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

Glutened By Chicken Stock Cubes :(

Marz

By Marz
in Coping with Celiac Disease

Recommended Posts

Marz Enthusiast
Marz
Posted

Nothing like a bit of unintentional glutening to remind you every now and then that "Yup, definitely gluten intolerant..." The worst part is I checked all the ingredients carefully, and everything looked fine, they even mentioned "maize flour" so I thought they were nice to use a gluten-free starch for once. And I was in a rush.... never ever be in a rush while shopping for new ingredients...

Didn't bother to search the pack for the allergen warning label. Something that's often missing on local brands anyway, so I assumed there was nothing.

When I checked this morning after a lovely chicken stew (That didn't go down so lovely) - found the warning stating "Gluten". Why don't they put the allergen warning right next to the ingredients? Why hide it in the smallest font possible on the most obscure part of the pack?

Looking forward to the rash, stomach pain/cramps, nausea and being emotionally unstable for the next few days....*sigh*

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

Celiac.com Sponsor (A8-M):


Diane-in-FL Explorer
Diane-in-FL
Posted

So sorry that happened. What brand was it?

lovegrov Collaborator
lovegrov
Posted

What are the laws concerning listing gluten in South Africa? In the U.S. we're just happy to discover that a company will list any gluten since by law all they HAVE to list is wheat.

richard

Marz Enthusiast
Marz
Posted
  • Author

What are the laws concerning listing gluten in South Africa? In the U.S. we're just happy to discover that a company will list any gluten since by law all they HAVE to list is wheat.

richard

There are laws in place, but it's pretty much "self-regulated" which makes me very wary :(

Some new labelling regulations were put in place the last year or two, and companies had until March 2011 to comply. Some companies just went with "Not suitable for people with celiac disease" which upsets me greatly as they didn't have wheat/gluten listed before, and I was happily eating the items before without much problems - now I can't chance it.

The new law passed in March 2010 : Open Original Shared Link

Open Original Shared Link - not the most prestigious website for factual info, but this summarizes it nicely.

I can't find the website where I found the information previously, but they specifically said they are relying on companies reporting competing companies for non-compliance.

The most important changes in labelling in South Africa have to do with nutritional value information on products. For example, smoothies can no longer be advertised as 98% fat free. Instead, the label must show that they contain 2% fat. Under the new regulations, manufacturers will not be allowed to make nutritional claims about food products unless:

* the food has been analysed in an accredited laboratory.

* the nutrient content is greater than a specified amount per serving.

Common allergens such as gluten, milk, eggs, soy, peanuts, tree nuts, shellfish or crustaceans, or significant cereals (wheat, rye, barley and oats) must be indicated clearly on food labels.

The Barley one is quite important - so many sweet/chocolate manufacturers have been hiding Barley/Malt Extract in "Flavours" and it's driving me nuts!

Archived

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

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


  • Member Statistics

    • Total Members
      131,629
    • Most Online (within 30 mins)
      7,748
    L April
    Newest Member
    L April
    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

    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
×
×
  • 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.