-
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
Publications & Publicity
Share stories, news, and articles here.
16,605 topics in this forum
-
- 0 replies
- 317 views
-
- 0 replies
- 284 views
-
- 0 replies
- 260 views
-
- 0 replies
- 330 views
-
- 0 replies
- 287 views
-
- 0 replies
- 303 views
-
- 0 replies
- 280 views
-
- 0 replies
- 735 views
-
- 0 replies
- 291 views
-
Celiac.com Sponsor (A10):
Celiac.com Sponsor (A10):
-
- 0 replies
- 304 views
-
- 0 replies
- 441 views
-
- 0 replies
- 307 views
-
- 0 replies
- 353 views
-
- 0 replies
- 315 views
-
- 1 reply
- 594 views
-
- 0 replies
- 264 views
-
- 0 replies
- 256 views
-
- 0 replies
- 252 views
-
- 1 reply
- 1k views
-
- 0 replies
- 351 views
-
- 0 replies
- 473 views
-
- 2 replies
- 473 views
-
- 0 replies
- 307 views
-
- 0 replies
- 249 views
-
- 0 replies
- 881 views
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- Manaan2 replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications7Hidden Gluten in distilled vinegar
Hi Trents-Thanks for reading and sharing insight. We need all the help we can get and it's super appreciated. She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out... -
- Jordan23 replied to tennisman's topic in Food Intolerance & Leaky Gut27Potato Intolerance
Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot. There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.... -
- K6315 replied to K6315's topic in Related Issues & Disorders5Newly gluten free… withdrawal?
Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long? -
- trents replied to Doris Barnes's topic in Gluten-Free Foods, Products, Shopping & Medications1Can I trust the gluten free label if a product was made in a facility that also processes gluten?
Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known... -
- Doris Barnes posted a topic in Gluten-Free Foods, Products, Shopping & Medications1Can I trust the gluten free label if a product was made in a facility that also processes gluten?
Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust...
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121k
-
Total Posts70.4k
-
-
Celiac.com Sponsor (A22):
-
Who's Online (See full list)
-
Celiac.com Sponsor (A21):
-
Upcoming Events
-
Posts
-
Hi Trents-Thanks for reading and sharing insight. We need all the help we can get and it's super appreciated. She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent. We did cut eggs out for about 3 months and didn't notice significant difference there, either. The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time. She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues. We could definitely try to go longer just to double check. Thanks again!
-
Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot. There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating. Then figured it out it was the potatoes. They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs. Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
-
Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
-
Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
-
By Doris Barnes · Posted
Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination. If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
-
