Jump to content

  • 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):

I Love Misinformation....

AKcollegestudent

Recommended Posts

AKcollegestudent Apprentice
AKcollegestudent
Posted

I follow a number of food communities, and one had an interesting recipe for stuffed zucchini; it was naturally gluten-free and I decided to check comments to see what others thought.

Someone else noted that it was gluten-free and that she was looking forward to the millet and chickpea combination.

The original poster informed them that no, it wasn't gluten-free. Apparently, her mother was routinely glutened by millet. I asked if the millet was CC'ed, since--as far as I know, and as far as Google tells me--millet's gluten-free.

She replies that no, there's a minor amount of gluten in it.

What gives? I'm about 95% certain that she's incorrect (not least because millet's from a vastly different plant family), but I'm not even certain how to correct her information.

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

Celiac.com Sponsor (A8-M):


minamoo Newbie
minamoo
Posted

Maybe Millet in itself is Gluten free, but has a high probability of being cross contaminated with Wheat like being harvested with Wheat or processed in the same factories?

psawyer Proficient
psawyer
Posted

Millet is definitely gluten-free, although contamination can occur with anything. It is not likely, since millet and wheat are not generally processed in the same facilities.

AKcollegestudent Apprentice
AKcollegestudent
Posted
  • Author

Millet is definitely gluten-free, although contamination can occur with anything. It is not likely, since millet and wheat are not generally processed in the same facilities.

Oh good. I seriously thought that I was losing my mind. Thanks for affirming my sanity!

Mack the Knife Explorer
Mack the Knife
Posted

I eat quite a bit of millet. It is definitely gluten free. CC could be an issue possibly. I've come across a few brands that have the "May contain gluten" statement on the back.

AlysounRI Contributor
AlysounRI
Posted

I made a loaf of lemon millet seed bread this weekend and no problems here.

I have also used millet flour in baking bread.

I use Bob's Red Mill for flour and Eden Foods for the seeds.

jerseyangel Proficient
jerseyangel
Posted

Millet is gluten-free--the person was most likely intolerant to it.

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

Give them the wikipedia link.

Open Original Shared Link This is an ancient Asian and African cereal grass. Little round seeds. Drought tolerant.

The millets include species in several genera, mostly in the subfamily Panicoideae, of the grass family Poaceae. Of the major and minor millets (not including those plants sometimes called millet) all of the species are in the tribe Paniceae of the subfamily Panicoideae except for finger millet.

and the standard definition of celiac/gluten intolerance is an auto immune reaction to the protein called gluten in wheat, rye, spelt, and barley.

Wheat family is TRITICUM. Comes from the "fertile crescent" in the mid east.

Open Original Shared Link Oblong, has hulls or husks that need to be removed to use as food.

Main article: Gluten sensitivity

Roughly 1% of Indo-European populations[20][21] has coeliac (also written as celiac) disease

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      2

      Zaalouk moroccan eggplant salad

      oops. I didn't see that before posting or I would have at least referenced it. The two recipes are pretty similar, but I think the newer one is a little simpler/faster. Next time though I will search more before posting.
    2. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      2

      Zaalouk moroccan eggplant salad

      I love Middle Eastern food and eggplant, and here is another version we shared some time back:
    3. Scott Adams
      - Scott Adams replied to Richard Rusnak's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      I was diagnosed with celiac 15 years ago.

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product...
    4. Scott Adams
      - Scott Adams replied to HectorConvector's topic in Related Issues & Disorders
      357

      Terrible Neurological Symptoms

      This may not be the cause, it's pure speculation on my part, but for 10-15 years I had a tingling/burning/electric-like shock sensation that emanated from my right-neck upward across the right-side of my head. I was worried about having a stroke or something so got all sorts of tests done, including an MRI, which found not much--only a minor degenerative...
    5. trents
      - trents replied to Richard Rusnak's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      I was diagnosed with celiac 15 years ago.

      Welcome to the celiac.com community, @Richard Rusnak! The short answer is "No". Barley is a gluten-containing grain. The three gluten-containing grains are wheat, barley and rye. Barley and rye contain less gluten than wheat but still should be avoided. Understand that smaller amounts of gluten may not produce a noticeable reaction in so far as...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442
    Francisco1007
    Newest Member
    Francisco1007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Zaalouk moroccan eggplant salad

      By Aretaeus Cappadocia · Posted

      oops. I didn't see that before posting or I would have at least referenced it. The two recipes are pretty similar, but I think the newer one is a little simpler/faster. Next time though I will search more before posting.
    • Scott Adams
      Zaalouk moroccan eggplant salad

      By Scott Adams · Posted

      I love Middle Eastern food and eggplant, and here is another version we shared some time back:  
    • Scott Adams
      I was diagnosed with celiac 15 years ago.

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • Scott Adams
      Terrible Neurological Symptoms

      By Scott Adams · Posted

      This may not be the cause, it's pure speculation on my part, but for 10-15 years I had a tingling/burning/electric-like shock sensation that emanated from my right-neck upward across the right-side of my head. I was worried about having a stroke or something so got all sorts of tests done, including an MRI, which found not much--only a minor degenerative disk in my neck--which I just accepted as the cause. Fast forward to when I was ~45 and I was hit with shingles in the EXACT place that this sensation would travel--I ended up with a very painful case of shingles that felt like the right-side of my head had been set on fire, and had the blistering and pain that ran along the exact path of nerves that I had felt this sensation travel along for the prior 10-15 years. For me, that time period was a shingles pre-cursor, and all those feelings were likely inflammation in my nerves. Needless to say I've not had this since getting my shingles vaccines at 50.  Your situation could very well be something else, but I just wanted to mention this possibility because your symptoms sound similar to what I experienced. I'm not sure if you're in the age range to get a shingles vaccine, but it may be something to consider.
    • trents
      I was diagnosed with celiac 15 years ago.

      By trents · Posted

      Welcome to the celiac.com community, @Richard Rusnak! The short answer is "No". Barley is a gluten-containing grain. The three gluten-containing grains are wheat, barley and rye.  Barley and rye contain less gluten than wheat but still should be avoided. Understand that smaller amounts of gluten may not produce a noticeable reaction in so far as symptoms go, but they still may be causing some inflammation in the gut. Products derived from gluten-containing grains should also be avoided, for instance malt and malt flavoring. 
×
×
  • Create New...