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

Is Smithfield Ham gluten-free? I'm Confused...
0

13 posts in this topic

I had a reaction to Smithfield ham that I ate over 3-4 days. My friend, by coincidence, also ate ham during that time and reacted. I don't know what brand she ate. The dextrose was the only thing I wondered about but it s/b OK in the US, right?

"Cured with: water, corn syrup, dextrose, salt, sodium phosphates, sodium erythorbate, sodium nitrite."

Anyone have any ideas? I e-mailed Smithfield but no reply yet.

0

Share this post


Link to post
Share on other sites


Ads by Google:
I had a reaction to Smithfield ham that I ate over 3-4 days. My friend, by coincidence, also ate ham during that time and reacted. I don't know what brand she ate. The dextrose was the only thing I wondered about but it s/b OK in the US, right?

"Cured with: water, corn syrup, dextrose, salt, sodium phosphates, sodium erythorbate, sodium nitrite."

Anyone have any ideas? I e-mailed Smithfield but no reply yet.

I have gotten a very extensive listing of their gluten free products. I can't remember if I got it on line or through e-mail. You can also call them. I was quite impressed. Even the spiral sliced honey baked ham with glaze is NOW gluten free.

I see no gluten in the ingredients that you listed. And, you are correct about the dextrose, otherise, it would be listed at "dextrose (wheat)"

What were the circumstances that you and your friend ate the ham....home, restaurant, social gathering? CC could be a possibility.

Smithfield is a good company.

0

Share this post


Link to post
Share on other sites

We both, unbeknownst to each other, had ham in our homes. My mom bought the ham shared & I had it for breakfast several mornings. I experienced what I call a "slow burn reaction". It takes 3-4 continuous use days for me to fianlly have a reaction, seems like it adds up over the days. My friend also ate in her home from ham she personally bought & ate over several days. We both were together on "reaction day" & compared notes. She's been at this for about 15 years. I'm a one year rookie. I couldn't think what mine was but when she mentioned she thought hers was the ham she had eaten, I said, " I had ham, too!" I didn't have any more after that day & the problems cleared up. So that is all I could think it could be. I didn't eat out and everything else was my normal.

In the spring I had another "slow burn" that I traced to the syrups in my coffee bar. It was the caramel coloring. I know, I shouldn't be sensitive to that but that is what it was. The company was to send me the breakdown but never did. I tolerate any of the syrups that do not contain caramel coloring.

Should I be avoiding Dextrose?

0

Share this post


Link to post
Share on other sites

Dextrose is fine, unless it states it comes from wheat.

Wheat dextrose, or dextrose (wheat).

0

Share this post


Link to post
Share on other sites

Just because something does not have gluten in it, doesn't mean that some of us don't react to some things. No rule book here B) Everyone is different.

0

Share this post


Link to post
Share on other sites




We both, unbeknownst to each other, had ham in our homes. My mom bought the ham shared & I had it for breakfast several mornings. I experienced what I call a "slow burn reaction". It takes 3-4 continuous use days for me to fianlly have a reaction, seems like it adds up over the days. My friend also ate in her home from ham she personally bought & ate over several days. We both were together on "reaction day" & compared notes. She's been at this for about 15 years. I'm a one year rookie. I couldn't think what mine was but when she mentioned she thought hers was the ham she had eaten, I said, " I had ham, too!" I didn't have any more after that day & the problems cleared up. So that is all I could think it could be. I didn't eat out and everything else was my normal.

In the spring I had another "slow burn" that I traced to the syrups in my coffee bar. It was the caramel coloring. I know, I shouldn't be sensitive to that but that is what it was. The company was to send me the breakdown but never did. I tolerate any of the syrups that do not contain caramel coloring.

Should I be avoiding Dextrose?

I have a question: Are you basting your ham with a rubber blub baster which

was used in past with a gluten/bread stuffed bird? Or any pan with gluten

residue you cannot scrub off?

0

Share this post


Link to post
Share on other sites

I have heard that it is just fine. I'm in the restaurant industry as well as a chef.

