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Hidden Ingredients

nickim

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nickim Newbie
nickim
Posted

I was diagnosed with Celiac Disease 2 months ago. I immediately went on a gluten-free diet. I got all sorts of information, met with a dietician and have not cheated once. I just had an endoscope and was told that I still have traces of gluten, and that my villi are atrophy (flattened) still and that after 2 months on the diet they should have started to heal. I am so confused, not sure what I am doing wrong. I eat very healthy, mainly fruits and veggies with spices. Are there certain ingredients in spices that contain gluten. I chew alot of gum, eat alot of salads, and usually have ranch dressing, Hellmans appears gluten-free along with Margetti's (sp). I have had chips, but always corn or tostados and meat without bread crumbs. When using barbeque sauce I use sweet baby rays. Breakfast I usually make my own smoothie with yogurt and fruit and milk or cereal from a gluten-free like natures path. I do drink the Redbridge beer which is gluten-free. I also drink Mt. Royal Light Whiskey which the company wrote to me and said it was gluten-free. Festival Foods has lunch meat from a company Krestzmar(sp) that is gluten-free and I usually get that from their deli. The bread I eat is gluten-free, UDI ( by the way it is the best bread ever, I almost cried when I had my first bite), I have my own toaster and put homemade strawberry jelly on it. I also enjoy ice cream, but there again the ingredients look okay. Is there a hidden ingredient in ice cream. If it has modified food starch, I don

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psawyer Proficient
psawyer
Posted

If you are in the US, modified food starch is not wheat unless is specifically says so using the word "wheat." Hidden gluten in ice cream is almost unheard of--the only gluten would be in obvious additives like cookie dough or cookie chunks.

Spices refers to a set of plant materials, none of which are grains. "Spices" does not hide gluten. "Seasonings" is a whole different ball game, though.

My first guess would be cross-contamination at the deli.

Some people have reported issues with corn chips made by Frito-Lay. Others have no problem with them.

Lisa Mentor
Lisa
Posted

Keep a food diary. It often can pin point an issue. But, depending on your damage, it could take up to a couple of years for a full recovery.

Post your daily menu. Many of us can help you with a potential issue.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Since you are new to the gluten free diet I would suggest you also go dairy and soy free for a few months to promote faster healing. Also look at all products that go into your mouth to be sure they are gluten free. Include your drinks, medications, toothpaste, mints, anything. Try not to use plastic, wooden or coated cooking items including cutting boards, toasters and storage containers that have been in contact with gluten.

Two months probably is not enough time to show much healing if you have been glutened a few times. Think of it as a cut on your arm. If you pick the scab off every now and then it will take longer to heal. So every time you get glutened it will take longer for your intestines to heal.

Gemini Experienced
Gemini
Posted

I was diagnosed with Celiac Disease 2 months ago. I immediately went on a gluten-free diet. I got all sorts of information, met with a dietician and have not cheated once. I just had an endoscope and was told that I still have traces of gluten, and that my villi are atrophy (flattened) still and that after 2 months on the diet they should have started to heal. I am so confused, not sure what I am doing wrong. I eat very healthy, mainly fruits and veggies with spices. Are there certain ingredients in spices that contain gluten. I chew alot of gum, eat alot of salads, and usually have ranch dressing, Hellmans appears gluten-free along with Margetti's (sp). I have had chips, but always corn or tostados and meat without bread crumbs. When using barbeque sauce I use sweet baby rays. Breakfast I usually make my own smoothie with yogurt and fruit and milk or cereal from a gluten-free like natures path. I do drink the Redbridge beer which is gluten-free. I also drink Mt. Royal Light Whiskey which the company wrote to me and said it was gluten-free. Festival Foods has lunch meat from a company Krestzmar(sp) that is gluten-free and I usually get that from their deli. The bread I eat is gluten-free, UDI ( by the way it is the best bread ever, I almost cried when I had my first bite), I have my own toaster and put homemade strawberry jelly on it. I also enjoy ice cream, but there again the ingredients look okay. Is there a hidden ingredient in ice cream. If it has modified food starch, I don

Kim27 Contributor
Kim27
Posted

I think it sounds like you are being very vigilant about your food. I'm surprised your dr had you repeat an EGD already! My doctor retested my TTG IGA levels 5 weeks after going gluten-free, but only b/c I just had to get some other bloodwork done and she said might as well to see if it's dropping at all. HOWEVER she made it very clear that she would not expect my levels to be in the normal range by that time frame. She said that typically blood is retested after 5-6 months. She never mentioned a repeat EGD at this point. It makes sense that you might still have gluten in your system and visible damage, 2 months just isn't that long. If you've been damaging your body for a long time, it's gonna take some time to heal completely. I think they have insane expectations. I wouldn't take what they say too hard, if you keep being vigilant, check all your foods, and be as careful as you sound, you should continue to heal, just not going to be overnight.

ravenwoodglass Mentor
ravenwoodglass
Posted

How are you feeling? Are you still having symptoms? If your not I wouldn't worry too much about the results of the endo as it was done really quickly. Most doctors don't reendo until at least 6 months after the diet is started, if ever. Mine didn't reendo until years after I started the diet and then since he was doing a routine 'over 50' colonoscopy figured he might as well do the endo at the same time.

