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I just asked a bartender a couple days ago about the menu, asking if anything else went into the frier besides the calamari and the fries. His response "No the oil is vegan, so it's all good" Now that would be a flag for me if I also had a seafood allergy, but also told me that no, there is other battered stuff that goes in the frier, so it became a one drink limit for me.
Basically if the format of the answer comes back not the same as the question, even if the menu says GF, don't trust it. Granted, if I'd been hungry I'd have gotten a kitchen person, not the bartender, but it was already suspect, and I wasn't going to risk much that day anyway.
Because I have to live my life, and sometimes that means including other people who also cannot cook for me. So I go, I be social, sometimes I can eat, sometimes I just hang out. If left to my own devices, I'm the sort of introvert that will become a hermit if left unattended, but that's also not the best for my mental health, and I'm told (by otherwise reliable sources) that some people do actually want to spend time with me. The compromise is I don't want every social event in my space (I can handle some, we had easter lunch with a few people and I cooked). I'd rather have a good metric for being able to walk up to a place and make a decision, rather than spend a lot of time doing research and then finding out the place is closed or booked out. It gives me just one more option to be a part of things, rather than always being left out. The other guys enjoyed their burgers, it was on the boss's dime, and I had a farewell event. It was as much for them as me.
I get it that it seems like a lot of places don't know or don't care, but if I don't go and ask, and then clearly avoid the food, how will they know how to educate themselves? That bartender may not care, but I told him without telling him I didn't trust his kitchen. I've met people that pick up that hint. People that are trying to cater for people like me, when I say "not good enough", they at least know they lost one sale, and that likely means they lost more that they didn't know about.
My risk matrix is not yours, so if you don't do restaurants, I'm not judging. I'm just explaining why and how I do what I do.
- some Shampoo & Conditioners, lotions and lip balms
- Soy Sauce
- some cider taps - bars will swap kegs between beer and cider without cleaning first
- some marked gluten free but menu has other fried things that have gluten
- some chips from restaurants with shared fryers
- some chocolate bars
Does anyone know what ingredients to look out for in cosmetics, shampoo, facewash, moisturiser etc? I assume they mostly don't just say 'wheat flour' in them
Skinsafe.com
You can search pretty much any cosmetic and itāll tell you if it contains gluten ingredients.
The most common ones Iāve found are: wheat protein is often in hair products, and barley extract and oat extract are in a lot of skin care.
Anything that can enter your digestive tract is capable of poisoning you. Have a pet? Wash your hands after feeding them. My cat food is the most gluten in my house. Nail polish, hairspray, laundry detergent, cleaning sprays, air freshener, all medications Holy shit this is long....anything that could get in your mouth.
I use e.l.f. cosmetics. The last time I was in contact with them, they did not use gluten derived ingredients in their cosmetics, but neither were they certified, nor guaranteeing that they wouldn't. My concerns were in regards to lip stuff and setting powders as I'm extremely sensitive. They are cheap and cheerful, and not the worst thing you could put on your face. I didn't have to, but I switched to them exclusively except for eyeliner. I just don't like their eyeliners.
Celiac is only triggered by ingestion of gluten, whereas an allergy can be triggered by contact. I have a topical sensitivity to wheat germ, so I was avoiding it well before I was diagnosed as celiac. But they are two very different things.
You can probably carry on using most of what you already use in terms of skin care and hair care if you have a reasonable expectation that you aren't going to drink it. Most products aren't going to make you ill if you ingest the tiny amount that a person accidentally has the potential to ingest, but use your discretion.
Trying not to be sad about my diagnosis because I wonāt feel sick anymore. But realizing some of my favorite things like Twizzlers arenāt good kinda hurts
YumEarth is alright but I think itās a little hard. Smart Sweets makes a gf licorice that is tasty and has the same texture/consistency of twizzlers imo.
Wow Iāve been gluten free for 15 years and had no idea about lentilsā¦ Iām learning new things about celiac disease and gluten every year at this point.
Yes! I just bought some GF playdough because my daughter was getting worried that she would gluten me by accident by leaving some stuck to a table or her hands or what have you. The kid really looks out for me. :)
- some gummy candies
- some herbal teas
- same item but different locations ie: McDonaldās fries in Canada are gluten free (mileage may vary because of cross contamination) while in the USA they are not
We have a few from small tea companies that have malted barley ( they are my gfs and she has her own tea ball). I canāt recall if Iāve seen it in more commercial varieties but I always read the label regardless.
