• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Peanut Butter
0

16 posts in this topic

Recommended Posts

jen9882    0

I am pretty sure I am getting gluten from my peanut butter.  I've tried 3 different brand so far...one is bad and the other two are a little better.  can anyone tell me if they have had any luck with peanut butter not being contaminated and what brand?   :wacko:

 

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


kareng    1,992

Never seen a peanut butter with gluten.  Peanuts are not grown near wheat as they need different climates.  Perhaps it is too fatty for you right now?  or maybe you have a problem with legumes?

 

I use Skippy usually.

Share this post


Link to post
Share on other sites
jen9882    0

Never seen a peanut butter with gluten.  Peanuts are not grown near wheat as they need different climates.  Perhaps it is too fatty for you right now?  or maybe you have a problem with legumes?

 

I use Skippy usually.

I am thinking maybe I am getting some cross contamination from wherever they are processed.  I seem to be really, really sensitive.   No problems with legumes...they seem to be really good for me actually.  Thanks for the response though...

Share this post


Link to post
Share on other sites
kareng    1,992

Using common sense, they really can't process anything else on a pb machine.  It would be a greasy mess as well as everything would have to mention peanuts for a peanut allergy.  They probably only process PB in a factory. 

 

You could try to buy raw peanuts, wash them well, roast them and grind them and see how you do.

Share this post


Link to post
Share on other sites
cavernio    9

Most peanut butters have an oil added, sunflower, safflower, canola, vegetable, corn...you might have an issue with any of these oils or be reacting to CC from the oil. (I'm trying my best to have a CC free diet, and so I'm avoiding all oils that I suspect might have other grains in them, which leaves me with animal fats, olive oil and coconut oil.) Try a natural peanut butter that isn't emulsified with another oil. Nuts to You Butter Inc. brand I *seem* fine with. Only downside is that they need stirring before you use them, as the peanut's natural oils separate over time from the rest of the peanut.

To note, I didn't seem to do well with Barbour's peanut butter even though they claim it's gluten free.

Share this post


Link to post
Share on other sites
Ads by Google:


jen9882    0

I've tried one natural and two that aren't.  It is definitely a gluten reaction....I typically get painful diarrhea within 20 minutes or so and then it is over.  so I know I am definitely getting gluten.  I just don't have that kind of problem with any other food.  I'll try the Skippy and see what happens.  This isn't new for me so I know when it is gluten unfortunately.  I was using a prebiotic before that helped tone down reactions to contaminations.  I could eat in restaurants fairly well.  i'm not using the prebiotic anymore (long story)  and that makes things a little more difficult.  but I've been off for 4 years now and nothing gives me that reaction except gluten.  thanks for the responses though.  I appreciate it.

Share this post


Link to post
Share on other sites


Ads by Google:


Adalaide    361

I use only Justin's since the first time I tried it for all of my nut butters. Not for any gluten reason, but because they all amazingly delicious in a way no other nut butters I have ever tasted are. It is merely a perk for me that they happen to be certified gluten free.

 

It is also true that many people have reactions that are exactly like a gluten reaction, symptoms and timing, to other foods. If you have that sort of reaction to a certified nut butter, the problem is either nuts or the oils. Or the sweeteners if you are eating that sort of butter.

Share this post


Link to post
Share on other sites
IrishHeart    1,634

Not really sure it's a "gluten reaction" and the PB is "cced". No way peanut butter would be processed on shared equipment.

 

I get diarrhea from foods that have nothing to do with gluten, hon. Eggs, for example.

 

I have used natural PB (no additives) and JIF or Skippy. No problems and I am pretty sensitive.

Share this post


Link to post
Share on other sites
jen9882    0

I use only Justin's since the first time I tried it for all of my nut butters. Not for any gluten reason, but because they all amazingly delicious in a way no other nut butters I have ever tasted are. It is merely a perk for me that they happen to be certified gluten free.

 

It is also true that many people have reactions that are exactly like a gluten reaction, symptoms and timing, to other foods. If you have that sort of reaction to a certified nut butter, the problem is either nuts or the oils. Or the sweeteners if you are eating that sort of butter.

Thanks....maybe it is something else about my morning routine.  I just recently started eating a couple of scoops of peanut butter for my breakfast but I have also changed up my supplements a little...so maybe it is something to do with that rather than the peanut butter.  I really do think it is gluten from somewhere.  I use peanut oil and other oils with no problem.  The only other times I have had this reaction with my gut have been sometimes with either yeast extract or autolyzed yeast extract.  Maybe it has something to do with the change in my prebiotics that I am using rather than the peanut butter.  Thanks for the input..I'll keep experimenting and see if I can figure it out.  It can be frustrating sometimes trying to figure out what's wrong...I won't totally rule out something else, but I really think it is gluten from somewhere.  Thanks to all who posted.