One thing I will say is that there are rare celiacs, like myself, who react to distilled gluten grains like that found in whiskey or gluten grain derived vodkas. It your are still having symptoms you might want to drop those for a while and see if it makes a difference. Most will tolerate them but not everyone does.

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nickim Newbie
nickim
Posted
  • Author

I think it sounds like you are being very vigilant about your food. I'm surprised your dr had you repeat an EGD already! My doctor retested my TTG IGA levels 5 weeks after going gluten-free, but only b/c I just had to get some other bloodwork done and she said might as well to see if it's dropping at all. HOWEVER she made it very clear that she would not expect my levels to be in the normal range by that time frame. She said that typically blood is retested after 5-6 months. She never mentioned a repeat EGD at this point. It makes sense that you might still have gluten in your system and visible damage, 2 months just isn't that long. If you've been damaging your body for a long time, it's gonna take some time to heal completely. I think they have insane expectations. I wouldn't take what they say too hard, if you keep being vigilant, check all your foods, and be as careful as you sound, you should continue to heal, just not going to be overnight.

This was my first endo, they never tested me because my bloodwork for the celiac test was extremely high. They told me that 2 of the tests would report a high score of between 8 and 14 to test high for celiac, and mine were both over 100, and the 3rd test was high around 400 and I was over 520. Because they results were so high they didn't do a colonscopy or endo. I wasn't feeling better, still bloated etc after a week and 1/2 of feeling good, that is why I requested they do the test. I just eanted to know for sure.

nickim Newbie
nickim
Posted
  • Author

If you are in the US, modified food starch is not wheat unless is specifically says so using the word "wheat." Hidden gluten in ice cream is almost unheard of--the only gluten would be in obvious additives like cookie dough or cookie chunks.

Spices refers to a set of plant materials, none of which are grains. "Spices" does not hide gluten. "Seasonings" is a whole different ball game, though.

My first guess would be cross-contamination at the deli.

Some people have reported issues with corn chips made by Frito-Lay. Others have no problem with them.

I am in the US and have started the journal again. I also have dramatically reduced my portion sizes and that seems to help too.

Morningstar313 Newbie
Morningstar313
Posted

I was diagnosed with Celiac Disease 2 months ago. I immediately went on a gluten-free diet. I got all sorts of information, met with a dietician and have not cheated once. I just had an endoscope and was told that I still have traces of gluten, and that my villi are atrophy (flattened) still and that after 2 months on the diet they should have started to heal. I am so confused, not sure what I am doing wrong. I eat very healthy, mainly fruits and veggies with spices. Are there certain ingredients in spices that contain gluten. I chew alot of gum, eat alot of salads, and usually have ranch dressing, Hellmans appears gluten-free along with Margetti's (sp). I have had chips, but always corn or tostados and meat without bread crumbs. When using barbeque sauce I use sweet baby rays. Breakfast I usually make my own smoothie with yogurt and fruit and milk or cereal from a gluten-free like natures path. I do drink the Redbridge beer which is gluten-free. I also drink Mt. Royal Light Whiskey which the company wrote to me and said it was gluten-free. Festival Foods has lunch meat from a company Krestzmar(sp) that is gluten-free and I usually get that from their deli. The bread I eat is gluten-free, UDI ( by the way it is the best bread ever, I almost cried when I had my first bite), I have my own toaster and put homemade strawberry jelly on it. I also enjoy ice cream, but there again the ingredients look okay. Is there a hidden ingredient in ice cream. If it has modified food starch, I don

GFinDC Veteran
GFinDC
Posted

You really shouldn't assume your reactions are due to gluten. You could also be reacting to other foods as many of us do. Soy, nightshades, dairy, corn, eggs, etc etc etc can all be problems. Check out the top 8 food allergens for a starting list of potential problems.

nickim Newbie
nickim
Posted
  • Author

I'm very new to the gluten free lifestyle. I was under the impression that Sweet Baby Rays was not gluten free. Are they? Because they're my favorite, so that would be amazing!

Sweet Baby Rays is definitely gluten free so enjoy!!

  • 5 weeks later...
Jenn27 Newbie
Jenn27
Posted

Check the yogurt.. Any Yoplait yogurt is safe but there are many that aren't.

dilettantesteph Collaborator
dilettantesteph
Posted

Some spices are contaminated enough to bother super sensitive celiacs.

T.H. Community Regular
T.H.
Posted

How are you doing now? Do the symptoms seem to be improving, or are you still having trouble?

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    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

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    • Dizzyma
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      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
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