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

"no Gluten Ingredients" ? What Does This Mean?

beanpot

Recommended Posts

beanpot Apprentice
beanpot
Posted

I just ate Amy's vegetarian lasagne and I have the worst stomachache. Supposedly it has rice pasta and "no gluten ingredients". I've eaten it once before with no problems. Anybody know anything about this product and what "no gluten ingredients" means?

Thanks!

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

Celiac.com Sponsor (A8-M):


Mskedi Newbie
Mskedi
Posted

My understanding is that "no gluten ingredients" means there might be cross-contamination while "gluten-free" implies it is made on a dedicated line.

I do not buy items that say "no gluten ingredients" at this point. If I'm wrong, I'd love to know.

tarnalberry Community Regular
tarnalberry
Posted

"No Gluten Ingredients" means *only that* - there are no gluten containing ingredients in the packaging. That does not mean that there is no gluten on the production line (subject to cleaning standards, of course) or in the production facility. It is a completely personal decision where your "line" is - shared facility, shared equipment, dedicated facility, dedicated equipment? There isn't a universal right answer for everyone.

Of course, if you ever let anyone bring any gluten into your house, you have a shared facility. If you ever let anyone put gluten down on your counters, you have a shared line. That doesn't mean that every company is going to be as meticulous about avoiding contamination, but just know what it means.

Lisa Mentor
Lisa
Posted

"No Gluten Ingredients" to me means, that it contains no gluten ingredients, as stated by Tarnalberry

Gluten free labeling is voluntary at this time. Many times, unless a product is TESTED to be gluten free, companies will not label as such. But that does not mean that it contains gluten. :blink:

beanpot Apprentice
beanpot
Posted
  • Author

Thanks! Its kind of a "glutened" belly ache. However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

I wish the labelling standards were consistent.

Lisa Mentor
Lisa
Posted
Thanks! Its kind of a "glutened" belly ache. However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

I wish the labelling standards were consistent.

Sorry you are feeling bad.

If you buy from these companies, you will always be certain when you read their label. They will list all forms of gluten, to include wheat, rye, barley and malt. If you don't see it on the label, it's just not in there.

Open Original Shared Link

brigala Explorer
brigala
Posted
However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

If you're not usually uber-sensitive, most likely the Amy's "no gluten ingredients" foods shouldn't hurt you. They are relatively careful, and I think the only way to be safer is to go through a company that uses a dedicated facility (which Amy's does not). I would think that the more likely possibility is that you either ate something else that's causing it or that the food got contaminated after you opened it somehow (I don't know how likely that is since I don't know your kitchen, of course). All that being said, it IS possible that you got a contaminated batch, and/or that you're getting more sensitive. It is ALSO possible that you're having a gluten-like reaction to one of the other ingredients in the lasagna. Many of us seem to have more than one food sensitivity, and often it doesn't become noticeable until after we've been gluten-free for quite a while.

Everything we eat has some level of risk to it. We can't even be 100% sure that the guy who stocks the grocery shelves with apples wasn't eating a sandwich while he was working. I wouldn't rule out Amy's based on a single bad experience, since most of us eat it all the time with no problem. But if you continue to have a problem, you might consider talking to the company, going over the other ingredients for clues, or just not eating it anymore.

-Elizabeth

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

Celiac.com Sponsor (A8-M):


darlindeb25 Collaborator
darlindeb25
Posted
Supposedly it has rice pasta and "no gluten ingredients". I've eaten it once before with no problems. Anybody know anything about this product and what "no gluten ingredients" means?

"No gluten ingredients" to me simply means, they didn't add gluten, yet it does not necessarily mean the product is 100% gluten free. Any grain can conceivably be cross contaminated by gluten. Even when GIG tests products before certifing them gluten free, the product can still contain 20 ppm (parts per million) or less, and pass testing. Some celiac/gluten intolerants are too sensitive to have even 5 ppm. I have given up all grains for this very reason.

Yes, you may have eaten the product once before with no problems, and still get sick the next time. One time the rice may be gluten free, the next time it may be CC'd.

Even when a company says it has dedicated lines, unless it controls where it's product is shipped from, then there may be CC.

glutton4gluten Rookie
glutton4gluten
Posted

I love the vegetable lasagna from Amy's. However, I have had the same problem you are having. Its just a chance that you have to take when you see "no gluten ingredients" - meaning there is no gluten added. But, as everyone has stated, its still made on "contaminated" surfaces. I have stopped buying it because its so hit or miss. I'd rather do without than feel miserable.

Lisa Mentor
Lisa
Posted
. But, as everyone has stated, its still made on "contaminated" surfaces. I have stopped buying it because its so hit or miss. I'd rather do without than feel miserable.

Shared equipment the lines are washed and sanitized between new products. If ANYTHING was left, it would be so very minimal. I have no problem eating "no gluten ingredient" foods, and do so without hesitation. NO company would risk a "contaminated" surface with one of the eight main ingredients.

Most always, it's a CYA statement, because they don't test.

  • 2 years later...
Coolclimates Collaborator
Coolclimates
Posted

I hate it when they use this vague terminology. They basically do it just to cover their butts from a lawsuit.

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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Fermented foods, Kefir, Kombucha?

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested...
    2. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    3. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    4. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    5. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,876
    • Most Online (within 30 mins)
      7,748
    pilber309
    Newest Member
    pilber309
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested was high in lactose so I would probably try a non dairy one. Thanks
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
×
×
  • 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.