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

I Just Licked And Envelope

no-more-muffins

Recommended Posts

no-more-muffins Apprentice
no-more-muffins
Posted

I licked a Mead envelop and thought, "OH CRAP!". I hope it doesn't make me sick. I don't know tons about hidden gluten in products. Does anyone know if they still use gluten on envelopes? (Please, no.)

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

Celiac.com Sponsor (A8-M):


KathiSharpe Apprentice
KathiSharpe
Posted

I don't know about Mead envelopes specifically, but when I was gluten-free before I occasionally got sick off envelopes and didn't realize for a while what was happening. I did off stamps too, but I don't think they make lick-em-stick-em stamps anymore do they? Then I went back to eating gluten and got a HORRIBLE paper cut on my tongue. I'll never lick another envelope... :o

You can buy a 49-cent envelope licker bottle (it's a little bottle with a sponge on top, looks vaguely like a bingo dotter), or the peel+stick envelopes.

larry mac Enthusiast
larry mac
Posted

Wasn't that a Katy Perry song? "I licked a stamp". Oh no, that was "I kissed a tramp". :D

But seriously folks, I licked an envelope earlier, 'cause it was my mortgage payment. Otherwise, I use the peel and seal kind. Don't think I've ever gotten sick though.

best regards, lm

Gemini Experienced
Gemini
Posted
I licked a Mead envelop and thought, "OH CRAP!". I hope it doesn't make me sick. I don't know tons about hidden gluten in products. Does anyone know if they still use gluten on envelopes? (Please, no.)

No, relax, you will not get sick! According to every book and referenced article I have ever read on envelopes and gluten, it's another myth that wheat is used in the glue. Corn is the grain of choice these days for many items and I believe that is what is used in envelopes. You may want to buy a few books on Celiac Disease

and read up on things like this because there is a lot of wrong information out there on the internet regarding "hidden" gluten. It really isn't as hidden as many think

and with the labeling laws we have right now, on a food product, if wheat is in there, it has to be listed.

I would make sure that whatever envelopes you do buy, are made here in the US. Cheaper alternatives from China or other countries may use different products in their production and you cannot verify if those products are gluten-free. I've never had any problems with good quality envelopes bought in the US but having said that, I can no longer lick envelopes as I have Sjogren's Syndrome and don't have enough saliva to do so! :P When I found out that you could buy a stick of glue to seal them, I went to that system as it was far less painful for me. However, I have licked envelopes in the recent past and never had a problem from them at all.

lovegrov Collaborator
lovegrov
Posted

No.

richard

KathiSharpe Apprentice
KathiSharpe
Posted
I would make sure that whatever envelopes you do buy, are made here in the US. Cheaper alternatives from China or other countries may use different products in their production and you cannot verify if those products are gluten-free.

I just checked my envelopes. I've used the same brand for years (Ampad, the latin name for which is El Cheapo Walmarto), so there's a pretty good chance they're the ones that made me sick before. They are made in Mexico.

Another good reason to only buy American made, perhaps?

Gemini Experienced
Gemini
Posted
I just checked my envelopes. I've used the same brand for years (Ampad, the latin name for which is El Cheapo Walmarto), so there's a pretty good chance they're the ones that made me sick before. They are made in Mexico.

Another good reason to only buy American made, perhaps?

That could very well be the problem. There are no controls over foreign made products so the odds of a random glutening happening go way up if anything is ingested which doesn't fall under American standards. Even foreign made gluten-free foods can be different from their American counterparts. They allow a higher gluten content than we do. I think it's all changing as the EU is now creating guidelines that fall more into line with ours here....under 20ppm.

I think 80% of what Walmart sells is made in China....I do not shop at Walmart. Not to say people shouldn't shop there but they should check all labels of food products and non-food products that may end up being ingested.

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

Celiac.com Sponsor (A8-M):


no-more-muffins Apprentice
no-more-muffins
Posted
  • Author

I think the one I liked was mead brand, although I do have el cheapo Walmarto ampad ones as well. I am glad I licked the US brand. I won't be making that mistake again. I just rarely send letters anymore.

lovegrov Collaborator
lovegrov
Posted

"Even foreign made gluten-free foods can be different from their American counterparts. They allow a higher gluten content than we do. I think it's all changing as the EU is now creating guidelines that fall more into line with ours here....under 20ppm."

Wrong. We don't have a gluten-free threshold. ALL wheat must be listed in the U.S. and cannot be declared gluten-free at this point.

richard

larry mac Enthusiast
larry mac
Posted

Have we gotten off track here? Somehow we went from envelopes to food. I doubt if they have to declare wheat on non-food items.

best regards, lm

Gemini Experienced
Gemini
Posted
"Even foreign made gluten-free foods can be different from their American counterparts. They allow a higher gluten content than we do. I think it's all changing as the EU is now creating guidelines that fall more into line with ours here....under 20ppm."

Wrong. We don't have a gluten-free threshold. ALL wheat must be listed in the U.S. and cannot be declared gluten-free at this point.

richard

Technically you may be correct, Richard, but any manufacturer in the US who sells a gluten free labeled product tests to 20 ppm...or at least that is what I was told when contacting manufacturers. If they didn't do that, there would be no way of knowing how much gluten, if any, are in their products. They would also be incredibly stupid to market something labeled gluten-free in the US and not have any clue if there is CC or higher levels that would make people sick. Yes, all wheat must be listed but explain to me what cannot be declared gluten free?

Europeans allow up to 200 ppm, as of now, and also may use wheat starch in their products, which is not considered gluten-free here in the States. I know because I have traveled many times to Europe and do not eat their bread products and many other items because of this fact. It's how I travel well and don't get sick and it's worked well for me. The EU are now developing standards and they looked to the one generally used here in the States.....20 ppm. Just because the FDA hasn't become involved yet and officially blessed and put a law into effect doesn't mean there aren't guidelines already in use.

Gemini Experienced
Gemini
Posted
Have we gotten off track here? Somehow we went from envelopes to food. I doubt if they have to declare wheat on non-food items.

best regards, lm

No, you are correct...I do not think wheat has to be declared on non-food items. Like I said, the vast majority of US manufacturers do not use wheat in non-food products. I think they have been paying attention and from what I have learned, corn is the grain of choice. I think corn is cheaper than wheat anyway but I'm not 100% sure on that one.

Juliebove Rising Star
Juliebove
Posted

I honestly don't know. I never let my daughter lick them, just in case. But...

There was a time some months ago when I was mailing out a bunch of stuff. I can't remember now if it was Christmas cards or pictures or what. The envelopes I normally buy have that strip that you remove so they don't need to be licked. Whatever these were, they needed to be licked.

Then I realized I needed to test my blood sugar. I'm diabetic. I hadn't eaten anything, so I didn't bother to wash my hands. I once had a high reading from some pear juice that was on my husband's hands. He was cutting up a pear and touched my hand as I was testing. So I know food can affect the reading.

I was shocked at my high reading! Then I realized that the envelopes tasted sweet. So I washed my hands, retested and got a normal number. So whatever they put in the glue must have some carbs in it.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,553
    • Most Online (within 30 mins)
      7,748
    Jennifer CCC
    Newest Member
    Jennifer CCC
    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
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.