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How's Natures Made Vitamin C?


fakename

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fakename Contributor

I heard that it was gluten free and I checked with the customer service but I find customer experience to be superior sources of info. for these things so I was wondering, how did you react to it?

Also, how are your experiences eating in a non-gluten free household? I tend to wash everything religiously take fruit: I would wash my hands (to keep them gluten-free), then I would put the fruit down on a gluten-free item (like a paper-towel), then I would wash my hands again, wash the fruit, then I would wash my hands AGAIN, then I would get another paper-towel to dry off the fruit, then I would wash my hands again, then I would eat the fruit -does it seem like much?

Thanks :)


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jackay Enthusiast

Also, how are your experiences eating in a non-gluten free household? I tend to wash everything religiously take fruit: I would wash my hands (to keep them gluten-free), then I would put the fruit down on a gluten-free item (like a paper-towel), then I would wash my hands again, wash the fruit, then I would wash my hands AGAIN, then I would get another paper-towel to dry off the fruit, then I would wash my hands again, then I would eat the fruit -does it seem like much?

Thanks :)

That sounds exactly like what I was doing. I figured I was obsessive complusive but didn't know how else to avoid gluten. I've relaxed some and haven't had cross contamination issues in two weeks. If I get glutened again, it's back to my obsesssive compulsive behavior.

I'm very careful putting clean dishes away. I wash my hands with a paper towel and then open all drawers and cabinets with a paper towel. That way I don't have to rewash my dishes when I use them.

I'm just as careful with flossing my teeth even though I keep my floss, toothbrush and toothpaste in a separate cabinet. I figure with my fingers getting inside my mouth while flossing that it would be so easy to get cc.

dilettantesteph Collaborator

I'm very sensitive, but we went to a gluten free household before I could get more healthy days. I also stopped taking vitamins. I try to eat good food instead.

kareng Grand Master

I heard that it was gluten free and I checked with the customer service but I find customer experience to be superior sources of info. for these things so I was wondering, how did you react to it?

Also, how are your experiences eating in a non-gluten free household? I tend to wash everything religiously take fruit: I would wash my hands (to keep them gluten-free), then I would put the fruit down on a gluten-free item (like a paper-towel), then I would wash my hands again, wash the fruit, then I would wash my hands AGAIN, then I would get another paper-towel to dry off the fruit, then I would wash my hands again, then I would eat the fruit -does it seem like much?

Thanks :)

I have some Natures made (not C) & they are fine. I think there are more fun ways to get your vit C. OJ, lemonade, Vitamin water, juice, an orange.

Roda Rising Star

I just bought some nature made vitamin C to take with my iron and it says on the bottle no artificial colors, no artificial flavors, no preservatives, and no Yeast or gluten.

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    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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