Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Kraft, Conagra, Unilever

nikaku

Recommended Posts

Lisa Mentor
Lisa
Posted

Yeah, you gotta work with the companies who work well with the community.

Bottom line is you have to learn to read labels. Trust the companies who will clearly disclose and deal with that.

You are one of many, but not one to demand exclusion. ALWAYS be polite, take an opportunity to kindly educate and pave a soft path for those who will come behind you.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

I decided to contact Unilever. Here is what I sent: "I have been diagnosed with celiac disease. I need to avoid products with wheat, barley and rye, including any derivatives of these. I am wondering if your label will identify if any of these ingredients are used in your products. For example, if Barley Malt is used, will it be labeled as "barley malt" vs just malt or natural flavoring? I am happy to read your labels to learn which products are safe for me to consume if I know your labels will tell me everything I need to know. Thank you for your response."

I will let you know if/when I get a response.

Great email--all I ask of a company is that they clearly disclose any gluten on the label so I can make a decision as to whether I want to consume it or not.

MelindaLee Contributor
MelindaLee
Posted

I decided to contact Unilever. Here is what I sent: "I have been diagnosed with celiac disease. I need to avoid products with wheat, barley and rye, including any derivatives of these. I am wondering if your label will identify if any of these ingredients are used in your products. For example, if Barley Malt is used, will it be labeled as "barley malt" vs just malt or natural flavoring? I am happy to read your labels to learn which products are safe for me to consume if I know your labels will tell me everything I need to know. Thank you for your response."

I will let you know if/when I get a response.

Here is the response I got:

Thank you for writing us regarding Unilever .

Common ingredients that may contain gluten are rye, wheat, oats and barley, and noodles and pasta prepared with any of the previously mentioned grains. HVP, TVP, flavorings, are likely to contribute gluten as well, however, if they contain any gluten, the source would always be listed in the ingredient statements.

Since product formulations change from time to time, we do not have a printed list of products that identifies those products that contain specific allergens or gluten. The best advice we can give you is to check the ingredient list on the label. Ingredients allergens as defined by FDA: peanuts, tree nuts, soy, fish, seafood, wheat, eggs, and milk or dairy, as well as any ingredient that may contain gluten are always listed on the label.

Therefore, WE SUGGEST READING ALL INGREDIENT LABELS CAREFULLY.

We hope this information is helpful!

Sincerely,

Your friends at Unilever

Sounds like they will label items if they come from wheat, rye, barley and oats. I wish they were a little more warm and fuzzy... :unsure:

jerseyangel Proficient
jerseyangel
Posted

Here is the response I got:

Thank you for writing us regarding Unilever .

Common ingredients that may contain gluten are rye, wheat, oats and barley, and noodles and pasta prepared with any of the previously mentioned grains. HVP, TVP, flavorings, are likely to contribute gluten as well, however, if they contain any gluten, the source would always be listed in the ingredient statements.

Since product formulations change from time to time, we do not have a printed list of products that identifies those products that contain specific allergens or gluten. The best advice we can give you is to check the ingredient list on the label. Ingredients allergens as defined by FDA: peanuts, tree nuts, soy, fish, seafood, wheat, eggs, and milk or dairy, as well as any ingredient that may contain gluten are always listed on the label.

Therefore, WE SUGGEST READING ALL INGREDIENT LABELS CAREFULLY.

We hope this information is helpful!

Sincerely,

Your friends at Unilever

Sounds like they will label items if they come from wheat, rye, barley and oats. I wish they were a little more warm and fuzzy... :unsure:

It's a good answer--and also a legal one. :)

MelindaLee Contributor
MelindaLee
Posted

It's a good answer--and also a legal one. :)

I agree...it just sounds "cold" to me... :blink: I like warm & fuzzy.. :rolleyes:

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,114
    • Most Online (within 30 mins)
      7,748
    Brysfrys
    Newest Member
    Brysfrys
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Zuma888
      Gluten challenge and Hashimoto's Thyroiditis

      By Zuma888 · Posted

      Hello, I was diagnosed with Hashimoto's thyroiditis about 3 years ago. At that time I quit gluten and it really helped my symptoms. I hadn't known that I should've tested for celiac before doing so.  Up till recently, gluten would cause my symptoms to flare up, although I never noticed anything with cross contamination, so I wasn't strict about that. But recently, I noticed I could get away with more gluten, and so I decided to do a gluten challenge to see if I had celiac and if I had to be strict. Note that my thyroid antibodies had been decreasing steadily up to this point. My anti-TPO had reached 50 IU/ml from 250 IU/ml (reference range 0-5.6) when I had first been diagnosed. After just a week of the gluten challenge, I measured my thyroid antibodies and they were at 799 IU/ml! I felt fine, but a few days after I started to feel the symptoms. Extreme brain fog, insomnia, diarheaa, fatigue, sleepiness yet cannot sleep, stomachache after eating gluten, nausea, swollen throat (probably due to my thyroid), burping, and gas. I cannot function properly. I'm also worried that I'm killing my thyroid. Should I just quit the challenge? It's been almost two weeks, but the first week I wasn't tracking well, so that's why I didn't want to count it. I can't eat gluten anyway because of my thyroid, but I wanted the diagnosis to know if I should be strict about cross contamination or not.  
    • Zuma888
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By Zuma888 · Posted

      You really saved me as I was on day 4 of 3 g per day for 6 weeks. Thank you very much!
    • trents
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By trents · Posted

      Two weeks is the minimum according to the guideline. I would go for four weeks if you can endure it, just to make sure.
    • Zuma888
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By Zuma888 · Posted

      Thank you so much! So I can do 10 g worth of gluten in the form of gluten powder per day for two weeks and that should be enough?
    • trents
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By trents · Posted

      It applies to both blood tests and biopsies. Guidelines for the gluten challenge have been revised for the very issue your question raises. It was felt by medical professionals that the longer term but less intense consumption of gluten approach was not proving to be reliable for testing purposes and was resulting in too many false negatives. But do keep in mind that the gluten consumption doesn't have to be in the form of bread slices. It can come in any form: pasta, cake, wraps, etc. Another approach would be to buy gluten powder at a health food store and mix it in a shake. The idea is to get at least 10g of gluten daily, whatever form it comes in.
×
×
  • Create New...