Guest guest Posted August 15, 2008 Report Share Posted August 15, 2008 I can't have the sugar but get the sorbet for my mother. Just make sure the soy ice cream doesn't have cc. If soy is OK for you I'd think it should be OK. I think Dreyers or Breyers is supposed to be OK too for those that can handle the lactose. Does someone here know? I am wondering too if there is a good gf frozen yogurt, or if there is a recipe to make it since yogurt is fine for me. I'd love to make it using stevia and my vegetable juicer/food mill.BeFrom: Louise Audell <louise_gd@...>Subject: [ ] Gluten & Ice Cream"Celiac Bay Area" < >Date: Friday, August 15, 2008, 7:07 AM Hi:I found a reference, after all, the did mention that products like ice cream could be a no-no for people with CD.Reference: http://en.wikipedia .org/wiki/ Glutenscroll to bottom & read: Gluten as an additive.Dang.Would soy ice cream be okay?Louise Louise Audellart + designlouiseaudell. com(510) 531-4607 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2008 Report Share Posted August 16, 2008 I checked the references for this statement and found that one made no reference to stabilizers (15) but mentions contamination as the problem. The other (14) mentions stabilizers used as thickeners in ketchup and ice cream made from wheat. However, when I tried to find out what stabilizers were made from wheat, I couldn’t confirm that any stabilizers used in food were made from wheat. There is a stabilizer called Carboxymethyl cellulose that appears to sometimes be made from wheat, but apparently not always (I didn’t have time to search further to find out more; anyone else want to take a shot?). Most of the other stabilizers don’t have anything to do with wheat (check out the link and info below for more). I have yet to find a ketchup or ice cream (other than those made with obvious wheat ingredients such as cookie dough or those likely to be contaminated) manufacturer that puts gluten in their product. Maybe they are out there, but I haven’t found any. Still, it is best to check with the manufacturer when you add a new food to your diet. Don’t just eliminate all ice cream and ketchup; this is unnecessary as most are GF. Each product should be evaluated individually. Some soy ice creams may be OK. Others not. Pam http://www.foodsci.uoguelph.ca/dairyedu/icingr.html The stabilizers in use today include: Locust Bean Gum: soluble fibre of plant material derived from the endosperm of beans of exotic trees grown mostly in Africa (Note: locust bean gum is a synonym for carob bean gum, the beans of which were used centuries ago for weighing precious metals, a system still in use today, the word carob and Karat having similar derivation) Guar Gum: from the endosperm of the bean of the guar bush, a member of the legume family grown in India for centuries and now grown to a limited extent in Texas Carboxymethyl cellulose (CMC): derived from the bulky components, or pulp cellulose, of plant material, and chemically derivatized to make it water soluble Xanthan gum: produced in culture broth media by the microorganism Xanthaomonas campestris as an exopolysaccharide, used to a lesser extent Sodium alginate: an extract of seaweed, brown kelp, also used to a lesser extent Carrageenan: an extract of Irish Moss or other red algae, originally harvested from the coast of Ireland, near the village of Carragheen but now most frequently obtained from Chile and the ines From: [mailto: ] On Behalf Of Louise Audell Sent: Friday, August 15, 2008 7:07 AM Celiac Bay Area Subject: [ ] Gluten & Ice Cream Hi: I found a reference, after all, the did mention that products like ice cream could be a no-no for people with CD. Reference: http://en.wikipedia.org/wiki/Gluten scroll to bottom & read: Gluten as an additive. Dang. Would soy ice cream be okay? Louise Louise Audell art + design louiseaudell.com (510) 531-4607 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2008 Report Share Posted August 16, 2008 What is "cc" in soy ice cream? Louise Audellart + designlouiseaudell.com(510) 531-4607----- Original Message ----From: Beatrice Garth <beagarth@...