Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Glutened By Barilla Pasta Sauce
0

21 posts in this topic

I made some pasta tonight, and normally, would use del monte or hunt's. I decided to try out Barilla pasta sauce because it did not list anything I was allergic to. I am allergic to soy, and both Ragu and classico have soy in them. So I ate my pasta with the barilla sauce, 2 hours later, my body had started to become shakey and my stomach hurt. Then I had some slight D.

My question is, has anyone else had a problem with barilla sauces? Thanks. :rolleyes:

1

Share this post


Link to post
Share on other sites


Ads by Google:

Many Barilla pasta sauces that are made and distributed in Italy are not only free of gluten but the company also declares (to the Italian Celiac Association) that they are free of any possible contamination. I'm not sure about soy, though, but I would gather that the company is very stringent about disclosure.

Maybe let their consumer hotline number know and see what they have to say.

0

Share this post


Link to post
Share on other sites

This is their stance on gluten but I couldn't find anything on soy.

"Is Barilla Sauce gluten free?

Barilla does not add gluten to the raw materials used to make our sauces. At the present time, however, we cannot guarantee that our sauces are absolutely gluten free."

http://www.barillaus.com/Home/Pages/faq.aspx

If they don't have a phone number on the jar perhaps they have an email contact through the site to ask about the soy issue.

0

Share this post


Link to post
Share on other sites

Well, i'm also pretty sensitive to soy, but I did not read anything on the lable implying that there was soy in the product. Thanks guys, that might explain my question <_< . hehe. No more barilla sauces for me. :lol:

0

Share this post


Link to post
Share on other sites

It's hard to say whether it was a reaction to the Barilla or whether you had a virus. Unfortunately, the only way to know for sure is to try the Barilla again and see if you have the same response--and it's certainly understandable if you don't want to try that again!

0

Share this post


Link to post
Share on other sites




I used classico and got sick. I posted it, and everyone said that it might not be gluten, but just the acid in the sauce. They have recipes for less acidic sauces . Good luck.

0

Share this post


Link to post
Share on other sites

Yea, it might not have been gluten now that i think of it...I only had D once since lastnight, and I basically feel back to normal now :lol:. Might've been acid, who knows :D .

0

Share this post


Link to post
Share on other sites
It's hard to say whether it was a reaction to the Barilla or whether you had a virus. Unfortunately, the only way to know for sure is to try the Barilla again and see if you have the same response--and it's certainly understandable if you don't want to try that again!

I'm pretty sure it was the barilla sauce. But anyway, I feel fine now. I only had D once since eating it.

0

Share this post


Link to post
Share on other sites

Our celiac family has been eating Barilla for years & we never had an issue . One of us is very very sensitive but again never caused a problem..... hth

mamaw

0

Share this post


Link to post
Share on other sites

I have been glutened by Barilla pasta several times over several months. It took me a while to figure it out, because I kept saying "it's labeled Gluten-Free". I have been sooooo sick. I used the same pasta sauce that I always use; "Prego" usually Traditional or with Mushroom flavor. I've tried the pasta with olive oil as well, and it's still making me sick.

 

0

Share this post


Link to post
Share on other sites

Just an FYI - This thread is from 2008.

 

The pasta is certified gluten-free and made in a dedicated gluten-free facility.

 

 

http://www.barilla.com/gluten-free-pasta

0

Share this post


Link to post
Share on other sites

Well, I think it is still gluten free. I serve it to my hubby who never reacts (he is my canary!) I do not eat it because I am allergic to garlic. Sometimes tomatoes, part of the nightshade family) bothers me. Also I am intolerant to mushrooms. Have been for 20 years. Just tested it again with some sautéed mushrooms and I got sick.

Chances are you are reacting to something other than gluten!

0

Share this post


Link to post
Share on other sites

I usually make my own. But used to use Prego.

0

Share this post


Link to post
Share on other sites

I usually make my own. But used to use Prego.

