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

Kept Getting Glutened

Ursa Major

Recommended Posts

Ursa Major Collaborator
Ursa Major
Posted

The reason I am posting this is, to remind people to re-check ingredients on foods you think are gluten-free, because they've 'always been' gluten-free.

Well, my favourite chocolate is Lindt Lindor dark chocolate (with a cream centre). Last year it definitely had no gluten in it (even though it had a tiny bit of dairy and soy, which seemed okay and not causing a problem). So, I assumed (stupidly) that it was still gluten-free. Lately I've been having diarrhea and stomach pain, burning and tearing eyes and rashes again (amongst other symptoms), and didn't know why.

All those cleared up these past two weeks, because I ran out of chocolate and didn't have time to buy more. Yesterday I got some again and ate half of it. Not doing too well today, still not cluing in, I ate a few more pieces. Enter Susie, my youngest daughter (14), who comes up, says, "Can I have some of your chocolate?" I agree halfheartedly (kids always wanting MY treats, when they can eat anything they want, grumble, grumble), and she takes some. While chewing, she turns the box over and reads the ingredient list, saying, "Mom, are you sure you should be eating those, they have Barley Malt extract in them!" :o:blink:

Ouch, leave it to kids to make you feel stupid. There goes my favourite treat! I am glad that she is paying attention (sometimes) and cares about what I eat.

So, the moral of this story is:

Read the ingredients of products you buy every time you buy them, never assume they have the same ingredients as last time you bought them, they may suddenly contain gluten!

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

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

Ugh, sorry you're feeling bad. Reading labels is my favorite hobby! <_<

Guest nini
Guest nini
Posted

awww so sorry you are feeling bad... every so often I'll be eating something that I've eaten a dozen times and all of a sudden it will occur to me to check the label, usually I'm safe, but that ONE time that I've made a mistake means that I'm in for weeks of misery... So I am absolutely neurotic about checking and triple checking labels, and for some reason the rest of my family doesn't seem to "get that".

Lymetoo Contributor
Lymetoo
Posted

Thanks for the info......The regular Dark Choc is OK by Lindt, isn't it?? Gee, I hope so!! my favorite [fairlyLow] sugar treat.

BTW........Are Fritos OK??

Aerin328 Apprentice
Aerin328
Posted

Sorry to hear you're not feeling well!

tarnalberry Community Regular
tarnalberry
Posted

This is the other reason why I never answer "yes" or "no" when people ask "Is X gluten free?" Always, always, always read the label. Every time you pick up something, read the label. Ok, honestly, I don't always check the Lundberg Ricecake label - I check it once a month or so. But it's a good point, that stuff sneaks in there all the time.

Carriefaith Enthusiast
Carriefaith
Posted

Sorry that you kept getting sick :(

Thanks for the reminder. Sometimes it is very easy to assume something is safe and not look at the ingredients. I do this all the time and I have to start being more careful.

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Yes--thanks for the reminder. I have to admit that I don't check a product again after I've checked once and used it with no problem.

I will make it a habit to check more often!

Hope you feel better, Ursula :)

Ursa Major Collaborator
Ursa Major
Posted
  • Author
Thanks for the info......The regular Dark Choc is OK by Lindt, isn't it?? Gee, I hope so!! my favorite [fairlyLow] sugar treat.

BTW........Are Fritos OK??

Well, I think the regular Lindt dark chocolate is okay, but you better check the label next time you buy it, there is no guarantee it's still safe!

gfp Enthusiast
gfp
Posted
The reason I am posting this is, to remind people to re-check ingredients on foods you think are gluten-free, because they've 'always been' gluten-free.

Well, my favourite chocolate is Lindt Lindor dark chocolate (with a cream centre). Last year it definitely had no gluten in it (even though it had a tiny bit of dairy and soy, which seemed okay and not causing a problem). So, I assumed (stupidly) that it was still gluten-free. Lately I've been having diarrhea and stomach pain, burning and tearing eyes and rashes again (amongst other symptoms), and didn't know why.

