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

What Things Have Gluten In Them That You Would Not Expect

Glamour

Recommended Posts

Glamour Explorer
Glamour
Posted

I think I have been glutened by Garden Fresh Gourmet and Margaritaville Tortilla chips as well as Cheetos.

Trying to be pure about gluten-free is not easy.

What about tricky teas and coffees, cooking oils, tomato sauces,, etc.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I don't have a problems with Cheetos, gluten wise.

I order a hot dog at a resturant today and they said it was Gwaltney - ok. Then they put them in the fryer to cook them....Darn, how to ruin a good thing.

Swimmr Contributor
Swimmr
Posted
I don't have a problems with Cheetos, gluten wise.

I order a hot dog at a resturant today and they said it was Gwaltney - ok. Then they put them in the fryer to cook them....Darn, how to ruin a good thing.

Cheetos has MSG in them...I stay CLEAR of MSG.

Basically I've gathered that msg is a neurotransmitter that makes you think what you're eating tastes good, lol.

Also, reading up on some of this garbage I read about poor lab rats. Some freakazoid-animal-testing-nutso was injecting dosages of MSG that was 4x the weight of the newborn rat, inducing brain lesions and a variety of other physiological effects.

However, the dosages of MSG used in the experiments (which they call "studies") were extremely high and the methods of injection, as well as force-feeding, do not accurately represent the way humans consume MSG."

:angry: So basically the baby rats were being subjected to all that JUST to see what will happen. Ugh. Makes me so mad.

Anyways, one other item is the food lion brand bratwurst. I eat them...but was reassured by a food lion meat-man that the "natural seasonings" were nothing to worry about. Can't seem to get a definite on it.

mushroom Proficient
mushroom
Posted

Be particularly wary of ketchup, all sauces, salad dressings, seasonings, especially blends. I have even found gluten in marmalade and preserves, ham and lunch meats, here in NZ even bacon, sausages of course (though soy has become more of a problem in these :rolleyes: ). That's my particular gluten lists (although I have others for soy and corn and lactose and.... :P ) :lol:

Swimmr Contributor
Swimmr
Posted
I think I have been glutened by Garden Fresh Gourmet and Margaritaville Tortilla chips as well as Cheetos.

Trying to be pure about gluten-free is not easy.

What about tricky teas and coffees, cooking oils, tomato sauces,, etc.

Margaritaville Tortilla Chips

Ingredients:

WHOLE WHITE CORN, VEGETABLE OIL, CANOLA OIL AND/OR SOYBEAN OIL AND/OR SUNFLOWER OIL, SALT, MALTODEXTRIN, LIME JUICE, LIME OIL, SUGAR, DEXTROSE, CITRIC ACID, SODIUM DIACETATE, PARTIALLY HYDROGENATED SOYBEAN OIL, CORN STARCH, GUM ARABIC AND GLYCEROL

Perhaps it's the soybean oil...or corn...

I don't buy flavored coffees, only whole bean. Teas I buy loose leaf. I use olive oil and canola oil for cooking. Tomato sauces? Hunts or Del Monte is safe.

soulcurrent Explorer
soulcurrent
Posted
Perhaps it's the soybean oil...or corn...

Corn? I thought corn was safe. :huh:

psawyer Proficient
psawyer
Posted
Corn? I thought corn was safe. :huh:

Corn is safe from a purely celiac perspective. The protein in corn does not cause the autoimmune reaction of celiac disease (neither does soy). However, it is common for celiacs to have other sensitivities. Corn is not as common as casein (milk) or soy, but it does affect a number of celiac.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted
Be particularly wary of ketchup, all sauces, salad dressings, seasonings, especially blends. I have even found gluten in marmalade and preserves, ham and lunch meats, here in NZ even bacon, sausages of course (though soy has become more of a problem in these :rolleyes: ). That's my particular gluten lists (although I have others for soy and corn and lactose and.... :P ) :lol:

Perhaps this so in New Zealand but in the U.S. everything you name is almost without exception gluten-free. There are a few salad dressings with gluten, but the gluten is pretty much always listed. Seasoning blends can have gluten, but it's rare and it's listed. There's exactly one bacon that I know of that has gluten (it's clearly listed) and the fake bacon at McDonald's has gluten. Ham, lunch meats and sausages are almost all safe and the gluten is listed if not.

