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

Aldi Foods A Possible Problem.

Niebr

By Niebr
in Coping with Celiac Disease

Recommended Posts

Niebr Collaborator
Niebr
Posted

So yesterday or maybe 2 days ago im not sure. I had a batch of gluten-free pancakes even with gluten-free syrup, best thing I ever had. Since then, I keep having small stomach pains and jut randomly tired like i got gluttened. But for the life of me, I cannot figure out what is causing it. All ive had since the pancakes (which i know was all gluten-free down to the butter i used) was some cereal (choco chex corn flakes gluten-free) and Millvale Corn flakes, packaged by ADLI food store. It doesnt say gluten-free, but it contains no wheat (yes i know not good enough for some people) but then theres also the warning :processed on the same equipment that produces wheat, soy, and other allergens: yet I never had a problem with things like this before. it seems like everything I eat, is causing small stomach pains, barely noticable pains, (like a 1 out of 10) but it still worrys me cause it seems like its happening with everything ive eaten for the past few days. Am i just getting that paranoid or should i be worried ?

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Do the Aldi corn flakes have Malt in them? That seems to show up in cereals that seem like they should be gluten-free.

Found this: Open Original Shared Link

Milled Corn, Sugar, Salt, Malt Syrup, High Fructose Corn Syrup. Vitamins and Minerals: Sodium Ascorbate (Vitamin C)Reduced Iron, Niacinamide, Pyridoxine Hydrochloride (Vitamin B6)Riboflavin (Vitamin B2)Vitamin A Palmitate, Thiamin Mononitrate (Vitamin B1)Folic Acid, Vitamin B12 and Vitamin D. BHT Added to Packaging Material to Help Preserve Freshness.

Malt is made from barley and barley has gluten.

lizard00 Enthusiast
lizard00
Posted

If you eat that stuff that's made on shared equipment, you do run that risk... whether it's 1 in 10, in your case. But if you get that 1 in 10 product that makes you feel sick, to me, it's not worth it. I generally avoid foods that have a made on shared equipment disclaimer. I don't freak out as much as shared facility foods for myself, although I do try to stay away from those, too. I was having a lot of stomach pain over the last couple of months. I really started paying closer attention to what I ate, (the few things that I don't make) and really avoiding any prepared foods or foods that have the disclaimers. I'm feeling better. ;) Some of us are more sensitive than others.

irish daveyboy Community Regular
irish daveyboy
Posted

It doesnt say gluten-free, but it contains no wheat (yes i know not good enough for some people) but then theres also the warning :processed on the same equipment that produces wheat, soy, and other allergens: yet I never had a problem with things like this before. it seems like everything I eat, is causing small stomach pains, barely noticable pains, (like a 1 out of 10) but it still worrys me cause it seems like its happening with everything ive eaten for the past few days. Am i just getting that paranoid or should i be worried ?

Initially you won't have a reaction to minute amounts of gluten (from barley malt, cross-contamination etc) yet they are have an effect on the villi, it's the cumulative effect of ingesting small amounts over a long period of time that will then show as problems.

If you had a blood test right now the readings would be off the scale.

I never take chances with my health, ever!

Takala Enthusiast
Takala
Posted

With so many commercial breakfast cereals being made on shared equipment, or having malt or cross contaminated oats or corn in them, it's safest to stick with cereals that are specifically labeled "gluten free."

Archived

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

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


  • Member Statistics

    • Total Members
      129,275
    • Most Online (within 30 mins)
      7,748
    Janice Burgess
    Newest Member
    Janice Burgess
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Elimination diet think I may be Gluten tolerant next steps to get tested? Questions

      By trents · Posted

      Mostly because of the inconsistency/irregularity of your symptoms with regard to gluten consumption and other dietary factors. Their doesn't seem to be a real pattern. Histamines are produced by our bodies themselves but they are also found in the foods we eat and the air we breathe (pollen). Certain foods, for example, fermented and aged products, are very high in histamines. Other foods, like bananas and avocados, may be high in histamines but they also may stimulate the body's production of histamines. The body (in the gut) produces a histamine regulating chemical called DAO (Diamine Oxidase). Some people, and this is more common in the celiac community because of damage to the gut lining, don't produce enough DAO to adequately regulate histamine levels in the body. This results in histamine "storms" that produce a variety of symptoms such as headaches, acid reflux and diarrhea. So, I'm just wondering if your symptoms are tied to fluctuating histamine levels that get pushed passed the tipping point at times by various things you may be eating. Anyway, you might want to research it. I also wonder if you have IBS.
    • xxnonamexx
      Elimination diet think I may be Gluten tolerant next steps to get tested? Questions

      By xxnonamexx · Posted

      Never heard of that but what makes you think that? I checked that but only have 1 symptom diarrhea but may be lactose or fiber increase no other symptom of mcas
    • trents
      Elimination diet think I may be Gluten tolerant next steps to get tested? Questions

      By trents · Posted

      Celiacs vary enormously in their sensitivity to cross contamination and I assume the same may be true for those with NCGS. I also wonder if other things going on in our body at any given time can influence whether or not we experience symptoms upon exposure to gluten, especially with reference to minor amounts like you get in cross contamination. We are more sensitive to certain things at some times more than others. But what you describe makes me wonder if you suffer from MCAS (Mast Cell Activation Syndrome)/histamine intolerance. Have you looked into that?
    • xxnonamexx
      Baking cooking keeping costs down?

      By xxnonamexx · Posted

      I have seen alot of great recipes but when it comes to gluten-free flours its pricy for 3lbs of gluten-free flour. I also noticed increase in sugars in gluten-free products recipes. What have you been using to lower sugar contect and keep costs down in purchasing gluten-free ingredients to bake/cook yourself.
    • xxnonamexx
      Salads the safe bet? Chick Fil A grilled chicken

      By xxnonamexx · Posted

      It appears when ging out with friends to a restaurant that doesn't have Gluten free menu salads appear the safest bet worst case scenario. I also read CHick Fil a Grilled chicken is gluten free and you can ask for a gluten-free bun.
×
×
  • Create New...