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

Yeast Extract & gluten-free Labelling

Jordan Carlson
 Share

Recommended Posts

Jordan Carlson Explorer
Jordan Carlson
Posted

Hello! Anyone else get a reaction from products containing yeast extract? Even if its claimed gluten free? Have been getting itchy rashes on my hands and arms after eating and the common ingredient in all the foods that have been causing this was the yeast extract. I am Canada based and it seems that the only gluten free foods that I tolerate well have the “Celiac Canada Gluten-Free” stamp on it. Beginning to realize that the words “gluten-free” on the package of something does not mean it is safe for me. Can anyone else relate? 

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

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

Hi there! I’m sorry to hear you’ve been dealing with this. It’s definitely frustrating when something labeled “gluten-free” still causes reactions. Yeast extract can be tricky because, while it’s usually gluten-free, it can sometimes contain trace amounts of gluten depending on how it’s processed. Also, some people with celiac or gluten sensitivity might react to yeast extract even if it’s technically gluten-free, possibly due to cross-reactivity or other sensitivities.

It’s great that you’ve noticed the “Celiac Canada Gluten-Free” stamp works for you—sticking with certified products can provide peace of mind. You’re definitely not alone in this; many people find they have to be extra cautious and stick to trusted brands. Have you consulted with a healthcare provider or dietitian about these reactions? They might be able to help you pinpoint other potential triggers.

These articles might be helpful:

 

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


  • Member Statistics

    • Total Members
      128,216
    • Most Online (within 30 mins)
      7,748
    ReneH
    Newest Member
    ReneH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jason Dyer
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Jason Dyer · Posted

      Wow. I mean, I REALLY don't want to give up beer, but I NEVER cheat. I get caught (glutenized in my vernacular), but I never cheat. I didn't even know that was a thing...
    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      I wonder why they put dextrose in it?
    • Scott Adams
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Scott Adams · Posted

      PS - Many new celiacs report that they can go gluten-free, with the exception of giving up beer. That seems to be a bridge too far from many celiacs, and may be why nearly 20% cheat on their diets:  
    • Scott Adams
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Scott Adams · Posted

      For those with celiac disease we know that there is a huge range in sensitivity, for example we've had many members here who report that even smelling wheat bread cooking in a bakery, for example a bakery in a supermarket, triggers an immediate gluten reaction that can last days or longer. Is there science to back this up--not that I've seen. Does this mean that it can't happen? Since it does seem to happen to some people, I can't say that there isn't something real happening to these folks.  Similarly there seems to be celiacs who can drink even regular beers, many of which have detectable gluten at under 20ppm, without issues, and many drink gluten reduced beers made from barley on a daily basis without issues, and without elevated antibodies or damaged villi. I also know that some celiacs report getting very sick from a single sip of gluten reduced beer. To be on the safe side it's probably best to stick with a naturally gluten-free beer, however, many of them lack the real beer taste, thus, some celiacs cheat on their diets and just drink regular beer. In this case I think having a choice is important, and drinking a gluten reduced option would be better than regular beer. 
    • Scott Adams
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Scott Adams · Posted

      Actually, gluten intolerance and celiac disease are not the same. Celiac disease is an autoimmune disorder triggered by gluten, while gluten intolerance is a broader term that can include Non-Celiac Gluten Sensitivity (NCGS). NCGS involves gluten-related symptoms without the autoimmune or allergic response seen in celiac disease. The terms are often used inconsistently, which can cause confusion.
×
×
  • Create New...