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- K6315 replied to K6315's topic in Related Issues & Disorders5Newly gluten free… withdrawal?
Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long? -
- trents replied to Doris Barnes's topic in Gluten-Free Foods, Products, Shopping & Medications1Can I trust the gluten free label if a product was made in a facility that also processes gluten?
Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known... -
- Doris Barnes posted a topic in Gluten-Free Foods, Products, Shopping & Medications1Can I trust the gluten free label if a product was made in a facility that also processes gluten?
Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust... -
- trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications6
Hidden Gluten in distilled vinegar
@Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten... -
- Lynnard commented on Jefferson Adams's article in Gluten-Free Foods & Beverages6Blistex Medicated Lip Balm and Other Gluten-Free Brands
I just looked up Carmex chapstick. I got to a screen that listed ingredients and was about to conclude it was safe. There was a button that said more about our ingredients and then I saw it listed colloidal oatmeal (which wasn't listed on the first screen).- blistex
- blistex medicated lip balm
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Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long? -
Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
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By Doris Barnes · Posted
Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination. If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you. -
@Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
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I realize I'm super late in the game regarding this topic but in case anyone is still reading/commenting on this one-does anyone who is especially sensitive have their personal observations to share regarding Primal Kitchen brand? My daughter was diagnosed almost 2 years ago with celiac and within 6 months, her follow up labs were normal and a year later vitamin levels significantly improving, but we are still battling GI symptoms; particularly, constipation, so much that she has been on MiraLax every day since she was 3. We've managed to get her down to a half cap every other day but without that, she continues to have issues (when she has a known, accidental ingestion unfortunately it takes a lot more MiraLax and additional laxatives to help her). I was searching for something else and found this and am wondering if anyone has any specific comments regarding Primal Kitchen. I feel like we are so incredibly careful with diet, logging diet and symptoms to look for patterns (we've had multiple dieticians help with this piece as well), not eating out, contacting companies and of course, there is always room for improvement but I'm running out of ideas regarding where her issues could be coming from. Even if the Primal Kitchen is contributing, I'm sure it's not the only thing contributing but I can't help but think there must be handful of things that are working together and against her. The ingredients list distilled white vinegar, but also white wine vinegar and balsamic, then "spices" which I'm always cautious about. However, after contacting the company, I felt more comfortable allowing her to consume their products but over time I've realized that the front-line customer service support people don't always provide the most accurate of information. Thanks for reading to anyone that does.
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