Share this post


Link to post
Share on other sites


Ads by Google:


Juliebove    93

Are you sure someone else isn't cross contaminating it?  And I too get the big D from lots of foods.  I have it now and don't even know why.  Gluten isn't even an issue for me.  My worst food is eggs.  Followed by dairy.  I also have issues with rye and oats but not gluten.

Share this post


Link to post
Share on other sites
jen9882    0

Thanks, Julie.  I am really careful about the cross contamination thing in our house. It's probably something else other than the PB.  For several years I have been using chia seeds as a prebiotic and it has always prevented me from being as sensitive if I got contaminated.  I had to switch to flax seeds recently and they just don't work quite as well.  And I have added inulin which says it is gluten free.   I know the flax seeds are not a problem.  I recently used them on an outing to the Mustard Seed and they really helped me to be able to eat without a terrible reaction.  Maybe it has something to do with the inulin itself.  I will try just peanut butter for breakfast tomorrow and leave off the supplements and see what happens. Frustrated!  Oh well...I am sure I will figure it out.   

Share this post


Link to post
Share on other sites
karichelle    5

Inulin can cause digestive upset for some people. I know it doesn't like me very much, and I have to be careful that I don't eat too many things that contain it in one day. If you're consuming quite a bit of it, that could be your culprit.

Share this post


Link to post
Share on other sites
NorthernElf    10

I have my own jar of peanut butter, well labelled & I can still react to pb. It's not a gluten reaction, it's a peanut butter reaction ! I can eat it occassionally but if I eat it 2-3 days in a row I get bloating & cramping. What can you do !

Share this post


Link to post
Share on other sites
jen9882    0

Hello everyone...I haven't been on in a very long time and I am not sure how to post a new thread.  I was pretty frustrated when I first posted because I was so certain that my peanut butter was contaminated with gluten.   Long story short I have discovered that my trouble..(besides gluten of course) is with processing all fats.  The reactions are different but with many non animal fats it is the same as with gluten....very painful diarrhea.  I discovered this after helping my mom recover from a heart attack last January.  I was at her house for a month and ate low fat and discovered my symptoms disappearing.  (not the symptoms for gluten unfortunately!!)  Since then I have done some searches and have found others with gluten problems having trouble with digesting fats

 

Also, I worked a cubscout camp and met a guy whose aunt  is gluten intolerant and cannot process any fats.  He said she could eat lean meats like ground turkey.  So...I am posting in case others have this issue and have had any success with it.  I will say that chia seed helps me digest more fat even though I know there is some omega 3 fat in it.  I am guessing it is just a good prebiotic in general for me...Haven't really had a ton of luck with probiotics but I do seem to get some improvement with Culturelle.  Just thought I'd post my discoveries and llok for others with the same issues.  

 

I have never been tested for Celiac but am horribly gluten intolerant.  I would never be able to go back on it to be tested..not that it is that important.  I simply cannot eat it unfortunately no matter what any test says.

Share this post


Link to post
Share on other sites


Ads by Google:


kareng    1,992

Thanks for the update.  People use Google and get to these threads.  Its nice for them to see there wasn't gluten in the PB.  And its great you have figured it out so you will feel better.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      107,904
    • Total Posts
      938,580
  • Member Statistics

    • Total Members
      65,815
    • Most Online
      3,093

    Newest Member
    Jmsc4321
    Joined
  • Popular Now

  • Topics

  • Posts

    • I was browsing on QVC this morning and found they have a bread machine on sale.  It has a gluten free setting. Remember someone asking about them not too long ago so thought I would post a link to the item. Be sure to read the questions and answers at the bottom of the ad.  It is on sale for about $100 http://www.qvc.com/Breadman-2lb-Multi-Function-Stainless-Steel-Breadmaker.product.K44909.html  
    • Well, as a celiac the gluten causes your own body to flare with antibodies and mistakenly attack your body most people the intestines. (I also have it attack my entire nervous system and brain) Your antibodies can stay flared for weeks to a month or so with just a crumb, so cheating is not a option. The damage to your intestines will cause malabsorption for one, second the damage leads to food intolerance issues random allergies, the more damage and longer you go the narrower your list of foods you body can put up with will normally get, These can go away as you heal by the way in most cases, they will also come and go. I had the lettuce intolerance crop up for a month or two. I still have a whole list of NO foods you can check my profile to keep it simple. This disease if untreated can lead to other autoimmune disease, cancer, lymphoma, and we had a case were one member ignored the diet and had to get a emergency colostomy and a section of their intestines removed. Side thoughts, my body works best with fresh cooked veggies to the point of being mushy, I also find taking digestive enzymes makes it so I do not vomit. I take 2-3x times the dose on the enzymes and it works great. (Jarrow Vegetarian Enzymes Plus, and Papaya Super Enzymes, I take extra bromine when using vegan protein powder shakes.) As you heal there will be some wonderful options open up in the gluten free processed foods department, you will probably lose some of those veggie food intolerance issues after a year or so normally. I have lost a few myself and enjoy some I used to not be able to eat. I will give you the newbie 101 list and a list of potential food alternatives that might give you some hope to browse through.
      https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

