Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

gluten-free Protein Powders


Aligirl2006

Recommended Posts

Aligirl2006 Newbie

I'm new at this gluten free thing! I have a gluten intolerance so my symptoms are much less severe than most people (thankfully). I can afford to be less picky and focus on ingredients of most thing rather than needing the certified "gluten free" products.

That being said, I'm attempting to find a good gluten-free protein powder that won't break the bank. I'm currently using Herbalife Protein Drink Mix. Here are the ingredients: Open Original Shared Link

The manufacturer said it was not certified gluten free but couldn't say one way or another whether that was just because of possible contamination or because it included some actual gluten ingredients. I looked through all of them and some were on the questionable list but as far as I could tell from the list above, none were gluten.

Can someone with a more trained eye look over the list for me? It's a big part of my diet so I'm hoping to figure it out and am not sure where else to turn. Also if anyone knows of some great gluten-free protein powders I would really appreciate a suggestion! Thanks all!


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



Celiac.com Sponsor (A8-M):



xjrosie Apprentice

All I could find that were questionable were the tocopherols, and the natural and artificial flavorings. It's not guaranteed that these ingredients aren't using a gluten filler. I checked all the other ingredients for you, they're good.

Aligirl2006 Newbie

All I could find that were questionable were the tocopherols, and the natural and artificial flavorings. It's not guaranteed that these ingredients aren't using a gluten filler. I checked all the other ingredients for you, they're good.

Thanks a ton!! I found a gluten free one that I'll be adding in after this one is done just to be on the safe side. Very helpful, I appreciate it :)

  • 3 weeks later...
JenS Newbie

We use Nutribiotic rice protein. I'm very sensitive to cross contamination & have no problem with this. My son likes it for breakfast. The vanilla & chocolate are pretty good, just make sure you mix it well.

RiceGuy Collaborator

The most economical protein powder I've found is the pea protein from NOW Foods. It's just plain protein, nothing else added. So you can flavor it however you like, and have total control over ingredients. Also makes for more variety, as you can use whatever flavors or fruits, etc.

JenS Newbie

The most economical protein powder I've found is the pea protein from NOW Foods. It's just plain protein, nothing else added. So you can flavor it however you like, and have total control over ingredients. Also makes for more variety, as you can use whatever flavors or fruits, etc.

I've been meaning to try pea protein as an alternative to the rice protein that I've been buying. Not sure if its NOW brand or not that I looked at though. How does it taste when you dont add lots of flavors with it? Does it mix well?

mushroom Proficient

I usually use hemp protein powder - it is non-flavored so goes with everything, blends well in the blender.


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

I've been meaning to try pea protein as an alternative to the rice protein that I've been buying. Not sure if its NOW brand or not that I looked at though. How does it taste when you dont add lots of flavors with it? Does it mix well?

It does blend into things pretty well, and I use it for a number of different things. As for the taste, I don't think it's particularly strong, but in high concentrations I'm sure it'd be noticed, just as any protein powder would. I think it'd be a matter of how different the taste of it is from what you are expecting. For what it's worth, I've tried rice protein, and prefer the taste of the pea protein. So I'd say you'll definitely notice the switch, and therefore you may need to use it regularly for a few days/weeks before your taste buds adjust. I read someplace that taste buds are replaced every 15 days or so (or something like that), so that may be a factor in the process of adapting to it.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - PixieSticks replied to PixieSticks's topic in Super Sensitive People
      2

      Working in a kitchen with gluten?

    2. - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      11

      Skinesa

    3. - knitty kitty replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

    4. - Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Advantages vs. Disadvantages of having an official Celiac diagnosis

    5. - Scott Adams replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,535
    • Most Online (within 30 mins)
      7,748

    Annette Smith
    Newest Member
    Annette Smith
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • PixieSticks
      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. 
    • BoiseNic
      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It is gluten and dairy free also. 
    • knitty kitty
      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches.  Really works well without hurting the digestive tract.  Riboflavin B2 also helps with migraines.  Most newly diagnosed people have vitamin and mineral deficiencies.  Check with your doctor and nutritionist.   If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison".   Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine.   Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods.  Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies.   References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader  "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine)  following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al.  While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
    • Scott Adams
      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
    • Scott Adams
      You could go gluten-free now, and then start eating lots of gluten for at least 2 weeks before your endoscopy--just be sure to tell your doctor about this beforehand. If your symptoms go away on a gluten-free diet, it is further evidence of celiac disease and/or non-celiac gluten sensitivity.  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
×
×
  • Create New...