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 Our Content
    eNewsletter
    Donate

"other" Names For Gluten

tjames1951

Recommended Posts

tjames1951 Newbie
tjames1951
Posted

I think what would be most helpful would be a "Master List" of some king that lists ALL the 'Other' things that gluten is called or that contains gluten like "modified food starch" "Hydrolyzed vegetable protein" and ??????

I was just told that 'Carrageenan' is or has gluten? Is this true?? This is SO frustrating!!

Any info will help!!!

Thanks

tjames1951

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

The post I've quoted below has some useful links.

In the US, wheat must be explicitly listed by federal law, either in the ingredients list or in a "Contains" statement. Rye is very rare in foods--it is pretty much just in rye bread. Barley can hide, but is usually in malt flavors and listed as malt.

Modified food starch is usually tapioca or corn.

Unsafe ingredients: https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

Safe ingredients: https://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

A list of companies that has a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." Open Original Shared Link This makes shopping MUCH easier.

FDA foods are required to list wheat - it cannot be hidden.

Rule #1: Never eat anything without reading the label first.

Rule #2: Consistently check labels, even of your favorite products, as product formulations can change.

Rule #3: If you are unsure of an ingredient, or the company's policy on labeling, call the phone number on the back of the product or email the company.

Hope this helps.

shopgirl Contributor
shopgirl
Posted

Carrageenan comes from seaweed. It's not gluten. There's some debate over how healthy it is for us but it's definitely not gluten.

tjames1951 Newbie
tjames1951
Posted
  • Author

Thanks guys for yer in-put. That has cleared up a couple of things. Now all i gotta do is remember to take my reading glasses with me when i go shopping and in some cases a magnifying glass. Tj

sa1937 Community Regular
sa1937
Posted

Now if all companies would only make ingredient lists easy to read...no tiny black words on a red background!!! :angry:

SuziQT0322 Newbie
SuziQT0322
Posted

After attending a gluten-free Support group meeting...I ordered a wonderful book from the gluten-free Mall. 2011/12 Gluten Free Shopping Guide. I believe it is $24.95 + shipping. I can't wait to get it in. This might also help you. Not sure.. But good luck

  • 1 month later...
katiekay Explorer
katiekay
Posted

The post I've quoted below has some useful links.

In the US, wheat must be explicitly listed by federal law, either in the ingredients list or in a "Contains" statement. Rye is very rare in foods--it is pretty much just in rye bread. Barley can hide, but is usually in malt flavors and listed as malt.

Modified food starch is usually tapioca or corn.

I checked out the links... those are LONG lists. BUT this other part you mention about it having to state if it contains... does this mean we are safe if it doesn't mention wheat, rye, barley, malt. Don't they also have to state if it was made somewhere that also uses wheat???

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Disclosure of shared facilities is voluntary in the US and in Canada.

There used to be a lot of things that could hide wheat, such as "modified food starch." That one almost always is corn or tapioca. Wheat is more expensive.

Since FALCPA took effect in January of 2006, the presence of wheat in packaged food in the US must be explicitly declared on the label using the word "wheat." As a result, many ingredients previously listed as questionable can now be considered safe.

Rye, barley and oats are not included in the list of eight top allergens defined by FALCPA. But, as I said, rye doesn't show up except in bread. Oats don't hide.

Many companies go beyond the law, and will clearly disclose any gluten source by naming the grain. The list is long, but includes giants like Kraft, General Mills and Unilever (and all the brands that they own). I posted a link to a more complete list above.

Canadian rules are similar at the moment. The ten "Priority Allergens" cover the eight in FALCPA, plus sesame seeds and sulfites. The list is being expanded to include rye, barley and oats, but that is not yet in effect.

katiekay Explorer
katiekay
Posted

I'm sorry about this. It seems like I can't quite keep up... so do you mean yes, we are safe if it doesn't contain the words wheat, rye, barley, malt?

oops - I mean other than the shared facilities thing...

