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

Aleias's Almond Horns


TiaMichi2

Recommended Posts

TiaMichi2 Apprentice

Hello,

I picked up a package of the Almond Horns, after reading the ingredients, which are almond paste, organic cane sugar, almonds and egg white. And after seeing the Celeic Spruce Association symbol, I was sure they were safe.

Well, had one, and the acid indegestion, and bloatedness started, also the muscle soreness, and the pain on my right side. I called them yesterday, and it turns out that they also make cookies with gluten-free Oats. The gentelman I talked to, identefied himself as "the husband", and pretty much told me that I should stay away from the horns, as they do not clean the lines or equipment used between production of the cookies and the horns. He also stated that his wife, whom I am assuming is Aleia, had problem with gluten-free Oats at first just because she had not had it for so long, but that she eventually got used to it.

Any one else out here sensitive to gluten-free Oats?

-Miriam


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



Celiac.com Sponsor (A8-M):



Gemini Experienced

Hello,

I picked up a package of the Almond Horns, after reading the ingredients, which are almond paste, organic cane sugar, almonds and egg white. And after seeing the Celeic Spruce Association symbol, I was sure they were safe.

Well, had one, and the acid indegestion, and bloatedness started, also the muscle soreness, and the pain on my right side. I called them yesterday, and it turns out that they also make cookies with gluten-free Oats. The gentelman I talked to, identefied himself as "the husband", and pretty much told me that I should stay away from the horns, as they do not clean the lines or equipment used between production of the cookies and the horns. He also stated that his wife, whom I am assuming is Aleia, had problem with gluten-free Oats at first just because she had not had it for so long, but that she eventually got used to it.

Any one else out here sensitive to gluten-free Oats?

-Miriam

I have had those cookies and love them....the brand is very, very good. However, I can tolerate gluten-free oats just fine but I ate a lot of oatmeal before I was diagnosed. I am very sensitive also but have never had a problem with any of their cookies. They do make an oatmeal raisin one which probably is what bothered you. I don't know how long you have been gluten-free but you may want to try and re-introduce oatmeal at a later date, if you are new to this. Sometimes it's the fiber that bothers people and they need more healing time before trying them.

mommida Enthusiast

If you have been avoiding oats for a long time, you may have to build a tolerance to them again. The suggested amount is very small, just under 3 Tablespoons for your first challenge. Then increase the amount slowly. Some Celiacs can not tolerate oats at all because the protein chain is too similar to gluten.

TiaMichi2 Apprentice

I have had those cookies and love them....the brand is very, very good. However, I can tolerate gluten-free oats just fine but I ate a lot of oatmeal before I was diagnosed. I am very sensitive also but have never had a problem with any of their cookies. They do make an oatmeal raisin one which probably is what bothered you. I don't know how long you have been gluten-free but you may want to try and re-introduce oatmeal at a later date, if you are new to this. Sometimes it's the fiber that bothers people and they need more healing time before trying them.

Yes they are delicious, I was so excited to find a cookie that tasted soo good! I did not have the Oatmeal Raisin, only the Almond Horns however. I have never been able to re-introduce Oats back in to my diet since they came out with the gluten-free Oats, my first try..... had a full Gluten attack, not fun, and that was with GlutenFreeda Oatmeal. I was diagnosed a little over 5 years, and have not had Oats since.

TiaMichi2 Apprentice

If you have been avoiding oats for a long time, you may have to build a tolerance to them again. The suggested amount is very small, just under 3 Tablespoons for your first challenge. Then increase the amount slowly. Some Celiacs can not tolerate oats at all because the protein chain is too similar to gluten.

That is good to know, thank you. I think I am going to wait a while, and then try your suggestion, I really miss having Oats.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,627
    • Most Online (within 30 mins)
      7,748

    kathrynhmarks
    Newest Member
    kathrynhmarks
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Inkie
      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
    • Scott Adams
      Based on what you've described, it is absolutely crucial that you pursue further medical exams for Celiac Disease and related conditions with a gastroenterologist. Your symptoms—especially the worsening fatigue, loss of muscle mass, neurological symptoms like migraines, and palpitations, coupled with being underweight—are significant red flags that extend beyond typical IBS. The negative home test is not reliable, particularly given your concern about sample contamination and the fact that you were likely not consuming sufficient gluten at the time for the test to be accurate, which is a common issue. While probiotics like Bifidobacterium Infantis can support gut health, they cannot resolve an autoimmune response to gluten or heal intestinal damage caused by Celiac Disease. Your declining blood test results, even if still "in range," further indicate a trend that needs a doctor's investigation. Please do not hesitate to seek a specialist; a formal diagnosis is the first step toward getting the correct treatment, allowing your body to heal, and finally addressing your weight and overall health concerns. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.