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Lost In Label Reading

Chrissyb

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Chrissyb Enthusiast
Chrissyb
Posted

:huh: I am so lost when it comes to reading labels. If it is not in plain english I get confused. All the artifical food coloring and flavoring, pressed powder , which I do stay away from that one. How do you know with spices if it doesn't clearing say it has wheat or gluten in it, what words do you look for. Half of the ingredients I can't even pronounce. :lol: Honestly it makes me want to give up eating at times. I get so depressed I would love to have a greasey pizza and a big piece of chocolate cake but I know in the end it would not be worth it, I would be in the bathroom all night and it would take at least a week to get my stomach to feel some what better. I have only know what I have been dealing with since Nov.07 so this gluten free diet is new and hard but I know it is worth it and I know it will help with my MS also. But any help with label reading especailly with the hiden places would be wonderful. Thank so so much.

Chrissy

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Ursa Major Collaborator
Ursa Major
Posted

Chrissy, eating all that processed food isn't good for you anyway. You would do much better mostly cooking your own food from scratch. That way you know exactly what is in your food, and that it is safe!

As for the greasy pizza and chocolate cake, what is stopping you? You can make your own gluten-free pizza, and fabulous gluten-free chocolate cakes!

If you don't want to make it from scratch, you can buy gluten-free pizza crust, and gluten-free chocolate cake mixes that are excellent.

Several times I have made to-die-for gluten-free Black Forest Cake, using (being lazy) Glutino chocolate cake mix. My son (who is not gluten-free, even though he should be I believe) told me that it was the best Black Forest cake I had ever made!

As for the MS, you would do well to stay away from any additives (especially ones you can't pronounce :huh: ). Do you see a chiropractor? My chiropractor's receptionist just mentioned the other day that chiropractic keeps her MS under control. And I said, "MS? You have that?" and she told me that she was diagnosed ten years ago.

I had no idea, because you would never know at all! Of course, I have one of the best chiropractors around (confirmed by others who have tried many in the area), who has different adjustments and techniques for different problems.

missy'smom Collaborator
missy'smom
Posted

When in doubt call the 800 number on the package or look online on their websites under FAQ's or Contact Us. Many companies are helpful when asked if a product contains gluten. Kraft is a company that will disclose all gluten just look for the words barley or wheat on the label and if you don't see them then it's safe to eat. Kraft makes alot of products and some go by other brand names so if you don't see the name Kraft in big letters on the front, look for it in small letters elsewhere on the label.

Lisa Mentor
Lisa
Posted

Here is a listing of companies who will clearly list ALL forms of gluten (i.e. wheat, barley, malt and rye) with no worries about natural flavors or spices. If it does not say "wheat, barley, malt or rye, it is just not there and safe to consume.

Open Original Shared Link

Copy this and take it the the store with you. It was a tremendous help to me.

Juliebove Rising Star
Juliebove
Posted

I do not buy much in the way of processed food. Most of what I do buy is labeled as being free of gluten or whatever other allergens we do have. I buy much of this online or at my health food store, run by a celiac.

In the case of spices, I buy only plain spices and organic when possible. I do have a few mixes such as Mexican, Greek or Italian seasonings. Also Herbamare. All clearly label what is in there. I do not buy stuff like taco seasoning mix. I know there are some gluten-free ones out there, but they usually have added carbs and as a diabetic, I don't need the extra stuff.

Luckily in this country, they do have to label the top 8 allergens. I know this doesn't include gluten, but it does help quite a bit.

missy'smom Collaborator
missy'smom
Posted
Here is a listing of companies who will clearly list ALL forms of gluten (i.e. wheat, barley, malt and rye) with no worries about natural flavors or spices. If it does not say "wheat, barley, malt or rye, it is just not there and safe to consume.

Open Original Shared Link

Copy this and take it the the store with you. It was a tremendous help to me.

I'm sure you've posted this before, so thank you for posting it again. I hadn't gotten it bookmarked yet but do now!

Phyllis28 Apprentice
Phyllis28
Posted

If in doubt leave it out. I tend to pick products with very few simple straight forward ingredients. If it is not a company I know discloses gluten on the label I will generally leave it on the shelf if I can not identify all the ingredients as gluten free. However, sometimes I will buy the product and bring it home and research it. If it is not gluten free my husband and son will eat it.

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      Corn reaction and ataxia

      By FayeBr · Posted

      Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this?  Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big  balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you 
    • knitty kitty
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By knitty kitty · Posted

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    • knitty kitty
      Oats gluten free?

      By knitty kitty · Posted

      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Celiac pain relief

      By knitty kitty · Posted

      Hope you're feeling better.   I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief.  Together these vitamins together have pain killing effects (analgesic).  They are water soluble, so the body can easily excrete any excess.  They are safe to take.   Hope this helps.   Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
    • trents
      Oats gluten free?

      By trents · Posted

      I did some research on what exactly is gluten . . . what defines it.  "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
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