 

FYI, Most of the info in this thread is 7 years old, so be sure to update yourself on some more current product info before buying pasta sauce.

0

Share this post


Link to post
Share on other sites

i use prego with no problems.  lots of the prego varieties are labeled gluten free :)  i usually make my own sauce but jar sauce is good for 'cheat' nights when i'm lazy ;)  i can't swear, but i think i've eaten the barilla with no problems, either.  i have a soy sensitivity, but if i don't overdo it, i can sneak a little.  i have been on the gluten free diet for 4+  years, so i might be more healed up and able to handle it...

0

Share this post


Link to post
Share on other sites

I've had the Barilla organic sauce and I eat Prego too. No problems with either. I've had tinkyada pasta and Ronzoni gluten-free pasta and loved them both.

 

Like Arlene, I have been gluten-free for almost four years and have finally healed. Before that lots of things used to make me sick, even though they were gluten-free. Give it some time.

0

Share this post


Link to post
Share on other sites

Barilla is safe and most likely it was was of the other ingredients in it that bothered you. Possibly even the brand of pasta you used. Corn based pasta can be difficult to digest. Just a thought.

0

Share this post


Link to post
Share on other sites

Sorry guys, but BARILLA has soybean oil in it.  My reaction to it last night is all I need to know.

 

It doesn't have a lot in it, but is at least a mix of two oils, maybe olive and soy oil, and canola?

That way they can legally claim it has the olive oil in it.  I violated a cardinal rule when shopping - if the deal is too good to be true it probably is.  BARILLA is very cheap AND it still claims to contain EXTRA VIRGIN OLIVE OIL.   Go to the olive oil shelf and look at the prices for the extra virgin stuff - anything but cheap.  Conclusion - soy reaction, cheap mislabeled sauce = don't buy.

 

I thought for a long time that gluten was my problem but have since (through agony you are all too familiar with) have learned it's SOYBEAN OIL.  Look at breads these days, they all contain soybean oil

as do many other things on the shelf.  Gluten is bad, but just saying there's always more to the story.

 

Good luck and hope this helps someone and thanks for the forum!

 

 

 

0

Share this post


Link to post
Share on other sites

Sorry guys, but BARILLA has soybean oil in it.  My reaction to it last night is all I need to know.

 

It doesn't have a lot in it, but is at least a mix of two oils, maybe olive and soy oil, and canola?

That way they can legally claim it has the olive oil in it.  I violated a cardinal rule when shopping - if the deal is too good to be true it probably is.  BARILLA is very cheap AND it still claims to contain EXTRA VIRGIN OLIVE OIL.   Go to the olive oil shelf and look at the prices for the extra virgin stuff - anything but cheap.  Conclusion - soy reaction, cheap mislabeled sauce = don't buy.

 

I thought for a long time that gluten was my problem but have since (through agony you are all too familiar with) have learned it's SOYBEAN OIL.  Look at breads these days, they all contain soybean oil

as do many other things on the shelf.  Gluten is bad, but just saying there's always more to the story.

 

Good luck and hope this helps someone and thanks for the forum!

Just to clarify for those reading along - soy beans and soy bean oil DO NOT contain gluten. This poster appears to have a separate issue with soy.

 

And, as has been pointed out a few times - the original post was 7 years ago - the OP might not still be around and ingredients change.

0

Share this post


Link to post
Share on other sites

Yes, I got off topic a bit on the soy thing.  But wanted to address what Bravie had written about Barilla.

 

My point should have been that I have noticed more people eliminating gluten from their diets and still having problems of one sort or another - like me.  I knew I had a mild gluten sensitivity (if there is such a thing) and lactose intolerance and MSG allergy, but realized finally (by talking to a nutritionist at a natural grocery store) that my problem mostly was SOY - soy protein, soy oil, hydrolized soy protein, soy flower...  The kicker is that while many products with gluten are easy to avoid, products containing soy are not.  In fact, most any food that is packaged, processed or manufactured and sitting on your grocery store shelf has a form of soy in it and some even brag about being gluten free - because they've added SOY FLOUR!!

