Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 Celiac.com!
    eNewsletter
    Donate

Possible Sauce Has Gluten When They Say No?

mommyto3

By mommyto3
in Coping with Celiac Disease

Recommended Posts

mommyto3 Contributor
mommyto3
Posted

Last night I ate some President's Choice Fire Roasted Tomatoe Sauce with gluten free pasta and within an hour I got a really bad reaction. Went to look at the label and it contains "natural flavours". I assumed I had inadvertently glutened myself but when I called PC this morning to ask about the ingredients she said the product contains no gluten. What the heck?

I was sure I got glutened by the natural flavour as the day before I made the same mistake with Danone yogurt containing natural flavour.

I just wish they had to declare all gluten here in Canada on the label. It would make life SO much easier.

Has anybody had this happen?

Thx :D

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

What was in the gluten free pasta? I had a bad reaction to Quinoa pasta that was certified gluten free. It turns out I can't eat Quinoa either.

Link to comment
Share on other sites
mommyto3 Contributor
mommyto3
  • Author
Posted

It was just brown rice pasta that I eat all the time. Never react to it. I just don't understand the deal with natural flavouring...sometimes it has gluten, sometimes not and in Canada they don't have to declare gluten on the label. What a PAIN!

Link to comment
Share on other sites
Ahorsesoul Enthusiast
Ahorsesoul
Posted

Could be the tomatoes. If your intestines were a little upset the day before, the tomatoes could have irritated them a little more.

Link to comment
Share on other sites
psawyer Proficient
psawyer
Posted

It is possible for gluten to hide in flavoring, but it almost never does.

Shelley Case, RD, in her book Gluten-Free Diet: A Comprehensive Resource Guide says,

It would be rare to find a "natural or artificial flavoring" containing gluten because: (a) hydrolyzed wheat protein cannot be hidden under the term "flavor," and (B) barley malt extract or barley malt flavoring is almost always declared as "barley malt extract" or "barley malt flavoring." For this reason, most experts do not restrict natural and artificial flavorings in the gluten-free diet.

Shelley is Canadian, but her advice applies equally to the US.

Link to comment
Share on other sites
tarnalberry Community Regular
tarnalberry
Posted

did you use a new colander or an old one? a new wooden spoon or an old one? was anyone in the house eating bread? have anything else that day? there is so much space for contamination that is not just the food you eat, and not all reactions are at the same meal.

Link to comment
Share on other sites
dilettantesteph Collaborator
dilettantesteph
Posted

Some of us can be sensitive to the 20 ppm allowed in gluten free foods. I seem to be. A lot of gluten free foods are a lot lower, but some of them are very near that level. It could be that you are like that and this one food was more near the upper limit of allowed gluten.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


T.H. Community Regular
T.H.
Posted

Also, 'contains no gluten' may not be entirely accurate. Might be worth asking if the sauce is processed on a dedicated gluten free line, or in a gluten free room or facility. If it's not (which is highly likely), it could simply be that your batch of the sauce got contaminated somewhere along the way, ya know?

I've had this happen with a company that makes chips. No stated gluten ingredients (it was the veggie, a salt, and an oil, real simple), and I had them a few times and did fine, and then had them again and I was sick as a dog. Looked around and found out they run gluten products on the same line, and some other celiacs have had problems with their chips periodically, as well. Definitely can happen.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,061
    • Most Online (within 30 mins)
      7,748
    Stephanie Thompson
    Newest Member
    Stephanie Thompson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Zackery Brian
      Gluten and 30 other Items causing me Severe Muscle Inflamation Pain

