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

Is This Gluten

hercules25

Recommended Posts

hercules25 Apprentice
hercules25
Posted

Inglehoffer Honey Mustard

Ingredients

Water, Sugar, Honey, Wheat Flour, Mustard Seed, White Distilled Vinegar, Soybean Oil, Salt, Lemon Juice, Xanthan Gum, Eggs, Onions, High Fructose Corn Syrup, Citric Acid, Garlic, Turmeric, Spices, Calcium Disodium Edta (Retains Product Freshness), Natural Flavor, Annatto.

I just read the ingredient Wheat flour after eating some. Great. I cant find any info on line...

Does this product have gluten in it??

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

Celiac.com Sponsor (A8-M):


Jestgar Rising Star
Jestgar
Posted

Anything with wheat flour has gluten.

Skylark Collaborator
Skylark
Posted

Anything made from wheat has gluten. Here's a list of gluten containing ingredients.

https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/

hercules25 Apprentice
hercules25
Posted
  • Author

Thanks everyone. No wonder I feel like crap today ( I ate it yesterday) and I am sure I will feel it later. Such a learning process.

Kim27 Contributor
Kim27
Posted

The word WHEAT is a big no-no!

piglips82 Rookie
piglips82
Posted

Wheat flour contains gluten. You also might watch for distilled vinegar in things. I react to that.

psawyer Proficient
psawyer
Posted

You also might watch for distilled vinegar in things. I react to that.

Some people react to vinegar, but it is generally accepted that distilled vinegar is gluten-free; in the US, if the source was wheat it would have to be explicitly stated. Most vinegar in North America is made from apples (corn is the next most common source). The only vinegar that is a concern in terms of gluten is malt vinegar, and it will always be listed as just that, "Malt Vinegar."

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Thanks everyone. No wonder I feel like crap today ( I ate it yesterday) and I am sure I will feel it later. Such a learning process.

Yes, it is quite a learning a process. So you know, gluten comes from wheat, rye, and barley. You should also avoid oats as there is often wheat growing in the oat fields. Once you're well you can try specially grown gluten-free oats.

Processed foods are hardest until you learn to read labels because of all the various processed ingredients and flavorings made from wheat and barley (like malt). It can be in unexpected places like your mustard. Even if a label seems OK, gluten can get into foods on factory lines and you'll react if you're sensitive. There's a lot of learning about brands and what you can and can't tolerate.

I'd suggest you stick to a lot of natural, whole foods at first. Fruits, vegetables, plain nuts and seeds, eggs, beans, potatoes, rice, and meats or fish you cook yourself with plain herbs and spices (no spice mixes) are all naturally gluten-free. Milk, cheese, and Yoplait brand yogurt are OK too but a lot of new celiacs don't handle milk very well. If you eat processed foods it's best to stick to ones that say "gluten free" on the label at first.

hercules25 Apprentice
hercules25
Posted
  • Author

Thanks for letting me know about the oatmeal as well. I have started drinking soy milk as well. No Cheese but did eat yogurt. So now I will cut that out for awhile too. My dr tried to say it was Chrons off of some blood work but I dont feel it is that. I dont have the typical symptoms of Chrons. No bleeding, no high white blood count. My esophinal's were positive and my dr suspected a food allergy because of that. The only reason he said maybe Chrons is a positive Saccharomyces Cerevisiae IgG and IgA count. I need an at home gluten free chef....

kareng Grand Master
kareng
Posted

I need an at home gluten free chef....

Maybe we could share one & split the cost. :P

Skylark Collaborator
Skylark
Posted

Maybe we could share one & split the cost. :P

I'm in! :lol:

Tina B Apprentice
Tina B
Posted

If it has WHEAT ANYTHING it has GLUTEN.

frieze Community Regular
frieze
Posted

Thanks for letting me know about the oatmeal as well. I have started drinking soy milk as well. No Cheese but did eat yogurt. So now I will cut that out for awhile too. My dr tried to say it was Chrons off of some blood work but I dont feel it is that. I dont have the typical symptoms of Chrons. No bleeding, no high white blood count. My esophinal's were positive and my dr suspected a food allergy because of that. The only reason he said maybe Chrons is a positive Saccharomyces Cerevisiae IgG and IgA count. I need an at home gluten free chef....

you know those businesses where you can order meals by the week and they are delivered? maybe there is a business op. here. If not that, maybe some weekly networking with like minded and have big cooking party?

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. SilkieFairy
      - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I am doing a gluten challenge right now and I bought vital wheat gluten so I can know exactly how much gluten I am getting. One tablespoon is 7g so 1½ tablespoons of Vital Wheat Gluten per day will get you to 10g You could add it to bean burgers as a binder or add to hot chocolate or apple sauce and stir.
    2. Scott Adams
      0

      Celiac Disease Beyond the Western World: Hidden Populations, Changing Diets, and Growing Awareness

    3. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    4. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    5. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,360
    • Most Online (within 30 mins)
      7,748
    Known1
    Newest Member
    Known1
    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
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      I am doing a gluten challenge right now and I bought vital wheat gluten so I can know exactly how much gluten I am getting. One tablespoon is 7g so 1½ tablespoons of Vital Wheat Gluten per day will get you to 10g You could add it to bean burgers as a binder or add to hot chocolate or apple sauce and stir. 
    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
×
×
  • 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.