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

Charcoal

PreOptMegs

Recommended Posts

PreOptMegs Explorer
PreOptMegs
Posted

My family was grilling tonight and I opted out because they were using Kingsford charcoal and I think I remember someone posting that it had gluten in it and it was affecting some people. Is this right or have some been able to use it with no problems? Also, is there a readily available name brand that guarantees theirs is gluten free so I can have my family buy that next time?

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

Celiac.com Sponsor (A8-M):


PreOptMegs Explorer
PreOptMegs
Posted
  • Author

Also, for those on the Specific carbohydrate diet..... would using charcoal be bad anyway?

lovegrov Collaborator
lovegrov
Posted

Kingsford and every other briquette I know of has wheat starch. Have your family buy natural or "lump" charcoal, which is nothing but charred wood. No chemicals or additives.

richard

Guest Lucy
Guest Lucy
Posted

so...I've been grilling meat for months and giving them to my son.... does that mean he has been glutinized? The meat doesn't touch the briquettes. I was going to grill tonight.....

Its a gas grill, that has the briquettes at the bottom.

angel-jd1 Community Regular
angel-jd1
Posted
so...I've been grilling meat for months and giving them to my son.... does that mean he has been glutinized? The meat doesn't touch the briquettes. I was going to grill tonight.....

Its a gas grill, that has the briquettes at the bottom.

As long as they are the lava rock/rock type you should be ok.

The material in question is charcoal which is made of wheat and corn starches usually. You use lighter fluid to light it and it is a one time use thing. Not the kind used in gas grills.

-Jessica

Guest Lucy
Guest Lucy
Posted

Thank you. I was worried there.

PreOptMegs Explorer
PreOptMegs
Posted
  • Author

I e-mailed Kingsford to see what they had to say.......

"Dear Ms. Alberts,

Thank you for contacting us about Kingsford Regular Charcoal. We always appreciate hearing from our consumers.

Unfortunately, this information is proprietary. I apologize for any inconvenience this may cause.

Again, thank you for contacting us.

Sincerely,

Hal Frankford

Consumer Response Representative

Consumer Services "

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

Celiac.com Sponsor (A8-M):


Guest nini
Guest nini
Posted

UGH!!! I hate that kind of answer! The least they could do would be to tell you no don't use it or yes it's safe! Good Grief.

angel-jd1 Community Regular
angel-jd1
Posted

Here is the response that I got from them in May 2003

Thank you for taking the time to contact us about KINGSFORD Briquets. We

appreciate your interest in our products.

Both corn and wheat starches are used in this product, but we predominantly use

cornstarch. In any case, the briquets burn at such a high temperature that the

starch is burned, it does not transfer to the food.

We do not make any food products that do not contain gluten.

If I can be of further assistance to you, please contact me again.

Again, thank you for contacting us.

Sincerely,

Terry Dittus

Product Specialist

They say that the starch burns off, however I have ended up sick several times so I don't use it.

-Jessica :rolleyes:

PreOptMegs Explorer
PreOptMegs
Posted
  • Author

Thank you for posting their letter. My dad grilled me a chicken breast and told me to try it to see if it makes me sick or not. I am very reluctant to try it (it is still in the refrigerator) because it takes me so long to recover from a "glutenation" if you will. I gain a massive amount of weight everytime I ingest gluten, so I just don't feel like dealing with it!!! Thanks for listening to me rant and rave.

  • 4 months later...
armoorefam Newbie
armoorefam
Posted

This solves the mystery!

My husband has been having gluten symptoms for several weeks and the only thing we could find that was different than normal was that once each week for the last three or four weeks he has eated grilled burgers and once grilled venison that they have made for the crew at work. He was careful to check the labels on the spices and avoided contamination from buns. NOt being able to find a source of gluten he was begining to wonder if a prenkster at work was sprinkling wheat into his coffee or something. LOL

The brickettes having gluten is probably the source of the problem.

Archived

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

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


  • Member Statistics

    • Total Members
      128,294
    • Most Online (within 30 mins)
      7,748
    TanyaW
    Newest Member
    TanyaW
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      diagnostic testing variance

      By Scott Adams · Posted

      Since nearly 40% of the population have the genes for celiac disease, but only ~1% end up getting it, a genetic test will only tell you that it is possible that you could one day get celiac disease, it would not be able to tell whether you currently have it or not.
    • KDeL
      diagnostic testing variance

      By KDeL · Posted

      so much to it.  the genetic testing will help if i don’t have it right? If theres no gene found then I definitely don’t have celiac?  I guess genetic testing, plus ruling out h.pylori, plus gluten challenge will be a good way to confirm yes or no for celiac. 
    • Scott Adams
      diagnostic testing variance

      By Scott Adams · Posted

      With NCGS there isn't villi damage, so it would not be detected via an endoscopy/biopsy. There also may not be high levels of tTG-IgA or tTG-IgG (sometimes they can be elevated, but in the normal range), but these blood tests may be slightly elevated or even high in people with NCGS: DGP-IgA and DGP-IgG (Deamidated Gliadin Peptide), but, you can still have it even if all of these tests are normal.
    • KDeL
      diagnostic testing variance

      By KDeL · Posted

      That all makes sense thank you.    I was within normal ranges - a little on the lower end.  So, the NCGS would still show positive biopsy? 
    • Scott Adams
      diagnostic testing variance

      By Scott Adams · Posted

      Do you happen to have the reference ranges for those blood tests, as they vary from lab to lab? Just the results don't mean much without those ranges. A gluten challenge would be the only way to get a formal diagnosis of celiac disease, and if the idea of eating lots of gluten for weeks sounds horrible to you, then you likely have either celiac disease and/or non-celiac gluten sensitivity, so you will need to decide how badly you want a formal diagnosis. Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:        
×
×
  • Create New...