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

The Warning Label

jenvan

Recommended Posts

turtle99 Rookie
turtle99
Posted

Question re: labels

Do you any of you eat products that do not specifically say "gulten free" ?

For example many corn chips, do not have gluten-typle ingredients, would you still eat them?

Do you consider it risky to eat products that are not labelled gluten free?

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

Most of us eat many products that aren't specifically marked gluten-free. In fact, large numbers of products that aren't marked gluten-free are indeed gluten-free.

richard

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I eat those kind if I call the company first.

KaitiUSA Enthusiast
KaitiUSA
Posted

There are some brands like Kraft who will not hide anything but they do not list gluten free on the label. They will however list wheat,rye,barley,oats right on the label if they contain any.

For other brands who do not have that policy and don't list gluten free on them the best thing is too call the company.

I eat alot of products that don't say specifically gluten free on them.

tarnalberry Community Regular
tarnalberry
Posted

I'll definitely eat things that aren't specifically labeled gluten-free, if the ingredients are gluten-free.

Guest gillian502
Guest gillian502
Posted

I will absolutely not eat any products that have a warning label on them, no way. They are basically telling you point blank the item is cross contaminated. I will eat items only if I have called the company and they tell me that particular item is not run on the same lines with a gluten containing food.

As for eating items not labeled gluten-free, we have no other choice. Few foods are marked "gluten-free" even though they may be gluten-free.

phakephur Apprentice
phakephur
Posted

I would assume the absence of a warning label would indicate lack of awareness of the gluten free lifestyle, not necessarily the lack of cross contamination.

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

Celiac.com Sponsor (A8-M):


lotusgem Rookie
lotusgem
Posted

Oh my! Assumptions can be very risky business. If there's one thing I've learned since going gluten-free, it is that you can not take anything for granted. Until we get actual legal guidelines for food labeling as regards gluten, it's always best to check and make sure that your "assumption" is accurate, lest you eat something unsafe. :rolleyes:

Paula

turtle99 Rookie
turtle99
Posted

I hadn't realized that going gluten-free was such tricky business til I started. I ate a wonderfully yummy organic chocolate bar, when half way through , I read on the label that it was made in a facilitythat uses wheat! So I kinda lied to myself, thinking maybe this bar didn't come into contact with it......because it tastes soooo good. So I ate the rest of the chocolate bar, and my lethargic old self was returning. It wasn't as severe but I starting feeling off..... Ok, yeh , so I learned my lesson. I need to take these warnings seriously.

I think if we want to be absolutely sure we do need some kind of verification from the makers of the product. So that's a lot of companies to call! I'm starting to get so scared of what to eat, I'm just eating plain whole foods now like potatoes, cheese, rice, eggs, fruits, salad.

What about deli meats? sausages? Do they usually contain gluten?

Do any of you have bad reactions to preservatives and additives, and flavour enhancers, like MSG ?

baggotlane Rookie
baggotlane
Posted

I don't see how the defense could stand up! If they say 'gluten-free' then it must be gluten-free, no matter where or how it is produced. How can that statement mean anything else? What do they mea by facility?

It's all a farce. For me, if iIsee the warning I cannot trust the company. Therefore I will not buy it.

Andrew

Nadtorious Rookie
Nadtorious
Posted

I'm not going to point fingers, but yes, there is at least one company that labels their products as gluten free on the front of the package, but has the CYA warning on the back about being produced in the same facility and that cross contamination may occur. I know a lot of people haven't reacted to these products, but I have, and I think its kind of shady that a company can get away with that. Many new celiacs, like me at one point, saw a gluten free label as worry free and don't bother to read the ingredients. It's scary to think that a company would want to take advantage of such a serious illness by marketing something this way. I never thought I'd say this, but maybe the FDA needs to get involved in this.

Peace-

Nadia

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
      131,368
    • Most Online (within 30 mins)
      7,748
    Valary West
    Newest Member
    Valary West
    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...