk.

If you don't like the whole washing your hands after handling glutened foods then is there something they would like just the same that is in fact gluten free? That way you wouldn't be frustrated or sick.

Are you careful with glutened products as well?

SharonF Contributor
SharonF
Posted

Yes, I'm careful--separate pots for cooking, separate utensils, separate peanut butter jars, etc.

However, I'm not going to switch the whole family to gluten-free just to make things more convenient for me. With gluten-free foods costing so much more, I can't afford it.

And I'm not getting "accidentally glutened" all the time, if that's your fear. The last time it happened, I believe McDonalds and a non-dedicated fryer was to blame.

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

Celiac.com Sponsor (A8-M):


Guest gfinnebraska
Guest gfinnebraska
Posted

You will find that the more gluten-free you get and the more healed you are, the more of a reaction you will have when you accidentally get gluten. Hang in there!!! :) I hate the washing of hands constantly too, and it is really hard, when cooking, to remember NOT to lick something that gets on my fingers!! Ha! I have caught myself many times about to lick something yummy off that is full of gluten! Eeek!

AND, the most frustrating part... knowing how much salt and pepper to put in a cream sauce without tasting it!!! Ugh! :blink:

lotusgem Rookie
lotusgem
Posted

Hi! Just putting in my two cents worth... In the 9 months that I have been gluten free, I've been "glutened" twice and both times it was immediate and painful, much more painful than before the diet. I tend to be very detail-minded and some might say compulsive, so for the sake of my safety and sanity, we have a gluten free house. I'd go nuts, otherwise. It makes me feel selfish sometimes, knowing that there is something that the others might enjoy that is on the list of forbidden foods, but then, it's a matter of my safety as opposed to a moment of sense pleasure for them. Ultimately, they understand this and are sympathetic. I try to make good foods and every so often bake some kind of treat, like cookies, so the family stays happy. Kimberly's comment about not knowing how much salt to put in the cream sauce, cracked me up. In my little town, there is a baker who is diabetic. Her cookies and cakes are, in my opinion, highly oversweetened, owing to the fact that she is unable to sample her own baking. Fortunately for her and her business, though, plenty of people here enjoy her wares just the way they are!

Take care.

Paula

Merika Contributor
Merika
Posted

You mentioned trail mix. Did you call the company and really quiz them? I've found that things like dried fruits can be dusted with flour. Personally I've run into rice flour (fine) and oat flour (not fine). I presume someone out there may use wheat flour. They dust things to keep them from sticking together in the packaging.

So, the company who makes the trail mix may not add any flour, but the source they get their ingredients from might. Oh, nuts can be coated too....

Merika

jknnej Collaborator
jknnej
Posted

You know, I thought the make-up was just silly but I swear last week I put on lipstick (it was Mac lip gloss and I thought their make-up was gluten-free, but I got terribly sick. I guess it really can give you a bad reaction. That's the worst I've been sick since starting the diet.

I've stopped wearing make-up for awhile until i have the time to research and find a brand that is convenient to purchase in terms of location and price.

What i was going to add is that sometimes people think oats are gluten-free and we're not supposed to have them....yes the trail mix can be dangerous.

If you like trail mix, get the EnerG Foods kind, it is wonderful and gluten-free, dairy free, and yeast free:)

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. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748
    NAC
    Newest Member
    NAC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...