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 Our Content
    eNewsletter
    Donate

Sick From Evergood Sausages Or Dove Dark Chocolate Bar

vallene45

Recommended Posts

vallene45 Apprentice
vallene45
Posted

Hi, I ate evergood sausages last night and a dark chocolate dove bar for dessert and got really sick later on, evergood has gluten free in big letters on the back of the package. We looked up dove with our gluten free app and it said dove is okay? I went to erergood's website and i couldn't find any information about the gluten in their products. Anyone out there have any information about this? Thanks for any help on this.

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

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

Which sausage was it? I went to their website and noticed some of their sausage contains wheat. If the one you had didn't list wheat as an ingredient, maybe it was made on the same equipment and was CC'ed.

bartfull Rising Star
bartfull
Posted

Oh yeah, if you can find it, Mulay's sausage is gluten-free and it's really good. I get it at my health food store.

vallene45 Apprentice
vallene45
Posted
  • Author

Which sausage was it? I went to their website and noticed some of their sausage contains wheat. If the one you had didn't list wheat as an ingredient, maybe it was made on the same equipment and was CC'ed.

It was the bockwurst, where did you find the ingredient list?

vallene45 Apprentice
vallene45
Posted
  • Author

It was the bockwurst, where did you find the ingredient list?

I feel dumb, i found the ingredients for the sausage, and it doesn't seem to have wheat in it, and dove is listed everywhere as being gluten free! This is where i get confused, i had a baked potato with cheese i shredded, and tomatoes from my own garden to have with the sausags, and i am still sick from exactly what? I feel that i can't eat at all sometimes, i just can't win.

kareng Grand Master
kareng
Posted

How long have you been doing this gluten-free thing?  Its possible you were reacting to something from earlier in the day.  Or it had nothing to do with gluten, , like a virus or food poisoning.  Dairy can be hard to digest, especially while healing.  Did you use a colander that has been used for wheat pasta to wash and drain the tomatoes?  It can be a lot of different things.

vallene45 Apprentice
vallene45
Posted
  • Author

How long have you been doing this gluten-free thing?  Its possible you were reacting to something from earlier in the day.  Or it had nothing to do with gluten, , like a virus or food poisoning.  Dairy can be hard to digest, especially while healing.  Did you use a colander that has been used for wheat pasta to wash and drain the tomatoes?  It can be a lot of different things.

it has been about 2 years for me, that is why i get so annoyed when this happens. I am very careful and have done a lot of research, but obviously not enough, i guess.

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

Celiac.com Sponsor (A8-M):


come dance with me Enthusiast
come dance with me
Posted

It could be from shared equipment if they make both.  Or it could be something totally different.  I got sick last weekend, came on suddenly then again yesterday, no idea what it was from but everyone here ate the same food and I'm not coeliac, my daughter is, and she didn't get sick so I'm certain it isn't food related. 

dilettantesteph Collaborator
dilettantesteph
Posted

Some celiacs react to lower levels of gluten than others.  Does this happen to you often?  You may be one that needs to be more careful.  You may have to avoid gluten-free food made in facilities that also process wheat.  Some of us do, and some don't.  You may want to buy from companies who regularly test to make sure that their products contain less than 5 ppm gluten.  Have you had either of these products before?  

 

I am extremely sensitive.  One thing I do is to try to only add one new food in a week.  I eat only a small amount the first time so that if I am going to react, it won't be a serious reaction.  Then I have larger amounts and if that's O.K., that food goes into my safe list.  Most difficult is when something changes with a food in my safe list and then it can take several tries to figure out which one is making me sick.  

 

In your case it seems more likely to be the sausage.  I would wait until I get better, try the Dove bar again, and hopefully be OK.  Then a week later I would try the sausage again.  Only this time I would have a quarter of a sausage or something like that.  I'd have only enough to know that it had been the cause, and not enough to make me feel terrible.  Then I'd try a different sausage next time.  Maybe I'd choose one from a gluten free facility.

 

I hope that this helps.

vallene45 Apprentice
vallene45
Posted
  • Author

Some celiacs react to lower levels of gluten than others.  Does this happen to you often?  You may be one that needs to be more careful.  You may have to avoid gluten-free food made in facilities that also process wheat.  Some of us do, and some don't.  You may want to buy from companies who regularly test to make sure that their products contain less than 5 ppm gluten.  Have you had either of these products before?  

