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kkrell

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kkrell Rookie
kkrell
Posted

I am going to making my first gluten-free trip to the grocery store today and I wanted to see if anyone knew key words on the ingredients that I should look for. I want to make sure that I recognize key words to avoid. Thanks for the help!

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jenvan Collaborator
jenvan
Posted

Kimberly-

Hi! There are some great "forbidden" ingredient lists here on this website. Ck them out, print them off, take them with you... :D They have helped me much in the past. If you look thru posts here you will find out about a lot of great gluten-free products in stores and online too. Good luck!

Forbidden List:

https://www.celiac.com/st_prod.html?p_prodid=185

Safe List:

https://www.celiac.com/st_prod.html?p_prodid=183

jenvan Collaborator
jenvan
Posted

Oopsy--messed up last link. Just go to the "Search" link on the top left hand corner of the page you are currently on and then search for the word "forbidden".

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I like to check the ingredients for wheat, barely, gluten, rye, and oats. If it seems glutenfree I liked to call the company (from the store with my cell phone) and I ask them. If it is labled gluten-free and I check the ingredients then I will buy it without calling.

Have fun and good luck!

Carriefaith Enthusiast
Carriefaith
Posted

Try and find the natural foods section and look for gluten free products. That is your safest route. When checking ingredients, always be suspisious of Natural Flavoring, Modified food starch, Starch ect. If the company does not put the source in brackets then I would not eat it or buy it (unless you call or have a source that says it is gluten free). Some companies will clearly indicate gluten in the ingredients like Kraft. I think Kaiti has the list of companies that will clearly indicate gluten in the ingredients.

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      - trents replied to Rebeccaj's topic in Super Sensitive People
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      symptoms.

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
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      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
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      symptoms.

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine.
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  • Posts

    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
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