• 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

E Containing Gluten
0

12 posts in this topic

Hi all ;) !!

I found a list of ingredients,very useful for me. Just compared with official special-food for celiacs,really none of these was there. Here is the list:

102,104,110,120,122,123,124,127,151,160b,161g;

210-213,214-219,220-224,226,227,230-233,250-252;

310,312,320,321,338,339,340,343;

406,407,412,414,421,450a,b,c;

503,510,540,543,544;

620-625,627,628,631,632;

904,906,913,915

These are the BAD INGREDIENTS

0

Share this post


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


Hi all ;) !!

I found a list of ingredients,very useful for me. Just compared with official special-food for celiacs,really none of these was there. Here is the list:

102,104,110,120,122,123,124,127,151,160b,161g;

210-213,214-219,220-224,226,227,230-233,250-252;

310,312,320,321,338,339,340,343;

406,407,412,414,421,450a,b,c;

503,510,540,543,544;

620-625,627,628,631,632;

904,906,913,915

These are the BAD INGREDIENTS

Hmm, I don't think I've ever tried any of those numbers for dinner. Are they better with ketchup?

0

Share this post


Link to post
Share on other sites

Hello GFinDC!

Sure You have tried,You cannot separate these from ketchup. These are edible and not so edible thickeners,emulgators and whatever. I haven't been to USA,maybe in your country different,here in Europe it works.

0

Share this post


Link to post
Share on other sites

I wish we knew the correlates to those numbers here in the USA.

But thank you for posting it for the Europeans we have!

0

Share this post


Link to post
Share on other sites

I know for sure what was my big mistake the last years. There is a yellow pigment called Annato (E 160b),made of gluten and added to most of cheese,butter,etc. If I look again through the brands I ate,there always have been consequences. I can eat cheese with Beta Carotene,it's different number and not on this list.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Anatto should be gluten-free. It is made from seeds of a tree. You could have a non-gluten issue with anatto. Its used to give dairy products a yellow color

0

Share this post


Link to post
Share on other sites

Is this the numbering system of which you speak?

http://en.wikipedia.org/wiki/E_number

0

Share this post


Link to post
Share on other sites

I read about anatto when I first started. It does sometimes cause allergic reactions but they didn't speak of autoimmune reactions. However, I won't eat the stuff. It RUINS cheese in my opinion. Buy a block of cracker barrel white cheddar and one or the orange cheddar. Slice some and then have someone blindfold you and feed you a slice of each. I'm sure that you will find that the one whose texture is mealy and flavor not as sharp is the one with the annato in it. I have to drive 60 miles to get white cheddar because the crummy grocery stores in this town don't carry it, but it's worth the trip. When I can't get there I buy Monterray Jack or Swiss instead.

0

Share this post


Link to post
Share on other sites

bartfull---> yes,the same :)

kareng---> unfortunately in my country they are made of gluten. We have gluten everywhere,we are agricultural country and wheat flour or wheat germ oil is added to all possible things. Other countries use soy or rice bran,our speciality is wheat :( .

0

Share this post


Link to post
Share on other sites

bartfull---> We have only a few dairy farms making cheese directly from milk. The mainstream is made of milk powder with the flour added + mineral oils and gluten to keep this together.

0

Share this post


Link to post
Share on other sites

Thanks for the information Lackyme2. That seems like a good system for numbering the ingredients. I don't think we have that exact system here . I noticed that some of the food colorings are the same as the pigments used in paint. Yummy! :)

0

Share this post


Link to post
Share on other sites
These are the BAD INGREDIENTS

Going through the list of numbers:

102,104,110,120,122,123,124,127,151,160b,161g

Lots of artifical colours are not recommended - but natural colour additives in high doses [to get the colour] are not recommended either..

120 Cochineal is naturally occuring but can trigger allergies

161g Canthaxanthin occurs naturally in mushrooms

210-213,214-219,220-224,226,227,230-233,250-252

Sorbates and benzoates have been associated with the full range of food intolerance reactions - lots are banned

Sulphites (sulfites) are big for allergies and asthma.[Not to be confused with sulphates (514-519)] Lots are banned

249-252

Nitrates and nitrites are necessary to prevent bacterial growth and food poisoning: you can purchased products that do not use them ..

310 - 321

Antioxidants used to preserve vegetable oils and margarines: and also used in plastic products and clingfilm.

338 - 343

Mineral salts are generally not a problem.

