Jump to content
  • 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

Questions About Blue Bell & Amys


Guest AlabamaGirl

Recommended Posts

Guest AlabamaGirl

Hello, everyone! I am new to these posts & new to the idea of Celiac disease. (I think I've finally figured out what has plagued me these last few years!!!) What a learning curve it is to discover how to eat gluten-free, so I was excited to find this posting board. I could use a little advice and support.

First question: I was under the assumption that Blue Bell Homemade Vanilla ice cream was gluten-free, but TWICE now I have had a reaction to it. First time I just thought it was possibly the ice cream so I just tested it again the other day and within an hour ... yuck! It was the same carton both times, so there may have been a cross-contamination. Has anyone else had any problems with this ice cream???

Also, any opinions of Amy's frozen dinners that are supposed to be gluten-free?


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



Celiac.com Sponsor (A8-M):



CarlaB Enthusiast

I like Amy's frozen dinners and have no problem with them. Others on here have had trouble with them, but many of us have other food issues, so that may be it.

I don't know about the Blue Bell, we don't have it here. I have a problem with dairy that is very similar to a gluten reaction, so that could be it. Maybe someone else will have some answers, it's pretty quiet around here on the weekend.

Welcome.

  • 1 year later...
abigail Apprentice

hi there, I was wondering the same, does anybody knows if any of the blue bell products are gluten free?

thanks, Abi

snklivie Rookie

I dont know about blue bell. As far as ice cream, breyer's vanilla is good. (other flavor, read the ingredients), Turkey Hill, Ben & Jerrys, Dairy Queen (soft serve only) Haagen Dazs, Edy's and Baskin Robins. These are all ice creams that are considered gluten-free, but of course you still should read the ingredients (no cookie dough or brownie flavors)

As far as amy's frozen dinners, my child is very picky in what she eats.

Hope this helps! ;)

lmvrbaby Newbie

I have tried the AMy's products and they are quite good. As far as ice cream we dont have BLue Bell here, but many of the ice cream products where I shop has it listed on the package. With being Celiac I have learned to read and reread labels, just incase something changes. Good luck in finding out about Blue Bell. THere should be a phone number on the carton or an address and a lot of people have tried calling or writing to the company and ask them questions. MOst of the time this is quite helpful.

proger Newbie

i eat blue bell homeade vanilla all the time!! have absolutely no problems with it & love it. you may also want to try their banana split - delicious! i also enjoy amy's gluten-free frozen meals often and haven't had a problem.

gfpaperdoll Rookie

Blue bell vanilla is supposed to be gluten free. Here is what they do, the last I heard from my support group leader.

Blue bell processes their "white" ice creams (& strawberry, peach etc) & then they process their ice cream that have cookie ingredients & then they process chocolate. (& then I think they clean the machines) & then they run vanillla again...

It is advised that we do not eat the Blue Bell chocolate or the ones with cookies etc.

the banana split should be somewhere in the middle there before the cookie ones & should be fine. It used to be one of my favorite flavors when I could do dairy...

re amy's I do not eat that type food, but I hear from a lot of people that they get CC'd by it, so you might try one at a time...


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



Celiac.com Sponsor (A8-M):



ptkds Community Regular

Hi, I live about 2 minutes away from the Blue Bell creamery. I eat the vanilla all the time w/out a problem. You may be having a dairy issue on top of Celiac disease (VERY common, and you may get over it after your intestines heal).

I have a list of flavors from my local support group of safe Blue Bell ice creams: Banana Split, Butter Pecan, Strawberry, Cherry Vanilla, French Vanilla, Banana Nut, Homemade Vanilla, Chocolate Chip, Hot Fudge Sundae, Coffee, Black Walnut, Pecan Pralines 'n Cream, Natural Vanilla Bean, Mint Chocolate Chip, Mocha Almond Fudge, Moo-llennium Crunch, Pistachio Almond, White chocolate Almond, Chocolate Covered Cherries, Peaches and Homemade Vanilla, Caramel Turtle fudge, Strawberries and Homemade vanilla, and Strawberry cheesecake. This list is from Blue Bell as of August 2006.

Just avoid the chocolate and cookie/brownie flavors, and you should be fine. Just read the labels.

Good luck!

ptkds

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,904
    • Most Online (within 30 mins)
      7,748

    AnneSN
    Newest Member
    AnneSN
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Xravith
      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.