 

I guess I need to find the SOY=SICKNESS website and forum...but really do hope this helps someone struggling for answers and that the word will be spread.  I recently realized what my problem was - but not before suffering quite a lot.

 

Did you know hydrolized soy or corn protein is MSG?  I just can't figure out why food producers would keep putting it in our food.  It's 2015!!

 

 

 

0

Share this post


Link to post
Share on other sites

All of the above is why I really push for eating whole fresh foods.  Nothing processed.  There should be no ingregient list to read.  Healing is hard enough without subjecting our bodies to other ingredients that don't belong in our food.  Heal first then try adding a food product.  Just my little food rant for the day!  :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,874
    • Total Posts
      919,420
  • Topics

  • Posts

    • So I've been glutened....
      Yeah I did all the bone broths and sauerkraut after my challenge. Although I wasn't very good at making sauerkraut... Its summer here now so I've eased up on the bone boiling, plus my local butcher is struggling to obtain them. As you say healing to the point where microscopic cross contamination doesn't get you would be a big win.  I was ok with coffee until last few days. I drank decaff black and would have several cups a day without issue. I'll be gutted if I can't handle it any more. I hadn't realised you could get gluten-free miso soup. Will have to look for that    
    • So I've been glutened....
      Coffee is a no-no for me!  I actually gave up coffee since my diagnosis back on 2/2016.  I was diagnosed by a biopsy in the stomach...no villi.   Coffee is a stimulant to the GI system and it really irritates your GI when you are having a flare up.  I was tested by stools and was informed I barely had good bacteria in my gut which is typically for people with celiac. I went on a high dose of probiotic (just started) twice a day, multivitamin, lots of fermented vegetables like sauerkraut, kimchi, miso soup and tons of bone broth.  I am going to a local farm today to pick up organic bones to make my broth.  I am so desperate to heal my gut, not to introduce gluten but to be able to tolerate an exposure without being knocked out by it....Eat very light, I stick to vegetable juice, resistance starch food such as banana, apples, potatoes boiled until my diarrhea subsides.  I am currently in a flare up stage; did something and I have been glutened I am on day 7 and my symptoms peak after a few days, around day 4-5 and it last a few days of Diarrhea, nausea, sensation of feeling full, back pain in the rib cage on left side and hip/lower back pain on left side.  Its horrible!  I feel weak right now due to the diarrhea and since I am not hungry it makes it worse.  Hope this gets better.
    • DNA Testing
      I got the print out and took it to my new dr because what my RA was saying didn't seem to add up.  When I pressed him for more info, he said I didn't have any of the markers. Turns out he read the test wrong!  Since then, my new doc also questioned all my previous bloodwork and asked why I hadn't been told that my counts were really low or tested for ferritin levels. My ferritin was at 10, so, yeah, 4 other Dr's missed anemia on my labs. It's been frustrating to say the least, but I am finally feeling a little bit hopeful with my new primary doc. She's just referred me to a specialist focusing on celiac. Considering my former gp told me "that whole celiac thing is just a fad", I'm feeling a bit more secure. 
    • So I've been glutened....
      Thanks for the kind responses  Last night I went out and had a black coffee, non decaf.   Big mistake... I started getting gas almost immediately and it went on for the rest of the evening. It seems like anything which might annoy my stomach at the moment results in churning and an uncomfortable feeling. the weird thing is that I ate a huge lunch including gluten-free bread earlier with no effects whatsoever. Just as well as I couldn't face food last night and am not enthused with breakfast now.  C i think I'll dig out some probiotics and try and eat simply for a few days and hope things settle down. I'm just worried that something has changed and this is the new normal... That would suck...  
    • Toblerone
      It's on the safe list here in the uk and I eat it without a problem. theres also a really nice almondy toblerone cake available now. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,909
    • Most Online
      1,763

    Newest Member
    Fourpeople
    Joined