Jump to content

  • 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

Yeast Extract

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I am wondering what exactly yeast extract is. I made some soup using Progresso Chicken Broth. It is labeled gluten free. I am wondering however about the yeast extract. I have read that it is made from barley. Is this correct and if so, how can this product be gluten free.

Thanks!

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

Celiac.com Sponsor (A8-M):


JenniLu Newbie
JenniLu
Posted

Yeast extract, like MSG, often contains free glutamic acid. I avoid autolyzed yeast, hydrolyzed vegetable protein, & MSG. Not because they contain gluten, but because of the free glutamic acid. MSG can make you feel ill too, if you are sensitive to it. I can tell the difference anyway.

sa1937 Community Regular
sa1937
Posted

I don't know exactly what yeast extract is but I do know Progresso chicken broth is safe and I use it all the time (as well as their beef broth). I do trust General Mills with their labeling.

GFreeMO Proficient
GFreeMO
Posted
  • Author

I trust General Mills as well. I use the Progresso Broths all the time and I really love the Chicken Corn Chowder soup. I was just wondering what yeast extract is b/c I have read that it's made from barley. Theirs must not be or I would be sick right now. Anyone know what yeast extract is and where it comes from?

sa1937 Community Regular
sa1937
Posted

I trust General Mills as well. I use the Progresso Broths all the time and I really love the Chicken Corn Chowder soup. I was just wondering what yeast extract is b/c I have read that it's made from barley. Theirs must not be or I would be sick right now. Anyone know what yeast extract is and where it comes from?

I googled it and came up with a couple of links. Actually it's not something we'd add in a hundred years if we cooked totally from scratch. I checked and it's also in the Pacific Foods gluten-free beef broth I bought today.

Open Original Shared Link

Open Original Shared Link

Lisa Mentor
Lisa
Posted
Open Original Shared Link
psawyer Proficient
psawyer
Posted

Although barley can be used in the process to create yeast extract, the amount of barley prolamin (avenin) is less than one part per million in the result. When the percentage of the product that is represented by the yeast extract is considered, the final product contains at most a few parts per billion of avenin--far, far below detectable levels. Yeast extract, and autolyzed yeast, are not things that I worry about.

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks everyone for the info. My chicken and rice casserole would not be the same without Progresso broth.

  • 2 weeks later...
GlutenFreeCeliacChick44124 Newbie
GlutenFreeCeliacChick44124
Posted

Has anyone evet tried Progresso's French Onion Soup, it says Gluten Free, but I was just wondering if there was any bad experences. Thanks!

sa1937 Community Regular
sa1937
Posted

Has anyone evet tried Progresso's French Onion Soup, it says Gluten Free, but I was just wondering if there was any bad experences. Thanks!

Yes, I've used it without any problems.

cap6 Enthusiast
cap6
Posted

I use the cram of mushroom in recipes with no problems. yummy!

  • 4 years later...
Rick Borchert Newbie
Rick Borchert
Posted

Although barley can be used in the process to create yeast extract, the amount of barley prolamin (avenin) is less than one part per million in the result. When the percentage of the product that is represented by the yeast extract is considered, the final product contains at most a few parts per billion of avenin--far, far below detectable levels. Yeast extract, and autolyzed yeast, are not things that I worry about.

Hi Peter,

 

Is this still your position? I see it matches what the University of Chicago says here:

Open Original Shared Link

 

but this dietician makes a strong case for "maybe" because it depends on the source of the yeast and recommends checking with the manufacturer to be sure:

Open Original Shared Link

 

Thanks for the great site,

Rick

psawyer Proficient
psawyer
Posted

Hi, Rick, and welcome to the forum.
 
My position on this question has not changed.
 
The dietitian you reference has limited credibility in my books because of over-the-top claims like this one. The numbers cited are from Marmite, a product known to be made from spent yeast from the brewing process ("brewers yeast"). We know that isn't safe for us. Further, in Marmite, the yeast extract is not an incidental ingredient, it is the main ingredient.
 
Despite it not being required by FALCPA, most manufacturers in the US voluntarily label any gluten source, including barley. That list includes (among others) Campbell's, Con Agra, General Mills, Hormel, Kraft, Nestle, Unilever, and all their owned brands. As the dietitian noted, in Canada disclosure is mandatory.

So, again, my position remains unchanged.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Mari
      - Mari replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Related issues

      Hi Jmartes, It sure is difficult to get useful advice from medical providers. Almost 20 years ago a Dr suggested that I might have Celiacs and I took a Celiac Panel blood test. No gluten challenge diet. On that test the tTG was in normal range but an alpha antibody was very high. I went online and read about celiac disease and saw how I could investigate...
    2. MogwaiStripe
      - MogwaiStripe replied to annamarie6655's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Airborne Gluten?

      I can't prove it, but I truly believe I have been glutened by airborne particles. I used to take care of shelter cats once per week at a pet store, and no matter how careful I was, I would get glutened each time even if I wore a mask and gloves and washed up well after I was done. I believe the problem was that because I'm short, I couldn't do the the tasks...
    3. knitty kitty
      - knitty kitty replied to Midwestern's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      16

      Gluten Issues and Vitamin D

      Hello, @MogwaiStripe, Vitamin D is turned into its activated forms by Thiamine. Thiamine deficiency can affect Vitamin D activation. https://pubmed.ncbi.nlm.nih.gov/14913223/ Thiamine deficiency affects HLA genes. HLA genes code for autoimmune diseases like Celiac, Thyroiditis, Diabetes, etc. Thiamine deficiency inside a cell triggers a...
    4. knitty kitty
      - knitty kitty replied to annamarie6655's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Airborne Gluten?