0

Share this post


Link to post
Share on other sites

I'm really stumped and at a loss whether or not I can eat ham now.

I did not baste it mearly fried it with my eggs in my regular pan with my regular utensils. These are the ones I use daily.

I don't know about my friend. She mentioned she used the ham to canned bean soup but as I said, she is an old hand at this so I know she is careful about her preperation. She has a mixed household.

Any other ideas? I sure would like to understand it.

0

Share this post


Link to post
Share on other sites

My daughter felt bad after eating some ham (it was lunch meat ham that looks to be okay). She really thinks it is the ham. My only thought is - are there nitrates/nitrites in it? Maybe the preservative is causing a problem? I'll have to check the ham we had. But since then I purchased some Hormel Naturals ham and turkey lunch meat - which seems to be working fine - and doesn't have any of the "extras" that many others have. I am good with purchasing that since in my opinion, less is more when it comes to food.

0

Share this post


Link to post
Share on other sites

There is a list of gluten free products from Smithfield Foods. It can either be found on line or by phone. It's fairly extensive. I have a copy, but I can't put my hands on it at the moment.

0

Share this post


Link to post
Share on other sites

If there's a grain used in the ham it has to be listed. This includes barley. Dextrose is a safe ingredient. DEXTRIN can be made from wheat, but the wheat would have to be listed.

richard

0

Share this post


Link to post
Share on other sites

Now that I have been reading about nitrites and nitrates, I wonder if I was reacting to those. Good call, DMarie. I will watch out for those. I seldom eat lunchmeats or ham. But now I know that I might not tolerate nitrites & nitrates.

0

Share this post


Link to post
Share on other sites
Now that I have been reading about nitrites and nitrates, I wonder if I was reacting to those. Good call, DMarie. I will watch out for those. I seldom eat lunchmeats or ham. But now I know that I might not tolerate nitrites & nitrates.

Sometimes we just never know. Maybe you can wait some time and try it again. Or, maybe not. :P

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
      104,655
    • Total Posts
      921,622
  • Topics

  • Posts

    • Below is copied & pasted from this thread:   My celiac doctor is Dr. Syed Jafri, in Webster, TX (just south of Houston -- basically the Clear Lake City area), saved my LIFE.  I would recommend him to the whole, entire world.  I was desperately ill, and am still struggling, and he's a wonderful, sweet man who listens and is very proactive in helping you solve whatever problems you're having.  I wish all doctors were like him.  I have to fight and struggle with too many doctors to just listen to me and what I live with, day in and day out.  He's not like that.  Good luck to you.     There are recommendations on this thread too:  
    • I never worried about cross contamination because i was originally told i was just intolerant. after going gluten free i felt so much better up until this last march. dairy and fructose have been giving me problems but both lactose and fructose test came back negative.  this is what my gi doctor emailed me today 
    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
    • Yes please, that'd be awesome Having a fun time trying to reply on my phone due to broken screen but will be back on tomorrow after results of doctor appointment to get to the bottom of why they've given me seemingly wrong advice re: next steps. Yup I'll admit to pity, anger, frustration and outright fear, been through the mill of emotions in this first week that's for sure. One thing before I go for that; back when I was self-diagnosing I wanted a full thyroid panel (T3, T4 etc.) and also ESR & CRP checks for vasculitis and similar maladies. Now it seems from my reading they can often follow celiac so my worry level of those has gone up a notch, more blood tests ahoy it seems? Main reason for worrying about those is the nearly constant tight / tender head I have at the moment. Top and sides of scalp. Could be the stress tensing the shoulders and occipital muscles at back of head but after the celiac diagnosis being missed I'm fearful of anything else being missed. Did anyone else have this tight head feeling at the start? Feels like the skin is being pulled inwards, sometimes goes down for a few minutes here and there and gets worse when sitting I think. I see the term "brain fog" a lot but luckily don't seem to have too much of that at present, this is more a physical sensation.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,656
    • Most Online
      3,093

    Newest Member
    bentcreekmom
    Joined