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Safe Brands Of Spices


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25 replies to this topic

#1 Joe0123

 
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Posted 25 November 2011 - 06:32 PM

What do you guys use? Right now I am using Penzey's and they say it is gluten free but they do make soup bases that contain gluten though apparently at a different facility. Still, you can never be paranoid enough when it comes to gluten CC :/ so I figure I should call them. Anyways, what does everyone else use?
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#2 Lisa

 
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Posted 25 November 2011 - 06:47 PM

What do you guys use? Right now I am using Penzey's and they say it is gluten free but they do make soup bases that contain gluten though apparently at a different facility. Still, you can never be paranoid enough when it comes to gluten CC :/ so I figure I should call them. Anyways, what does everyone else use?


Hey Joe! If the company can claim that their product do not contain gluten ingredients, but process gluten containing products at a different location...that's a pretty darn good.

AND...they are based in Wauwatosa, Wisconsin! They have to be good. :P
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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#3 psawyer

 
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Posted 25 November 2011 - 07:03 PM

... they say it is gluten free but they do make soup bases that contain gluten though apparently at a different facility. Still, you can never be paranoid enough when it comes to gluten CC :/

Actually, you can be too paranoid. A different facility is a different facility. It happens to be owned by the same brand. There is nothing else in common. Maybe there is a bakery beside their spice processing facility? Even that would not concern me, though.
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#4 Korwyn

 
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Posted 25 November 2011 - 07:35 PM

I have had good success with Durkee, Spice Islands, and McCormick. I cook a great deal and for groups of 8-10 people on occasion, so I go through a lot of spices. I tend to stay aware from any pre-mixed seasonins from anyone but those three.
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Undiagnosed for 20 years since first symptoms.
March 2009 - Negative Blood work
April 24, 2009 - Gluten-free
April 29, 2009 - Notably positive response to gluten-free Diet.
May 2, 2009 Dairy Free
May 6, 2009, Soy Free
May 27, 2009 Enterolab Results: Positive Anti-gliadin IgA, tTG IgA, Casein, HLA DQ2.2, HLA DQ8
June 4, 2009 Refined sugar free (except Raw Honey, pure Maple syrup)
June 29, 2009, Dad diagnosed Celiac by GI specialist via blood work and dietary response.
July 2009, Dad's gene test: double DQ8! Thanks Dad - I'll try to get you something nice for Christmas! :)
August 8, 2009 Really Soy free this time - Thanks Blue Diamond for the soy lecithin in the almond milk! :(

#5 dilettantesteph

 
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Posted 26 November 2011 - 07:57 AM

I've been growing my own. It's pretty easy and doesn't take up much space in the garden. That way you can use fresh in season which taste much better too.
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#6 Cathey

 
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Posted 26 November 2011 - 10:09 AM

I've been growing my own. It's pretty easy and doesn't take up much space in the garden. That way you can use fresh in season which taste much better too.


Been growing my own for years, with a short growing season I dry as many as I can for the winter. I buy some fresh (expensive) during the Winter months if I need them. I also have McCormick in the pantry.
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#7 IrishHeart

 
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Posted 26 November 2011 - 01:32 PM

Me too! :)

Fresh is best---when I can grow them myself or buy them at the Farmer's Market. I dry mine and use them all winter.

McCormick's brand works for me as well.


And hon, there's no need to be "paranoid too much" about such things. You just make yourself nutsy for no good reason. ;)

A separate facility is as good as it gets.
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#8 kareng

 
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Posted 26 November 2011 - 01:38 PM

Sssshhh! Don't tell anyone. Those pretty green bushes that were growing in my front flower bed were basil. Not allowed to have a produce type garden in the front yard.
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#9 IrishHeart

 
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Posted 26 November 2011 - 01:43 PM

Sssshhh! Don't tell anyone. Those pretty green bushes that were growing in my front flower bed were basil. Not allowed to have a produce type garden in the front yard.



awwwright!!! you rebel, you! ;) So proud of you!
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#10 dilettantesteph

 
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Posted 27 November 2011 - 06:59 AM

A different facility does no good if materials are obtained from someone else without a different facility. Unless they are testing things as they come in, you can't know.

How paranoid is too paranoid depends on how easily you get sick, and how sick you get.

Edited to state that this would only apply if gluten containing grains are involved somewhere in the process.
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#11 IrishHeart

 
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Posted 27 November 2011 - 08:04 AM

We could say that about any food we eat, couldn't we? We can't know.

So what do we do? Not eat?