      Hello, @annamarie6655, Yes, there's many of us who react to airborne gluten! Yes, animal feed, whether for chickens or cats or dogs, can release airborne gluten. I can get glutened from the bakery section at the grocery store. The nose and mouth drain into the digestive system and can trigger systemic reactions. I find the histamine release...
    5. Scott Adams
      - Scott Adams replied to Butch68's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Guinness, can you drink it?

      This article may be helpful:
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,245
    • Most Online (within 30 mins)
      7,748
    PikaPikaBtch.XP
    Newest Member
    PikaPikaBtch.XP
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Mari
      Related issues

      By Mari · Posted

      Hi Jmartes, It sure is difficult to get useful advice from medical providers. Almost 20 years  ago a Dr suggested that I might have Celiacs and I took a Celiac Panel blood test. No gluten challenge diet. On that test the tTG was in normal range but an alpha antibody was very high. I went online and read about celiac disease and saw how I could investigate this low tTG and still have celiac disease. Normal tTG can happen when a person had been reacting for many years. Another way is that the person has not been eating enough gluten to raise the antibody level. Another reason is that the tTG does not show up on a blood but may show up on a fecal test. Almost all Celiacs inherit at least one of the 2 main Celiac genes. I had genetic tests for the Celiac genes at Enterolab.com. I inherited one main Celiac gene from one parent and the report said that the DQ gene I inherited from my other parent, DQ6, could cause a person to have more problems or symptoms with that combination. One of my grandmother's had fairly typical symptoms of Celiacs but the other grandmother had severe food intolerances. I seem to show some problems inherited from both grandmothers. Human physiology is very complex and researchers are just beginning to understand how different body systems interact.  If you have taken an autosomal DNA test you can download your raw data file and upload it to Prometheuw.com for a small fee and search for Celiac Disease. If you don't find any Cekiac genes or information about Celiac disease  you may not have autoimmune gluten intolerance because more than 99% of Celiacs have one or both of these genes.  PLEASE ASK QUESTIONS IF YOU WANT TO KNOW EHAT i HAVE DONE TO HELP WITH SYMPTOMS.  
    • MogwaiStripe
      Airborne Gluten?

      By MogwaiStripe · Posted

      I can't prove it, but I truly believe I have been glutened by airborne particles. I used to take care of shelter cats once per week at a pet store, and no matter how careful I was, I would get glutened each time even if I wore a mask and gloves and washed up well after I was done. I believe the problem was that because I'm short, I couldn't do the the tasks without getting my head and shoulders inside their cages, and so the particles from their food would be all over my hair and top of my shirt. Then I had to drive home, so even if I didn't get glutened right then, the particles would be in my car just waiting for me to get in the car so they could get blown into my face again. I gave up that volunteer gig and stopped getting glutened so often and at such regular intervals.
    • knitty kitty
      Gluten Issues and Vitamin D

      By knitty kitty · Posted

      Hello, @MogwaiStripe, Vitamin D is turned into its activated forms by Thiamine.  Thiamine deficiency can affect Vitamin D activation. https://pubmed.ncbi.nlm.nih.gov/14913223/ Thiamine deficiency affects HLA genes.  HLA genes code for autoimmune diseases like Celiac, Thyroiditis, Diabetes, etc.  Thiamine deficiency inside a cell triggers a toggle switch on the gene which in turn activates autoimmune diseases carried on the gene.  The reference to the study is in my blog somewhere.  Click on my name to go to my page, scroll down to the drop down menu "Activities" and click on blogs.  
    • knitty kitty
      Airborne Gluten?

      By knitty kitty · Posted

      Hello, @annamarie6655, Yes, there's many of us who react to airborne gluten!   Yes, animal feed, whether for chickens or cats or dogs, can release airborne gluten.  I can get glutened from the bakery section at the grocery store.   The nose and mouth drain into the digestive system and can trigger systemic reactions.   I find the histamine release in response to airborne gluten will stuff up my sinuses and bother my eyes.  High histamine levels do cause anxiety and migraines.  The muscle spasms can be caused by high histamine, too.  The digestive system may not manifest symptoms without a higher level of gluten exposure.   Our bodies make an enzyme, DAO (diamine oxidase), to break down histamine.   Pyridoxine B 6, Cobalamine B12, Vitamin C, copper, zinc, and iron are needed to make DAO.  DAO supplements are available over the counter.  Taking a B Complex supplement and additional Thiamine in the form Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) helps reduce the amount of histamine being released.  Mast cells without sufficient Thiamine have an itchy trigger finger and release histamine at the slightest provocation.  Thiamine helps mast cells refrain from releasing their histamine.    I find taking additional TTFD thiamine helps immensely with neurological symptoms as TTFD can easily cross the blood brain barrier without a carrier.  High histamine in the brain can cause the muscle spasms, anxiety and migraines.  Vitamin C really helps with clearing histamine, too.   The Digiorno pizza mystery reaction could have been caused by a reaction to the cheese.  Some people develop lactose intolerance.  Others react to Casein, the protein in dairy, the same as if to gluten because Casein resembles the molecular structure of gluten.  An enzyme used in some dairy products, microbial transglutaminase, causes a gluten reaction because it is the same as the tissue transglutaminase our bodies make except microbes make it.  Those tTg IgA blood tests to diagnose celiac disease measure tissue transglutaminase our bodies release as part of the autoimmune response to gluten.   You're doing great!  A Sherlock Holmes award to you for figuring out the connection between airborne gluten and animal feed!!!  
    • Scott Adams
      Guinness, can you drink it?

      By Scott Adams · Posted

      This article may be helpful:  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.