  • 1 month later...
WhenDee Rookie
WhenDee
Posted

I'm sorry about this. It seems like I can't quite keep up... so do you mean yes, we are safe if it doesn't contain the words wheat, rye, barley, malt?

oops - I mean other than the shared facilities thing...

Nooooo! Not unless it's a company that has promised to list gluten (link in that great post above). Unless the company has gone to some length to be sure the food (and all the ingredients in that food) never touched gluten, you can't be sure.

Your product may have nothing added, but perhaps ingredient #4 was produced on the same line that produces a wheat product - and you're left trying to figure out why you can't leave the house that day.

Unless it's one of those companies - OR it says "gluten free" AND has no disclaimers, you can't be sure. Check gluten-free labels, too, because I have a supposedly gluten-free flour in my house right now that says "produced in a facility..." :huh:

cap6 Enthusiast
cap6
Posted

Now if all companies would only make ingredient lists easy to read...no tiny black words on a red background!!! :angry:

I agree! And maybe not write in print so small i have to take my glasses off to read!!

  • 2 weeks later...
KuKuKaChoo52 Newbie
KuKuKaChoo52
Posted

I hate that! That is the only thing that still gets me after almost a year(gluten free, but produced in a facility that uses wheat, gluten...) In my opinion they should not be able to have a gluten free print on the front if the back says they could have gluten, because that is what that means to me... I think I read all the posts, and not sure if anyone mentioned it, but I have heard natural flavorings is something that could have gluten in it as well. Not for the certified gluten free ones (the only worries for those is the facility), but for regular goods say a can of re fried beans or something... So it depends I guess, but I have found myself calling a lot more compaines then I have wanted to just to find out if they use a facility with wheat or if their "natural flavoring" is composed of gluten or not.

Archived

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

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


  • Member Statistics

    • Total Members
      130,546
    • Most Online (within 30 mins)
      7,748
    bethlama
    Newest Member
    bethlama
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Is "Shield" skincare products gluten-free?

      By Scott Adams · Posted

      That happened to me as well @trents! I always wondered it that regimen caused my celiac disease! 
    • trents
      Is "Shield" skincare products gluten-free?

      By trents · Posted

      I see nothing in the ingredient list that concerns me from a gluten intolerant perspective. Historically, how has your 13 yr. old been treated for his acne? When I was a teenager I had acne issues (this was in the 1960s) and was put on a long term regimin of tetracycline. It helped the acne but I am convinced it altered my gut microbiome and contributed to the development of celiac disease.
    • LynnM
      Is "Shield" skincare products gluten-free?

      By LynnM · Posted

      Hello. My 13 YO son has celiac disease and terrible acne. Our older son, not celiac disease is using a product that is new on the mkt within the last few years called SHIELD. Body wash, cream and patches. Wonderful results. I contacted the Co and they were very helpful but definitely suggested we contact our G.I. specialist, I have done so but I have not heard back from her. Below is the correspondence with the company and I was wondering if anyone here could please tell me whether or not these ingredients are safe.     Hi Lynn, thank you for reaching out and for your interest in our products! To ensure transparency, here is the full list of ingredients used in our products. While we do not add gluten-containing ingredients, we always recommend reviewing the list below if you have sensitivities or allergies. Moisturizer Ingredients: Aloe Barbadensis Leaf Juice Squalane Hydroxyethyl Acrylate/Sodium Acryloyldimethyl Taurate Copolymer Niacinamide Chamomilla Recutita (Matricaria) Flower Extract Glycerin Butyrospermum Parkii (Shea) Oil Tetrahexyldecyl Ascorbate (Vitamin C) Phenoxyethanol Ethylhexylglycerine Face Wash Ingredients: Active: 4.0% Benzoyl Peroxide (Curoxyl-42) Inactive: Water Sodium C14-16 Alpha Olefin Sulfonate Propylene Glycol Cocamidopropyl Hydroxysultaine Glycerin Ceramide NP Ceramide AP Ceramide EOP Phytosphingosine Cholesterol Sodium Lauroyl Lactylate Carbomer Xanthan Gum Phenoxyethanol Niacinamide Sodium Hyaluronate Propanediol Glycolic Acid Tetrasodium EDTA Ethylhexylglycerin Pimple Patches: Hydrocolloid Body Wash Ingredients: Active: 4.0% Benzoyl Peroxide Inactive: Water Sodium C14-16 Olefin Sulfonate Cocamidopropyl Hydroxysultaine Propylene Glycol Sodium Hyaluronate Niacinamide Ceramide NP Ceramide AP Ceramide EOP Phytosphingosine Sodium Lauroyl Lactylate Propanediol Glycolic Acid Tetrasodium EDTA Sodium Hydroxide Carbomer Acrylates Copolymer Xanthan Gum Phenoxyethanol Ethylhexylglycerin If you have a gluten allergy, we recommend consulting your healthcare provider before use, just to be safe. Let me know if you have any other questions, I’m happy to help!
    • kopiq
      almost a year in recovery - so many questions about to give up

