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

Breyer's Ice Cream

jebby

Recommended Posts

jebby Enthusiast
jebby
Posted

I have been eating Breyer's chocolate and vanilla ice cream over the past week, and keep feeling like I am getting cross-contaminated with gluten. I have not eaten any other new foods. I have been able to eat both of these flavors in the past without a problem, the last time was probably 3 to 4 months ago. I am also able to ingest dairy/lactose without a problem.

Has anyone else had a problem with Breyer's ice cream recently? Per their website, they do not have a "gluten free" list, but Unilever will clearly disclose any sources of gluten. There is no mention of whether or not cross-contamination is a possibility. I'm just curious if anyone else is feeling unwell after eating this ice cream.

Thanks!

J

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

Celiac.com Sponsor (A8-M):


krystynycole Contributor
krystynycole
Posted

Nope...no problems here. This is the only ice cream I eat!

FernW Rookie
FernW
Posted

Are you sure you are not latose or casean intollerant. I can no longer eat Ice Cream because I felt like I was cross contiminated but it was the milk allergy that got me sick. Now I can have a very little bit every so often but thats it. I miss ice cream. You can easily get tested for other food allergies. Just an idea, hope it helps a bit.

jebby Enthusiast
jebby
Posted
  • Author

I am pretty sure I am not lactose intolerant because I drink milk and eat cheese and yogurt without a problem. I have also eaten other types of ice cream recently without a problem. Thank you for the idea though.

shadowicewolf Proficient
shadowicewolf
Posted

could be something they put in the icecream as well.

Cheryl-C Enthusiast
Cheryl-C
Posted

I don't have trouble with Breyer's, but I ended up switching to Chapman's anyway because they label them directly as GLUTEN-FREE, which makes me feel better. I'm sorry you're having a tough time! If you don't have trouble digesting dairy normally, maybe it's the type of ice cream itself, like in the flavour that's causing you issues?

pricklypear1971 Community Regular
pricklypear1971
Posted

I used to eat it all the time til I found Talenti Gelato. OMG.

It's labeled gluten-free.

I don't think I had a problem with Breyers, just didn't want corn syrup.

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

could be something they put in the icecream as well.

Yup. They do put this "tara" gum into it.

Open Original Shared Link

I wonder if they bumped the gum content up a bit to be able to add more air to the product.

I was eating this other "organic" brand for awhile, and then they started putting tapioca in it. And this was some expensive $$$ all natural blah blah brand to begin with. I can't take much tapioca, and I'm not paying primo just so they can make their ice cream gummier with tapioca filler, so, buh - bye.

jebby Enthusiast
jebby
Posted
  • Author

Thank you. I think that this must be the answer and it was interesting to read other's comments about their reactions to tara gum in the link you provided. I am positive that there was not tara gum added to Breyer's ice cream when I had eaten it in the past. Now it all makes sense....I know that my body does not tolerate tara gum.

Archived

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

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


  • Member Statistics

    • Total Members
      128,030
    • Most Online (within 30 mins)
      7,748
    ceck
    Newest Member
    ceck
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • cristiana
      Celiac pain relief

      By cristiana · Posted

      Hi @Karmmacalling I'm very sorry to hear you are feeling so unwell.  Can you tell us exactly what sort of pain you are experiencing and where the pain is?  Is it your lower abdomen, upper abdomen etc?  Do you have any other symptoms? Cristiana
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing. I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.
    • Nicola McGuire
      My son newly diagnosed

      By Nicola McGuire · Posted

      Thank you so much I will speak to the doctor for dietician apt . Thank you for your advice Beth much appreciated 
×
×
  • Create New...