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

Truncated Ingredients Lists

WhenDee

By WhenDee
in Coping with Celiac Disease

Recommended Posts

WhenDee Rookie
WhenDee
Posted

Don't even say it: every time I try to 'cheat' and find a good snack that is bad for me, I end up sorry. I should just stick to healthy food.

That said: I knew I was getting gluten somewhere, because I was slowly getting pretty sick. I finally bought a large bag of Lay's Vinegar & Salt potato chips. Before I had been buying the very small bags so that I wouldn't be tempted to overeat. I didn't look them up online, but the ingredients appeared okay.

When I bought the larger bag, however, I saw that the ingredients list had been completely shortened on the small bags! At least HALF the ingredients were missing! And on the big bag, plain as day, WHEAT.

ETA: this product IS listed as gluten-free on their website. :(

We live in the middle east, and I haven't been home to the USA since finding out I'm celiac, so I don't know if it is allowed in the USA to truncate ingredients like this, to just leave them off the packaging entirely.

If it IS allowed, it shouldn't be. And if they are changing their packaging because there are virtually NO food laws here, then shame on Frito-Lay for cutting corners. I may not live in America currently, but I am an American, and you made me sick!

Between Frito-Lay and Mars, the two worst offenders I've found so far, I've just about given up on anything that wasn't packaged in Australia or New Zealand. We should be demanding better food packaging labels!

And yes, it's back to "good" food for me. The kind you know is gluten-free because you made it yourself from simple ingredients...

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

Celiac.com Sponsor (A8-M):


lynnelise Apprentice
lynnelise
Posted

Sorry the chips made you sick!

The gluten free list on Frito Lay's website says it only pertains to products made and distributed in the U.S. :(

  • 2 weeks later...
WhenDee Rookie
WhenDee
Posted
  • Author

Sorry the chips made you sick!

The gluten free list on Frito Lay's website says it only pertains to products made and distributed in the U.S. :(

Yes, this is why I was upset. They say this & then do not label their packages properly, so that they appear to still be gluten-free here. I have found this to be true with everything made by Mars, as well.

The real problem is that these companies do not care about the consumer & do the absolute bare minimum required in each location. Where I live, there are no laws, so Frito Lay follows no rules at all. Even when I return to the USA I will not be buying Frito Lay anything!

hnybny91 Rookie
hnybny91
Posted

I just bought a big bag of Lay's salt and vinegar the other week and it did not say wheat on the ingredients list.

sa1937 Community Regular
sa1937
Posted

The ingredient list on the label will always trump those listed on the website. And it's true that something here in the U.S. may have different ingredients than in overseas markets.

kareng Grand Master
kareng
Posted

Other countries may have different laws and customs on packaging. It appears, from your info, that the laws in the Middle East are not pro- consumer. Many countries place a greater priority on the safety and growth of industry then the " little people's" health and safety.

Salax Contributor
Salax
Posted

Just my 2 cents, but I have noticed (being a huge fan of salt and vinegar chips) most of the vinegar used is malt, hence a no no for us. Very rarely (if at all) have I seen one that doesn't and that is safe. In general I just avoid them them :( because of the malt.

Although I do notice small unheard of brands, that label well tend to sit better with my tummy than Lays does.

Happy chip hunting. B)

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

Celiac.com Sponsor (A8-M):


T.H. Community Regular
T.H.
Posted

I just bought a big bag of Lay's salt and vinegar the other week and it did not say wheat on the ingredients list.

For whatever bizarre reason, companies often put different ingredients in, depending on the country a product is distributed to. Maybe just what's more available in the closest production factory's area? Don't know if you saw, but she bought hers outside the US and Canada.

lovegrov Collaborator
lovegrov
Posted

All I can say is that in the U.S., the Lay's Salt and Vinegar chips are definitely gluten-free. And the vinegar is NOT malt vinegar.

richard

Salax Contributor
Salax
Posted

All I can say is that in the U.S., the Lay's Salt and Vinegar chips are definitely gluten-free. And the vinegar is NOT malt vinegar.

richard

Good to know, but I thought there were several comments on the fact that Lay's isn't a "gluten free" claimer, because their products are made on the same lines as gluten containing products. :unsure: And many peeps have had issues with their products that "look" gluten-free but they have a gluten reaction, called the company to find that there are shared lines.

Either way, call the company..me thinks. B)

lovegrov Collaborator
lovegrov
Posted

Good to know, but I thought there were several comments on the fact that Lay's isn't a "gluten free" claimer, because their products are made on the same lines as gluten containing products. :unsure: And many peeps have had issues with their products that "look" gluten-free but they have a gluten reaction, called the company to find that there are shared lines.

Either way, call the company..me thinks. B)

Sorry, when I said they were gluten-free I meant that they are on the Lay's list of products that don't contain gluten and that the ingredients in fact read gluten-free. This particular product probably is made on a shared line, since Lay's has only a handful that are made on dedicated lines.

richard

Salax Contributor
Salax
Posted

Sorry, when I said they were gluten-free I meant that they are on the Lay's list of products that don't contain gluten and that the ingredients in fact read gluten-free. This particular product probably is made on a shared line, since Lay's has only a handful that are made on dedicated lines.

richard

Gotcha. :D

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.