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Lawry's Caribbean Jerk Marinade
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7 posts in this topic

Does anyone know if it is safe? Also McCormick steak rub??? When we grill out this is what we like to put on our steaks and we love it but, my mom is Gluten free so I just worry if she is getting contaminated this way???? Any Ideas?

Thanks

Jessica :rolleyes:

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Lawry's is a Unilever brand. Unilever will clearly list any sources of gluten, and will not hide it in natural/artificial flavors, etc.

Is this the product? http://www.lawrys.com/products/products_de...ades&id=628

If so, the ingredients (based on the company statement on gluten), are safe.

McCormick's is another company that will clearly list any sources of gluten, and will note "hide" it without it being listed. Is this the product? http://www.mccormick.com/productdetail.cfm?id=11467

If so, the ingredients are: GARLIC, SPICES AND HERB (INCLUDING BLACK PEPPER), SALT, BROWN SUGAR, ONION, PAPRIKA, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), PARTIALLY HYDROGENATED SOYBEAN OIL*, AND SPICE EXTRACTIVES.

*ADDS AN INSIGNIFICANT AMOUNT OF TRANS FAT

So, yes, it is safe.

I use both companies' products all the time and feel confident in their labeling.

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Wow, was I excited to read that. I had to email my husband right away. It looks like I'll be heading to the store for some today.

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One problem with this fact... It does have Caramel Coloring and in all honesty I can't find anywhere that says their Caramel Coloring is not used with Barley or anything that is Gluten made.

Oh that was on Lawry's Caribbean Jerk Marinade

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Oh that was on Lawry's Caribbean Jerk Marinade

This is a;most 6 years old. Check for updated product info.

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Lawry's was owned by Unilever when this thread started, but was bought by McCormick's in 2008. As previously stated, any gluten will be clearly disclosed by naming the source.

Caramel color is gluten-free, but an urban myth persists that it is not.

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Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.
[Emphasis in original]
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