richard

mushroom Proficient
mushroom
Posted
Perhaps this so in New Zealand but in the U.S. everything you name is almost without exception gluten-free. There are a few salad dressings with gluten, but the gluten is pretty much always listed. Seasoning blends can have gluten, but it's rare and it's listed. There's exactly one bacon that I know of that has gluten (it's clearly listed) and the fake bacon at McDonald's has gluten. Ham, lunch meats and sausages are almost all safe and the gluten is listed if not.

richard

If this is so, Richard, why do all the recipes from the U.S. specify gluten free ham, gluten free salad dressing, gluten free ketchup? Why does everyone say to only use McCormicks seasonings because they are the only ones that are safe. Why do people take their own salad dressings to restaurants? It must be because these products often have gluten in them. I was merely suggesting to Glamour things she should be sure to check the labels on, or ask about in restaurants, since that is what she seemed to be asking for, not telling her to NOT eat them!

tarnalberry Community Regular
tarnalberry
Posted

I have found ... nothing I can think of, actually, that had gluten in it but it wasn't listed in the ingredients. Of course, it depends on how thoroughly you read ingredients, what any given countries regulations are, and if you have any other sensitivities.

Swimmr Contributor
Swimmr
Posted
Perhaps this so in New Zealand but in the U.S. everything you name is almost without exception gluten-free. There are a few salad dressings with gluten, but the gluten is pretty much always listed. Seasoning blends can have gluten, but it's rare and it's listed. There's exactly one bacon that I know of that has gluten (it's clearly listed) and the fake bacon at McDonald's has gluten. Ham, lunch meats and sausages are almost all safe and the gluten is listed if not.

richard

I kinda took that the same way and was going to say to just read labels and look up any questionable ingredients. But I didn't want to heat any pots up, ya know?

I thought only real deli meats like Deitz & Watson and Willshire Farms, Applegate Farms, Hormel were the safe ones. There are a few others, can't remember them all.

If this is so, Richard, why do all the recipes from the U.S. specify gluten free ham, gluten free salad dressing, gluten free ketchup? Why does everyone say to only use McCormicks seasonings because they are the only ones that are safe. Why do people take their own salad dressings to restaurants? It must be because these products often have gluten in them. I was merely suggesting to Glamour things she should be sure to check the labels on, or ask about in restaurants, since that is what she seemed to be asking for, not telling her to NOT eat them!

mushroom, I don't think he was trying to correct you or contradict, just sometimes some of the newbies to the celiac thing might need it broken down barney the purple dinosaur-style. If I was reading it for the first time, I would be like, "oh crap...are you serious?"

But usually people will look for the label that says gluten free OR recognize wheat in the ingredient lists, so I'm just assuming that some might not. And if at a restaurant I would hope someone would either ask what brand condiment it is OR just not use it at all. But that's just me.

You are correct in your statement though. So is richard.

:)

mushroom Proficient
mushroom
Posted
mushroom, I don't think he was trying to correct you or contradict, just sometimes some of the newbies to the celiac thing might need it broken down barney the purple dinosaur-style. If I was reading it for the first time, I would be like, "oh crap...are you serious?"

The first time I ate ham that I found had gluten in it, I was like, "oh crap..are you serious?" :lol: Same for the marmalade!! :rolleyes:

Swimmr Contributor
Swimmr
Posted

I think that is the typical reaction for most of us here when we find we've been glutened! :lol:

"Oh crap! Are you SERIOUS?"

I think I'm going to add that to my signature :)

carsondcat Newbie
carsondcat
Posted

you can find me in the supermarket aisles with a magnifying glass (it's an age thing) reading label after label, that's why i tend to stick to fresh non-processed foods. FRESH is best :P

ravenwoodglass Mentor
ravenwoodglass
Posted
I think I have been glutened by Garden Fresh Gourmet and Margaritaville Tortilla chips as well as Cheetos.

Trying to be pure about gluten-free is not easy.

What about tricky teas and coffees, cooking oils, tomato sauces,, etc.

I have also been glutened by cheetos but not every time. I think it is a CC issue with those so I consider any Lay's products to be like playing roulettee.

The most surprising glutening I had to date was with a juice product that turned out to have barley in the 'natural flavors'. I started checking anything with those words after that.