        I also post some great recipes in the recipe section.
    • Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries. I was recently having frustrating problems with random but minor flare-ups, and have eliminated almost all packaged food (even gluten-free) for a bit. It has helped tremendously. I hope that perhaps my sensitivity levels will calm down in a few years, but not being itchy and scabby is worth almost any cumbersome restriction. I think for me the problem has largely been to do with the use of oats in many dedicated factories (even gluten-free oats make me very, very sick). I came to this when lodging a complaint/notifying a company that I'd had an issue with one of their GFCO certified products. I figured that mistakes could happen, and could not imagine anything else I'd eaten that day could be a culprit (had only eaten veggies/rice/meat) so I contacted them to report it. Their response made me quite sure that the lot my food came from was fine from a legal/GFCO gluten-free perspective, but revealed that they make all their gluten-free products on the same line - which include granolas, oat flour etc. When I investigated it a bit more, I realized that many of the gluten-free products that I suspected were causing me problems (but had no real basis for why) were all made by companies that also make lots of gluten-free oat products. Previously, I had only avoided gluten-free products that contained oats as an explicit ingredient, and had never considered that the residues from gluten-free oats could be problematic. Unfortunately, now that gluten-free oats have been legalized in Canada, it is very difficult to find companies that do not use them in some capacity, which is why I axed most of the processed gluten-free stuff. Presumably, because the oats are considered gluten-free, there is no reason to clean the line or employ any allergen food safety practices from the company's perspective. While this may not be a concern outside of those who are super sensitive, it might worth considering if you are still having problems or have a known issue with oats. At the very least, avoiding most processed gluten-free foods (breads/flours/pastas/baked goods) seems to have helped me a lot, even if minor contamination with oats is not the true culprit. I would vouch for mostly sticking with rice, dry beans, root veggies and fresh corn (from the cob) as complex carbohydrate sources for a bit, even though it's a bit inconvenient.   
    • Hi everyone! I'm obviously new to the forums, but I'm also new to the idea of celiac/gluten free/etc.  Lemme give you the Cliff Notes version of my journey: 1992: I'm diagnosed with CFS/ME. It sucks and I'm tired and sick all the time. 2014: I'm still tired and sick all the time, so I decide to become a vegetarian. Maybe that'll help, right? I began getting deathly ill when I ate. Vomiting and diarrhea, everything I eat seems to be a problem.  I go to a doctor who runs a million tests. Nothing turns up. In among those tests is a celiac panel which has this result: no antibody detected and no serological evidence of celiac disease. No cause is ever found. I continue to suffer. Later in 2014: I notice that my stomach issues are triggered every time I eat a raw vegetable. I can eat bread or pasta no problem. Fake chicken? Great. Have a salad? I'm dying. This is a problem, as I'm a vegetarian. I nix the fresh veggies and continue to live my life. 2015: I'm diagnosed with Fibromyalgia. I realize that the problem with vegetables is worse than I thought. I can no longer eat cooked spinach, can't have lettuce on my sandwich, and stealing a single slice of cucumber set my stomach on edge for days. I'm becoming hypersensitive to veggies in food and protecting myself from their evil influence; my stomach thanks me. 2017: After a relative peaceful period, the stomach issues are back, worse. So I go to a new doctor (I've moved) and he recommends a colonoscopy and EGD (no labs). This was done yesterday. The full results will of course have to wait for the biopsies to be examined, but apparently there is scalloping "through the entire duodenum".  Doc told my partner that he believes I have celiac and discharged me with orders to go gluten free. Now I'm sitting here alternately considering drinking alone in the dark and throwing things--I guess I'm wavering between the stages of depression and anger on my trip through grief for my lost favorite foods. But here's where the confusion comes in...everything I'm seeing says that I should give up bread and eat more veggies, but veggies make me sick. Does anyone else have this reaction to vegetables? Meanwhile I'm thinking back to the labs done in 2014 and wondering if its possible to have a negative test and still be positive for celiac? Also, what actually happens if you DON'T go gluten free?
    • Hi Guys, I just thought of giving update on my case. I finally got my EGD done and unfortunately, the conclusion is I have Celiac. There was Villus atrophy and presence of Inflammatory Cells, looks like the atrophy of Villi isn't that worse yet, but of course, I need to get on strict gluten free diet right away. I am planning to see a Dietitian next week to have a healthy gluten free diet plan. Any suggestions from the experts in here are most welcome and appreciated. Thanks  
  • Upcoming Events