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

Very Frustrated, How To Find Hidden Gluten


teresasupermom

Recommended Posts

teresasupermom Rookie

Okay, I got the gist of things now and thought I was doing good, but I'm frustrated. How do you know if something is truly gluten free? I have been reading labels and not getting stuff that has gluten ingredients and thought I was doing good. I've been giving my dd Kix cereal because I didn't see anything in it on the ingredients that she couldn't have. But then I got to thinking all the Chex cereals are labeled gluten free why wouldn't GM cereals label Kix gluten free too? So I did a quick google search and from what I can see Kix is not approved as gluten free. I am so frustrated. I am guessing I am going to hit Dr. Google for each and every single food. How do you sort things out if label reading isn't enough?


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



Celiac.com Sponsor (A8-M):



ciavyn Contributor

Okay, I got the gist of things now and thought I was doing good, but I'm frustrated. How do you know if something is truly gluten free? I have been reading labels and not getting stuff that has gluten ingredients and thought I was doing good. I've been giving my dd Kix cereal because I didn't see anything in it on the ingredients that she couldn't have. But then I got to thinking all the Chex cereals are labeled gluten free why wouldn't GM cereals label Kix gluten free too? So I did a quick google search and from what I can see Kix is not approved as gluten free. I am so frustrated. I am guessing I am going to hit Dr. Google for each and every single food. How do you sort things out if label reading isn't enough?

I feel your pain. I found that Fruity Pebbles and Chex are safe for me, but honestly, it is easier to just eat foods that I make, or things that are naturally gluten free. Keep the rest to a minimum, and I take my phone with me and google everything I'm not sure about.

Several people said that Kix was fine with them. I haven't personally tried it. I decided to stick with oatmeal with brown sugar and various other ingredients to stay safe.

CeliacMom2008 Enthusiast

It is tough in the beginning...with cereal, I only trust those that say gluten free. With Kix and others (I haven't tried them with my son), I'm afraid of the possibility of cross contamination. I've emailed and called General Mills several times trying to get an answer as why the Chex is labelled and the rest are not, but I've not gotten a satisfactory answer.

In the beginning you have to do a lot of calling to manufacturers, but then you start to get a comfort zone of products you know are safe and trust. Kraft is really good about labelling, so if you don't see wheat, barley, rye, or oats you're good to go. I still google and check on this forum with new products a lot. Also, you have to keep checking because ingredients change.

Good luck and feel free to ask lots of questions!!

  • 2 months later...
Mizzo Enthusiast

Here is GM's response to me. BTW I got an email response in 24 hrs. I consider that pretty good.

Thank you for contacting us about gluten in Trix and Kix cereals.

General Mills offers several products that are labeled gluten-free. Please check the package label for the gluten-free statement on the front/side/back of the package. Only products that can be verified to be gluten free will be declared as gluten free on the label. It is important to check the product label each time you purchase a product because it has the most accurate information about the product in the package.

Because we constantly strive to improve our products′ quality and nutritional value, the most up-to-date product information is on the package the product is purchased in. For that reason, we do not distribute product information lists as they could quickly become outdated. A current list of products on the market that are gluten free can be found by visiting www.liveglutenfreely.com . It is important to check the package label before purchasing for the gluten-free statement on the front/side/back of the package to verify that the package you choose is gluten free.

For products not labeled gluten free, we will always declare gluten containing ingredients if they are added to the product. If the ingredient declaration lists wheat, oats, barley, rye, or derivatives of these grains, then the product contains gluten. Examples of derivative ingredients include: malt, barley malt, organic malt, semolina, Durham, triticale, and spelt. We do not include gluten containing ingredients in the ′Natural Flavors′ or ′Spices′ on the product ingredient list. If there are gluten ingredients in our products, those ingredients are always clearly listed.

If there are no gluten- containing ingredients listed in the product ingredient label, but the product does not make a gluten free claim, it is because we cannot fully assure that this product is gluten free. While we have not added gluten-containing ingredients, factors such as sourcing, conditions of manufacture, etc. do not allow us to provide the full level of assurance that a gluten free claim requires.

FYI SAME response for other GM items ... They have the same claim for all their products.

Good luck.

Mizzo Enthusiast

I was told by the dietician to get this book on Amazon for $20. I did and it was worth every penny and then some. It it updated every 9months to a year as companies update their products.

THe ultimate guide to GLuten-free living. by the Celiac Disease Center at Columbia University.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,029
    • Most Online (within 30 mins)
      7,748

    Nancy N Rosen
    Newest Member
    Nancy N Rosen
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.