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

Gluten-Free?

yelahsky

Recommended Posts

yelahsky Newbie
yelahsky
Posted

Hi, I've recently had to start eating gluten-free and I'm still learning to say the least. I was wondering if everything that says it is gluten-free actually is gluten-free?? I had some salad dressing that said on the back that it was gluten free but it still seemed to bother me, so I'm not sure if it was that or something else in it or with my stomache.

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Hi, I've recently had to start eating gluten-free and I'm still learning to say the least. I was wondering if everything that says it is gluten-free actually is gluten-free?? I had some salad dressing that said on the back that it was gluten free but it still seemed to bother me, so I'm not sure if it was that or something else in it or with my stomache.

Welcome to the forum!

When we're new, it seems like we can react to most anything and everything. And since the FDA has not come up with guidelines as to what exactly constitutes gluten-free, we are at the mercy of manufacturers, some of whom are very good about testing and labeling. Or you could be reacting to an ingredient in the salad dressing even if it is gluten-free or to something you ate a day or two earlier. 'Tis all such a puzzle.

irwinjo75 Newbie
irwinjo75
Posted

From what I've last found, (which it seems "facts" can be changed every day <_<) gluten free can actually be 20 ppm gluten. Has anyone else heard of that one? So, that would mean that even if it says "gluten free" it isn't always 100% gluten free. Some products are really and truly free of all gluten, but then products can be labeled as gluten free with that 20ppm level. The food industry has put up a long, hard battle to keep from having to put what is in their foods on the label and so it makes it really difficult to buy prepared foods. If only they knew how many struggling Celiacs there are who would buy their foods if they could be sure they wouldn't get "glutened" with them! Watch the "natural flavors" in foods. They can be the culprit a lot of times and often it is from barley or corn (if corn is a problem for you like it is for me, watch out ... it is everywhere)

BabsV Enthusiast
BabsV
Posted

I had some salad dressing that said on the back that it was gluten free but it still seemed to bother me, so I'm not sure if it was that or something else in it or with my stomache.

When I was first diagnosed it seemed like everything set me off and I felt like I was having a reaction. I remember reacting to a mixture of red wine vinegar and olive oil that had been drizzled over a salad -- it was agony. You might just want to go very simple and natural in terms of meals for a few weeks and then slowly add foods back in. This has been working for me although at 5+ months in I still have to be careful about anything acidic and I can't do anything particularly spicy at this point. Hopefully it will all come in time.

CeliacMOM78 Rookie
CeliacMOM78
Posted

From what I've last found, (which it seems "facts" can be changed every day <_<) gluten free can actually be 20 ppm gluten. Has anyone else heard of that one? So, that would mean that even if it says "gluten free" it isn't always 100% gluten free. Some products are really and truly free of all gluten, but then products can be labeled as gluten free with that 20ppm level. The food industry has put up a long, hard battle to keep from having to put what is in their foods on the label and so it makes it really difficult to buy prepared foods. If only they knew how many struggling Celiacs there are who would buy their foods if they could be sure they wouldn't get "glutened" with them! Watch the "natural flavors" in foods. They can be the culprit a lot of times and often it is from barley or corn (if corn is a problem for you like it is for me, watch out ... it is everywhere)

Corn is a problem for you as a celiac or for a different reason? Corn meal and tortilla's are my go to! AHHAHAHAHHAAA!

kitgordon Explorer
kitgordon
Posted

Some people have additional food intolerances such as corn or soy, but I believe most celiacs are safe with corn. If you have just started the diet, you may have stomach problems just because you aren't healed yet; it doesn't always mean that you've been glutened or have additional intolerances.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. julie falco
      - julie falco replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Schar's products contain wheat!

      thank you that is good to know that it is safe for celiac people
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      3

      Second chance

      Current careteam is still up in the air about my celiac thanks to me googling "celiac specialist" what popped up was once known as a good name hospital back in the days. I went in for answers for my declining health, it was the autoimmune part that did me in, being a former bus driver.I read that in my medical records so easily downplayed, i refused the...
    3. Scott Adams
      - Scott Adams replied to cristiana's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      Are you trying to make us in the USA jealous? 😉
    4. Scott Adams
      - Scott Adams replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free g...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      3

      Second chance

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable p...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,603
    • Most Online (within 30 mins)
      7,748
    ElviaLopEsp24
    Newest Member
    ElviaLopEsp24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • julie falco
      Schar's products contain wheat!

      By julie falco · Posted

      thank you that is good to know that it is safe for celiac people
    • Jmartes71
      Second chance

      By Jmartes71 · Posted

      Current careteam is still up in the air about my celiac thanks to me googling "celiac specialist" what popped  up was once known as a good name hospital back in the days. I went in for answers for my declining health, it was the autoimmune part that did me in, being a former bus driver.I read that in my medical records so easily downplayed, i refused the gluten challenge! Why the hell would I eat Gluten when im Celiac coming to them for answers when my body is falling apart? Glutenfree since 1994. They did unnecessary colonoscopy KNOWING im glutenfree. A celiac specialist would know that would be pointless to do if not eating gluten and it was done!Im so angery with that hospital for not explaining celiac disease and withholding information, Downplaying my ailments , mental distress,  causing more health issues, ect. All this could have been avoided If medical records were sent, when asked, explained and done properly. Im so angery.I do have the celiac dietitian on here in June and linked her up to my current health care yesterday, fingers crossed hopefully with that, the understanding of celiac is explained it's not just a food allergy will be understood. 
    • Scott Adams
      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      By Scott Adams · Posted

      Are you trying to make us in the USA jealous? 😉
    • Scott Adams
      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      By Scott Adams · Posted

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      Second chance

      By Scott Adams · Posted

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
×
×
  • 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.