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

Cheese Slices

Diva1
 Share

Recommended Posts

Diva1 Enthusiast
Diva1
Posted

I have kraft single slices and although the kraft site says is it absoluttly safe to eat them Gluetn free..well i'm up with sore belly that feels like gluten..anyone out there have similar experience..maybe its the lactose in the cheese..i do well will hard cheeses?????

thanks for listening.

DIva :(

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

You very well may have an issue with lactose, Kraft singles are for sure gluten-free. What else did you eat that day and also look at what you have eaten over the last 3 days to see if gluten sneaked in. Sometimes the gluten reaction can be delayed which can make it hard to figure out what got us. I hope your feeling better soon.

I also have to mention that I really like your avatar. I had a Westie for a few years that we got at a shelter. He was a wonderful big dog in a little dog body who would even open his own Christmas presents. He would sit patiently tail wagging until he had his given to him. Thanks for the warm memory.

  • 6 years later...
Rkbrown Newbie
Rkbrown
Posted
On 1/13/2010 at 11:10 PM, Diva1 said:

I have kraft single slices and although the kraft site says is it absoluttly safe to eat them Gluetn free..well i'm up with sore belly that feels like gluten..anyone out there have similar experience..maybe its the lactose in the cheese..i do well will hard cheeses?????

thanks for listening.

DIva :(

We are NEW  to this lifestyle. Our 17 year old continues to get sick. We are learning when she is gluten free she does better.  Today,  she ate kraft slice cheese and is showing gluten reactions. Just trying to figure this all out 

kareng Grand Master
kareng
Posted
(edited)
1 minute ago, Rkbrown said:

We are NEW  to this lifestyle. Our 17 year old continues to get sick. We are learning when she is gluten free she does better.  Today,  she ate kraft slice cheese and is showing gluten reactions. Just trying to figure this all out 

Never had an issue with Kraft cheeses.  Maybe she shouldn't eat diary for a while?  Celiac disease damages the part of the intestines that digest the lactose in cheese/dairy.  It can take several months to get that ability back.

 

Also, when you are  new, it really could be anything.  It could just be that she isn't  digesting much of anything well.  It could be another food you are eating with the cheese or 2 hours before the cheese.  There is a learning curve to eating and preparing food gluten free.  

Edited by kareng
Fourpeople Newbie
Fourpeople
Posted

Great answer from Kareng.  Eat safely and unprocessed for about a month or so and add processed or dairy food items one at a time.   I was fortunate, my children do not have any Celiac symptoms.  I'm sure it's hard on a teenager.

Also, please take note on dates of threads.  This one if fairly generic, but other posts from 2010 may have out of date information.

ravenwoodglass Mentor
ravenwoodglass
Posted
8 hours ago, Rkbrown said:

We are NEW  to this lifestyle. Our 17 year old continues to get sick. We are learning when she is gluten free she does better. 

If you haven't had her tested yet please do not go gluten free. Get the celiac testing first as if she does feel better gluten free when she has to go back on gluten for testing she may have much worse symptoms.  There will also be a higher risk of false negatives.

  • 9 months later...
Marlee1974 Newbie
Marlee1974
Posted
(edited)

Kraft singles have whey protein which may not be gluten free

Edited by Marlee1974
Wrong ingredient
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Whey is derived from milk, and is gluten-free. It is casein, i.e. dairy protein.

Ennis-TX Grand Master
Ennis-TX
Posted

With celiacs due to damage to the villi many develop issues with lactose and some have issues with whey and casein (Then enzymes to break them down are created by the villi) . These can cause bloating, diarrhea, constipation, or general distress to your digestive system if you have issues with them (I also have my autism flare up with dairy).  If you find you have issues with dairy remove them. We normally suggest removing dairy for a few months then trying again if you wish after some healing. In the mean time Daiya makes some nice slices, bricks, and the shreds work in cooking. Follow your heart also makes some dairy free options. I personally prefer lisanatti shreds but they do contain casein (my issues are lactose intolerance and allergic to whey) which does not bother me. So delicious makes coconut yogurt, kite hill makes almond yogurt and soft cheeses from almonds, silk has some options also. And there is always nut based milks, and flax milk. Sam with icecreams from so delicious, no moo, coconut bliss, and my personal favorite freeo of dairy and sugars looks up winkfrozendeserts.

kareng Grand Master
kareng
Posted

"Kraft singles have whey protein which may not be gluten free"

I suppose a protein powder made with whey, could, maybe, not be gluten-free (it would clearly list wheat or barley).  But in cheese, it is just referring to a part of milk.

