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

Land O Lakes Cheese

BethProverbs31

Recommended Posts

BethProverbs31 Newbie
BethProverbs31
Posted

I am a newbie here and to a gluten-free lifestyle, so I am not well-versed in gluten-free food products or ingredients. I love cheese, and a fave in our house is Land O Lakes brand. I emailed LOL about their products and this is the reply I got...not sure now if I trust their deli cheese.

------------------------------------------------------------------------------------

Dear Beth,

Thank you for visiting the Land O'Lakes Web Site and taking the time to contact us.

We understand your concern about potential food intolerances. Land O'Lakes, Inc. strives to provide complete and accurate ingredient information on its labels. For any specific product, we feel the best source of this information is the product ingredient listing on the package.

To date, the FDA and USDA have not defined the term "gluten free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Processed Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.

Listed below are organizations that can provide more information about food intolerances:

Celiac Sprue Association: www.csaceliacs.org or toll free 1-877-272-4272

The Gluten Intolerance Group: www.gluten.net or 253-833-6655

International Food Information Council Foundation: www.foodinsight.org

This information does not imply any endorsements or affiliation with Land O'Lakes, Inc.

Please let us know if we can be of assistance in the future. If you need to respond to this email, please use the "Reply" button.

Sincerely,

Land O'Lakes Consumer Affairs

-----------------------------------------------

Ok, does that sound reassuring to you?! And does anyone know of any certified/labeled gluten free cheese other than certain swiss cheeses?

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

Celiac.com Sponsor (A8-M):


DonaldandAlanda Evans Apprentice
DonaldandAlanda Evans
Posted

It sounds fine to me. Basically, they are just covering their asses. They can not say an item is gluten free, but they can say it does not contain any gluten. The whole thing is just ridiculous!

kareng Grand Master
kareng
Posted

I haven't seen LOL cheese but I haven't found any with gluten ingredients yet. Might be a problem with the spreads or a flavor?

lovegrov Collaborator
lovegrov
Posted

This answer means the cheese is gluten-free. Virtually every cheese out there, even the veined ones, is gluten-free.

richard

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748
    Hughesy
    Newest Member
    Hughesy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      Blood results

      By Russ H · Posted

      The EMA test is an old and less sensitive test for anti-tTG2 antibodies. It relies on a technician using a microscope to check for fluorescence of a labelled substrate (typically monkey oesophagus or human umbilicus), giving a simple positive/negative result. It is similar to running a standard anti-tTG2 test but with a high cut-off, making it more specific but less sensitive. Transient rises in tTG2 can be caused by e.g. viral infections and inflammation. Very high levels of anti-tTG2 (>x10 standard range) are almost certainly coeliac disease but moderately raised levels can have several causes apart from coeliac disease. Other food allergies can cause villi blunting but that is much rarer than coeliac disease or other non-coeliac causes. Not All That Flattens Villi Is Celiac Disease: A Review of Enteropathies
    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
×
×
  • 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.