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

ready food

Melda

Recommended Posts

Melda Newbie
Melda
Posted

Hi I'm a newbie

please help me to get info, are these food gluten free?

1. nutella

2. skippy peanut butter

3. soy sauce containing only black soy bean, salt, sugar, and water

4. maple syrup

5. fresh minced beef

thanks 

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Welcome!  

Here is a link to our Newbie 101 thread that you might find useful.  

I can only comment on those foods that I have in my home or have purchased.

1.  Nutella is and it states it in the label.

2.  Skippy PB is gluten-free (not stated, but ingrediants are).

3.  Soy sauce.  It should state it on the label as gluten free or do not eat it.   Most soy sauce is NOT gluten free as it contains wheat.  

4.  Maple syrup is gluten-free if it is pure (only one ingrediant).  Otherwise read the ingredients.

5.  Fresh minced meat should be gluten-free if you prepared and cross contamination did not occur in your kitchen (e.g. Pot, cutting board, etc.).  Not sure if this is a canned product.

Bottom line is that you have to read labels carefully.  In the beginning it is best to eat fresh foo you prepared.  The. Add in processed food as you learn to read labels and determine if you have other intolerances to foods other than gluten (very common for celiacs or NCGI).  

Jmg Mentor
Jmg
Posted

You may find these articles useful also:

Open Original Shared Link

Open Original Shared Link

https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/

Ennis-TX Grand Master
Ennis-TX
Posted

https://www.celiac.com/forums/topic/91878-newbie-info-101/

^Newbie 101 section PS you are diagnosed celiac right? Sorry but a standard question as you should get the diagnosis out of the way before going gluten-free.
https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

^ Have a nice list of food alternatives, including condiments. NOTE we suggest a whole foods only diet starting off to boost healing. Also we suggest dropping anything with oats or dairy for the first few months. Oats some celiacs react to regardless of gluten-free or not, Dairy is broken down by enzymes produced by the tips of your villi, if your celiac these are normally damaged and cause digestion issues or intolerance to dairy.

Archived

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

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


  • Member Statistics

    • Total Members
      126,837
    • Most Online (within 30 mins)
      7,748
    RyanH
    Newest Member
    RyanH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Guidance on next steps after the lab tests

      By knitty kitty · Posted

      @ABP2025, Here's some studies and articles that will help you learn more about thiamin and all... I will write more later. It's possible that your antibiotic for giardiasis has caused thiamine deficiency.   https://hormonesmatter.com/metronidazole-toxicity-thiamine-deficiency-wernickes-encephalopathy/ And... https://hormonesmatter.com/thiamine-deficiency-testing-understanding-labs/ And... Thiamine and benfotiamine: Focus on their therapeutic potential https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/ and... Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/      
    • DayaInTheSun
      Being a burden to family/friends

      By DayaInTheSun · Posted

      Interesting you mention MCAS. I have come across mcas before but I wasn’t entirely sure if that’s what it was. When I eat certain food like dairy or soy my face gets so hot and I feel flush and my heart rate shoot’s up. And sometimes my bottom lip swells or I get hives somewhere. This started happening after I had a really bad case of Covid.  Before that I was able to eat all those things (minus gluten) I was diagnosed with celiac way before I had Covid.  Hmm, not sure really. I may look for a different allergist my current one told me to take Zyrtec and gave me an epi pen. 
    • Kiwifruit
      Years of testing - no real answers

      By Kiwifruit · Posted

      This is all really useful information, thank you so much to you both.    I have a history of B12 and vit D deficiency which has always just been treated and then ignored until it’s now again.
    • trents
      9 Year Old test results - help interpret

      By trents · Posted

      Welcome to the forum, @Gill.brittany8! There are two main genes that have been identified as creating potential for developing celiac disease, HLDQ2 and HLDQ8. Your daughter has one of them. So, she possesses genetic the potential to develop celiac disease. About 40% of the general population carries one or both of these genes but only about 1% of the general population develops celiac disease. It takes both the genetic potential and some kind of triggering stress factor (e.g., a viral infection or another prolonged health problem or an environmental factor) to "turn on" the gene or genes. Unfortunately, your daughter's doctor ordered a very minimal celiac antibody panel, the tTG-IGA and total IGA. Total IGA is not even a test per celiac disease per se but is a check for IGA deficiency. If the person being checked for celiac disease is IGA deficient, then the scores for individual IGA tests (such as the tTG-IGA) will be abnormally low and false negatives can often be the result. However, your daughter's total IGA score shows she is not IGA deficient. You should consider asking our physician for a more complete celiac panel including DGP-IGA, TTG_IGG and DGP-IGG. If she had been avoiding gluten that can also create false negative test results as valid antibody testing requires having been consuming generous amounts of gluten for weeks leading up to the blood draw. Do you know if the GI doc who did the upper GI took biopsies of the duodenum and the duodenum bulb to check for the damage to the small bowel lining caused by celiac disease? Having said all that, her standard blood work shows evidence of possible celiac disease because of an elevated liver enzyme (Alkaline Phosphatase) and low values for hemoglobin.
    • Gill.brittany8
      9 Year Old test results - help interpret

      By Gill.brittany8 · Posted

      Hi everyone  After years of stomach issues being ignored by doctors, my 9 y/o daughter finally had an upper endoscopy which showed a ton of stomach inflammation. The GI doctor ordered some bloodwork and I’m attaching the results here. Part will be from the CBC and the other is celiac specific. I’m not sure what’s relevant so I’m just including extra information just in case.   The results are confusing because they say “No serological evidence of celiac disease. tTG IgA may normalize in individuals with celiac disease who maintain a gluten-free diet. Consider HLA DQ2 and DQ8 testing to rule out celiac disease.” But just a few lines down, it says DQ2 positive. Can someone help make sense of this? Thanks so much.  result images here: https://ibb.co/WFkF0fm https://ibb.co/kHvX7pC https://ibb.co/crhYp2h https://ibb.co/fGYFygQ  
×
×
  • Create New...