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

Coffeemate


GFreeMO

Recommended Posts

GFreeMO Proficient

I have been having a lot of D since I added coffeemate to my diet last week. I know it is a gluten free product but I am wondering if anyone else has a problem with it. I guess i'll go back to adding my lactaid milk to my coffee..I will sure miss the french vanilla flavor though!


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I have trouble with it but I can't do soy. Don't know if that is the case for you.

domesticactivist Collaborator

The two times I got creamer by accident (both before GAPS, of course) I was SO sick!!! It was awful and lasted days. Vomiting, D, dizziness, up all night with cramps. Just thinking of it brings back a bad, chemical taste in my mouth and makes me feel ill!

domesticactivist Collaborator

For flavor, add real vanilla! It's better for you and better tasting, too :)

sreese68 Enthusiast

I had 3 tiny sips of Coffeemate in a coffee someone else made for me. (I always drink mine black.) I had D that evening. I normally have C, so I was shocked! I put it down to some hamburger meat I ate the night before that had had a buttery smell to it. BUT I had cooked it for the kids, and they didn't get sick. Their meal was cooked for 20 minutes and in tomato sauce and vinegar while mine was plain meat cooked for a shorter period of time. I assumed the different meal preparation combined with my already sensitive stomach was why I got sick and they didn't. Now I'm wondering if maybe it was the Coffeemate!

Maybe I should test the Coffeemate some day when my C is really bad! LOL!

domesticactivist Collaborator

sreese68, all it took was a few sips and I was a total mess. I think testing when the c is bad is a good idea. Or better yet, just avoid the stuff. It's synthetic "food" no one should be eating anyway, imo!

calgarywalker Newbie

Last week i was grocery shopping and in my usual label checking routine i was shocked to see the refill bag of coffeemate now says "may contain soy and wheat". I checked the web page and it said coffeemate is gluten-free but after seeing this post and that the FDA has yet to set standards, now I'm not convinced coffeemate is gluten-free anymore.


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



Celiac.com Sponsor (A8-M):



sreese68 Enthusiast

sreese68, all it took was a few sips and I was a total mess. I think testing when the c is bad is a good idea. Or better yet, just avoid the stuff. It's synthetic "food" no one should be eating anyway, imo!

LOL! I'm not a fan of synthetic food either, I must admit! (And I thought it tasted terrible!) Thanks for letting me know it only took a few sips. I've never had D as a food reaction, so I'm kind of curious if I would happen again and what ingredients I could possibly be reacting to. I'm going to the place where I drank it next week, so I'll have to look at the container. If I try it again, it'd be more like a Mythbusters experiment - "Does Coffeemate cause D in our test subject, or was it the meat?"

domesticactivist Collaborator

Last week i was grocery shopping and in my usual label checking routine i was shocked to see the refill bag of coffeemate now says "may contain soy and wheat". I checked the web page and it said coffeemate is gluten-free but after seeing this post and that the FDA has yet to set standards, now I'm not convinced coffeemate is gluten-free anymore.

While we now always go for better safe than sorry where gluten is concerned, I just want to put it out there that I reacted to the coffeemate before going completely gluten and soy free. It's likely there is something else in there that is a problem for people, too.

T.H. Community Regular

Have you ever looked at annatto as a problem for you? Coffeemate has the food dye annatto, and it has been known to cause D and other gut issues.

There's a good website on what products contain it, as it doesn't have to be labeled specifically and can just go by 'dye.'

Open Original Shared Link

Not that it might not have been gluten, if course, but if you're getting a bit of D here and there from unknown sources, figured I'd put it out there. :)

GFreeMO Proficient

Last week i was grocery shopping and in my usual label checking routine i was shocked to see the refill bag of coffeemate now says "may contain soy and wheat". I checked the web page and it said coffeemate is gluten-free but after seeing this post and that the FDA has yet to set standards, now I'm not convinced coffeemate is gluten-free anymore.

I agree! I am convinced that it made me sick. I now have a migraine and aches and pains. This is my typical reaction to gluten after D. Bye bye coffeemate!

Thanks everyone for the help. I appreciate it.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.