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Realized What Food Caused All Of My Problems

knowurgluten

By knowurgluten
in Coping with Celiac Disease

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knowurgluten Rookie
knowurgluten
Posted

As some of you may know, I recently had some HORRIBLE stomach and liver problems to where I thought I was dying again, as I did when first diagnosed with celiac disease.

I was almost certain that I was gluten-free, but someone here said to go back and look at EVERYTHING.

I had been eating these protein bars and nothing on the package made me think they had gluten, but I called the company and YUP...I've been eating gluten protein bars for a year.

I just wonder why I got sick only now and not a year ago. Why do some get symptoms right away and some not?

Anyway, since starting the digestive enzymes (I get mine cheapest at viteaminz.com) and manuka honey, and avoiding the protein bars, I am 99% better.

I called the company who made these gluten filled protein bars (MXI/Xocai) and told them they NEED to make it clear on their packaging because I was very sick!

Thank you everyone for your help. This forum saved me!

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weeza Newbie
weeza
Posted

Good for you!! Glad your feeling better. I am new at this so reading labels are still confusing for me but I will remind myself that when in question, call the company. Thanks for sharing.

JNBunnie1 Community Regular
JNBunnie1
Posted

I just looked at it online, and I think it was either the 'isomaltulose' (probably barley) or the 'natural flavors' that got you. That, and they put themselves forward as a superbly healthy, forward-thinking, better-than-the-rest kind of company, but they're still using isolated soy protein. Nope, not eating their stuff!

knowurgluten Rookie
knowurgluten
Posted
  • Author
I just looked at it online, and I think it was either the 'isomaltulose' (probably barley) or the 'natural flavors' that got you. That, and they put themselves forward as a superbly healthy, forward-thinking, better-than-the-rest kind of company, but they're still using isolated soy protein. Nope, not eating their stuff!

What makes me so mad is that the average person, like me, did not know that isomaltulos was bad or isolated soy protein. They should have it more clearly labeled. We are not chemists' for pete sakes!

bigbird16 Apprentice
bigbird16
Posted

Cake decorator chiming in here: Isomaltulose (and its derititive isomalt), in spite of the malt in the name, is not derived from barley. It's a naturally occuring sugar (found in honey and sugar cane). Isomalt is a sugar alcohol that, like xylitol, does not promote tooth decay, though if too much is eaten, causes icky digestive things to happen. It's commonly used in sugar sculpting for its stability.

I'd point the finger at "natural flavors" or that they're produced on shared equipment.

Kat

JNBunnie1 Community Regular
JNBunnie1
Posted
What makes me so mad is that the average person, like me, did not know that isomaltulos was bad or isolated soy protein. They should have it more clearly labeled. We are not chemists' for pete sakes!

Bigbird- thank you for clearing that up.

Knowurgluten- I think you misunderstood me. I wasn't saying isolated soy protein equals gluten, just that it's bad for you (in my opinion) in general. I think bigbird is right, either natural flavors or shared equipment got you.

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