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

Frustrated Over Products


cbear6301

Recommended Posts

cbear6301 Explorer

I really am finding this hard... I don't know what happened but I cannot shake being sick... I swear its not gluten though certain bodily things are pointing in that direction. I call, I write, I try and verify but its hard.

So I have some questions and maybe you can help?

1- if walmart says naturally gluten free, is it?

2- I love coffee.... but can't find which coffee is gluten free? Folgers, Maxwell House, Walmart Great Value.. etc.?

3- if my local grocery store, hyvee, publishes a gluten free list to shop buy, can I be reasonably certain that they are gluten free?

4- does dish detergent have gluten in it? all purpose cleaner for the kitchen? hand soap in the bathroom?

5- and my husband wants to know since we live in the midwest , and I got sick during harvest, could it be from wheat?

thanks for your patience


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



Celiac.com Sponsor (A8-M):



Roda Rising Star

Alot of people get sick from products that are gluten free. It depends on how little it takes for you to react. I have read on here that some people have reaction if they breath in gluten ie from flour dust. I do buy some things that are naturally gluten free and by trial and error have found some things I can eat and some I cant. As for the the cc issue you could call the manufacturer and ask if they used shared lines or different lines but same facility to help make a decision.

NorthernElf Enthusiast

1- if walmart says naturally gluten free, is it?

Probably - I relied on Walmart's gluten-free stuff for awhile - the stuff that didnt' say "contains gluten" but lately, as they have changed a lot of their packaging, not sure it's so reliable anymore (some formerly gluten free stuff no longer says so).

2- I love coffee.... but can't find which coffee is gluten free? Folgers, Maxwell House, Walmart Great Value.. etc.?

Coffee grinds are gluten free - coffee mixes (powdered stuff) may not be. Coffee can irritate an already glutened stomach and mimick glutening.

3- if my local grocery store, hyvee, publishes a gluten free list to shop buy, can I be reasonably certain that they are gluten free?

The list is accurate the day it is printed, all lists are subject to change as suppliers & conditions change.

4- does dish detergent have gluten in it? all purpose cleaner for the kitchen? hand soap in the bathroom?

Don't know this one - shampoos will often list wheat starch but I'm sure there are other ingredients I don't know of - anyone else ?????

5- and my husband wants to know since we live in the midwest , and I got sick during harvest, could it be from wheat?

You can get sick ingesting wheat dust in a bakery, but it might be a stretch to associate this....dunno.

ang1e0251 Contributor

I would say yes you can get sick during harvest. You drive by those fields and there is a cloud of dust in the air. It sticks to your car and dirties your house. We're mostly corn and soybeans here but the harvest concept is the same. When the particles are in the air, you breathe them and when you swallow it goes to your digestive system.

CeliacAndCfsCrusader Apprentice

My two cents.

I read EVERY label; to see if it's gluten-free, not gluten-free or if it's changed since the last time I've read it. The more you practice and buy the same brands, the faster this will be. Unless a brand/product is made in a 100% gluten-free environment (not necessarily typical), I don't "trust it" unless I read the label carefully.

I don't eat products made on "shared lines".

I drink Kirkland coffee from Costco. gluten-free, rich and cheap.

Makes sense you might get CC from the fields, see if it changes season to season.

While I do try and avoid soaps, shampoo, etc...I don't believe it's as important as things you ingest.

Whole Foods and some other companies are more "trustworthy" than others, but you'll be surprised by some things. Like adding oats into something that is supposed to be gluten-free. Oats are often contaminated and others simply can't seem to not react when they eat it (even the certified brands).

Good luck.

princessjessie Newbie

I use Maxwell House Instant coffee at home. I have never had a problem with it, except occasionally drinking it on an empty stomach will upset it. You could e-mail them to confirm the "gluten-free" status, but I'm almost positive it is. I'm very sensitive.

As for the gluten free shopping list, I wouldn't belive any list completely. Always double check items on lists. It's a great place to start, and for reference.

All household items-- well, actually, anything at all it seems can have gluten in it. Yes, dishsoaps and detergents and cleaners can have gluten in them. I just found out that my Polmolive is not gluten-free. It is a never ending struggle. The only way to be sure is to call companies and e-mail, and to do it frequently in case they change their formulas.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,898
    • Most Online (within 30 mins)
      7,748

    MLucia
    Newest Member
    MLucia
    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
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.