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

Not So Gluten Free


Littllemel

Recommended Posts

Littllemel Apprentice

Is there a list of foods that say they are gluten free but people have had reactions from? I swear the kinnikinnick bread I got is giving me a reaction.


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



Celiac.com Sponsor (A8-M):



Marilyn R Community Regular

I absolutely love your Avatar Mel!

Regarding your question, I've found that there are certain grains and other foods that don't agree with me, even though they are gluten-free and acceptable to other people with celiac disease or gluten intolerance. I react to quinoa, so I avoid a number of gluten-free products because they include quinoa seed or other derivatives. It took me quite awhile to tolerate certified gluten-free oats. I had a reaction from a reputable gluten-free manufacturerer's gluten-free granola early on. Some posters have had issues with Rice Chex. I could eat corn tortillias like crazy at first, and then not at all.

I haven't had the desire to try gluten-free Bisquick because it upset me the first time I tried it.

It's tough trying to figure out what bothers you, but it's easier if you stick to whole foods at first while you're healing, and really pay attention to what goes on the next day(s). I don't know if it's quinoa for you, but I think that brand has quinoa in it. I haven't bought it, but it's well respected.

Good luck!

Lisa Mentor

Is there a list of foods that say they are gluten free but people have had reactions from? I swear the kinnikinnick bread I got is giving me a reaction.

Depending on how long you have been gluten free will determine your ongoing heath. It takes time, days weeks, months and even years to feel 100% healthy.

There is no list of foods, but being an expert at label reading and expanding knowledge will carry you safely. :D

Coolclimates Collaborator

I personally don't get sick if I get glutened so it's hard for me to tell. However, i would caution you eating foods whose labels say "no gluten ingredients" such as those at Trader Joes. Although no gluten is put in intentionally, these products could very well have issues with cross-contamination. 'no gluten ingredients" should be a red flag. I personally avoid products that say that.

kareng Grand Master

Lots of foods have " no gluten added" whether they state that or not. Frozen corn has " no gluten added". But they don't label it that way. It just means they haven't tested anything for gluten. Most items don't bother saying " no gluten ingredients".. They just list the ingredients. If we required companies to test everything for gluten, the price would go up.

GFinDC Veteran

I think some Kinickinick products have potato starch in them. Yo might react to that. You really need to look at all the ingredients in a product to see what might be a problem. And then try to match the ingredient list up to other products that cause symptoms. That way when you find a match you can shout "Eureka!" and stop eating those ingredients.

dilettantesteph Collaborator

Different celiacs/gluten intolerants react to different levels of gluten. The large majority show no symptoms at all even on a normal gluten filled diet. The products that give no symptoms for one are different than the products that give no symptoms for another. Some of us feel that we need to avoid all processed foods. Others feel the need to grow most of their own food to avoid contamination from farming practices.

Many seem just fine eating the typical gluten free diet containing the standard gluten-free foods.

There can't be such a list as it is different for different individuals.

It takes awhile to figure out if you are in a more sensitive group or a less sensitive group. Then sensitivity levels change, and other food intolerances can show up. This condition is a challenge for some.

They say that the large majority do fine with the proposed gluten free standards.

I also have had problems with food from the company that you mentioned. I have problems with most processed grain containing foods.


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



Celiac.com Sponsor (A8-M):



Littllemel Apprentice

I think it might be something I am putting on my skin. Avalon Organics Moisturizer Plus w Vit C is the only product I have where I can't verify if it is gluten free. The company won't commit to an answer. I didn't use it today but I am still itchy all over.

Archived

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

  • 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. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      results from 13 day gluten challenge - does this mean I can't have celiac?

    2. - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      13

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      My journey is it gluten or fiber?

    4. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      results from 13 day gluten challenge - does this mean I can't have celiac?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748

    Klairep
    Newest Member
    Klairep
    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

    • catnapt
      oops my gluten challenge was only 12 days It started Jan 21s and ended Feb 1st   worst 12 days of my life   Does not help that I also started on a thiazide-like drug for rule in/out renal calcium leak at the exact same time No clue if that could have been symptoms worse 🤔
    • Wheatwacked
      Welcome to the forum @Known1, What reaction were you expecting? Pipingrock.com High Potency Vitamin D3, 2000 IU, 250 Quick Release Softgels $6.89 I've have been taking the 10,000 IU for close to 10 years. When I started with vitamin D I worked my way up to 10000 over several weeks.  Even at 8000 I felt no noticeable difference.  Then after a few days at 10000 it hit Whoa, sunshine in a bottle.  celiac disease causes malabsorption of dietary D and you've poor UV access.  It took me from 2015 to 2019 to get my 25(OH)D just to 47 ng/ml.  Another two years to get to 80.  70 to 100 ng/ml seems to be the body's natural upper homeostasis  based on lifeguard studies.  Dr. Holick has observed the average lifeguard population usually has a vitamin D 3 level of around 100 ng/ml. Could it be that our normal range is too low given the fact that ¾ or more of the American population is vitamin D deficient? Your Calcium will increase with the vitamin D so don't supplement calcium unless you really need it.  Monitor with PTH  and 25(OH)D tests. Because of your Marsh 3 damage you need to ingest way more than the RDA of any supplement to undo your specific deficiencies. I believe you are in the goiter belt.  Unless you have reason not to, I recommend pipingrock's Liquid Iodine for price and quality.  The RDA is 150 to 1100 mcg.  In Japan the safe upper level is set at 3000 mcg.  Start with one drop 50 mcg to test for adverse response and build up.  I found 600 mcg (12 drops) a day is helping repair my body.  Iodine is necessary to healing.  90% of daily iodine intake is excreted in urine.  A Urine Iodine Concentration (UIC) can tell how much Iodine you got that day.  The thyroid TSH test will not show iodine deficiency unless it is really bad.  
    • xxnonamexx
      I don't know if I am getting sufficient Omega Threes. I read about  phosphotidyl choline may cause heart issues. I will have o do further research on heathy Omega 3 supplements or from foods. Is there a blood test that can tell you everything level in your system such as Thiamine, Benfotiamine levels etc? Thanks
    • catnapt
      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
×
×
  • 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.