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Aldi Foods A Possible Problem.

Niebr

By Niebr
in Coping with Celiac Disease

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Niebr Collaborator
Niebr
Posted

So yesterday or maybe 2 days ago im not sure. I had a batch of gluten-free pancakes even with gluten-free syrup, best thing I ever had. Since then, I keep having small stomach pains and jut randomly tired like i got gluttened. But for the life of me, I cannot figure out what is causing it. All ive had since the pancakes (which i know was all gluten-free down to the butter i used) was some cereal (choco chex corn flakes gluten-free) and Millvale Corn flakes, packaged by ADLI food store. It doesnt say gluten-free, but it contains no wheat (yes i know not good enough for some people) but then theres also the warning :processed on the same equipment that produces wheat, soy, and other allergens: yet I never had a problem with things like this before. it seems like everything I eat, is causing small stomach pains, barely noticable pains, (like a 1 out of 10) but it still worrys me cause it seems like its happening with everything ive eaten for the past few days. Am i just getting that paranoid or should i be worried ?

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kareng Grand Master
kareng
Posted

Do the Aldi corn flakes have Malt in them? That seems to show up in cereals that seem like they should be gluten-free.

Found this: Open Original Shared Link

Milled Corn, Sugar, Salt, Malt Syrup, High Fructose Corn Syrup. Vitamins and Minerals: Sodium Ascorbate (Vitamin C)Reduced Iron, Niacinamide, Pyridoxine Hydrochloride (Vitamin B6)Riboflavin (Vitamin B2)Vitamin A Palmitate, Thiamin Mononitrate (Vitamin B1)Folic Acid, Vitamin B12 and Vitamin D. BHT Added to Packaging Material to Help Preserve Freshness.

Malt is made from barley and barley has gluten.

lizard00 Enthusiast
lizard00
Posted

If you eat that stuff that's made on shared equipment, you do run that risk... whether it's 1 in 10, in your case. But if you get that 1 in 10 product that makes you feel sick, to me, it's not worth it. I generally avoid foods that have a made on shared equipment disclaimer. I don't freak out as much as shared facility foods for myself, although I do try to stay away from those, too. I was having a lot of stomach pain over the last couple of months. I really started paying closer attention to what I ate, (the few things that I don't make) and really avoiding any prepared foods or foods that have the disclaimers. I'm feeling better. ;) Some of us are more sensitive than others.

irish daveyboy Community Regular
irish daveyboy
Posted

It doesnt say gluten-free, but it contains no wheat (yes i know not good enough for some people) but then theres also the warning :processed on the same equipment that produces wheat, soy, and other allergens: yet I never had a problem with things like this before. it seems like everything I eat, is causing small stomach pains, barely noticable pains, (like a 1 out of 10) but it still worrys me cause it seems like its happening with everything ive eaten for the past few days. Am i just getting that paranoid or should i be worried ?

Initially you won't have a reaction to minute amounts of gluten (from barley malt, cross-contamination etc) yet they are have an effect on the villi, it's the cumulative effect of ingesting small amounts over a long period of time that will then show as problems.

If you had a blood test right now the readings would be off the scale.

I never take chances with my health, ever!

Takala Enthusiast
Takala
Posted

With so many commercial breakfast cereals being made on shared equipment, or having malt or cross contaminated oats or corn in them, it's safest to stick with cereals that are specifically labeled "gluten free."

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    • 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. 
    • BlessedinBoston
      Are Lindt chocolate balls gluten free?

