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

Almond Butter Should Be Ok Now Right?

runningcrazy

By runningcrazy
in Coping with Celiac Disease

Recommended Posts

runningcrazy Contributor
runningcrazy
Posted

So a couple months ago i had almond butter because peanut butter would leave me in bed sick all day. well almond butter did the same thing to me!

so for the last 2months ive been having sunflower seed butter. but im wondering since ive been eating almonds and walnuts unroasted/unsalted for over a month now with no problem, if the almond butterwould hurt me now. because fora while i couldnt eat nuts but now i can.

the ingredients are: almonds, evaporated cane juice(sugar), palm fruit oil, and salt.

i dont think i would react to anything but the almonds. so whats your thougthts?

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

Celiac.com Sponsor (A8-M):


Wolicki Enthusiast
Wolicki
Posted
So a couple months ago i had almond butter because peanut butter would leave me in bed sick all day. well almond butter did the same thing to me!

so for the last 2months ive been having sunflower seed butter. but im wondering since ive been eating almonds and walnuts unroasted/unsalted for over a month now with no problem, if the almond butterwould hurt me now. because fora while i couldnt eat nuts but now i can.

the ingredients are: almonds, evaporated cane juice(sugar), palm fruit oil, and salt.

i dont think i would react to anything but the almonds. so whats your thougthts?

I had the same problem with peanut and almond butter in the beginning. It's now been 4 months, and I can tolerate both PB and A butter :D:D:D:D Yay!!

I am still leery, though, so I take 2 enzymes with lots of lipase when I eat it and no problem :D

NextQuick Access

Insert: Center

Insert: Topic Link

Insert: Post Link

Insert: CODEBOX

Insert: SPOILER

Insert: Acronym

runningcrazy Contributor
runningcrazy
Posted
  • Author
I had the same problem with peanut and almond butter in the beginning. It's now been 4 months, and I can tolerate both PB and A butter :D:D:D:D Yay!!

I am still leery, though, so I take 2 enzymes with lots of lipase when I eat it and no problem :D

NextQuick Access

Insert: Center

Insert: Topic Link

Insert: Post Link

Insert: CODEBOX

Insert: SPOILER

Insert: Acronym

thanks! Thats reasurring, when i finish my sunbutter ill give our old almond butter a try. AFTER the cross country meet. not gonna be sick for finals:) thanks

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. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten? I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands.
    2. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Many thanks!
    3. Scott Adams
      - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese s...
    4. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    5. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • 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.