All those cleared up these past two weeks, because I ran out of chocolate and didn't have time to buy more. Yesterday I got some again and ate half of it. Not doing too well today, still not cluing in, I ate a few more pieces. Enter Susie, my youngest daughter (14), who comes up, says, "Can I have some of your chocolate?" I agree halfheartedly (kids always wanting MY treats, when they can eat anything they want, grumble, grumble), and she takes some. While chewing, she turns the box over and reads the ingredient list, saying, "Mom, are you sure you should be eating those, they have Barley Malt extract in them!" :o:blink:

Ouch, leave it to kids to make you feel stupid. There goes my favourite treat! I am glad that she is paying attention (sometimes) and cares about what I eat.

So, the moral of this story is:

Read the ingredients of products you buy every time you buy them, never assume they have the same ingredients as last time you bought them, they may suddenly contain gluten!

Second moral is have someone else read the labels!

My girlfriend (edited to stop sating gluten-free) always double check for me. We (humans) like to hear what we want and so if you want chocolate its easy to skim the labels and rely on "it was OK before"

Its not often but sometimes my gluten-free finds something I missed ... if you have brain fog then you can probably mutliply the risk x10 ....

awww so sorry you are feeling bad... every so often I'll be eating something that I've eaten a dozen times and all of a sudden it will occur to me to check the label, usually I'm safe, but that ONE time that I've made a mistake means that I'm in for weeks of misery... So I am absolutely neurotic about checking and triple checking labels, and for some reason the rest of my family doesn't seem to "get that".

Yep very true ... however I think the most dangerous things are those with some CC or trace gluten we only partially react to. I guess we all have comfort/safety foods. For ages I had some corn tortilla chips and had sporadic symptoms always the same brand and always unflavoured ... then one day my gluten-free points out "made in a factory using wheat" I swear it was new .. but I had been getitng progressively worse.

My belief is that we eat stuff like this and its just below a trigger but gradually builds up. I get little spots (not DH) but id put money they contain gluten ....

The problem is if we ate this once we would probably be fine but the real danger is in your regular comfort foods!

swittenauer Enthusiast
swittenauer
Posted

My husband is having the same issue. He has been eating the same foods he always has but something is getting him so we are checking & rechecking labels to see what has changed. Thanks for mentioning that. It is easy to get complacent & simply not double check.

penguin Community Regular
penguin
Posted

Doh! Sorry you got sick :(

In the US, every single Lindt product I've seen has barley malt in it, even the darks.

I buy the endangered species chocoalte, at least proceeds go to a good cause :P

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jess270
      - Jess270 replied to AnnaNZ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      29

      Bitters for digestion?

      This sounds to me like histamine intolerance. Some foods have more or less histamine. processed or aged meats, fermented food like yoghurt or kimchi and bread (yeast), spinach, eggplant and mushroom are high in histamine. Other foods like tomatoes are histamine liberators, they encourage your mast cells to release histamine, which can also trigger the reactions...
    2. cristiana
      - cristiana commented on Jefferson Adams's article in Origins of Celiac Disease
      7

      Why Bananas No Longer Cure Celiac Disease

      I missed this article when it was first put up. It is interesting to read, as my old neighbour who sadly passed away a few years ago was a trainee midwife during WWII. Bananas disappeared from the shops in Britain during the war, but she told me that those that did get to the UK were kept back for infants with coeliac disease. I didn't realise that...
    3. trents
      - trents replied to Dawn Meyers's topic in Related Issues & Disorders
      23

      Vaccines

      @GeoPeanut, milk is one of the better sources of iodine. Iodine is known to exacerbate dermatitis herpetiformis. Many people find that a low iodine diet helps them avoid dermatitis herpetiformis outbreaks. So, maybe the fact that you have limited your dairy intake of late is helping with that.
    4. GeoPeanut
      - GeoPeanut replied to Dawn Meyers's topic in Related Issues & Disorders
      23

      Vaccines

      Hi, I'm new here. Sorry for your troubles.herenis a thought to mull over. I recently was diagnosed with celiac disease, and hashimoto's and dermatitis herpetiformis after getting covid 19. I eat butter, and 1/2 cup of Nancy's yogurt daily. I stopped all other dairy and dermatitis herpetiformis is gone! I also make grass fed beef bone broth to help with...
    5. trents
      - trents replied to KRipple's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac or Addison's complications? Can someone share their experience?