> Sent: Friday, August 15, 2008 12:13:19 PMSubject: Re: [ ] Gluten & Ice Cream I can't have the sugar but get the sorbet for my mother. Just make sure the soy ice cream doesn't have cc. If soy is OK for you I'd think it should be OK. I think Dreyers or Breyers is supposed to be OK too for those that can handle the lactose. Does someone here know? I am wondering too if there is a good gf frozen yogurt, or if there is a recipe to make it since yogurt is fine for me. I'd love to make it using stevia and my vegetable juicer/food mill.BeFrom: Louise Audell <louise_gd (DOT) com>Subject: [ ] Gluten & Ice Cream"Celiac Bay Area" < >Date: Friday, August 15, 2008, 7:07 AM Hi:I found a reference, after all, the did mention that products like ice cream could be a no-no for people with CD.Reference: http://en.wikipedia .org/wiki/ Glutenscroll to bottom & read: Gluten as an additive.Dang.Would soy ice cream be okay?Louise Louise Audellart + designlouiseaudell. com(510) 531-4607 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2008 Report Share Posted August 16, 2008 Cross contamination, in this context meaning from gluten.BeaFrom: Louise Audell <louise_gd (DOT) com>Subject: [ ] Gluten & Ice Cream"Celiac Bay Area" < >Date: Friday, August 15, 2008, 7:07 AM Hi:I found a reference, after all, the did mention that products like ice cream could be a no-no for people with CD.Reference: http://en.wikipedia .org/wiki/ Glutenscroll to bottom & read: Gluten as an additive.Dang.Would soy ice cream be okay?Louise Louise Audellart + designlouiseaudell. com(510) 531-4607 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2008 Report Share Posted August 17, 2008 Except for the flavors like cookie dough, Dreyer's says they don't use any gluten ingredients. If you contact them they will send you coupons and a list. On 8/15/08, Pam Newbury <pknewbury@...> wrote: > I checked the references for this statement and found that one made no > reference to stabilizers (15) but mentions contamination as the problem. > The other (14) mentions stabilizers used as thickeners in ketchup and ice > cream made from wheat. However, when I tried to find out what stabilizers > were made from wheat, I couldn't confirm that any stabilizers used in food > were made from wheat. There is a stabilizer called Carboxymethyl cellulose > that appears to sometimes be made from wheat, but apparently not always (I > didn't have time to search further to find out more; anyone else want to > take a shot?). Most of the other stabilizers don't have anything to do with > wheat (check out the link and info below for more). > > > > I have yet to find a ketchup or ice cream (other than those made with > obvious wheat ingredients such as cookie dough or those likely to be > contaminated) manufacturer that puts gluten in their product. Maybe they > are out there, but I haven't found any. Still, it is best to check with the > manufacturer when you add a new food to your diet. Don't just eliminate all > ice cream and ketchup; this is unnecessary as most are GF. Each product > should be evaluated individually. Some soy ice creams may be OK. Others > not. > > Pam > > > > http://www.foodsci.uoguelph.ca/dairyedu/icingr.html > > The stabilizers in use today include: > > Locust Bean Gum: > > soluble fibre of plant material derived from the endosperm of beans of > exotic trees grown mostly in Africa (Note: locust bean gum is a synonym for > carob bean gum, the beans of which were used centuries ago for weighing > precious metals, a system still in use today, the word carob and Karat > having similar derivation) > > Guar Gum: > > from the endosperm of the bean of the guar bush, a member of the legume > family grown in India for centuries and now grown to a limited extent in > Texas > > Carboxymethyl cellulose (CMC): > > derived from the bulky components, or pulp cellulose, of plant material, and > chemically derivatized to make it water soluble > > Xanthan gum: > > produced in culture broth media by the microorganism Xanthaomonas campestris > as an exopolysaccharide, used to a lesser extent > > Sodium alginate: > > an extract of seaweed, brown kelp, also used to a lesser extent > > Carrageenan: > > an extract of Irish Moss or other red algae, originally harvested from the > coast of Ireland, near the village of Carragheen but now most frequently > obtained from Chile and the ines > > > > From: [mailto: ] > On Behalf Of Louise Audell > Sent: Friday, August 15, 2008 7:07 AM > Celiac Bay Area > Subject: [ ] Gluten & Ice Cream > > > > Hi: > > I found a reference, after all, the did mention that products like ice cream > could be a no-no for people with CD. > > Reference: http://en.wikipedia.org/wiki/Gluten > > scroll to bottom & read: Gluten as an additive. > > Dang. > > Would soy ice cream be okay? > > Louise > > > > Louise Audell > art + design > louiseaudell.com > (510) 531-4607 > > > > > > > > -- Sent from Gmail for mobile | mobile.google.