Jump to content

  • 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

What Things Have Gluten In Them That You Would Not Expect

Glamour

Recommended Posts

Glamour Explorer
Glamour
Posted

I think I have been glutened by Garden Fresh Gourmet and Margaritaville Tortilla chips as well as Cheetos.

Trying to be pure about gluten-free is not easy.

What about tricky teas and coffees, cooking oils, tomato sauces,, etc.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I don't have a problems with Cheetos, gluten wise.

I order a hot dog at a resturant today and they said it was Gwaltney - ok. Then they put them in the fryer to cook them....Darn, how to ruin a good thing.

Swimmr Contributor
Swimmr
Posted
I don't have a problems with Cheetos, gluten wise.

I order a hot dog at a resturant today and they said it was Gwaltney - ok. Then they put them in the fryer to cook them....Darn, how to ruin a good thing.

Cheetos has MSG in them...I stay CLEAR of MSG.

Basically I've gathered that msg is a neurotransmitter that makes you think what you're eating tastes good, lol.

Also, reading up on some of this garbage I read about poor lab rats. Some freakazoid-animal-testing-nutso was injecting dosages of MSG that was 4x the weight of the newborn rat, inducing brain lesions and a variety of other physiological effects.

However, the dosages of MSG used in the experiments (which they call "studies") were extremely high and the methods of injection, as well as force-feeding, do not accurately represent the way humans consume MSG."

:angry: So basically the baby rats were being subjected to all that JUST to see what will happen. Ugh. Makes me so mad.

Anyways, one other item is the food lion brand bratwurst. I eat them...but was reassured by a food lion meat-man that the "natural seasonings" were nothing to worry about. Can't seem to get a definite on it.

mushroom Proficient
mushroom
Posted

Be particularly wary of ketchup, all sauces, salad dressings, seasonings, especially blends. I have even found gluten in marmalade and preserves, ham and lunch meats, here in NZ even bacon, sausages of course (though soy has become more of a problem in these :rolleyes: ). That's my particular gluten lists (although I have others for soy and corn and lactose and.... :P ) :lol:

Swimmr Contributor
Swimmr
Posted
I think I have been glutened by Garden Fresh Gourmet and Margaritaville Tortilla chips as well as Cheetos.

Trying to be pure about gluten-free is not easy.

What about tricky teas and coffees, cooking oils, tomato sauces,, etc.

Margaritaville Tortilla Chips

Ingredients:

WHOLE WHITE CORN, VEGETABLE OIL, CANOLA OIL AND/OR SOYBEAN OIL AND/OR SUNFLOWER OIL, SALT, MALTODEXTRIN, LIME JUICE, LIME OIL, SUGAR, DEXTROSE, CITRIC ACID, SODIUM DIACETATE, PARTIALLY HYDROGENATED SOYBEAN OIL, CORN STARCH, GUM ARABIC AND GLYCEROL

Perhaps it's the soybean oil...or corn...

I don't buy flavored coffees, only whole bean. Teas I buy loose leaf. I use olive oil and canola oil for cooking. Tomato sauces? Hunts or Del Monte is safe.

soulcurrent Explorer
soulcurrent
Posted
Perhaps it's the soybean oil...or corn...

Corn? I thought corn was safe. :huh:

psawyer Proficient
psawyer
Posted
Corn? I thought corn was safe. :huh:

Corn is safe from a purely celiac perspective. The protein in corn does not cause the autoimmune reaction of celiac disease (neither does soy). However, it is common for celiacs to have other sensitivities. Corn is not as common as casein (milk) or soy, but it does affect a number of celiac.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted
Be particularly wary of ketchup, all sauces, salad dressings, seasonings, especially blends. I have even found gluten in marmalade and preserves, ham and lunch meats, here in NZ even bacon, sausages of course (though soy has become more of a problem in these :rolleyes: ). That's my particular gluten lists (although I have others for soy and corn and lactose and.... :P ) :lol:

Perhaps this so in New Zealand but in the U.S. everything you name is almost without exception gluten-free. There are a few salad dressings with gluten, but the gluten is pretty much always listed. Seasoning blends can have gluten, but it's rare and it's listed. There's exactly one bacon that I know of that has gluten (it's clearly listed) and the fake bacon at McDonald's has gluten. Ham, lunch meats and sausages are almost all safe and the gluten is listed if not.

richard

mushroom Proficient
mushroom
Posted
Perhaps this so in New Zealand but in the U.S. everything you name is almost without exception gluten-free. There are a few salad dressings with gluten, but the gluten is pretty much always listed. Seasoning blends can have gluten, but it's rare and it's listed. There's exactly one bacon that I know of that has gluten (it's clearly listed) and the fake bacon at McDonald's has gluten. Ham, lunch meats and sausages are almost all safe and the gluten is listed if not.

richard

If this is so, Richard, why do all the recipes from the U.S. specify gluten free ham, gluten free salad dressing, gluten free ketchup? Why does everyone say to only use McCormicks seasonings because they are the only ones that are safe. Why do people take their own salad dressings to restaurants? It must be because these products often have gluten in them. I was merely suggesting to Glamour things she should be sure to check the labels on, or ask about in restaurants, since that is what she seemed to be asking for, not telling her to NOT eat them!

tarnalberry Community Regular
tarnalberry
Posted

I have found ... nothing I can think of, actually, that had gluten in it but it wasn't listed in the ingredients. Of course, it depends on how thoroughly you read ingredients, what any given countries regulations are, and if you have any other sensitivities.

