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

Can Someone Please Help Me


runningcrazy

Recommended Posts

runningcrazy Contributor

So ive been gluten free 3 months or something, and last night i had my first astro-pop popsicle in a long time.

This morning i woke up with stomach cramps that lasted a couple mintutes. i havent had these in a LONG time.

I went to look at the package. uh oh! there was natural and artificial flavor, food starch-modified, and caramel color. it doesnt say anything about the gluten status, probably because its a cheap store brand that you cant find anything about on the internet. This wasnt astropop candy, it was a popsicle.

So do you think any of those three proabbly were gluten? i hope that will be my only reaction! thanks!


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



Celiac.com Sponsor (A8-M):



psawyer Proficient

In the US, if the food starch was wheat it would have to say so. Caramel color is safe in the US.

Flavors are usually safe. Wheat can not be hidden--it must be declared. Barley can be hidden in "natural flavors," but this is usually not the case. Barley malt is relatively expensive, so manufacturers want you to know it is there and list it as malt, not as "flavor."

I hope that helps.

babysteps Contributor

I have reacted to foods with "natural flavor" - however this may be some non-gluten sensitivity on my part (for example, I have a reaction to "fragrance" as an ingredient topically - consensus is that I'm sensitive to fragrance, not that it's a gluten issue necessarily).

At any rate, I personally avoid "natural flavors".

You could always call the Astro-Pop folks and see what they say - may not get a definitive answer, but then again you might!

Good luck, hope you feel better soon.

Lisa Mentor

Also, your reaction time can vary the longer you are gluten free. Some times it hard to pin point a problem. :(

NewGFMom Contributor

some people react to food dyes. But I really don't think you would get gluten in a popsicle.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,966
    • Most Online (within 30 mins)
      7,748

    Kemi
    Newest Member
    Kemi
    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

    • trents
      I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental toxins) are major players. Hybridizing of heirloom wheat strains to increase the gluten content by multiples may also be a factor.
    • trents
      Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. 
    • Waterdance
      Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. 
    • Heatherisle
      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
×
×
  • Create New...