Organic Foods

[hazeleyez682]

Just a quick question...I am newly diagnosed and just learning. If I buy organic products, such as tomatoe sauce, salad dressing, peanutbutter...ect and I can read and understand all the ingrediants would you guys say it's safe to eat?

[missceliac2010]

Just a quick question...I am newly diagnosed and just learning. If I buy organic products, such as tomatoe sauce, salad dressing, peanutbutter...ect and I can read and understand all the ingrediants would you guys say it's safe to eat?

I would think so!? Organic is nice because the labels do seem a little easier to read! LOL! I would say it's just like everything else...look at the ingredients, make sure it doesn't talk about "being produced in a facility that also produces wheat, soy, nuts, etc...pick your poison... And then go for it!

The only drawback I see (for me at least) is the cost. Organic tends to cost a lot more, and my "bank" is already running low from the more expensive gluten-free foods. I am learning though! I have noticed many gluten-free items at a place called "grocery outlet" which is very cheap. I am also learning to bake my own goodies. I have a sweet tooth, and buying gluten-free cookies etc, was breaking the bank. Yesterday I cooked gluten-free snickerdoodles, lemon glazed sugar cookies, chocolate chip cookies, and banana bread, and it all cost me about $20! I've got enough goodies to fill my freezer for a while, even with the kids raiding my supply! (One kid is gluten-free, the other is not, but they both loved these cookies!)

Good luck and happy shopping!

[mommyto3]

I think so. Any time I buy organic products the labels are so straightforward that I just quickly read over them to make sure nothing sticks out. Never had a problem. It's so much easier than the regular products.....

[Skylark]

Just a quick question...I am newly diagnosed and just learning. If I buy organic products, such as tomatoe sauce, salad dressing, peanutbutter...ect and I can read and understand all the ingrediants would you guys say it's safe to eat?

Usually foods where you can read all the ingredients are fine. If it says it's been processed on equipment that also processes wheat, pay attention when you eat that food. If it gives you any trouble it was probably cross-contamination and you might want a different brand.

[T.H.]

For myself, I'd say no.

Whether it's organic or not, and whether it has gluten in its ingredient list, says nothing about whether it's contaminated with gluten during processing or packaging, nor does organic necessarily make their labels more up front about potential gluten contamination issues.

Now don't get me wrong, we've been going organic primarily since going gluten free, and many of the companies ARE giving more details about all their ingredients. But that still doesn't mean that there is not contamination as an issue. Even though the 'may be processed on the same machinery/ in a facility with wheat' is useful, it is not legally required to make such a statement. And you almost NEVER see a statement like that about rye or barley, and those are still a risk.

I think many people differ on how they deal with this issue based on their reactions, honestly. My reaction is to very little gluten, and it's very nasty, so taking a chance is so much more pain than it's worth. But I know many people who have lesser reactions or are less sensitive to gluten who are willing to let their bodies guide them and take more of a risk. Then if something glutens them, they avoid it after that, I assume.

[ravenwoodglass]

For myself, I'd say no.

Whether it's organic or not, and whether it has gluten in its ingredient list, says nothing about whether it's contaminated with gluten during processing or packaging, nor does organic necessarily make their labels more up front about potential gluten contamination issues.

Now don't get me wrong, we've been going organic primarily since going gluten free, and many of the companies ARE giving more details about all their ingredients. But that still doesn't mean that there is not contamination as an issue. Even though the 'may be processed on the same machinery/ in a facility with wheat' is useful, it is not legally required to make such a statement. And you almost NEVER see a statement like that about rye or barley, and those are still a risk.

I think many people differ on how they deal with this issue based on their reactions, honestly. My reaction is to very little gluten, and it's very nasty, so taking a chance is so much more pain than it's worth. But I know many people who have lesser reactions or are less sensitive to gluten who are willing to let their bodies guide them and take more of a risk. Then if something glutens them, they avoid it after that, I assume.

I agree with this. I have been glutened just as often by organic CC as by conventional foods.

[sb2178]

I would also say no. It should take about the same amount of research unless you're looking at organic gluten free foods by reliable companies.

Which is not to say that there aren't very good other reasons for buying/growing organic. Environment, worker/environmental health in rural areas...

[Skylark]

I didn't write that very well. I tend to have more CC trouble with heavily processed foods that have a long ingredient list with lots of additives. I agree the organic/nonorganic label has little to do with gluten, but organic processed foods do tend to have fewer additives and a less daunting ingredient list. Maybe they are made on less machinery or there is less chance of CC sneaking in along with the various gums, binders, and stabilizers?