      By BlessedinBoston · Posted

      No,Lindt is not gluten free no matter what they say on their website. I found out the hard way when I was newly diagnosed in 2000. At that time the Lindt truffles were just becoming popular and were only sold in small specialty shops at the mall. You couldn't buy them in any stores like today and I was obsessed with them 😁. Took me a while to get around to checking them and was heartbroken when I saw they were absolutely not gluten free 😔. Felt the same when I realized Twizzlers weren't either. Took me a while to get my diet on order after being diagnosed. I was diagnosed with small bowel non Hodgkins lymphoma at the same time. So it was a very stressful time to say the least. Hope this helps 😁.
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I understand your frustration and anger.  I've been in a similar situation where no doctor took me seriously, accused me of making things up, and eventually sent me home to suffer alone.   My doctors did not recognize nutritional deficiencies.  Doctors are trained in medical learning institutions that are funded by pharmaceutical companies.  They are taught which medications cover up which symptoms.  Doctors are required to take twenty  hours of nutritional education in seven years of medical training.  (They can earn nine hours in Nutrition by taking a three day weekend seminar.)  They are taught nutritional deficiencies are passe' and don't happen in our well fed Western society any more.  In Celiac Disease, the autoimmune response and inflammation affects the absorption of ALL the essential vitamins and minerals.  Correcting nutritional deficiencies caused by malabsorption is essential!  I begged my doctor to check my Vitamin D level, which he did only after making sure my insurance would cover it.  When my Vitamin D came back extremely low, my doctor was very surprised, but refused to test for further nutritional deficiencies because he "couldn't make money prescribing vitamins.". I believe it was beyond his knowledge, so he blamed me for making stuff up, and stormed out of the exam room.  I had studied Nutrition before earning a degree in Microbiology.  I switched because I was curious what vitamins from our food were doing in our bodies.  Vitamins are substances that our bodies cannot manufacture, so we must ingest them every day.  Without them, our bodies cannot manufacture life sustaining enzymes and we sicken and die.   At home alone, I could feel myself dying.  It's an unnerving feeling, to say the least, and, so, with nothing left to lose, I relied in my education in nutrition.  My symptoms of Thiamine deficiency were the worst, so I began taking high dose Thiamine.  I had health improvement within an hour.  It was magical.  I continued taking high dose thiamine with a B Complex, magnesium. and other essential nutrients.  The health improvements continued for months.  High doses of thiamine are required to correct a thiamine deficiency because thiamine affects every cell and mitochondria in our bodies.    A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function.  The cerebellum of the brain is most affected.  The cerebellum controls things we don't have to consciously have to think about, like digestion, balance, breathing, blood pressure, heart rate, hormone regulation, and many more.  Thiamine is absorbed from the digestive tract and sent to the most important organs like the brain and the heart.  This leaves the digestive tract depleted of Thiamine and symptoms of Gastrointestinal Beriberi, a thiamine deficiency localized in the digestive system, begin to appear.  Symptoms of Gastrointestinal Beriberi include anxiety, depression, chronic fatigue, headaches, Gerd, acid reflux, gas, slow stomach emptying, gastroparesis, bloating, diarrhea and/or constipation, incontinence, abdominal pain, IBS,  SIBO, POTS, high blood pressure, heart rate changes like tachycardia, difficulty swallowing, Barrett's Esophagus, peripheral neuropathy, and more. Doctors are only taught about thiamine deficiency in alcoholism and look for the classic triad of symptoms (changes in gait, mental function, and nystagmus) but fail to realize that gastrointestinal symptoms can precede these symptoms by months.  All three classic triad of symptoms only appear in fifteen percent of patients, with most patients being diagnosed with thiamine deficiency post mortem.  I had all three but swore I didn't drink, so I was dismissed as "crazy" and sent home to die basically.   Yes, I understand how frustrating no answers from doctors can be.  I took OTC Thiamine Hydrochloride, and later thiamine in the forms TTFD (tetrahydrofurfuryl disulfide) and Benfotiamine to correct my thiamine deficiency.  I also took magnesium, needed by thiamine to make those life sustaining enzymes.  Thiamine interacts with each of the other B vitamins, so the other B vitamins must be supplemented as well.  Thiamine is safe and nontoxic even in high doses.   A doctor can administer high dose thiamine by IV along with the other B vitamins.  Again, Thiamine is safe and nontoxic even in high doses.  Thiamine should be given if only to rule Gastrointestinal Beriberi out as a cause of your symptoms.  If no improvement, no harm is done. Share the following link with your doctors.  Section Three is especially informative.  They need to be expand their knowledge about Thiamine and nutrition in Celiac Disease.  Ask for an Erythrocyte Transketolace Activity test for thiamine deficiency.  This test is more reliable than a blood test. Thiamine, gastrointestinal beriberi and acetylcholine signaling.  https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Best wishes!
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