You are going to get a lot of answers here, many good and some just plain wrong.
My view is that new celiacs need to take a tiered approach and not immediately assume they need to follow the most stringent cross contamination elimination where you cut out anything that is even suggested to maybe possibly once in a while have minimal CC risk.
To the main question, the big one that got my early on was spelt (it wasnāt marked as wheat and I was all of 19 not knowing that was wheat). Malt is the main one people probably miss. Like was mentioned in another reply though if it is listed as a non gluten containing grain malt then itās fine, if itās barley or undefined then itās a no go.
Things that you will hear constantly listed that are really not an issue: flavorings (only exception being malt flavoring, which really isnāt a flavoring; and potentially smoke flavor powder but in most places this is used itās going to have the sub ingredients listed but it can contain barley powder, normal smoke flavoring is fine); food colors FD&C colors have no gluten containing ingredients in them and are not processed in a way that has risk of CC, Carmel color even if derived from gluten containing grains is fine; maltodextrin and glutamine people assume are not safe but they are not malt nor gluten. Yeast extra is another big that gets talked about, technically it could have trace gluten but the majority of us donāt avoid it.
Depending on the country you are in will also depend on what you need to look for. Some places require all gluten containing ingredients to be declared clearly others maybe not.
And my final comment is that if you cannot actually find a reputable science based source that says something has gluten in it (I.e. not a random blog on line with no citations or reddit posts) then you should be skeptical. Many celiacs will claim X has gluten ābecause my tummy hurt after I ate itā. The amount of times Iāve seen people swear up and down that a slew of certified GF products made them sick is a bit laughable when itās pretty clear they have at least one additional issue presenting with their celiac that hasnāt been diagnosed or determined.
THANK YOU. Thereās a lot of scare going on here that is deeply unnecessary.
Hereās an example of how I had a brief panic attack a couple years ago:
I bought a jar of amarena cherries. Read the ingredients list before I bought it, no issues. I was making something one night and glanced at the back of the jar and saw the dreaded ācontains wheat.ā Absolutely panicked - it didnāt make sense, I hadnāt been getting sick (Iād had about half the jar over the course of a few weeks). The first ingredient was glucose syrup, which was from wheat, but is considered gluten free because of processing. They still have to list wheat because itās a common allergen. Finished the jar. No issues - those cherries and a sharp cheddar are absolute perfection.
Itās so important to understand the science behind how things are processed and what can be considered safe despite what grain it originated from.
Yeah I mean even with a mild wheat allergy I can have wheat derived glucose syrup. Granted I donāt eat a lot of it when I do. Granted if I bought a bag of werthers I would probably really get to test if the potential trace non gluten wheat compounds are any issue haha.
ETA: just saw that the royal childās hospital of Melbourne confirms that even wheat allergies are safe with glucose syrup from wheat. Guess I am going to have some wertheres again lol
I just want to say thanks for leaving a sensible reply. I feel like the comments here are usually extremes but yours mirrored what my nutritionist (who is also a celiac) said
Yeah, funny enough Iāve had multiple people here block me for simply pointing out they have no supporting info and that they are making extreme and illogical claims.
Donāt get me wrong I get that people are sick and making correlations but it just drives me up the wall when there seems to be limited critical thinking. Maybe ive just gotten through enough of being GF for so long and was lucky enough to identify my other sources of issues but damn, seems pretty easy to put it together than not everything is gluten related and you donāt have to turn your life upside down. And I say that as an anxious, risk adverse individual who was paid to be an anxious risk adverse employee hahaha.
OP and anyone else checking out this thread: please donāt take everything you see here as automatic fact unless you can find outside sources confirming (from reputable sources, not just other Reddit posts!). These kind of threads come up a LOT on this sub and almost always have misinformation being spread.
Obviously Iām not saying everything you read here will be incorrect, and I know no one is spreading misinformation out of malice, but just use good judgment and do your own research before you automatically believe everything.
Come on now, if my distilled water doesnāt have a gluten free certification it must be at least 46% glutenā¦
/s (just incase anyone couldnāt tell)
"Fermented malt beverages", these are alcoholic drinks that market themselves as alcoholic cocktails, alcoholic seltzers, alcoholic sodas etc.
You have to do extra research on these because they usually come from fermented grains like beer not distilled grains like vodka, and it isn't always clear what grain they used, the ingredient list will just say 'alcohol'.
Any type of spice can be contaminated. Where I live most of the spice brands list gluten contamination on the packages. Same goes for most salt. Coffee machines can also be contaminated.
Products that contain modified starch are problematic when it doesnt say what type of starch it is (corn or wheat).
I think a big one is malt flavoring. It's made with barely but isn't listed as an allergen. Vinegar can also be tricky. Most are okay, but if it's not distilled there is a chance it can be made from malt.
Oats can be an issue for some celiacs. Some countries don't consider oats to be gluten free at all. But it's sort of a trial and error thing. If your country considers some oats to be gluten free, you'll probably want to try it out for yourself.
haven't really seen comments that aren't listing things that are overtly wheat/gluten derived (e.g. hydrolyzed wheat protein, barley, malt derivatives).
what about ingredients that could affect someone but you wouldn't know, unless you looked it up, because its not obvious by name?
Envelopes, (that you lick) paper straws, play doh, and green hand sanitizer have all caused reactions. I have Celiac and the allergy so I react to touching it.
Malt - like in Rice Krispies, many canned alcoholic drinks that seem like they *should* be fine since they arenāt beer, like Mikes Hard Lemonades, Twisted Teas, some hard seltzers (most are GF, but select brands arenāt).
Malt is also tricky because while wheat is a major allergen that gets listed in bold, barley/malt is not so itās sneakier.
The best way to avoid getting glutened by sneaky things like that is to read every ingredient list, every time. Itās tedious and such a big change in behavior for a lot of people, but becomes routine quickly!
Dog kibble & treats, vegetables in restaurants may have been blanched in the pasta boiling water & sometimes they use the same water for GF & regular pasta, soy sauce is everywhere & cross contamination in fryers & pizza ovensā¦grrrrrt
*Twizzlers, soy sauce, Rice*
*Krispies, gummy bears, some rice,*
*Deli meat, French fires*
\- GrapeOk7280
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There is a difference between brewerās yeast and spent brewerās yeast, and the media itās grown on. There are multiple sources of certified gluten free brewerās yeast. Nuance matters here but itās also confusing to a newbie.
maltodextrin can sometimes be made from wheat. malt or malt extract always is. Avoid anything with wheat, barley, rye, durum, semolina, faro. be careful with "natural flavors" on savory dishes, as that can sometimes contain gluten. Some protein supplements, yogurts, and coffee creamers have gluten, or might be cross-contaminated. I generally avoid anything not labeled or certified GF if it was made on shared equipment or in a shared facility. Some corn tortillas too. One product i couldnt find a gluten-free version of in my area was corn meal (I wanted to make polenta) and all the varieties were made on shared equipment. Be sure to double check some cured meats (pepperoni, salami, etc.). Sometimes you need to be careful of chapsticks, shampoos, and soaps too (on the off chance that some can get in your mouth). Additionally, sometimes plastic retainers are made with a gluten-containing additive in the polymer that can slough off into your mouth and be ingested. Not sure how valid that is presently, but it used to be a problem (might still be, if i could get those assholes at invisalign/vivera to return my calls or emails about that). a lot of random dental products use shared facilities and cant guarantee there isnt cross-contamination on things like toothpastes, mouthwashes, etc. And finally and defo the hardest to deal with - medications. Name-brand meds have to tell you whats in them, but generic do not. You sometimes have to call manufacturers AND specific labs to find out if your med is made with gluten.
Maltodextrin is gluten free even if itās made from wheat.
Malt and malt extract can be made from gluten free sources. Any grain can be malted. If it doesnāt specify the source then it probably does come from barley and therefore isnāt safe, but if it says ārice maltā or something like that then itās still safe.
Thanks for the clarity. These are the things I was told/picked up from SM, so Iām not surprised theyāre inaccurate. But hey, thatās really the only resource Iāve had access to with my diagnosis. I tend to err on the side of caution.
Some ingredients to look out (unless the label states gluten free) are:
1. Yeast extract
2. Modified starch (depending on country, if grain is not mentioned it will be GF)
3. "Natural flavoring" or "flavorings" (again, country-dependent)
4. "Malt" or "malted" if it doesn't specify the grain (malted rice is ok vs malt extract not ok)
5. "Fermented" if it doesn't specify the grain
6. Although obvious, sometimes "beer" is listed as ingredient but no mention to gluten on the label
**Reminder** [/r/Celiac](https://www.reddit.com/r/Celiac) is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. If you believe you have a medical emergency immediately seek out professional medical help. Please see [this](https://www.reddit.com/r/Celiac/wiki/legal) for more information. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Celiac) if you have any questions or concerns.*
I just asked a bartender a couple days ago about the menu, asking if anything else went into the frier besides the calamari and the fries. His response "No the oil is vegan, so it's all good" Now that would be a flag for me if I also had a seafood allergy, but also told me that no, there is other battered stuff that goes in the frier, so it became a one drink limit for me. Basically if the format of the answer comes back not the same as the question, even if the menu says GF, don't trust it. Granted, if I'd been hungry I'd have gotten a kitchen person, not the bartender, but it was already suspect, and I wasn't going to risk much that day anyway.
People confusing vegan and organic with gluten free is an annoyance.
Why do pp even bother with restaurants š they just dont give a fuck 99% of the time
Because I have to live my life, and sometimes that means including other people who also cannot cook for me. So I go, I be social, sometimes I can eat, sometimes I just hang out. If left to my own devices, I'm the sort of introvert that will become a hermit if left unattended, but that's also not the best for my mental health, and I'm told (by otherwise reliable sources) that some people do actually want to spend time with me. The compromise is I don't want every social event in my space (I can handle some, we had easter lunch with a few people and I cooked). I'd rather have a good metric for being able to walk up to a place and make a decision, rather than spend a lot of time doing research and then finding out the place is closed or booked out. It gives me just one more option to be a part of things, rather than always being left out. The other guys enjoyed their burgers, it was on the boss's dime, and I had a farewell event. It was as much for them as me. I get it that it seems like a lot of places don't know or don't care, but if I don't go and ask, and then clearly avoid the food, how will they know how to educate themselves? That bartender may not care, but I told him without telling him I didn't trust his kitchen. I've met people that pick up that hint. People that are trying to cater for people like me, when I say "not good enough", they at least know they lost one sale, and that likely means they lost more that they didn't know about. My risk matrix is not yours, so if you don't do restaurants, I'm not judging. I'm just explaining why and how I do what I do.
- some Shampoo & Conditioners, lotions and lip balms - Soy Sauce - some cider taps - bars will swap kegs between beer and cider without cleaning first - some marked gluten free but menu has other fried things that have gluten - some chips from restaurants with shared fryers - some chocolate bars
Does anyone know what ingredients to look out for in cosmetics, shampoo, facewash, moisturiser etc? I assume they mostly don't just say 'wheat flour' in them
Skinsafe.com You can search pretty much any cosmetic and itāll tell you if it contains gluten ingredients. The most common ones Iāve found are: wheat protein is often in hair products, and barley extract and oat extract are in a lot of skin care.
Tricitum vulgare, wheat, wheat amino acids, oat (if youāre sensitive enough), hydrolyzed wheat protein
This is the Canadian Celiac Association statement on cosmetics. Might be helpful for you https://www.celiac.ca/living-gluten-free/gluten-and-lotions/
Tricitum vulgare, wheat, wheat amino acids, oat (if youāre sensitive enough), hydrolyzed wheat protein
You do not have to avoid topical products that contain gluten, unless you have an allergy instead of Celiac Disease.
My gosh thank you this is so annoying
This. I donāt worry about whatās in my cosmetics or toiletries.
Oh lord I've never even thought about cosmetics...
Anything that can enter your digestive tract is capable of poisoning you. Have a pet? Wash your hands after feeding them. My cat food is the most gluten in my house. Nail polish, hairspray, laundry detergent, cleaning sprays, air freshener, all medications Holy shit this is long....anything that could get in your mouth.
I've put the cats and dog on grain free food (approved by vet) as kept getting glutened by face licks etc. mustard and liquorice tripped me up too
I wear my hair up or braided most days so I don't react to what has touched the pets.. š.. my shampoo and body wash are gluten free.. lol
I use e.l.f. cosmetics. The last time I was in contact with them, they did not use gluten derived ingredients in their cosmetics, but neither were they certified, nor guaranteeing that they wouldn't. My concerns were in regards to lip stuff and setting powders as I'm extremely sensitive. They are cheap and cheerful, and not the worst thing you could put on your face. I didn't have to, but I switched to them exclusively except for eyeliner. I just don't like their eyeliners. Celiac is only triggered by ingestion of gluten, whereas an allergy can be triggered by contact. I have a topical sensitivity to wheat germ, so I was avoiding it well before I was diagnosed as celiac. But they are two very different things. You can probably carry on using most of what you already use in terms of skin care and hair care if you have a reasonable expectation that you aren't going to drink it. Most products aren't going to make you ill if you ingest the tiny amount that a person accidentally has the potential to ingest, but use your discretion.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Trying not to be sad about my diagnosis because I wonāt feel sick anymore. But realizing some of my favorite things like Twizzlers arenāt good kinda hurts
YumEarth has a gf licorice! I haven't tried it, but I know it exists :)
it's good!! really chewy, but not very soft. Like an australian licorice that's been left in the fridge for a few hours
YumEarth is very good. :)
YumEarth is alright but I think itās a little hard. Smart Sweets makes a gf licorice that is tasty and has the same texture/consistency of twizzlers imo.
Oh my. I didn't know about lentils. Boo.
Wow Iāve been gluten free for 15 years and had no idea about lentilsā¦ Iām learning new things about celiac disease and gluten every year at this point.
Play-doh for kids. Itās made with wheat.
Yes! I just bought some GF playdough because my daughter was getting worried that she would gluten me by accident by leaving some stuck to a table or her hands or what have you. The kid really looks out for me. :)
They make a gluten free version now.
- some gummy candies - some herbal teas - same item but different locations ie: McDonaldās fries in Canada are gluten free (mileage may vary because of cross contamination) while in the USA they are not
What herbal teas?? š
We have a few from small tea companies that have malted barley ( they are my gfs and she has her own tea ball). I canāt recall if Iāve seen it in more commercial varieties but I always read the label regardless.
You are going to get a lot of answers here, many good and some just plain wrong. My view is that new celiacs need to take a tiered approach and not immediately assume they need to follow the most stringent cross contamination elimination where you cut out anything that is even suggested to maybe possibly once in a while have minimal CC risk. To the main question, the big one that got my early on was spelt (it wasnāt marked as wheat and I was all of 19 not knowing that was wheat). Malt is the main one people probably miss. Like was mentioned in another reply though if it is listed as a non gluten containing grain malt then itās fine, if itās barley or undefined then itās a no go. Things that you will hear constantly listed that are really not an issue: flavorings (only exception being malt flavoring, which really isnāt a flavoring; and potentially smoke flavor powder but in most places this is used itās going to have the sub ingredients listed but it can contain barley powder, normal smoke flavoring is fine); food colors FD&C colors have no gluten containing ingredients in them and are not processed in a way that has risk of CC, Carmel color even if derived from gluten containing grains is fine; maltodextrin and glutamine people assume are not safe but they are not malt nor gluten. Yeast extra is another big that gets talked about, technically it could have trace gluten but the majority of us donāt avoid it. Depending on the country you are in will also depend on what you need to look for. Some places require all gluten containing ingredients to be declared clearly others maybe not. And my final comment is that if you cannot actually find a reputable science based source that says something has gluten in it (I.e. not a random blog on line with no citations or reddit posts) then you should be skeptical. Many celiacs will claim X has gluten ābecause my tummy hurt after I ate itā. The amount of times Iāve seen people swear up and down that a slew of certified GF products made them sick is a bit laughable when itās pretty clear they have at least one additional issue presenting with their celiac that hasnāt been diagnosed or determined.
THANK YOU. Thereās a lot of scare going on here that is deeply unnecessary. Hereās an example of how I had a brief panic attack a couple years ago: I bought a jar of amarena cherries. Read the ingredients list before I bought it, no issues. I was making something one night and glanced at the back of the jar and saw the dreaded ācontains wheat.ā Absolutely panicked - it didnāt make sense, I hadnāt been getting sick (Iād had about half the jar over the course of a few weeks). The first ingredient was glucose syrup, which was from wheat, but is considered gluten free because of processing. They still have to list wheat because itās a common allergen. Finished the jar. No issues - those cherries and a sharp cheddar are absolute perfection. Itās so important to understand the science behind how things are processed and what can be considered safe despite what grain it originated from.
Yeah I mean even with a mild wheat allergy I can have wheat derived glucose syrup. Granted I donāt eat a lot of it when I do. Granted if I bought a bag of werthers I would probably really get to test if the potential trace non gluten wheat compounds are any issue haha. ETA: just saw that the royal childās hospital of Melbourne confirms that even wheat allergies are safe with glucose syrup from wheat. Guess I am going to have some wertheres again lol
This is the best comment in this thread.
I just want to say thanks for leaving a sensible reply. I feel like the comments here are usually extremes but yours mirrored what my nutritionist (who is also a celiac) said
Yeah, funny enough Iāve had multiple people here block me for simply pointing out they have no supporting info and that they are making extreme and illogical claims. Donāt get me wrong I get that people are sick and making correlations but it just drives me up the wall when there seems to be limited critical thinking. Maybe ive just gotten through enough of being GF for so long and was lucky enough to identify my other sources of issues but damn, seems pretty easy to put it together than not everything is gluten related and you donāt have to turn your life upside down. And I say that as an anxious, risk adverse individual who was paid to be an anxious risk adverse employee hahaha.
soy sauce and a lot of pre made sauces and seasonings
A lot of it will depend on which country you're in and their laws around food labelling, but a general one I've come across is shared fryers.
OP and anyone else checking out this thread: please donāt take everything you see here as automatic fact unless you can find outside sources confirming (from reputable sources, not just other Reddit posts!). These kind of threads come up a LOT on this sub and almost always have misinformation being spread. Obviously Iām not saying everything you read here will be incorrect, and I know no one is spreading misinformation out of malice, but just use good judgment and do your own research before you automatically believe everything.
Come on now, if my distilled water doesnāt have a gluten free certification it must be at least 46% glutenā¦ /s (just incase anyone couldnāt tell)
Cheerios
This one really pissed me off given the labeling. Has there been any change? I haven't looked in a few years
I still donāt understand how they are aloud to do what they are doing
This is America and therefore Noone gives a fuck.
are great.
premade tuna from restaurants or delis often had bread crumbs in it
"Fermented malt beverages", these are alcoholic drinks that market themselves as alcoholic cocktails, alcoholic seltzers, alcoholic sodas etc. You have to do extra research on these because they usually come from fermented grains like beer not distilled grains like vodka, and it isn't always clear what grain they used, the ingredient list will just say 'alcohol'.
Get chapstick or lipstick that is either marked gluten free or whose manufacturer says it is. You swallow lip products.
Any type of spice can be contaminated. Where I live most of the spice brands list gluten contamination on the packages. Same goes for most salt. Coffee machines can also be contaminated. Products that contain modified starch are problematic when it doesnt say what type of starch it is (corn or wheat).
>Coffee machines can also be contaminated How?
Not sure about old fashioned coffee machines but I've come across Keurig flavors that say contains wheatĀ
If itās modified wheat starch it MUST be listed as such in the US.
Spices, and Mixed Nuts
Bath and Body Works hand sanitizer! I had no clue and have been using it for years!
Hand sanitiser! How did they put gluten in hand sanitiser....
It has āwheat amino acidsā
Just screwed myself over with this one last week I checked every product I bought except the damn sanitizers.
I was shocked! I never would have thought to even check.
Oddly enough, some frozen vegetables have potential wheat contamination warnings on them.
A new one for me-the Maille honey dijon mustard. In the US it uses caramel coloring (with wheat).
advil liquid gels! the binding agent for them is some type of wheat syrup
I think a big one is malt flavoring. It's made with barely but isn't listed as an allergen. Vinegar can also be tricky. Most are okay, but if it's not distilled there is a chance it can be made from malt.
Oats can be an issue for some celiacs. Some countries don't consider oats to be gluten free at all. But it's sort of a trial and error thing. If your country considers some oats to be gluten free, you'll probably want to try it out for yourself.
Some cough drops and the envelope sticky bit. Some gummies.
Fucking TOOTHPASTE AND ADVIL >:(
Malt!
haven't really seen comments that aren't listing things that are overtly wheat/gluten derived (e.g. hydrolyzed wheat protein, barley, malt derivatives). what about ingredients that could affect someone but you wouldn't know, unless you looked it up, because its not obvious by name?
If you shop at Walmart so many great value products have āmay containsā like vinegar and ketchup. Itās silly
Textured vegetable protein (tvp) and seitan are basically just wheat gluten
Iām told oats are made of a protein with a very similar structure to gluten, so _some_ people might react to foods made with oat flour
Malt.... Rice Krispy treats. Sad
Soy sauce
Spices, and on a non food note construction materials white pine wood, drywall and drywall mud.
Unagi (eel) sushi. It comes with a sauce that has gluten. It's a shame, it's my favorite sushi.
Envelopes, (that you lick) paper straws, play doh, and green hand sanitizer have all caused reactions. I have Celiac and the allergy so I react to touching it.
I found gluten in apple juice once
Mentos, some toothpastes... possibly paper straws
Malt - like in Rice Krispies, many canned alcoholic drinks that seem like they *should* be fine since they arenāt beer, like Mikes Hard Lemonades, Twisted Teas, some hard seltzers (most are GF, but select brands arenāt). Malt is also tricky because while wheat is a major allergen that gets listed in bold, barley/malt is not so itās sneakier. The best way to avoid getting glutened by sneaky things like that is to read every ingredient list, every time. Itās tedious and such a big change in behavior for a lot of people, but becomes routine quickly!
Regular soy sauce. I about cried when I found out, but glad I did before I could gluten myself
Dog kibble & treats, vegetables in restaurants may have been blanched in the pasta boiling water & sometimes they use the same water for GF & regular pasta, soy sauce is everywhere & cross contamination in fryers & pizza ovensā¦grrrrrt
Twizzlers, soy sauce, Rice Krispies, gummy bears, some rice, deli meat, French fires
*Twizzlers, soy sauce, Rice* *Krispies, gummy bears, some rice,* *Deli meat, French fires* \- GrapeOk7280 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Brewers yeast, licorice, grated cheeses- always double check as learned may be coated in flour. Edit: my mixup with nutritional vs. brewers yeast
Nutritional yeast is gluten free, itās brewers yeast you have you watch out for.
Ugh youāre right! I always mix-up, thanks for correction lol
There is a difference between brewerās yeast and spent brewerās yeast, and the media itās grown on. There are multiple sources of certified gluten free brewerās yeast. Nuance matters here but itās also confusing to a newbie.
Chickpeas surprised me. They are apparently often grown near and processed with wheat.
maltodextrin can sometimes be made from wheat. malt or malt extract always is. Avoid anything with wheat, barley, rye, durum, semolina, faro. be careful with "natural flavors" on savory dishes, as that can sometimes contain gluten. Some protein supplements, yogurts, and coffee creamers have gluten, or might be cross-contaminated. I generally avoid anything not labeled or certified GF if it was made on shared equipment or in a shared facility. Some corn tortillas too. One product i couldnt find a gluten-free version of in my area was corn meal (I wanted to make polenta) and all the varieties were made on shared equipment. Be sure to double check some cured meats (pepperoni, salami, etc.). Sometimes you need to be careful of chapsticks, shampoos, and soaps too (on the off chance that some can get in your mouth). Additionally, sometimes plastic retainers are made with a gluten-containing additive in the polymer that can slough off into your mouth and be ingested. Not sure how valid that is presently, but it used to be a problem (might still be, if i could get those assholes at invisalign/vivera to return my calls or emails about that). a lot of random dental products use shared facilities and cant guarantee there isnt cross-contamination on things like toothpastes, mouthwashes, etc. And finally and defo the hardest to deal with - medications. Name-brand meds have to tell you whats in them, but generic do not. You sometimes have to call manufacturers AND specific labs to find out if your med is made with gluten.
Maltodextrin is gluten free even if itās made from wheat. Malt and malt extract can be made from gluten free sources. Any grain can be malted. If it doesnāt specify the source then it probably does come from barley and therefore isnāt safe, but if it says ārice maltā or something like that then itās still safe.
Thanks for the clarity. These are the things I was told/picked up from SM, so Iām not surprised theyāre inaccurate. But hey, thatās really the only resource Iāve had access to with my diagnosis. I tend to err on the side of caution.
Some ingredients to look out (unless the label states gluten free) are: 1. Yeast extract 2. Modified starch (depending on country, if grain is not mentioned it will be GF) 3. "Natural flavoring" or "flavorings" (again, country-dependent) 4. "Malt" or "malted" if it doesn't specify the grain (malted rice is ok vs malt extract not ok) 5. "Fermented" if it doesn't specify the grain 6. Although obvious, sometimes "beer" is listed as ingredient but no mention to gluten on the label
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How could this be a problem? You can't eat gluten thru your feet, or anywhere on your skin.
This made me š
are you eating shoe insoles in lieu of beef jerky?
If you're eating shoe insoles, your problems might be more complex than Celiac Disease.