  • 1 year later...
Lynnell Newbie
Lynnell
Posted

Do anyone know if Boar head product at Kroger market is gluten free &  Borden cheese is gluten free and some Sara Lee products are gluten free  please help me out I'm not sure

notme Experienced
notme
Posted

this is a very old thread, so it may contain very old information.

yes, boar's head is gluten free.   I think alllllllll of their products are gluten-free.  sara lee baked products?   I would say noooooooo way, but, ya know, read ya label.  borden cheese:  read your label.  most cheese is gluten-free, even the pre-shredded.  no, the cellulose powder they put in it to make it not stick is not flour.  unless it says so in the ingredients.  if you are new to the diet, try to stick to unprocessed foods until your guts settle down.   I usually go with products that contain the least amount of ingredients.  the stuff that has a list of gobbledygook bunch of ingredients chemicals etc no thanks.  but that is me.

people:  always, always read your labels!!!!  watch out for barley malt, in the us, because it's not one of the ingredients that are required to have warnings on the label as in "contains:  wheat"

 

 

kareng Grand Master
kareng
Posted
(edited)
1 hour ago, notme! said:

this is a very old thread, so it may contain very old information.

yes, boar's head is gluten free.   I think alllllllll of their products are gluten-free.  sara lee baked products?   I would say noooooooo way, but, ya know, read ya label.  borden cheese:  read your label.  most cheese is gluten-free, even the pre-shredded.  no, the cellulose powder they put in it to make it not stick is not flour.  unless it says so in the ingredients.  if you are new to the diet, try to stick to unprocessed foods until your guts settle down.   I usually go with products that contain the least amount of ingredients.  the stuff that has a list of gobbledygook bunch of ingredients chemicals etc no thanks.  but that is me.

people:  always, always read your labels!!!!  watch out for barley malt, in the us, because it's not one of the ingredients that are required to have warnings on the label as in "contains:  wheat"

 

 

But it will list barley malt as an ingredient. ( I know you know that but maybe a newbie won’t.  

The only cheese I have seen with gluten are the ones that are made with beer.  

Not sure if Sara Lee makes gluten-free products?  If they do- they will likely proudly proclaim it on The packaging and charge 40% more for it than their regular pastry.  

Edited by kareng
kareng Grand Master
kareng
Posted
(edited)

Had to google “ Sara Lee gluten-free”.  They make cold cuts!  Those should all be gluten-free & it looks like they say they are.

Edited by kareng
  • 9 months later...
cbrehm Newbie
cbrehm
Posted
On 1/13/2010 at 11:10 PM, Diva1 said:

I have kraft single slices and although the kraft site says is it absoluttly safe to eat them Gluetn free..well i'm up with sore belly that feels like gluten..anyone out there have similar experience..maybe its the lactose in the cheese..i do well will hard cheeses?????

thanks for listening.

DIva :(

They bothered me, too. Not ? confident about the modified food starch. I can’t figure out if the FDA guidelines of listing wheat (known allergen) is mandatory on processed cheese. It’s so much to try to sort through. I will be avoiding processed cheese from now on either way. However, does anyone know for certain? Thanks!

cyclinglady Grand Master
cyclinglady
Posted
1 hour ago, cbrehm said:

They bothered me, too. Not ? confident about the modified food starch. I can’t figure out if the FDA guidelines of listing wheat (known allergen) is mandatory on processed cheese. It’s so much to try to sort through. I will be avoiding processed cheese from now on either way. However, does anyone know for certain? Thanks!

Some celiacs are lactose intolerant due to villi damage (villi tips release enzymes to digest lactose).   A huge chunk of the world’s population are lactose intolerant due to genetics.  If lucky, a healed celiac  can tolerate lactose.  I was lactose intolerant.  Now healed, I can consume dairy.  

To experiment, try hard cheeses or yogurt.  Kraft cheese slices are not really cheese, just a cheese product (aka “fake food”).  You could have intolerances to any those ingredients.  Kraft can not even call it cheese!  