 

I am extremely sensitive.  One thing I do is to try to only add one new food in a week.  I eat only a small amount the first time so that if I am going to react, it won't be a serious reaction.  Then I have larger amounts and if that's O.K., that food goes into my safe list.  Most difficult is when something changes with a food in my safe list and then it can take several tries to figure out which one is making me sick.  

 

In your case it seems more likely to be the sausage.  I would wait until I get better, try the Dove bar again, and hopefully be OK.  Then a week later I would try the sausage again.  Only this time I would have a quarter of a sausage or something like that.  I'd have only enough to know that it had been the cause, and not enough to make me feel terrible.  Then I'd try a different sausage next time.  Maybe I'd choose one from a gluten free facility.

 

I hope that this helps.

Thanks, i actually do just what you described. I try to be upbeat about all of this, but all of the continual experimimentation with foods just gets me down sometimes, just when you think you have it under control, you get sick. I am not very happy that this is the rest of my life, and what really irks me is that is from food that has been chemically altered and screwed around with, what would the government do if All of the american populace  became gluten-free intolerant or celiac?

cyclinglady Grand Master
cyclinglady
Posted

Well, it might be the sausage.  I can only have fresh -- one without any nitrates etc.  Same goes for hot dogs or bacon.  I don't buy lunch meats either if they have preservatives (and most do).  You just have to freeze it within a few days if you open the package.  I vomit like clock-work if I eat a regular dog!  So you might have developed an intolerance to nitrates or the other additives to preserve it.  

 

I eat Dove candy and it is gluten free.  I think I'll un-wrap one now! :lol:

GottaSki Mentor
GottaSki
Posted

My vote is preservatives -- some of the more natural and labeled gluten free brands have very high nitrate levels...but because the nitrate is in the form of celery based items they are allowed to label them - "no added nitrates".

 

Perhaps try another brand of sausage?

Evergood Sausage Company Newbie
Evergood Sausage Company
Posted

Hi, I ate evergood sausages last night and a dark chocolate dove bar for dessert and got really sick later on, evergood has gluten free in big letters on the back of the package. We looked up dove with our gluten free app and it said dove is okay? I went to erergood's website and i couldn't find any information about the gluten in their products. Anyone out there have any information about this? Thanks for any help on this.

All of our products are gluten free with the exception of our British Style Bangers (bread crumbs). If you still have the packaging please send over the code dates. Thanks

kareng Grand Master
kareng
Posted

All of our products are gluten free with the exception of our British Style Bangers (bread crumbs). If you still have the packaging please send over the code dates. Thanks

Do you test them for gluten? If so, to what level? Thanks for helping to clear this up.

dilettantesteph Collaborator
dilettantesteph
Posted

All of our products are gluten free with the exception of our British Style Bangers (bread crumbs). If you still have the packaging please send over the code dates. Thanks

 

How nice to have a representative of the company come on to help!  Can you tell us about what precautions you take to prevent cross contamination between the gluten containing sausages and the gluten free sausages, please?

dilettantesteph Collaborator
dilettantesteph
Posted

 I try to be upbeat about all of this, but all of the continual experimimentation with foods just gets me down sometimes, just when you think you have it under control, you get sick. I am not very happy that this is the rest of my life, 

 

I can totally relate.  It can be hard to stay upbeat.  I remember how sick I was before the diagnosis, and how much better I am now, and that makes it a lot easier.  I don't know how long you have been at this.  It's been about 6 years for me.  As time goes on, I get better at it and I get less sick less often.

vallene45 Apprentice
vallene45
Posted
  • Author

All of our products are gluten free with the exception of our British Style Bangers (bread crumbs). If you still have the packaging please send over the code dates. Thanks

i do not still have the packaging, but the sausages were the white ones, the bockwurst.

neal Rookie
neal
Posted

ice cream is not good for anyone's digestive tract. It is cold, and is made with sugar and milk. I would not consider it  food at all, especially for a celiac. I have no idea why there is a line through everything I type

kareng Grand Master
kareng
Posted

ice cream is not good for anyone's digestive tract. It is cold, and is made with sugar and milk. I would not consider it  food at all, especially for a celiac. I have no idea why there is a line through everything I type

There is a long box at the top of your reply ( or someone told me its on the bottom on some browsers). It has Bold, italics, cross thru. You probably hit that.

As for your comment- cold and dairy and sugar do not bother my digestive tract. Of course, I don't eat a gallon at once or even eat it very often.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,885
    • Most Online (within 30 mins)
      7,748
    susieq312
    Newest Member
    susieq312
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Anyone else with very high HDL?

      By trents · Posted

      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      Testing for celiac

      By Bebee · Posted

      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
×
×
  • Create New...