What is it about this product?
So I have both IBS and Coeliac disease, but I have noticed everytime I eat these Grissini by Scahr, I am always on the toilet for next few days.
Could anyone help me with what is it in the ingredients which could be causing me issues? Is there anything with high FODMAP or could it be something else.
I will include a picture of the ingredients
This what I got from the ingredients:
"potato starch , rice flour , modified maize starch , buckwheat flour ,vegetable margarine [vegetable oils and fats in varying proportions (high oleic sunflower oil, shea butter), water, salt, lemon juice, emulsifier: mono-and diglycerides of fatty acids]. , yeast , glucose-fructose syrup , sugar , salt , thickener: hydroxypropyl methylcellulose ; emulsifier: mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids ; raising agents: ammonium hydrogen carbonate ; natural flavouring . "
Basically, any of those ingredients could cause upset if you are sensitive to them. The only ones I could see that would be more unlikely to were : sugar, salt, and water!! I am not scientific enough to know if the " diacetyl tartaric acid esters of mono- and diglycerides of fatty acids "are okay or not.....etc.
If you can usually eat rice, then rice flour might not have been the culprit. But don't assume if you can eat potatoes, that "potato starch" is the same, or if you can eat corn, that "modified maize starch" is okay.
I am sorry that happened. It's hard to find gluten-free stuff that tastes anywhere decent, and now you are in a jungle of "what ingredients might upset me?"
I do empathise, as I have had endless hours trying to find quite pure products of processed foods online, and usually come up against a fat brick wall, or an immensely high cost.
It may be very inconvenient, but if you can figure out which flours and fats you are okay with, you may have to obtain those from a health food store and make your own breads, crackers, breadsticks etc.Thanks for the prompt response. Yeah, it is difficult, especially with gluten free products I notice it the most. To be honest I haven't been taking IBS very seriously for a while now, but I know particularly with this, something is causing me a problem. You mention about the potato starch and modified maize starch.. Why do you say that? (just out of interest)
About potato starch and modified maize starch, I don't know how those are made and don't have any specific info to share. But it just passed through my mind that for instance -a potato is just a potato, but the extraction method of obtaining "potato starch" from a potato might change something or use chemicals in the processing ? And "modified maze starch"...same thing really, and how is it modified? Using what?
Not quite the same thing as a plain cob of corn.All processing methods could perhaps have an impact on someone with sensitive digestion. I suppose even rice flour could too when I think about it. Even though I don't know how that's produced, it's possible that the methods or chemicals used to make rice into flour could change the rice somehow? I know flour improvers (whatever they are) are used in commercial baked goods.
The problem with Schär products is that they are - again - try to make something that should be fresh (like 2-3 days old max) durable for weeks.
Let's be real here: The backside of this products looks like a chemical lab ....It is true, I was shocled when looking for the first time
I really try to avoid products like these. Testing is okay (especially if they should be "healthy" in theory) but if I find out that I can't tolerate them, I instantly avoid.
You could try and narrow it down but that's a game that only leaves you frustrated in the end (especially with a list like this).
There are some easy recipes online for making your own breadsticks. It looks super easy to do, and contains only wholesome ingredients, like greek yogurt, your choice of gluten free flour, olive oil, salt, and herbs of your choice for garnish. They look quick to cook too. I guess a batch could be made and they could be stored for a few days when cooled in tinfoil or a cake tin?