Swimmr Contributor
Swimmr
Posted
Perhaps this so in New Zealand but in the U.S. everything you name is almost without exception gluten-free. There are a few salad dressings with gluten, but the gluten is pretty much always listed. Seasoning blends can have gluten, but it's rare and it's listed. There's exactly one bacon that I know of that has gluten (it's clearly listed) and the fake bacon at McDonald's has gluten. Ham, lunch meats and sausages are almost all safe and the gluten is listed if not.

richard

I kinda took that the same way and was going to say to just read labels and look up any questionable ingredients. But I didn't want to heat any pots up, ya know?

I thought only real deli meats like Deitz & Watson and Willshire Farms, Applegate Farms, Hormel were the safe ones. There are a few others, can't remember them all.

If this is so, Richard, why do all the recipes from the U.S. specify gluten free ham, gluten free salad dressing, gluten free ketchup? Why does everyone say to only use McCormicks seasonings because they are the only ones that are safe. Why do people take their own salad dressings to restaurants? It must be because these products often have gluten in them. I was merely suggesting to Glamour things she should be sure to check the labels on, or ask about in restaurants, since that is what she seemed to be asking for, not telling her to NOT eat them!

mushroom, I don't think he was trying to correct you or contradict, just sometimes some of the newbies to the celiac thing might need it broken down barney the purple dinosaur-style. If I was reading it for the first time, I would be like, "oh crap...are you serious?"

But usually people will look for the label that says gluten free OR recognize wheat in the ingredient lists, so I'm just assuming that some might not. And if at a restaurant I would hope someone would either ask what brand condiment it is OR just not use it at all. But that's just me.

You are correct in your statement though. So is richard.

:)

mushroom Proficient
mushroom
Posted
mushroom, I don't think he was trying to correct you or contradict, just sometimes some of the newbies to the celiac thing might need it broken down barney the purple dinosaur-style. If I was reading it for the first time, I would be like, "oh crap...are you serious?"

The first time I ate ham that I found had gluten in it, I was like, "oh crap..are you serious?" :lol: Same for the marmalade!! :rolleyes:

Swimmr Contributor
Swimmr
Posted

I think that is the typical reaction for most of us here when we find we've been glutened! :lol:

"Oh crap! Are you SERIOUS?"

I think I'm going to add that to my signature :)

carsondcat Newbie
carsondcat
Posted

you can find me in the supermarket aisles with a magnifying glass (it's an age thing) reading label after label, that's why i tend to stick to fresh non-processed foods. FRESH is best :P

ravenwoodglass Mentor
ravenwoodglass
Posted
I think I have been glutened by Garden Fresh Gourmet and Margaritaville Tortilla chips as well as Cheetos.

Trying to be pure about gluten-free is not easy.

What about tricky teas and coffees, cooking oils, tomato sauces,, etc.

I have also been glutened by cheetos but not every time. I think it is a CC issue with those so I consider any Lay's products to be like playing roulettee.

The most surprising glutening I had to date was with a juice product that turned out to have barley in the 'natural flavors'. I started checking anything with those words after that.

There are some teas also that are processed using barley so I stick with Celestial Seasonings teas, they label all the ones that are gluten free.

I have not found a cooking oil that wasn't safe gluten wise but many have soy oil in them so I use either olive oil or Canola or Sunflower Oil.

I stick with Delmonte tomato sauces, they do have a couple of them that are not gluten free, the ones with meat flavoring added, those are clearly labeled as having wheat in the allergen line.

I have learned that gluten can hide in most anything and when in doubt I always call a company before I use it.

Glamour Explorer
Glamour
Posted
  • Author

What I am puzzled about and it makes me very wary, is the verbal speech I got from Oscar Mayer/Kraft foods today. If they are so confident of the products, why don't they say Gluten Free?

They say they will break down an ingredient in parenthesis or say wheat.

Same with chip manufacturers. If the chip has corn, sea salt and oil, where is the gluten contamination possibility coming from? They won't commit to saying gluten-free. Green Mountain Gringo commits to gluten-free on package.

sunnybabi1986 Contributor
sunnybabi1986
Posted
you can find me in the supermarket aisles with a magnifying glass (it's an age thing) reading label after label, that's why i tend to stick to fresh non-processed foods. FRESH is best :P

Haha! You can find me in the supermarket aisles with my cell phone, calling the 1-800 numbers on the back of each label before I put it in my cart...people must think I'm crazy! ;)

ravenwoodglass Mentor
ravenwoodglass
Posted
What I am puzzled about and it makes me very wary, is the verbal speech I got from Oscar Mayer/Kraft foods today. If they are so confident of the products, why don't they say Gluten Free?