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,911
    • Most Online (within 30 mins)
      7,748
    Deborah anne
    Newest Member
    Deborah anne
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      My old results (almost a year ago) are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   I didn't have any symptoms now except tiredness but I think it's just work. I'm not IgA deficient as you can see so I don't need to do this Deamidated gliadin peptide IgG test. But I do because it's sometimes not in the normal range. What do you think this time? I think I don't have celiac disease. But this test... 
    • Wheatwacked
      Anyone else with very high HDL?

      By Wheatwacked · Posted

      @plumbago, I found a good PDF on cholesterol:  Unlocking the mysteries of VLDL: exploring its production, intracellular trafficking, and metabolism as therapeutic targets I just started it, but it may have answers for us, with whacky cholesterol.  The pharmaceuticals don't seem to be interested in anything but statins.   "The nicotine in tobacco causes a decrease in the HDL cholesterol level. " Maybe you should start smoking? 🤪 I have high LDL and low HDL.  It is genetic mutations in the LDLR, APOB, PCSK9, or LDLRAP1 genes. My whole family is on statins for Familial Hyperliperdemia except me.  December I had ultrasound and cat scan for Carotid Artery blockage and both sides are above 85% blockage.  I started on Atorvastatin and that made me weaker than ever, even with CoQ10.  I asked for and got prescription for 2000 mg/day Nicotinic Acid B3 and in the 3 weeks my numbers changed. I am feeling realy good lately.  Stronger and more flexible.  Sleeping better.  Getting roto router (TCar) as soon as I get clearance from a cardiologist.  I expect that by my next blood panels in April to be even better. I am beginning to believe that like vitamin D where the RDA only accounts for preventing Rickets, the RDA for B3 is way underestimated.   From Oct 22 to Jan 17: A1c from 13.5 to 10.2 eGFR from 55 to 79 Triglyeride from 458 to 362 Total cholesterol from 245 to 264 HDL from 27 to 44 VLDL from 84 to 68 LDL from 134 to 154
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      I have taken thiamine on and off (just not at this exact moment), and I’m not sure it's made any difference. Yes, I almost always “fast” (12 hours NPO) for blood tests, as do a great many other Americans, so I tend to think that’s not it. All I can say is that the mystery continues. I could do some speculating here…well, heck, let me go ahead and speculate now: The lab ranges we all see on our reports are more or less the averages of Americans who have had those blood tests. Now, it’s up to you and me whether or not to think of the average American as healthy. I can make arguments both ways, more often than not, on the negative. My point here is that maybe the current range of HDL is somewhat skewed (ie, low), and maybe just maybe my super high (plus 100s) HDL results are not something to worry about; the range just needs updating. Why do I say this? Because pre-celiac disease diagnosis, my HDL values were in the normal range, but post celiac disease diagnosis, my HDL levels are way above average. See where I’m going? My trusty guidebook on celiac disease, Recognizing Celiac Disease by Cleo Libonati, RN, BSN, says that HDL increases after being on the gluten free diet. Or can increase, I guess. Then again, it could be something else. ¯\_(ツ)_/¯ In thinking of going to a cardiologist, I sort of fear that he/she will be dismissive of a link to celiac disease, treated celiac disease, and would not therefore be considering all possibilities. @trents I'm sorry you've been diligently working on your numbers to no effect. That must be frustrating. LDL is a world that is far better understood than HDL, so for you there's maybe less "mystery." Familial hypercholesterolemia is for sure something that can be tested. Outside of that, you're right, genetics can determine a general pattern.
    • trents
      Anyone else with very high HDL?

      By trents · Posted

      Well, I have the opposite problem. My LDL has been moderately high for years. I eat healthy and exercise regularly but can't seem to move that meter. I used to be on a statin (and my doctors want me to go back on one) and it brought both HDL and LDL down but the ratios never changed. I think a lot of that cholesterol stuff is just baked into the genes.
    • knitty kitty
      Anyone else with very high HDL?

      By knitty kitty · Posted

      Wow, @plumbago, Curiouser, and curioser... Have you been fasting?  Apparently HDL levels increase after fasting... https://ajcn.nutrition.org/article/S0002-9165(23)31185-7/abstract   I must say it, try taking some Thiamine.  Thiamine helps regulate lipoproteins... Thiamine helped lower HDL in this study whether they had diabetes or not. https://pmc.ncbi.nlm.nih.gov/articles/PMC3921172/#:~:text=Serum thiamine and its derivatives,supplementation (p %3D 0.009).
×
×
  • Create New...