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

Velveeta


GFreeMO

Recommended Posts

littlesquirrellygirl Newbie
 

Hon, you're totally misreading the sentences people have written and misinterpreting a "tone" that isn't even there..

 

The word clearly (when used an an adverb) just means "plainly and obviously" indicated...as in "wheat will be clearly stated on the label"..

 

Take a deep breath and read the replies again. No one is being rude here. Honest!! :)

I read that tone too, just saying


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



Celiac.com Sponsor (A8-M):



SLLRunner Enthusiast
 

I read that tone too, just saying

Welcome, @littlesquirrellygirl. :)

I am not sure if you realize you're realize you are responding to a post from 2013. :D Seriously, I just wanted to welcome you and encourage you to share some of your experience.

  • 1 year later...
Gmatoceliacchild Newbie
On 11/29/2010 at 2:17 PM, kareng said:

Isn't that a Kraft product? Kraft labels all the important (gluten) allergens clearly.

The problem with that is that I am new to this since our granddaughter has just been diagnosed and some of the ingredients listed, I have no idea what they are so how do you distinguish if some ingredients has gluten? I have since read on down where someone actually says that Velvetta is gluten free.  

psawyer Proficient

It's a Kraft product. If gluten is present, it ill be declared by naming the source grain. If you don't see wheat, barley, rye or oats mentioned, then the product does not contain gluten. 

cyclinglady Grand Master
36 minutes ago, Gmatoceliacchild said:

The problem with that is that I am new to this since our granddaughter has just been diagnosed and some of the ingredients listed, I have no idea what they are so how do you distinguish if some ingredients has gluten? I have since read on down where someone actually says that Velvetta is gluten free.  

Psawyer answered your specific question about A KRaft product.  Read this about looking for gluten when reading  labels:

Open Original Shared Link

Open Original Shared Link

 

 

ravenwoodglass Mentor
1 hour ago, Gmatoceliacchild said:

The problem with that is that I am new to this since our granddaughter has just been diagnosed and some of the ingredients listed, I have no idea what they are so how do you distinguish if some ingredients has gluten? I have since read on down where someone actually says that Velvetta is gluten free.  

Welcome to the board. Since you are new to this you may find a lot of valuable info in the Coping sections 'Newbie 101' thread that is at the top of the section. Ask any questions you need to ask. This site has a lot of very kind and knowledgeable folks.  Sometimes the easiest thing to do at first, (and the best for healing) is to go with whole unprocessed foods like fruits, veggies, fresh meats etc. It is also good for your granddaughter to avoid oats until she is well healed. Even the certified gluten free ones as some of us will react to them like we do to wheat.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,174
    • Most Online (within 30 mins)
      7,748

    stache
    Newest Member
    stache
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...