They say they will break down an ingredient in parenthesis or say wheat.

Same with chip manufacturers. If the chip has corn, sea salt and oil, where is the gluten contamination possibility coming from? They won't commit to saying gluten-free. Green Mountain Gringo commits to gluten-free on package.

Different companies have different policies as far as labeling goes. Some companies will tell you if gluten containing items are made in the same plant, you usually read that on a label as "manufactured in the same plant as wheat, soy" or you will see "May contain traces of wheat, soy etc". This form of labeling is not required. If one of the major allergens is an ingredient that must be listed but not the CC warning. Also barley is not considered one of the major allergens but is used in many products hidden under natural flavors. Kraft and Oscar Myer are pretty good at labeling and won't hide gluten ingredients.

Those corn chips may have been made on the same line with a gluten product and picked up small amounts at the plant. Different celiacs will react differently to CC in products. For some they become just as sick as if the ate a slice of bread. Others will be able to tolerate with no problem.

Lisa Mentor
Lisa
Posted

Also, we live in a law-suit happy society. Even though there are no gluten ingredients, companies don't list a product as gluten free unless they test.

Learning to read labels, can give you the confidence to make informed choices.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted
Even though there are no gluten ingredients, companies don't list a product as gluten free unless they test.

Just to be clear, just because a product says "Gluten Free" on the label it does not mean they have tested it for gluten. Some test and label as such, but others can claim Gluten Free without testing. There are no laws regulating that yet.

ravenwoodglass Mentor
ravenwoodglass
Posted
Just to be clear, just because a product says "Gluten Free" on the label it does not mean they have tested it for gluten. Some test and label as such, but others can claim Gluten Free without testing. There are no laws regulating that yet.

We also have to keep in mind that the gluten free label doesn't mean that there is no gluten at all even if they do test. Most companies go by 20ppm or less if they do test. Some of us will react even to that small amount. Rice Dream is an example of an item that says gluten free but still has small amounts of barley that don't legally need to be disclosed. Labeling laws here in the US have a long way to go when it comes to the gluten issue.

Archived

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

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


  • Member Statistics

    • Total Members
      132,116
    • Most Online (within 30 mins)
      7,748
    Mary Pack
    Newest Member
    Mary Pack
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      I did ... But aren't we going to be vitamin deficienct if we are not eating due to being sick ?? If the food we eat is gluten free and we have other sensitivities , how do we get out of the cycle??  Thank you 
    • Colleen H
      Heat intolerant... Yikes

      By Colleen H · Posted

      Anyone else get pins and needles. ??? Burning feeling ? Heat makes it so much worse 😔  Winter is here.  I had to lower my thermostat because I couldn't take that hot air feeling 😔  Hopefully it goes away soon     
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      I assume that you already know that genetic testing for celiac disease cannot be used to confirm a celiac diagnosis. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. It can be used to rule out celiac disease with a high degree of confidence, however, in the case where the genetic testing is negative for the genes. Until and unless you are actually diagnosed with celiac disease I would not raise this as an issue with family. However, if you are diagnosed with celiac disease through blood antibody testing and/or endoscopy with positive biopsy I would suggest you encourage first degree relatives to also purse testing because there is a significant chance (somewhere betwee 10% and almost 50%, depending on which studies you reference) that they will also have or will develop active celiac disease. Often, there are symptoms are absent or very minor until damage to the small bowel lining or other body systems becomes significant so be prepared that they may blow you off. We call this "silent celiac disease". 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      If you were off gluten for two months that would have been long enough to invalidate the celiac blood antibody testing. Many people make the same mistake. They experiment with the gluten free diet before seeking formal testing. Once you remove gluten from the diet the antibodies stop being produced and those that are already in circulation begin to be removed and often drop below detectable levels. To pursue valid testing for celiac disease you would need to resume gluten consumption equivalent to the amount found in 4-6 slices of wheat bread daily for at least two weeks, preferably longer. These are the most recent guidelines for the "gluten challenge". Without formal testing there is no way to distinguish between celiac disease and gluten sensitivity since their symptoms overlap. However, celiac disease is an autoimmune disorder that damages the small bowel lining, not true of gluten sensitivity. There is no test available for gluten sensitivity so celiac disease must first be ruled out. By the way, elevated liver enzymes was what led to my celiac diagnosis almost 25 years ago.
    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Then it does not seem to me that a gluten-related disorder is at the heart of your problems, unless that is, you have refractory celiac disease. But you did not answer my question about how long you had been eating gluten free before you had the blood antibody test for celiac disease done.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.