There are some teas also that are processed using barley so I stick with Celestial Seasonings teas, they label all the ones that are gluten free.

I have not found a cooking oil that wasn't safe gluten wise but many have soy oil in them so I use either olive oil or Canola or Sunflower Oil.

I stick with Delmonte tomato sauces, they do have a couple of them that are not gluten free, the ones with meat flavoring added, those are clearly labeled as having wheat in the allergen line.

I have learned that gluten can hide in most anything and when in doubt I always call a company before I use it.

Glamour Explorer
Glamour
Posted
  • Author

What I am puzzled about and it makes me very wary, is the verbal speech I got from Oscar Mayer/Kraft foods today. If they are so confident of the products, why don't they say Gluten Free?

They say they will break down an ingredient in parenthesis or say wheat.

Same with chip manufacturers. If the chip has corn, sea salt and oil, where is the gluten contamination possibility coming from? They won't commit to saying gluten-free. Green Mountain Gringo commits to gluten-free on package.

sunnybabi1986 Contributor
sunnybabi1986
Posted
you can find me in the supermarket aisles with a magnifying glass (it's an age thing) reading label after label, that's why i tend to stick to fresh non-processed foods. FRESH is best :P

Haha! You can find me in the supermarket aisles with my cell phone, calling the 1-800 numbers on the back of each label before I put it in my cart...people must think I'm crazy! ;)

ravenwoodglass Mentor
ravenwoodglass
Posted
What I am puzzled about and it makes me very wary, is the verbal speech I got from Oscar Mayer/Kraft foods today. If they are so confident of the products, why don't they say Gluten Free?

They say they will break down an ingredient in parenthesis or say wheat.

Same with chip manufacturers. If the chip has corn, sea salt and oil, where is the gluten contamination possibility coming from? They won't commit to saying gluten-free. Green Mountain Gringo commits to gluten-free on package.

Different companies have different policies as far as labeling goes. Some companies will tell you if gluten containing items are made in the same plant, you usually read that on a label as "manufactured in the same plant as wheat, soy" or you will see "May contain traces of wheat, soy etc". This form of labeling is not required. If one of the major allergens is an ingredient that must be listed but not the CC warning. Also barley is not considered one of the major allergens but is used in many products hidden under natural flavors. Kraft and Oscar Myer are pretty good at labeling and won't hide gluten ingredients.

Those corn chips may have been made on the same line with a gluten product and picked up small amounts at the plant. Different celiacs will react differently to CC in products. For some they become just as sick as if the ate a slice of bread. Others will be able to tolerate with no problem.

Lisa Mentor
Lisa
Posted

Also, we live in a law-suit happy society. Even though there are no gluten ingredients, companies don't list a product as gluten free unless they test.

Learning to read labels, can give you the confidence to make informed choices.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted
Even though there are no gluten ingredients, companies don't list a product as gluten free unless they test.

Just to be clear, just because a product says "Gluten Free" on the label it does not mean they have tested it for gluten. Some test and label as such, but others can claim Gluten Free without testing. There are no laws regulating that yet.

ravenwoodglass Mentor
ravenwoodglass
Posted
Just to be clear, just because a product says "Gluten Free" on the label it does not mean they have tested it for gluten. Some test and label as such, but others can claim Gluten Free without testing. There are no laws regulating that yet.

We also have to keep in mind that the gluten free label doesn't mean that there is no gluten at all even if they do test. Most companies go by 20ppm or less if they do test. Some of us will react even to that small amount. Rice Dream is an example of an item that says gluten free but still has small amounts of barley that don't legally need to be disclosed. Labeling laws here in the US have a long way to go when it comes to the gluten issue.

Archived

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

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

  • Member Statistics

    • Total Members
      133,354
    • Most Online (within 30 mins)
      7,748
    Gracieruizzz
    Newest Member
    Gracieruizzz
    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

    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.  
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep.  One of my relatives is an insomniac and I am sure that is part of the problem.  Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read, do a sudoku or some other small task, and then go back to bed when she felt sleepy again.  I can't think it did her any harm - she lived  well into her nineties. Last week I decided to try a Floradix Magnesium supplement which seems to be helping me to sleep better.  It is a liquid magnesium supplement, so easy to take.  It is gluten free (unlike the Floradix iron supplement).  Might be worth a try.        
×
×
  • 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.