      By Zackery Brian · Posted

      I'm sorry to hear about the challenges you've been facing with your health. Dealing with celiac disease and multiple food sensitivities can indeed be overwhelming. Here are a few thoughts and suggestions based on your experience and the replies you've received: Confirming Diagnosis: It's great that your gastroenterologist confirmed your celiac disease diagnosis through additional tests. Understanding the specifics of your condition can help tailor your approach to managing it more effectively. Food Sensitivity Testing: While blood tests for food sensitivities can provide some insights, they may not always be completely accurate. As mentioned by others, false positives are common, and individual responses to specific foods can vary. Discussing your test results and symptoms with a healthcare professional knowledgeable about celiac disease and food sensitivities can help clarify your situation. Research and Education: Exploring conditions like Mast Cell Activation Syndrome (MCAS) and histamine intolerance could shed further light on your symptoms and provide additional avenues for managing your health. Gathering information from reliable sources and discussing your findings with your healthcare team can help you make informed decisions about your care. Dietary Management: Managing celiac disease and multiple food sensitivities can be challenging, but finding a balance that works for you is crucial. Working with a dietitian who specializes in celiac disease and food intolerances can help you develop a personalized dietary plan that meets your nutritional needs while minimizing symptoms. Stress Management: Chronic pain and health issues can take a toll on mental and emotional well-being. Finding healthy coping strategies to manage stress, such as mindfulness, relaxation techniques, or engaging in activities you enjoy, may help improve your overall quality of life. Remember, you're not alone in your journey, and seeking support from healthcare professionals, support groups, or online communities can provide valuable encouragement and guidance.
    • Fluka66
      Waiting for urgent referral.

      By Fluka66 · Posted

      Thank you very much for your reply. I hadn't heard of celiac disease but began to notice a pattern of pain. I've been on the floor more than once with agonising pain but this was always put down to another abdominal problem consequently I've been on a roundabout of backwards and forwards with another consultant for many years. I originally questioned this diagnosis but was assured it was the reason for my pain. Many years later the consultant gave up and I had a new GP. I started to cut out certain food types ,reading packets then really started to cut out wheat and went lactose free. After a month I reintroduced these in one meal and ended screaming in agony the tearing and bloating pain. With this info and a swollen lymph node in my neck I went back to the GP.  I have a referral now . I have also found out that acidic food is causing the terrible pain . My thoughts are this is irritating any ulcers. I'm hoping that after a decade the outlook isn't all bad. My blood test came back with a high marker but I didn't catch what it was. My GP and I have agreed that I won't go back on wheat just for the test due to the pain , my swollen lymph node and blood test results.  Trying to remain calm for the referral and perhaps needed to be more forceful all those years ago but I'm not assertive and consultants can be overwhelming. Many thanks for your reply . Wishing you all the best.
    • Moodiefoodie
      Joint swelling when ill even on gluten-free diet

      By Moodiefoodie · Posted

      Wow! Fascinating info. Thanks so much! I really appreciate the guidance. @Spacepanther Over the years I have had rheumatologists do full lab work ups on me. They told me they had screened me for arthritis, lupus, and Lyme disease (all negative). In addition to joint pain and stiffness I had swelling in both knees that later moved to my elbow as well.  I also experience stiffness and pain in my neck and shoulders when it flares. I vomited fairly often growing up, but there wasn’t a real pattern to it and I didn’t know it wasn’t normal (thought people caught stomach viruses often).  I don’t usually have stomach symptoms immediately after eating gluten that I notice.  The only other joint condition I know of is fibromyalgia. Good luck! Hope you can get it figured out. I only assumed my joint symptoms were due to the celiac’s because it is under control for the most part on a gluten-free diet.  The rheumatologist also mentioned that some inflammatory/autoimmune diseases can be slow-moving and not detectable until they progress.
    • knitty kitty
      Joint swelling when ill even on gluten-free diet

      By knitty kitty · Posted

      @Spacepanther, I found these articles about the connection between Celiac and joint pain. Musculoskeletal Complications of Celiac Disease: A Case-Based Review https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10201087/ And   Intestinal microbiome composition and its relation to joint pain and inflammation https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6814863/ And The gut microbiome-joint connection: implications in osteoarthritis https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6903327/ Sounds like it's time to change the diet to change the microbiome.
    • knitty kitty
      Still testing positive after being gluten free for one year ?!!

      By knitty kitty · Posted

      @Shireen32,  Take some deep breaths.  Your labs are fine!  Your tTg IgA is so low!  Well done!  Your endomysial IgA is fine.  There's not a level on the endomysial test.  It's just "yes or no" for if you have celiac disease.   No, it's too early to call it refractory. What are you eating?  Please tell us more than meat and veg. Do you consume dairy? Do you consume processed gluten free foods?   Are you taking any prescription medications, herbal supplements, vitamins and minerals?  
×
×
  • Create New...