      By kopiq · Posted

      so im short a year of diagnosis this october. As soon as I was diagnosed i quit all gluten and relied on buckwheat and potatoes at times as my carb sources. Due to a power outage i could not eat buckwheat for a couple days, i felt better but when power was back on i ate buckwheat and felt sick, i soon cut it out of my diet.long story short I have developed psoriasis and cramping in my calves and feet, brutal cramping at that. I cut out rice and potatoes and corn and eggs as consuming them would make my psoriasis extremely itchy. I have only ate sweet poatoes and plantins for two months straight 5 to 6 times a day with no symptoms other than slow digestion of small intestine. I was also diagnosed with raynauds phenomenon recently. that's three auto immune diseases that i know about, I have constant belching from mouth even just eating chicken, Im so sick of sweet potatoes and plantains, i have no idea what to eat anymore.  the major trigger I have had with celiac is my nervous system, I was numb to everything and as I heal i have more sensation. I got sick with flu and covid during this time and I felt physically and mentally fine even though my wife was vomiting, i could feel the body aches and chills but was numb to feeling sick to my stomach. its like celiac masked the sensation which is scary cause if I was really sick with something serious I would not know it. Im at the point that im eating rice and potatoes even though it flares my psoriasis and causing inflammation and this numbness in my stomach genital area as my digestion get slower. I think im lacking enzymes but dont know for sure my dr has done so many blood tests for liver, pancreas, gall bladder, rheumatoid arthritis and thyroid all which she says comes back fine. I dont know what to do anymore, am i hurting my small intestine (villi) by eating eggs, rice and corn? they do flare my itch psoriasis and cause inflammation to the point of numbness in lower stomach genital area,  but is it affecting my villi? i need carbs, but all these grains effect my nervous system, I have so much gas from eating it affect my erections and sensations during sex, i havent had sexual arousal in almost a year, i only feel strong pressure and when it is over the pressure is gone and i have a lot of flatulence. its the strangest thing like something needs to relax down there and it relives pressure and gas. need help, my dr dosent know what to do. do i need immune suppressants?   thanks.
    • Scott Adams
      Need GI doctor referral

      By Scott Adams · Posted

      While I don’t have a specific personal recommendation, there are several ways to find a skilled GI doctor in Tucson who specializes in celiac disease. Check the Celiac Disease Foundation’s Healthcare Practitioner Directory for listed providers in Arizona: https://celiac.org/about-celiac-disease/find-a-healthcare-practitioner/ Also, local healthcare systems like Banner-University Medicine or El Rio Health may have gastroenterologists with celiac expertise—consider asking for referrals to doctors familiar with gluten-related disorders. When contacting potential doctors, ask about their experience with celiac diagnosis, follow-up protocols, and whether they work with dietitians.
×
×
  • Create New...