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

Lipton Onion Soup Mix Has Barley In It
0

31 posts in this topic

I have a new box of Lipton Recipe Secrets Onion Soup Mix I just picked up and see the ingredients have changed. This one contains autolyzed yeast extract (barley).

Guess that means I give it away, huh? Dammit!!!

Is it possible that autolyzed yeast extract, is so processed that the offending gluten is removed.

I will research and post what I find.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I believe, but am not certain, that autolyzed yeast process removes the offending protein, which is dangerous to those with Celiac, regardless of the source.

I will research and post what I find.

Thanks, Lisa! I'll look forward to reading what you find out. The word "barley" certainly sends up red flags for me.

I also have an older unopened box of this soup mix and the ingredient list has definitely changed. At least Unilever is good about listing the ingredients. I bought the new box without even looking at the ingredients after a recent discussion on this list about regular Lipton onion soup still being safe (but not the Kosher). Regardless of any box or can, I always re-read the ingredient list of any product before I use it.

0

Share this post


Link to post
Share on other sites

http://www.glutenfreeliving.com/ingredient.php#yeast

Yeast

All brand-name packaged yeasts sold in the US are gluten free. Autolyzed yeast in a food product is generally considered gluten free. Brewers' yeast, when it's a by-product of beer, is not considered gluten free. Brewers yeast nutritional supplements, however, can be made from either brewer's yeast or sugar. If made from sugar, they are gluten free.

Here is a "little" something... although it says "generally", let's clear that up.

From here:

Ok, I know that Wiki is not the best source, but this is science on the process:

http://en.wikipedia.org/wiki/Yeast

Yeast extract

Main article: Yeast extract

Marmite and Vegemite have a distinctive dark colour

Marmite and Vegemite, products made from yeast extract

Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavours. They are often used in the same way that monosodium glutamate (MSG) is used, and like MSG, often contain free glutamic acid. The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add salt to a suspension of yeast making the solution hypertonic, which leads to the cells shrivelling up. This triggers autolysis, where the yeast's digestive enzymes break their own proteins down into simpler compounds, a process of self-destruction. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls which would give poor texture) are separated. Yeast autolysates are used in Vegemite and Promite (Australia); Marmite, Bovril and Oxo (the United Kingdom, Republic of Ireland and South Africa); and Cenovis (Switzerland)

(the bold is mine)...thus, my non-scientific brain tells me that the offending (barley) proteins are no longer a danger to my body due to the fact that the autolysis yeast is rendered gluten free, through this process.

:D:blink:

0

Share this post


Link to post
Share on other sites

I think folks should use caution with this product. I know that technically it can be considered the 'gluten is processed out' but personally I would avoid the product the same as I avoid codex wheat starch.

0

Share this post


Link to post
Share on other sites

I think I'll skip it as I have enough problems as it is. We could probably make our own using Herb-Ox instant beef bouillon and dried instant minced onions. It's just so darn convenient to have the onion soup mix on hand, not that I use that much of it.

I just noticed that it also contains soy (also true for the Herb-Ox chicken bouillon)...just what I need when I'm trying to figure out what my problems are. ph34r.gif

0

Share this post


Link to post
Share on other sites




Thank you OP for posting this...DH has been on an onion soup dip kick lately...I react but have been blaming it on everything but gluten(hormones, inconsiderate non dishwasher fixing husband, the heat, etc.) I read our boxes(regular... I do have the kosher labeled version sitting on my shelf being ignored for comparisons sake) and they definitely mention barley and the potential of cc in their facility.

I was eating basic food for months and was losing weight ...since I start getting brave about things packaged in cardboard and plastic with more than 3 ingredients the weight loss stopped. Time to go back to just meat, eggs, fruit and veggies...

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
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined