Posts in category: FAQ

We live in America and gluten is everywhere!

Below are just a few of the places gluten can hide…

Your Significant Other:
Can you get gluten contaminated from kissing someone?

The answer is yes.

When my husband reaches over for a kiss… I always have to stop and ask him; do you have gluten mouth? Although this might not seem very romantic, either is the horrible aftermath that will occur if he kisses me with a mouth full of gluten.

Update: Shortly after this post my husband went 100% gluten free. Our entire house is now gluten free including the pet food 🙂 

Gluten CAN be transferred from one mouth to the next! If your significant partner is not ready to make the switch to a gluten free lifestyle they can take a few precautions, to ensure they do not poison you.

We keep mouthwash in almost every room of the house, that way my husband can be lazy, and wash out his mouth no matter where he is. We also tote around a travel size mouthwash, and toothbrush. We also take other precautions in our home. My husband has his own gluten everything! He has his own cupboard, cabinet, pans, utensils, and plates. He also washes his hands after touching anything that has gluten in it.  We also keep gluten free sanitizer wipes in every room in case of any over spills.

Beauty products:
Gluten is hidden a lot of beauty, and cosmetic products. See our cosmetic blog:
http://glutenfreern.com/gluten-free-cosmetics/

Beer and distilled liquor:
Beverages can be tricky. Many people make the mistake of thinking their beverages must be gluten free when in fact they are not. This includes juices, smoothies, milkshakes, and any other beverages. Always make sure you know how your product is made and all the ingredients that go into that product. Some red flag ingredients in beverages are; natural flavors, caramel coloring, added preservative and manufactured in a facility with wheat.

Almost all beer does contain gluten. Luckily, there are now a large number of quality gluten free beers on the market, and the number of safe options is growing. It is also an option to try hard ciders. However, it is important to make sure the cider is labeled gluten free. Not all hard ciders are free of gluten, and wheat!

Most distilled liquors are considered “gluten free”. It is said that the gluten protein is “washed” out of the alcohol through the distillation process. However, not only have we found that many celiacs cannot tolerate grain alcohol, it is also important to be aware of cheap liquor. Several of the cheap liquors do not use a thorough distillation process, and some of the gluten proteins may still be present.

It is also important to be aware of any alcohol with coloring or flavors as these may contain some source of gluten. If you do decide to drink distilled liquor then we suggest sticking to alcohol that is not derived from a grain. Some suggestions are; rice or potato vodka, tequila, and light rum.

Licorice:
Gluten is used in candy to give it those stretchy elastic properties. All big name brand licorice has gluten in it. This includes; Twizzlers, Good & Plenty, and any other big name brands. There are some brands that make “gluten free” licorice, however it is important to read the label every time, and be aware of cross contamination.

Gum:
Gum is one of those products that fall into the grey category. It is quite possible that most gum does contain some form of gluten. Trident is one company that is listed as being gluten free.

Soy sauce:
Almost all soy sauce has wheat in it.

San-J and Kikkoman are both companies that do make a line of gluten free soy sauces. Their products can usually be purchased at local grocery stores or through online gluten free stores.

Soups:
Wheat is used as a thickening agent in almost all soups and sauces. Always read the label, and when in doubt go without. Some companies that offer gluten free soups are: Pacific Natural Foods, and The Gluten Free Café.

Salad dressing:
Salad dressing can often have a hidden source of wheat that is not displayed on the label; many companies will use wheat to help thicken the dressing. Some options for salad dressing are: Olive oil, and lemon juice, balsamic vinegar, purchase a “certified” gluten free option or make a different variety at home.

Tea and coffee:
Many people often make the mistake that all tea, and coffee is gluten free. All plain coffee grounds should be gluten free. The problem arises when flavors are added into the coffee grounds or espresso drinks. Often these flavors will have additional ingredients that may contain gluten. If you choose to drink coffee from places other than home, we suggest finding a place that you trust and knowing all the ingredients that go into your drink.

An example of this is Toroni syrup, Toroni is often used in espresso drinks and other flavored beverages. If you look at Toroni’s ingredient list it states that all their drinks are wheat free. However if you dig a little deeper you will find that five of their syrups do contain gluten. Here are the ingredients for their caramel flavored syrup: Pure cane sugar, water, natural flavors, citric acid, sodium benzoate, and potassium sorbate. Most would look at these ingredients and assume this was gluten free. Unfortunately this is one of the syrups that do contain gluten. The other syrups that contain gluten are; Bacon, SF Caramel, Marshmellow, and SF French Vanilla.

There are two issues that come into play when dealing with tea. The first is the packaging. Many companies will use gluten to help the tea bag stay closed, and this gluten can contaminate your tea bag. The other issue is that many companies often put barley into their herbal teas. There are some great options for gluten free tea; Tazo* and Celestial Seasons both have gluten free options.

*Not all Tazo Teas are gluten free. The following teas do contain gluten: Green Ginger, Honeybush, Lemon Ginger and Tea Lemonade.

Deli meat:
Almost all processed meat has some source of hidden gluten in it. When I buy lunchmeat or any other processed meat I always make sure it says gluten free on the label. If you prefer to purchase deli lunch meat, I suggest going to the supermarket when it first opens so all the counters, cutters, and knifes are clean. Then ask the deli person to help you check ingredients. Make sure that they understand that all surfaces need to be cleaned, and that they will need to change their gloves before helping you with your purchase.

Farmland Foods provides a great example of a lunch meat that may have hidden gluten. When looking at the ingredients on their deli meats you will not find any mention of gluten.

Here are the ingredients from one of their deli meats: Pork liver, pork, bacon (cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, dextrose, flavorings, sodium nitrite.

With a closer look we found this information under their FAQ section on their website we found the following information: Spice formulations from our suppliers and secondary suppliers can change from time to time and still be correct under USDA labeling requirements. Because of this, along with the possibility of cross-contamination from the secondary suppliers to our own main ingredients, we cannot absolutely guarantee that any of our products will be gluten-free.

Wheat free products
When buying processed products it is important to always read the label. If a product claims it is “wheat free” that does not mean it is gluten free. Remember gluten is not just wheat and can come from several other sources. Only buy products that are; wheat free, gluten free and manufactured in a dedicated or clean facility. Always be cautious of products that claim they are gluten free but are also made in a facility with wheat.

Medicine:
All medicine has the potential to contain gluten.

For prescription medicine:
We recommend always checking with your pharmacist, and doctor before talking any medicine. The Gluten Free RN office can also test any medication for $10. If your pharmacist or doctor refuses to help you find the ingredients in your medicine please let us know.

Over the counter medicine:
Did you know that beano contains gluten? It is essential to always read the label on your medicines! However, some medicines will not list all of their ingredients on the label, it might be necessary to call the manufacture to make sure it is safe.  There are also websites that provide extensive lists of gluten free medication. If you chose to use these lists make sure that all the information is up to date.

Play-doh:
All play-doh has gluten in it! Here is a recipe to make your own play-doh at home: http://celiacdisease.about.com/od/raisingaglutenfreechild/r/PlayDough.htm

French fries:
French fries from fast food restaurants are NOT gluten free. Nine times out of ten these restaurants will use a common fryer for their fries, chicken nuggets, tater tots, ect. That common fryer WILL contaminated your fries with gluten. We recommend staying away from all fast food. We believe that the risk of cross contamination is just too high. If you are craving burgers and fries it is always an option to make your own at home or find a local restaurant that can adjust to your needs.

*Be aware that not only are McDonalds Fries made in a common fryer. They are also coated with wheat and milk.

Processed food:
To be on a completely 100% gluten free diet taking out processed food may be essential. It is important to remember that even a bread crumb can trigger the same autoimmune reaction as a piece of bread.  Here is a link to an excellent resource on processed food containing gluten: http://glutenfreecooking.about.com/od/gettingstarted/a/hiddengluten.htm

Cleaning products:
It is important to make sure that all of your cleaning products are gluten free. There are several natural cleaning products out there. Both apple cider vinegar and baking soda make great safe cleaning products.

Sources:

Lapid, Nancy. “N/A.” Celiac Disease – Gluten-Free Diet. 26 Jan. 2008. Web. 09 Apr. 2011. <http://celiacdisease.about.com/>.

Sarros, Connie. “Hidden Sources of Gluten.” Celiac Solution. Web. 09 Apr. 2011. <http://www.celiacsolution.com/hidden-gluten.html>.

www.Celiac.org

Myth: Children “grow out” of celiac disease.

Fact: Celiac disease is chronic. If you have ever been diagnosed with celiac disease, you will need to avoid all gluten for life.

Myth: You can be “cured” of celiac disease and eat gluten again.

Fact: Celiac disease is chronic and cannot be cured, despite what a physician, chiropractor or alternative health doc may tell you. If they tell you that you will be able to eat “a little bit every once in awhile” after their treatment- they are lying. Turn around and run.

Myth: Only really skinny people have celiac disease.

Fact: Patients with celiac disease come in all shapes and sizes. Damage to the small intestine causes deficiencies and malnutrition. Malabsorption of fat in celiac disease is especially common leading to inadequate amounts of the fat soluble vitamins A, D, E, and K. Calcium and magnesium absorption are also hindered along with essential fatty acids- linoleic and linolenic acid. These deficiencies lead to a feeling of starvation, stimulating appetite. Furthermore, low energy and fatigue, two common symptoms of celiac disease, inhibit motivation to exercise. A gluten free diet in obese individuals with celiac disease commonly leads to a 5 to 8 pound weight loss within the first week! So ditch your notion that going gluten free doesn’t apply to you and your spare tire.

Myth: In order to have celiac disease, you must have diarrhea.

Fact: Have you heard of the “iceberg of celiac disease” yet? The basic premises is the classical symptoms of celiac disease, diarrhea, bloating, and weight loss make up that tiny tip of the iceberg above the water. However, we now know that celiac disease has over 300 associated symptoms and conditions, making it particularly difficult to recognize. Constipation, neurological disorders, fatigue, weight gain, migraines, autoimmune diseases, ADHD, autism and fatty liver disease are just some of the issues making up the huge base of the iceberg under the water.

Myth: It’s an allergy to wheat.

Fact: Allergies are caused when your immune system overreacts to an environmental factor most people can tolerate, producing IgE antibodies to the food. IgE antibodies then bind to the allergen causing immune mast cells to destroy it, releasing histamine in response. The histamine is responsible for the itching, swelling, redness and/or cramping that then occurs. Wheat is considered one of the top 10 allergens, along with soy, dairy, fish and eggs. Allergies lead to quick, defined responses and are something that can be outgrown.

Celiac disease, on the other hand, is an autoimmune disease and can’t be defined in such a cookie cutter fashion. Exposure to gluten causes the immune system to produce antibodies to the protein gliadin as well as auto-antibodies. These auto-antibodies mistakenly damage specific organs and tissues. Common targets of the auto-antibodies in celiac disease are the small intestine, the insulin-producing islet cells of the pancreas, and the nervous system. There are over 300 associated symptoms to celiac disease and reactions to gluten usually do not occur immediately.

Myth: It doesn’t matter if my personal products have gluten in them.

Fact: The information available to this question is completely inconclusive. It has been argued that the gluten protein is too large to be absorbed through your skin. The Mayo Clinic in fact, specifically talks about how gluten in your skin care products does not matter, and suggests that any reaction to such products is only due to an underlying allergy, such as to wheat. However, those with skin rashes like dermatitis herpetiformis have tiny micro-tears in their skin. By putting on wheat germ oil or triticale containing products, they are essentially pouring gluten directly into their blood stream.

I have seen reactions to gluten containing skin products in several of my clients, including myself, over the years. It is my opinion that living gluten free means replacing your personal products as well. Try Gluten Free Savonnerie or Desert Essence if you are interested.

Myth: Celiac disease only affects your gut.

Fact: Dermatitis herpetiformis, insulin dependent diabetes, migraine headaches, osteoporosis, depression, ADHD, rickets, hepatitis, brain atrophy, infertility, thyroid imbalance, cardiac abnormalities, lymphoma, and bronchiectasis are just some of the over 300 symptoms associated with celiac disease. Every organ and tissue in the body can be affected by gluten.

Myth: Celiac disease is common in Europe but rare in the United States.

Fact: Just because you don’t see something does not mean it doesn’t exist. Celiac disease is diagnosed much more in Europe than in the United States. The prevalence of celiac disease in both the US and Europe is currently estimated at about 1%. The Gluten Free RN suspects that this estimate will continue to increase in the next few years.

Myth: Only white people get celiac disease.

Fact: A study by Dr. Carlos Catassi found that 5.6% of Saharawi children had elevated endomysial antibodies, a common marker of celiac disease with 100% specificity. Celiac disease has been reported in Southern Asia, the Middle East, Brazil, West and East Africa, and in South American Indians in Chile. Celiac disease affects all humans, regardless of race, gender or age.

Myth: My test was negative so I don’t have celiac disease.

Fact: One negative test for celiac disease does not rule you out.  First, these tests can give a false negative (see Serological Test). Second, you must be on a gluten containing diet to have a positive test. Third, levels of antibodies in the blood can be cyclic, meaning a patient can have a negative test one month and a positive test the next. Plus, just because you don’t have celiac disease now, that does not mean you won’t get it in the future. Dr. Karin Larsson in Sweden recommends screening children with type 1 diabetes for celiac disease every year for at least 3 years. If you suspect celiac disease, Gluten Free RN suggests you do the same even if your doctor said you are “ruled out”.

Myth: Gluten free food doesn’t taste good.

Fact:It does. Just last night I had chips and salsa, lamb chops with mashed potatoes, and bananas foster over vanilla ice cream. We have been known to eat gluten free fish and chips, cupcakes and cinnamon rolls here at the Gluten Free RN office. I believe that this comment stems from ignorance of what the gluten free diet contains and misconceptions that gluten containing bread needs to be at every meal. It is true, gluten free alternatives to baked items have come a long way and to those who endured the gluten free “canned bread” days of the 1950s- I apologize. But, if you think you won’t eat well on a gluten free diet I challenge you to stop by Andina’s in Portland or Living Earth Bakery in Corvallis. Bon Appétit!

Myth: The gluten free diet is expensive.

Fact: It can be. Yes, gluten free breads do cost more than gluten containing ones, and tapioca and rice flour cost more than wheat flour. In the beginning a lot of people replace their gluten containing foods with gluten free alternatives, which usually cost more. However, there are some tricks that can help you keep these costs down. Make your own breads with a bread maker and buy the “flours” from Big River Grains. It may take awhile to find a good recipe but the warm smell of freshly baked GF bread is worth it. You may realize that you don’t need these packaged alternatives after all. Experiment with other gluten free starches as alternatives to bread at meals. Rice is low cost and easy to prepare. Quinoa is delicious. Even potatoes are versatile, cheap and familiar.

Myth: The gluten free diet is a fad diet.

Fact: True, there have been some claims lately about gluten free as a new weight loss miracle. For some it is, but for others who are underweight or average weight going gluten free have no effect, or actually lead to weight gain. Mostly, I hear this comment a lot from people who have noticed words like “celiac” and “gluten” everywhere recently. I think it is wonderful! The United States is finally recognizing one of the most common autoimmune diseases and taking note that it can actually be completely controlled by diet. This is hard for our Western medicine brains to wrap around, but until are diagnosis rates increase from 3% to 100% in the estimated 1 out of 100 Americans with celiac disease, you will continue to see this “fad diet” increase in popularity.