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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,201
    • Most Online (within 30 mins)
      7,748
    Judy Wysocki
    Newest Member
    Judy Wysocki
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
    • trents
      Chances of being coeliac

      By trents · Posted

      @JettaGirl, "Coeliac" is the British spelling of "celiac". Same disease. 
    • JettaGirl
      Chances of being coeliac

      By JettaGirl · Posted

      This may sound ridiculous but is this supposed to say Celiacs? I looked up Coeliacs because you never know, there’s a lot of diseases related to a disease that they come up with similar names for. It’s probably meant to say Celiacs but I just wanted to confirm.
×
×
  • 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.