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2008 Report Share Posted August 17, 2008 > > Except for the flavors like cookie dough, Dreyer's says they don't use > any gluten ingredients. If you contact them they will send you coupons > and a list. > > Dreyer's uses wheat starch or flour in some of their " lite " ice creams, but if you read the ingredients, it is clearly listed as wheat. We buy a variety of ice cream brands (Dreyer's, Breyer's, Baskin Robbins) and do fine with them. However, there are 2 brands I don't trust and won't buy: Ben & Jerry's and Haagen Daaz, as both of them have a number of flavors with wheat and I can't get a clear statement on their production line cleaning. Maureen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 I had a long chat with Hagen Dazs - which I think is associated with Breyers or Dreyers, can't remember which. They were very knowledgeable - they sent me a spreadsheet with all allergens. They told me that they test the lines for allergens, including gluten. I've been eating it with no problems. -----Original Message----- From: [mailto: ] On Behalf Of Marciana R Sent: Sunday, August 17, 2008 11:33 AM Subject: [ ] Re: Gluten & Ice Cream > > Except for the flavors like cookie dough, Dreyer's says they don't use > any gluten ingredients. If you contact them they will send you coupons > and a list. > > Dreyer's uses wheat starch or flour in some of their " lite " ice creams, but if you read the ingredients, it is clearly listed as wheat. We buy a variety of ice cream brands (Dreyer's, Breyer's, Baskin Robbins) and do fine with them. However, there are 2 brands I don't trust and won't buy: Ben & Jerry's and Haagen Daaz, as both of them have a number of flavors with wheat and I can't get a clear statement on their production line cleaning. Maureen ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 There is a lot of information online but you really have to question the source sometimes, especially on a open source like wikipedia. I've never had problems with carton ice cream, as long as it doesn't obviously contain gluten in the ingredient list. I would say not to worry, although you can always contact the company over suspect ingredients or to check manufacturing procedure. - > From: [mailto: ] > On Behalf Of Louise Audell > Sent: Friday, August 15, 2008 7:07 AM > Celiac Bay Area > Subject: [ ] Gluten & Ice Cream > > > > Hi: > > I found a reference, after all, the did mention that products like ice cream > could be a no-no for people with CD. > > Reference: http://en.wikipedia.org/wiki/Gluten > > scroll to bottom & read: Gluten as an additive. > > Dang. > > Would soy ice cream be okay? > > Louise > > > > Louise Audell > art + design > louiseaudell.com > (510) 531-4607 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2008 Report Share Posted August 19, 2008 When I eat ice cream, it's almost always B & J and HD. I've never had any problem with either. I wrote B & J once, and I considered their response excellent. H. -----Original Message----- From: Bronwyn Syiek <bronwyn@...> Sent: Sun, 17 Aug 2008 9:22 pm Subject: RE: [ ] Re: Gluten & Ice Cream I had a long chat with Hagen Dazs - which I think is associated with Breyers or Dreyers, can't remember which. They were very knowledgeable - they sent me a spreadsheet with all allergens. They told me that they test the lines for allergens, including gluten. I've been eating it with no problems. -----Original Message----- From: [mailto: ] On Behalf Of Marciana R Sent: Sunday, August 17, 2008 11:33 AM Subject: [ ] Re: Gluten & Ice Cream > > Except for the flavors like cookie dough, Dreyer's says they don't use > any gluten ingredients. If you contact them they will send you coupons > and a list. > > Dreyer's uses wheat starch or flour in some of their "lite" ice creams, but if you read the ingredients, it is clearly listed as wheat. We buy a variety of ice cream brands (Dreyer's, Breyer's, Baskin Robbins) and do fine with them. However, there are 2 brands I don't trust and won't buy: Ben & Jerry's and Haagen Daaz, as both of them have a number of flavors with wheat and I can't get a clear statement on their production line cleaning. Maureen ------------------------------------ Quote Link to comment Share on other sites More sharing options...
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