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Kraft Zesty Italian Dressing


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#1 Forced Downtime

 
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Posted 29 April 2008 - 06:59 AM

Hi! I bought a bottle of Kraft Zesty Italian dressing the other day to use in a recipe, and I'm absolutely positive I got glutened by it. I read somewhere that kraft uses vinegar distilled from grains. The ingredient list seemed safe but it absolutely glutened me really, really badly. Has anyone else had a problem with this particular dressing or am I just way hyper sensitive?
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#2 Lisa

 
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Posted 29 April 2008 - 07:09 AM

If you are new to the diet, it is pretty hard to pin point a glutening. It took me about six months to heal enough that I felt a direct glutening. (make sense?). I would not draw any other food intolerances until you have completely eliminated gluten from you diet. As I have said before, a gluten reaction has a loud voice. Once you quite that down, you may or may not hear other voices of intolerances.

Kraft will list any form of gluten, ie. barley, malt, rye and wheat. It may not be the dressing, but may be the roughage from the salad that was difficult for you. Or, it just may be a response from any food from an unhealed gut.

Whatever the source, I hope you feel better soon.
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Lisa

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#3 happygirl

 
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Posted 29 April 2008 - 07:12 AM

Keep in mind:

1. grains doesn't necessarily equal wheat
2. many, many vinegars are never made from wheat to begin with
3. http://www.kraftfood...ree_0623031.pdf as mentioned, Kraft will list any gluten source
4. if you are newly diagnosed/newly started diet, chances are, you are still healing and can be 'reacting' to normal foods, because your body hasn't healed yet.
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#4 Forced Downtime

 
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Posted 29 April 2008 - 07:47 AM

I've been on the diet for about three-four months, so I'm not REALLY that new to it. I'm pretty good at detecting what items I can and can't eat, and the only thing in the dressing that could have possibly caused a reaction was the vinegar. I'm also REALLY good with not getting cross-contaminated as well. All the recipe consisted of was red potatoes and the Kraft Dressing. I'd made it the night before with a non-Kraft dressing and it was perfectly fine. But when I cooked it with the Kraft Dressing I got/still am VERY very sick. I could feel my tongue swell and my mouth feel awful and my stomach started giving me the tell-tale signs of gluten attack. Maybe this was just a bad batch of dressing?
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#5 psawyer

 
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Posted 29 April 2008 - 07:52 AM

It could be something other than gluten. Kraft Zesty Italian is gluten-free, but I get a nasty reaction to it. I use Kraft Golden Italian frequently without issues, but have burning and heartburn if I touch the zesty stuff. I guess that for me is is just too zesty. :blink:
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Type 1 (autoimmune) diabetes diagnosed in March 1986
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#6 happygirl

 
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Posted 29 April 2008 - 08:02 AM

You may want to contact the company about them if you still have the label, etc. and ask them about it.

Either way-I hope you feel better.
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#7 Forced Downtime

 
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Posted 29 April 2008 - 08:48 AM

Thank you all for the advice! I just found out that my definitely NOT celiac boyfriend also had a reaction, although hiswas REALLY more mild than mine. So yeah, I'm pretty sure now it had to be another ingredient in it aside from gluten. What that ingredient IS, I dunno! I'm mildly lactose/soy intolerant, it could be one of those!
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#8 Water Street

 
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Posted 15 November 2014 - 11:58 AM

Thank you all for the advice! I just found out that my definitely NOT celiac boyfriend also had a reaction, although hiswas REALLY more mild than mine. So yeah, I'm pretty sure now it had to be another ingredient in it aside from gluten. What that ingredient IS, I dunno! I'm mildly lactose/soy intolerant, it could be one of those!

This is a very old post and I have no good reason to comment on it, however, as I searched for "Kraft Zesty Italian and gluten" I found this thread in the search results. This previous comment mentions a "mild soy intolerance", so for anyone like me stumbling across this old thread looking for information on the dressing, my bottle mentions "vegetable oil (soybean, canola oil)". This would suggest that the source of the reaction may have been from the soy and not gluten.


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#9 SMRI

 
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Posted 15 November 2014 - 01:28 PM

People claim Kraft is good at labeling but....

 

I used to use the Zesty Italian all the time.  When I was first diagnosed I switched to Wish Bone Italian because I couldn't tell if the Kraft stuff was gluten-free or not.  I've since found I like the Wish Bone MUCH better :D.

 

Yes, I know this is from 2008, but since it's been pulled up....


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