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

Vlasic Pickle Relish
0

6 posts in this topic

Does anyone know if Vlasic pickle relish is gluten-free?

The website says that the pickles are (of course) but doesn't say anything about the relish, and there are some mystery ingredients in the relish. I am sick as a dog tonight, and it started during the last 1 1/2 hours of our road trip. :(

(If you've been there, it is NOT fun to be on the Ohio Turnpike during a glutening!!)

I can't figure out if it was the tuna salad I had last night, or the mashed potatotes at a restaurant last night while we were visiting VA. The only alleged ingredients in that were potatoes, butter, sour cream, and white pepper. (I almost always start reacting to gluten 24 hours after exposure.)

I seem to get sick from tuna salad where the only questionable ingredients are Lawry's seasoned salt and seasoned pepper, and Vlasic sweet relish This time I made the salad without the seasoned salt and pepper to see what happened. Well, here's what happaned: I'm going to lose 5 lbs..

Any wisdom on this would be appreciated!!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I see a lot of possible culprits.

First of all, many celiacs have trouble digesting lactose or whole cream or sour cream. Possibly due to my doctor misdiagnosing lactose intolerance, then I went off lactose, and in doing that, you lose the ability to digest it! I slowly re-incorporated it back in...I can drink milk, but I can't tolerate cream at all, only in ice cream for some reason.

Also,

anything with butter in restaurants is scary, because if they dip a knife in butter and wipe it on bread, then dip it back into the butter...crumb contamination. Ditto for the sour cream.

I only get butter when it comes in those foil-wrapped packets.

Tuna- there are lots of tunas that are marinated in broths, which are always scary for celiacs.

I am sure to get the Starkist very low sodium Chunk White Albacore Tuna in Water (gold can), where the only ingredients are tuna and water.

Also, I think I've eaten vlasic relish without problems.

However, if it's in a jar, someone could've used it and contaminated it.

Whenever possible, to avoid cc, I use SQUEEZE containers. I use Heinz relish in the squeeze container.

I hope you feel better. When I get glutened, I go to the natural foods only and foods only prepared by me. I call it the nuts and berries diet to get back on track. I'm sorry you're so sick.

0

Share this post


Link to post
Share on other sites

I second the idea of cross contamination. I used to get sick every time I ate tuna salad. I finally realized, it was crumbs in the Miracle Whip! Not even crumbs, really. Just tiny bread particles from people dipping their knives in.

I hope you feel better soon! Being glutened while away from home is the worst.

0

Share this post


Link to post
Share on other sites

I know it's nothing else in the tuna salad because I keep a gluten-free house. I use Hellman's mayo, and bumble bee solid albacore tuna, so I know it's not those. That leaves the relish, or, more likely, the restaurant mashed potatoes.

I don't think most restaurant kitchens have crumb-filled butter containers like many families do at home. But, all they would have to do is use a spoon that was in a gluten-filled dish, etc., to cause contamination. The thing is, any restaurants have those issues, so even when you are trying to be as safe as can be, how do you know? I guess you don't...

On the pickle relish, here is the response I received:

Thank you for taking the time to inquire about Pinnacle Foods Group, LLCand the products we produce which may be gluten-free. We appreciate yourinterest in our company and our products. Vinegar used in Vlasic

0

Share this post


Link to post
Share on other sites

I know I'm lactose-intolerant, so I take a lactaid tablet with any foods with dairy. I've been gluten-free for almost 2 years, and I've noticed I'm doing better with small amounts of dairy.

The funny thing is, I can totally tell whether it's dairy or gluten. Dairy is almost immediate and gone within 24 hours. Gluten starts about 24 hours after and goes on for days (or weeks) depending on how much it was. Both also have their other distinct characteristics, too, if you know what I mean..

0

Share this post


Link to post
Share on other sites




"Tuna- there are lots of tunas that are marinated in broths, which are always scary for celiacs.

I am sure to get the Starkist very low sodium Chunk White Albacore Tuna in Water (gold can), where the only ingredients are tuna and water."

Every tuna I've checked has been gluten-free. The broths do NOT contain gluten. Usually it's a vegetable broth, no gluten.

richard

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
      104,334
    • Total Posts
      920,438
  • Topics

  • Posts

    • Thank you cyclinglady! We'll just keep pushing forward and we'll get things figured out one way or another. You have been most helpful and informative and given me some great resources and things to consider. I really appreciate it! I definitely feel better as I've felt like a crazy mom lately thinking through the test results and everything. Even if it turns out to not be celiac or gluten related, at least I can say we did our due diligence and looked under every rock to find the source of his troubles. Thanks again!  Take care! 
    • Anxiety is quite a common symptom with undiagnosed celiacs. It should improve if not disappear when you go gluten free. Be sure to CONTINUE eating gluten until the endoscopy!   Welcome to the club!
    • Although serological tests are useful for identifying celiac disease, it is well known that a small minority of celiacs are seronegative, and show no blood markers for celiac disease. A team of researchers wanted to define the prevalence and features of seronegative compared to seropositive celiac disease, and to establish whether celiac disease is a common cause of seronegative villous atrophy. View the full article
    • This was absolutely me before diagnosis.  The worst of all of my Celiac symptoms occurred in the morning.  The anxiety was terrible in the mornings, I had horrible nausea, no appetite, felt light headed, dizzy and shaky, diarrhea, stomach cramps... the works.  Honestly, I don't know if it was the symptoms causing the anxiety, the anxiety making my symptoms worse, or a combination.  I almost dropped out of school because I felt so terrible every morning I didn't want to leave the house to go to class.  The first few doctors I saw insisted all of my symptoms were psychological and tried to give me anti-depressants/anti-anxiety meds, but I knew there was something else wrong with me.  I had always been a bit "high-strung," but for the year I was really sick before diagnosis, the anxiety got out of control. I was diagnosed with celiac disease 6 months ago and have been gluten free ever since.  It took time, but everything is gradually improving.  The morning anxiety is much improved and some mornings, is completely gone.  I realized a month or two ago that I no longer spend the first hour after waking up gagging and dry-heaving, something I had done for so many years that I just thought it was normal for me.  I can brush my teeth and my tongue without feeling like I'm going to puke.  I eat breakfast now, which I have never done, because I was always too anxious and nauseous in the mornings to be hungry.  I am not "all better."  I still have bad days and even bad weeks.  If I get glutened the anxiety comes back full force.  If I'm super-stressed out or letting my health slide (not eating well, not sleeping enough) the AM anxiety seems to return.  But, it has been slowly improving over the last 6 months and has become so much more manageable.   Your anxiety could be a separate disorder from the celiac disease, but for me, it seems it was absolutely related and continues to get better.  Don't get discouraged if you don't see an immediate improvement or experience relapses after improving.  Often, I feel like it's a two-step-forward, one-step-back kind of thing, but it is getting better.
    • I have suffered with GERD for 20 years and accidently found out it was a gluten intolerance. I had gone on Atkins years ago and noticed that I had no GERD symptoms while on the diet. I didn't make the connection at that time. Then I went on the Mayo Diet back in the winter and once again, the constant was having no bread primarily. I had also noticed that I would have major attacks anytime I ate Italian food. I blamed it on the onions, the tomatoes, herbs...but I could tolerate all those foods separately. Then, like a lightning bolt...it hit me...the culprit was the "innocent" pasta. BINGO!!  I went gluten-free in March 2016 and I have had no GERD now in 5 months. I feel as if it is a gift to me.   
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,390
    • Most Online
      1,763

    Newest Member
    tomj777
    Joined