620 - 632

Although 620 L-Glutamic Acid. is naturally occuring: the argument rages about it's salt by-product MSG et al. Most can be prepared from wheat protein, and they are not good for asthma or gout

Now:

406 Agar: seaweed gelling agent.

407 Carrageenan is now generally not recommended

412 Guar Gum. [too much = diarrhoea]

414 Gum Arabic [uses as medicines and in baking for millennia]

421 Mannitol. [natural carbohydrate alcohol - too much = diarrhoea]

450 - 450a,b,c; Mineral salts - present in baking powder

503 Ammonium Bicarbonate. used in baking powder

510 Ammonium Chloride. Natural salt, part of sea salt and rock salt.

904 Shellac is naturally occuring but can trigger allergies. It is the "shiny" on M&Ms ..

906 Gum benzoic used in medicines and cosmetics

913 Lanolin - really????

915 pine resin used in chewing gum ...

..selecting processed foods without some of these ingredients may be a bit difficult ..

.

1

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
      106,403
    • Total Posts
      930,363
  • Member Statistics

    • Total Members
      63,826
    • Most Online
      3,093

    Newest Member
    Vshl92
    Joined
  • Popular Now

  • Topics

  • Posts

    • Make sure that you ask the doctor how long she has to stop the supplements before you have her levels tested and be sure to take them all with you when you have the appointment so the doctor knows what she is taking.
    • Talk to your doctor. With your family history and symptoms he/she may be able to diagnose based on resolution of your symptoms and family history. Also check with your local hospital if it has it's own lab.  Mine covered any labs at a greatly reduced cost based on a sliding fee scale. Did you have an MRI before they did the spinal? Celiacs with neuro impact will have white spots on an MRI that resemble the lesions found with MS. Many neuro doctors don't know this. I went through what you did and they did a spinal on me also based on the MRI results. If my doctor had know what the UBOs (unidentified bright objects) were I would have been diagnosed a couple years sooner than I was. Make sure if you supplement that you ask your doctor which ones you need to stop taking and for how long before they do a blood test to check levels. Sublingual B12 is a good idea when we have nervous system issues, but needs to be stopped for at least a week for an accurate blood level on testing. I hope you get some answers and feel better soon.
    • Thanks for that.  Will get her tested for deficiencies.  I did take her to a naturopath and get her on a bunch of vitamins, but she never was tested via bloods, so will get on to that, thanks  
    • Hi Could a mod please move this post:   and my reply below to a new thread when they get a chance? Thanks! Matt
    • Hello and welcome Firstly, don't worry about it but for ease your post (and hopefully my reply) will probably be moved to its own thread. That will make it easier for others to see it and reply and also help Galaxy's own thread here on track and making sense.  The antibodies that the celiac tests look for can drop very quickly, so... maybe? Celiac is difficult to test for, there are different tests and sometimes someone doesnt test on one but does on the other. If you can get a copy of the tests and post it here the community may be able to help explain the results.  It may have shown damage to the villi, the little tendrils in your intestine that help you extract nutrients from your food. Celiac is one, but not the only, way in which they can get damaged leading to a vast number of potential symptoms and further making diagnosis a tricky proposition. Definitely, there's a connection. Here's a page that explains it in detail: https://stomachachefree.wordpress.com/2012/03/21/liver-disease-in-celiacs/ Fantastic  It sounds as if your doctors were happy to diagnose you on the basis of the endoscopy? It may be then that you've found your answer. I hope so, you've clearly had a rotten and very scary time.  I'm sure with the positive reaction to the diet you want to go on and get healthy, but I would only add that you should discuss this with your doctors, because they may want to exclude other potential causes if they've not confirmed celiac at this point. Check out the advice for newly diagnosed here: To your family I'd simply say that celiac is a disease of the autoimmune system, the part of our body that fights diseases and keeps us safe. In celiac people the autoimmune system see's the gluten protein found in wheat, barley, or rye grains as a threat to the system and it produces antibodies to attack it and in doing so attacks it's own body as well. It's genetic in component so close family members should consider a test if they have any of the many symptoms. There's roughly 1 person in 100 with celiac but most of them don't know it and are risking getting or staying sick by not finding out.  There's further info for them and you here: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I'm going to ask a mod to move your post and my reply to a new thread, but wanted to give you an answer first The good news is you've found a great site and there will be lots of support for you here. You've also got 'lucky' in that if you're going to have an autoimmune condition, celiac is a good one  Most react really well to the gluten free diet and you will hopefully have much more healing to come! Best wishes Matt
  • Upcoming Events