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pacificfords

By pacificfords
in Coping with Celiac Disease

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pacificfords Newbie
pacificfords
Posted

My question is about "gluten free" products on the market. Are they trustworthy? I am newly diagnosed, learning a great deal everyday, but wondering how much I can trust the accuracy of a product labeled gluten free. Things like Bob's Red Mill seem to be something that I can trust... and Amy's meals, but I wonder from those that have experience... can I really trust them? Are gluten free oats really okay? And packages foods labeled gluten free?

I would really love some advice. It is important that I am strict gluten free because this disease has affected my kidneys. Thanks!

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mamaw Community Regular
mamaw
Posted

Many companies now have gluten-free plants or buildings to process only gluten-free . Others use the same lines to do wheat & gluten-free products but generally they are cleaned before & or after each use. Some gluten-free people will only buy from places that only do gluten-free, others who are not quite as sensitive will buy products from lines that produce wheat & gluten-free. It is a personal choice depending on how sensitive you are or will be. The rule of thumb is no more that 20ppm....to beconsidered safe....

Also some can't eat certain brands of products even if it is gluten-free.because of one or more of the other ingredients IE:some react to corn, tapioca, soy so if that is in say a Bob'sRed Mill product they would not use that product.

It is a learning curve for each person...I personally use Pamela's, some Amy's but I react to Bob's Red Mill so I don't use that ... others use Bob's with no problems at all....

Take your time & try a new item every few days that way you will beableto pinpointwhatmay or may not cause yourbody problems...

Oats gluten-free is again another choice. I never reacted to oats gluten-free or not but others cannot tolerate any oats gluten-free or not. If you are newt o the gluten-free diet you may want to hold off on oats for a year or so to give your system time enough to heal before adding oats..For some fiber & lots of protein causes problems when starting out on the gluten-free lifestyle.

I strongly believe in digestive enzymes & probiotics on the gluten-free lifestyle.

Take your time to learn all you can &you will do fine & have better restored health...

cassP Contributor
cassP
Posted

people say they have issues with Amy's because of cc... but i dont think i have... while i was itching one time from Blue Diamond Pecan Thins...

the thing is- some of these places could have cc... BUT- i think a big problem is just overdoing the gluten free substitutes- because many of these products are tested at <20ppm... and if you're really sensitive and you're eating too much- the cumulative amount of gluten may be too much for you.

the other issue- is that a lot of us Celiacs and gluten intolerants cannot handle too many grains or starches... ie: potato starch, corn starch , corn flour, tapioca, garbanzo bean flour, etc, etc, etc... it's just too much..

right now im eating certified gluten free oatmeal (premade in packets- this one is maple raisin)- but i picked most of the raisins out cause of my fructose issues. and i havent had any problems with it

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    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

      By trents · Posted

      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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