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

Could I Have Gotten Gluttened From Espresso?


jasonD2

Recommended Posts

jasonD2 Experienced

Again this goes back to my social phobia issues and the ability to just say NO. I stopped off at my company HQ the other day to say hi and the director offered me espresso. I wanted to seem like a good sport so i said sure...the cup he gave me had a foamy layer on top so im assuming there was some kind of cream in there. anyway, i pretended like i was drinking it but i really wasnt- still i did put my open mouth on the cup and at one point let the foam touch my lip. is there anyway the espresso could've had gluten in it? i noticed when it was being made it came from a small little cup kinda looked like one of those creamer cups for coffee.


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



Celiac.com Sponsor (A8-M):



GottaSki Mentor

I know that some of the flavored creamers contain gluten...so if the expresso was made from a packaged item, not plain coffee beans I'd be leary B)

Hope you are feeling better soon.

Fiddle-Faddle Community Regular

I agree about the creamers, but possibly more importantly, coffee gives me much worse diarrhea than gluten. And I have heard the same from many (though not all) celiacs.

lovegrov Collaborator

I'm curious as to which flavored creamers have gluten.

richard

wendstress Rookie

Apart from Gluten, I also have some issues with dairy and caffeine giving me diarrhea. I have have small amounts of each (2-3 cans of caffeinated soda a week, or a 'dollop' of sour cream with a meal), but too much has me headed to the bathroom.

Me at Starbucks: "I'd like a venti, decaf, soy, caramel macchiato, please." Takes and eternity to order, but it doesn't upset my gut!

NorthernElf Enthusiast

I agree - dairy & caffienne can mimick glutening -esp if I have been minorly glutened somewhere else they can bother me.

I think the chocolate and/or vanilla topping isn't safe either..

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748

    BH1951
    Newest Member
    BH1951
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • nanny marley
      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ok thank you.  Me either 
    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.