      Welcome to the forum, @KRipple! Sorry to hear of all your husband's health problems. I can only imagine how anxious this makes you as when our spouse suffers we hurt right along with them. Can you post the results from the Celiac blood testing for us to look at? We would need the names of the tests run, the numeric results and (this is important...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,063
    • Most Online (within 30 mins)
      7,748
    CarlosBG
    Newest Member
    CarlosBG
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jess270
      Bitters for digestion?

      By Jess270 · Posted

      This sounds to me like histamine intolerance. Some foods have more or less histamine. processed or aged meats, fermented food like yoghurt or kimchi and bread (yeast), spinach, eggplant and mushroom are high in histamine. Other foods like tomatoes are histamine liberators, they encourage your mast cells to release histamine, which can also trigger the reactions you describe, flu like symptoms, joint pain, urinary tract irritation, rash, stomach upset, nausea, diarrhoea & fatigue. I had liver pain like you describe, as part of the intolerance is usually a sluggish liver that makes processing all the histamine difficult. There are multiple possible root causes of histamine intolerance, usually it’s a symptom of something else. In my case, leaky gut (damaged gut wall)caused by undiagnosed celiac, but for others it’s leaky gut caused by other things like dysbiosis. Some people also experience histamine intolerance due to mould exposure or low levels of DAO (the enzyme that breaks down histamine in the gut). I’d try a low histamine diet & if that doesn’t improve symptoms fully, try low oxalate too. As others have suggested, supplements like vitamin d, b, l-glutamine to support a healthy gut & a good liver support supplement too. If you’re in a histamine flare take vitamin c to bowel tolerance & your symptoms will calm down (avoid if you find you have oxalate intolerance though). Best of luck 
    • trents
      Vaccines

      By trents · Posted

      @GeoPeanut, milk is one of the better sources of iodine. Iodine is known to exacerbate dermatitis herpetiformis. Many people find that a low iodine diet helps them avoid dermatitis herpetiformis outbreaks. So, maybe the fact that you have limited your dairy intake of late is helping with that.
    • GeoPeanut
      Vaccines

      By GeoPeanut · Posted

      Hi, I'm new here. Sorry for your troubles.herenis a thought to mull over. I recently was diagnosed with celiac disease,  and hashimoto's and dermatitis herpetiformis after getting covid 19. I eat butter, and 1/2 cup of Nancy's yogurt daily. I stopped all other dairy and  dermatitis herpetiformis is gone! I also make grass fed beef bone broth to help with myopathy that has occurred. 
    • trents
      Celiac or Addison's complications? Can someone share their experience?

      By trents · Posted

      Welcome to the forum, @KRipple! Sorry to hear of all your husband's health problems. I can only imagine how anxious this makes you as when our spouse suffers we hurt right along with them. Can you post the results from the Celiac blood testing for us to look at? We would need the names of the tests run, the numeric results and (this is important) the reference ranges for each test used to establish high/low/negative/positive. Different labs use different rating scales so this is why I ask for this. There aren't industry standards. Has your husband seen any improvement from eliminating gluten from his diet? If your husband had any positive results from his celiac blood antibody testing, this is likely what triggered the consult with a  GI doc for an endoscopy. During the endoscopy, the GI doc will likely biopsy the lining of the small bowel lining to check for the damage caused by celiac disease. This would be for confirmation of the results of the blood tests and is considered the gold standard of celiac disease diagnosis. But here is some difficult information I have for you. If your husband has been gluten free already for months leading up to the endoscopy/biopsy, it will likely invalidate the biopsy and result in a false negative. Starting the gluten free diet now will allow the lining of the small bowel to begin healing and if enough healing takes place before the biopsy happens, there will be no damage to see. How far out is the endoscopy scheduled for? There still may be time for your husband to go back on gluten, what we call a "gluten challenge" to ensure valid test results.
    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
×
×
  • Create New...