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

This Is Gluten Free Right?


Luvbeingamommy

Recommended Posts

Luvbeingamommy Contributor

I thought NO way would this be gluten free, but my husband found it and said it was.....here is a link to the product. I don't see anything, but I am newer, so I want to be sure.

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

I don't see any gluten ingredients either. Hopefully you'll get at least one more pair of eyes. The list is a little scarier than the Breyer's I usually eat though. :lol:

CeliacKate29 Newbie

"Food starch-Modified" as apart of "Stabilizers" makes me nervous. Especially because later in the ingredients they specify using "Corn Starch" (which is safe) in the "Sequin Candies." I don't think I'd take my chances. I have found that Food Starch tends to be a vague hidden form of wheat or gluten.

GlutenFreeManna Rising Star

Modified food starch and Natural and Artificial flavors are the most iffy ingredients in that list (at least as far as gluten goes--I don't willing consume anything containing HFCS and Partially Hydrogenated Veg Oil). Even though in NA the Modified Food Starch is usually not gluten, it COULD BE. I would contact the company to make sure if I were you.

StephanieGF Rookie

Well, it probably does not contain gluten ingredients, being that in the US (on food items) they are suppose to list wheat as an ingredient if it is in one of the starches or something. And I don't see any rye, barely, or oat ingredients. That said, there is a lot of scary ingredients in that product, including the important to avoid hydrogenated oil. Remember, they can round the nutrition label down to 0g per serving of trans fats, but it is still in there. I personally would not eat that product or give it to my son. That said, I am a little extreme. :)

I would be concerned about CC with this product, they are likely to make ice creams with cookies, brownies or dough in it and I don't know good they are about cleaning the lines between batches. I would call them, I bet they give you some vague answer?

Roda Rising Star

If the modified food starch was made from wheat it would have to state it on the lable. The ingredient I would question is the natural flavors. This can hide other forms of gluten (not wheat) mostly barley.

Luvbeingamommy Contributor

Well something is still getting me, but could be another food, not sure.

I was thinking CC might be a risk. I guess I'll call them, but I'll probably just go back to vanilla ice cream to be safe. Might call for the heck of it though.


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

It's always good to go to the source for the most accurate information:

Open Original Shared Link

Information about Gluten

Federal Definition of "Gluten-Free"

The January 23 edition of the Federal Register contained a notice of proposed rule making to define the use of the term "gluten-free" for voluntary use for food labeling, to mean that the food does not contain any of the following: An ingredient that is any species of the grains wheat, rye, barley or a crossbred hybrid of these grains, an ingredient derived from them and that has not been processed to remove the gluten, or that has been processed to remove the gluten but more than 20 ppm remains. In addition, a food made from oats that bears a gluten-free claim in its labeling would be deemed misbranded if the claim suggests that all such foods are gluten-free or if 20 ppm or more of gluten is present in the food.

Gluten Content of Blue Bunny® Products

Obvious gluten-containing ingredients in Blue Bunny® products include items with wafers, cookies, brownies, cookie dough, bisque and pretzels. For the safety of our customers, if any ingredient such as a flavoring, stabilizer, emulsifier, color or coating contains gluten, it will be named in the ingredient statement. In general, Blue Bunny® products are gluten-free unless they contain obvious gluten-containing ingredients or gluten content is otherwise noted in a product's ingredient statement.

Luvbeingamommy Contributor

Hmm, so it is gluten free, but probably has cc issues then??

Lisa Mentor

Hmm, so it is gluten free, but probably has cc issues then??

maybe too much of a good thing. ;)

Even a little dairy can leave me feeling bloated and uncomfortable. But, everyone is different.

frogrun Apprentice

The last time I had blue bunny (it was plain vanilla) I had a DH flare-up and I am extremely sensitive to cc, so I would guess that might be the case for you. I've found that I have to stay away from many of the ice cream brands due to cc.

Good Luck!

  • 4 weeks later...
nickim Newbie

The last time I had blue bunny (it was plain vanilla) I had a DH flare-up and I am extremely sensitive to cc, so I would guess that might be the case for you. I've found that I have to stay away from many of the ice cream brands due to cc.

Good Luck!

Is there a certain brand of ice cream that doesn't make your tummy upset? I think ice cream does the same thing to me and I absolutely love ice cream:o(

VioletBlue Contributor

The local ice cream truck sells a Blue Bunny ice cream on a stick that is gluten-free. Tastes great. Blue Bunny is pretty well known for their accurate labeling and gluten-free products.

I thought NO way would this be gluten free, but my husband found it and said it was.....here is a link to the product. I don't see anything, but I am newer, so I want to be sure.

Open Original Shared Link

Tina B Apprentice

I don't see any gluten ingredients either. Hopefully you'll get at least one more pair of eyes. The list is a little scarier than the Breyer's I usually eat though. :lol:

I wouldn't use it because it doesn't state the source of the modified food starch. I agree on Breyers. Look at this list instead. No stabilizers, thickeners etc. I'd just add my own sprinkles.

Open Original Shared Link

sunnybabi1986 Contributor

I wouldn't use it because it doesn't state the source of the modified food starch.

Remember, Blue Bunny has a policy that if any ingredients contain any gluten, it will be listed in the ingredient list. If the modified food starch is not specified as from wheat, it is not from wheat. I love Blue Bunny because they are very clear on this policy :)

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.