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

Food

blueangel68

By blueangel68
in Meet Up Room

Recommended Posts

blueangel68 Rookie
blueangel68
Posted

i asked my diettian about this twice and both times she didnt give me a straight answer.

is "wheat starch" and "marshmellows" allowed.

i would greatly appreciate it.

thanx

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

pretty sure wheat starch is a no....don't quote me though :P

marshmallows should be okay, just check the package to make sure there's no glutenous ingredients.

Kaycee Collaborator
Kaycee
Posted
i asked my diettian about this twice and both times she didnt give me a straight answer.

is "wheat starch" and "marshmellows" allowed.

i would greatly appreciate it.

thanx

Blueangel,

Welcome to this forum.

As I said in your other post, Mr Mallows Marshmallows are listed as gluten free.

I know I would not touch anything that has wheat starch in it. Even if it says it is gluten free.

Not sure about the others marshmlallows.

Where abouts are you in New Zealand?

How long have you been gluten free?

Catherine

celiac3270 Collaborator
celiac3270
Posted

Wheat starch is iffy... they accept it in Europe and they don't in the US. I'd avoid it just to be safe.

Marshmallows should be universally gluten-free; always check, though.

skinnyminny Enthusiast
skinnyminny
Posted

Kraft marshmellows are good and gluten free..

TeenCeliac Rookie
TeenCeliac
Posted

hey i agree...that kraft are gluten free...i would love to show you the ropes on eating right...if i can help tell me...i know how hard it is for girls like us...but the "wheat starch" is a definate NO i'm sorry i will love to answer all of your questions if you e-mail me at hunterhalverson@hotmail.com

thanx tonz,

Hunter

kbtoyssni Contributor
kbtoyssni
Posted

Wheat starch is one of those things that through processing will usually end up mostly gluten free, but not entirely. If it's tested the gluten content will usually be below a certain acceptable parts per million which is why in countries like england wheat starch is allowed in gluten-free foods if it tests below that acceptable parts per million (can't remember the exact number). But in the USA wheat starch is generally not tested so you have no idea how many parts per million (ppm) of gluten it has. Here's my theory on it: There are too many opportunities for cross contamination out there that I will not ingest something that I know has even a few ppm. A few ppm might be ok, but what if I eat something that got contaminated with another few ppm and now I'm over the limit and I get sick. It's just not worth it to me. All the celiac books I've read also say that wheat starch should be avoided.

Marshmellows should be alright.

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

Celiac.com Sponsor (A8-M):


  • 1 month later...
Soccer Girl Newbie
Soccer Girl
Posted

hey marshmallows should be fine because i eat them all the time but wheat starch is a definite no!!! even if there r only a few "ppm" u shouldnt eat wheat starch... belive me i have looked everything up. if i can help 4 anything just personal message me kay?

Archived

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

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


  • Member Statistics

    • Total Members
      126,288
    • Most Online (within 30 mins)
      7,748
    SillyBlake
    Newest Member
    SillyBlake
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      gluten-free and continued upper left side pain after drinking wine

      By trents · Posted

      I think most of us, when we first got our diagnosis, imagined that going gluten free would be the magic the bullet that would restore us to perfect health. We soon find out that it usually isn't quite that simple and that celiac disease has long fingers.
    • Celiacsugh
      gluten-free and continued upper left side pain after drinking wine

      By Celiacsugh · Posted

      Thanks! I still have much to learn, I'd hoped going gluten-free would be a magic bullet and I'm learning my system is still very sensitive which is overwhelming and discouraging at times. Thanks for the yogurt tip! There is comfort in knowing that this is common during early healing and I'm not alone! 
    • Celiacsugh
      gluten-free and continued upper left side pain after drinking wine

      By Celiacsugh · Posted

      Thanks so much for the response. Are you usually able to pinpoint a trigger when you get the pain again? What I didn’t share in my earlier post is that I also usually eat out on weekends (though I share celiacs/needs to be gluten-free) and I’ve also been under a lot of stress lately in my personal life. While I’m speculating that it’s the wine it could certainly be a number of things. Do you ever notice the pain more when you are stressed? Learning so much about the brain/gut connection and celiacs. Thanks, there is comfort in hearing others have experienced similar symptoms. 
    • Raquel2021
      gluten-free and continued upper left side pain after drinking wine

      By Raquel2021 · Posted

      This was my main symptom. I still get it from time to time. Also feels like a burning pain on the upper abdomen. I think the wine could definitely cause the pain to be worse. There are do many things I still can't eat.
    • trents
      Intolerance after eating certified pasta gluten free could be caused by additives & or stabilaiser added in the composition of the pasta ingredients, even in the best brands please ceck well before buyng & eating

      By trents · Posted

      Yes and this is true of gluten free ready made, processed and prepackaged foods in general. In particular, hard to digest polysaccharides are commonly used in these products that give many celiacs issues and I personally don't handle some emulsifiers well. IMO, reactions to these ingredients are often mistaken for a gluten reaction.
×
×
  • Create New...