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

Question About 'cheese Puffs'


RelentlessX

Recommended Posts

RelentlessX Newbie

I recently bought some not so common brand of cheese puffs and I am unsure of if it's safe for me to eat. I cant find any website about this. So any help would be greatly appreciated!

The actual name of the brand is "Cheese Puffs" distributed by DeDinas/Franzak Ent Grand Rapids MI. The ingredients say corn meal, soybean oil and/or partially hydrogenated soybean oil, maltodextrin, whey, corn starch, cheddar and blue cheese (pasteurized milk, salt, annatto extract, cheese culture, enzymes), salt, butter (cream, water, salt), natual and artificial flavor, buttermilk, monosodium glutamate, Yellow 6, yellow 5 and yellow 5 lake.

Contains milk and soy ingredients.

That whey in it wont effect me will it? I know it's wheat, barley, oats and rye but could whey cause the same pains?

Thanks for any help! I'm still fairly new to label reading and any advice about this will help immensely!


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Looks free of gluten. Enjoy!

Whey is diary related. It might be better to eat simply for a few weeks. Meats, seafood, veggies, fruit, rice or potatoes. Stay away from processed foods for a while. ( but that does not mean that they will hurt you - it just give your body a break).

hez Enthusiast

Whey is dairy not gluten. They "read" safe however that does not mean they are gluten-free. I would try searching the internet to see if anyone else has contacted the manufactuar.

Hez

Olivegirl Newbie

I think maltodextrin can be wheat derived (although not entirely sure!).

ravenwoodglass Mentor

I have learned the hard way to call a maker whenever I see the words 'natural flavors'. Most times the item is safe but at times barley malt can be hidden in the flavoring. Other than that I would want to know if the company makes gluten containing items on the same lines since I am very sensitive to CC.

ciavyn Contributor

Maltodextrin is considered gluten free. In the US it is derived from corn; in the Europe, they get it from wheat, but even then they claim it is gluten free after all the processing (gotta love the McD's argument). I've never had any problem with it.

Nor-TX Enthusiast

I recently found a great cheese/type of snack. They are called Chester's Snacks - right beside Cheetos. The butter flavored corn puffs are gluten free, Casein and Lactose free, onion free and Parve meaning they have no dairy. Be forewarned though, you may need to purchase more than one bag because they literally melt in your mouth the way cheese puffs do and you can go through a bag in one episode of Fringe.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,118
    • Most Online (within 30 mins)
      7,748

    Cwbtex
    Newest Member
    Cwbtex
    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

    • Colleen H
      I did ... But aren't we going to be vitamin deficienct if we are not eating due to being sick ?? If the food we eat is gluten free and we have other sensitivities , how do we get out of the cycle??  Thank you 
    • Colleen H
      Anyone else get pins and needles. ??? Burning feeling ? Heat makes it so much worse 😔  Winter is here.  I had to lower my thermostat because I couldn't take that hot air feeling 😔  Hopefully it goes away soon     
    • trents
      I assume that you already know that genetic testing for celiac disease cannot be used to confirm a celiac diagnosis. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. It can be used to rule out celiac disease with a high degree of confidence, however, in the case where the genetic testing is negative for the genes. Until and unless you are actually diagnosed with celiac disease I would not raise this as an issue with family. However, if you are diagnosed with celiac disease through blood antibody testing and/or endoscopy with positive biopsy I would suggest you encourage first degree relatives to also purse testing because there is a significant chance (somewhere betwee 10% and almost 50%, depending on which studies you reference) that they will also have or will develop active celiac disease. Often, there are symptoms are absent or very minor until damage to the small bowel lining or other body systems becomes significant so be prepared that they may blow you off. We call this "silent celiac disease". 
    • trents
      If you were off gluten for two months that would have been long enough to invalidate the celiac blood antibody testing. Many people make the same mistake. They experiment with the gluten free diet before seeking formal testing. Once you remove gluten from the diet the antibodies stop being produced and those that are already in circulation begin to be removed and often drop below detectable levels. To pursue valid testing for celiac disease you would need to resume gluten consumption equivalent to the amount found in 4-6 slices of wheat bread daily for at least two weeks, preferably longer. These are the most recent guidelines for the "gluten challenge". Without formal testing there is no way to distinguish between celiac disease and gluten sensitivity since their symptoms overlap. However, celiac disease is an autoimmune disorder that damages the small bowel lining, not true of gluten sensitivity. There is no test available for gluten sensitivity so celiac disease must first be ruled out. By the way, elevated liver enzymes was what led to my celiac diagnosis almost 25 years ago.
    • trents
      Then it does not seem to me that a gluten-related disorder is at the heart of your problems, unless that is, you have refractory celiac disease. But you did not answer my question about how long you had been eating gluten free before you had the blood antibody test for celiac disease done.
×
×
  • 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.