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

Lays Stax

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I know that Lays Stax are gluten free (suppose to be anyway) but I have been eating them with my lunch. (plain turkey, lettuce and fruit and Lays Stax and I have been getting D every single day right after I eat those chips. Yesterday I skipped the chips no D today I ate them D. Obviously, I am not going to eat them anymore. I know they are gluten free but something in them is making me sick. Maybe it's the soy or that they are so heavily processed. Has anyone else had a reaction to these chips?

Back to homemade popcorn...sigh......

I did edit this because I did some research and found that the Stax are often CC with milk. Makes sense now as I have a casein issue.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

The casein might do it.

richard

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Yeah most of the varieties besides the plain have dairy in them. They all have soy too. I don't get D with them but I get my soy syptoms-fatigue and headaches and I also feel congested when eating--perhaps a reaction to the dairy cc for me. If you did not react to your homemade chips then you know it is not the potatoes, the salt or the amount of oil bothering you.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Yeah most of the varieties besides the plain have dairy in them. They all have soy too. I don't get D with them but I get my soy syptoms-fatigue and headaches and I also feel congested when eating--perhaps a reaction to the dairy cc for me. If you did not react to your homemade chips then you know it is not the potatoes, the salt or the amount of oil bothering you.

I think I need to start posting in the super sensitive section! Dairy really gets me badly. Oh well my homemade chips are better anyway.

Thanks for your help.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I think I need to start posting in the super sensitive section! Dairy really gets me badly. Oh well my homemade chips are better anyway.

Thanks for your help.

You know when I was first diagnosed with a serious dairy allergy (my response is anaphylactic not digestive) I still wasn't worried about cc in the same way as gluten. But I found out the hard way I was wrong to be so cavalier with the food I was eating. I have not had another serious reaction but on more than one occasion I have eaten something likely to be cc with dairy and I got congested and started coughing from it. For a while I thought I was going crazy or developing MORE intolerances/allergies. My dairy allergy responds to benedryl so if I take some of that I breathe better but it makes me sleepy and groggy for days. Anyway, you are not alone in having other food issues and having to be strict about it. Friends of mine are always asking me if I can have soemthing they noticed is marked gluten-free and I have to explain that most people with celiac can but I cannot because of other food alelrgies/intolerances. It's really a bummer sometimes. But then you discover soemthing you CAN have and get all excited about it. Most of the things I have started making homemade ARE better than the pro-processed stuff. If you can focus on that (and it looks like you already are) then you will be fine!

Archived

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

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


  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748
    BH1951
    Newest Member
    BH1951
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.