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 Celiac.com!
    eNewsletter
    Donate

Post Diagnosis, Recovery & Treatment of Celiac Disease

Discussions related to the recovery process after you've been diagnosed.


8,642 topics in this forum

  1. Scott Adams
    • 21 replies
    • 5.6k views
  2. Denise I
    • 0 replies
    • 88 views
  3. susiegoldcoast
    knitty kitty
    • 6 replies
    • 1.3k views

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



    Celiac.com Sponsor (A8-M):



  5. lydialoo
    knitty kitty
    • 7 replies
    • 1k views
  6. mycarson210
    Scott Adams
    • 7 replies
    • 828 views
  7. User492919129
    ShelaghD
    • 3 replies
    • 741 views
  8. alexsb01
    Scott Adams
    • 3 replies
    • 1.5k views
  9. Ginger38
    Scott Adams
    • 1 reply
    • 628 views
  10. heyitsme
    knitty kitty
    • 18 replies
    • 1.2k views

  11. Celiac.com Sponsor (A10):
    Celiac.com Sponsor (A10):

  12. Blue Roan
    knitty kitty
    • 11 replies
    • 1.3k views
  13. Spitcard
    • 5 replies
    • 718 views
  14. Aya77
    Scott Adams
    • 2 replies
    • 618 views
  15. jessiemariecar
    • 5 replies
    • 1.3k views
  16. jessiemariecar
    • 2 replies
    • 737 views
  17. lydialoo
    knitty kitty
    • 5 replies
    • 1.2k views
  18. powerofpositivethinking
    Scott Adams
    • 1 reply
    • 667 views
  19. Jsingh
    Scott Adams

    Quinoa?

    • 1 reply
    • 968 views
  20. Raquel2021
    Scott Adams
    • 1 reply
    • 819 views
  21. Holly15892
    knitty kitty
    • 7 replies
    • 1.6k views
  22. Soleihey
    Jean Marie
    • 4 replies
    • 1.3k views
  23. twe0708
    Maggieinsc
    • 57 replies
    • 40.7k views
  24. celiacpaula
    • 12 replies
    • 1.8k views
  25. Momkaren
    knitty kitty
    • 10 replies
    • 1.8k views
  26. Lina0206
    • 3 replies
    • 996 views
  27. Patsul
    Scott Adams
    • 3 replies
    • 1.1k views

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,079
    • Most Online (within 30 mins)
      7,748

    Martyg24
    Newest Member
    Martyg24
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Tanner L
      Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 
    • trents
      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
×
×
  • Create New...