Realistically, not everyone can grow their own food. Not everyone has the money, the physical capacity, the back yard, the right growing temperature. Some people live in flats in the city or in senior housing.

We have to take some leap of faith sometimes to be able to EAT.

Paranoia is defined as a thought process influenced by anxiety or fear, often to the point of irrationality and delusion.


I think paranoia --on any level---perpetuates illness.

Why be paranoid about living your life? I spent five years pre-DX in gluten-induced anxiety hell, fearing for my life without having to worry incessantly about every damn morsel that goes in my mouth now. My doctor has echoed this same sentiment to me.

Should we all be CAREFUL?? YES, of course!! :) None of us want to be sick from gluten CC.

The OP asked and we ALL answered: these spices do not bother us other sensitive celiacs who react quickly to gluten CC.

None of us would say this if we were not 100% sure.

If anyone uses them after we report that they are okay for us ---and that person has WHAT SEEMS TO BE a GLUTEN reaction-- then they should avoid them.

BUT....Not every thing that makes us feel "off" is from gluten.

It all comes back to the same thing.

Use your common sense, read labels, call companies if you are concerned.


Being paranoid is counter-productive to healing on any level
: physical, emotional, spiritual. And the last thing a newly DXed person needs is to be paranoid about adapting to a gluten free life. It's hard enough for some who are not feeling well or who are still having neurological symptoms like anxiety and poor cognition without THAT extra burden.

Geesh, I am just trying to be REALISTIC and RATIONAL here and this is just my humble opinion, submitted with all due respect. :)
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#12 Lisa

 
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Posted 27 November 2011 - 08:11 AM

We could say that about any food we eat, couldn't we? We can't know.

So what do we do? Not eat?

Realistically, not everyone can grow their own food. Not everyone has the money, the physical capacity, the back yard, the right growing temperature. Some people live in flats in the city or in senior housing.

We have to take some leap of faith sometimes to be able to EAT.

Paranoia is defined as a thought process influenced by anxiety or fear, often to the point of irrationality and delusion.


I think paranoia --on any level---perpetuates illness.

Why be paranoid about living your life? I spent five years pre-DX in gluten-induced anxiety hell, fearing for my life without having to worry incessantly about every damn morsel that goes in my mouth now. My doctor has echoed this same sentiment to me.

Should we all be CAREFUL?? YES, of course!! :) None of us want to be sick from gluten CC.

The OP asked and we ALL answered: these spices do not bother us other sensitive celiacs who react quickly to gluten CC.

None of us would say this if we were not 100% sure.

If anyone uses them after we report that they are okay for us ---and that person has WHAT SEEMS TO BE a GLUTEN reaction-- then they should avoid them.

BUT....Not every thing that makes us feel "off" is from gluten.

It all comes back to the same thing.

Use your common sense, read labels, call companies if you are concerned.


Being paranoid is counter-productive to healing on any level
: physical, emotional, spiritual. And the last thing a newly DXed person needs is to be paranoid about adapting to a gluten free life. It's hard enough for some who are not feeling well or who are still having neurological symptoms like anxiety and poor cognition without THAT extra burden.

Geesh, I am just trying to be REALISTIC and RATIONAL here and this is just my humble opinion, submitted with all due respect. :)


Irish Heart,

Your points are excellent, IMHO. ;)
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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#13 psawyer

 
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Posted 27 November 2011 - 08:20 AM

We could say that about any food we eat, couldn't we? We can't know.

So what do we do? Not eat?

Realistically, not everyone can grow their own food. Not everyone has the money, the physical capacity, the back yard, the right growing temperature. Some people live in flats in the city or in senior housing.

We have to take some leap of faith sometimes to be able to EAT.

Paranoia is defined as a thought process influenced by anxiety or fear, often to the point of irrationality and delusion.


I think paranoia --on any level---perpetuates illness.

Why be paranoid about living your life? I spent five years pre-DX in gluten-induced anxiety hell, fearing for my life without having to worry incessantly about every damn morsel that goes in my mouth now. My doctor has echoed this same sentiment to me.

Should we all be CAREFUL?? YES, of course!! :) None of us want to be sick from gluten CC.

The OP asked and we ALL answered: these spices do not bother us other sensitive celiacs who react quickly to gluten CC.

None of us would say this if we were not 100% sure.

If anyone uses them after we report that they are okay for us ---and that person has WHAT SEEMS TO BE a GLUTEN reaction-- then they should avoid them.

BUT....Not every thing that makes us feel "off" is from gluten.

It all comes back to the same thing.

Use your common sense, read labels, call companies if you are concerned.


Being paranoid is counter-productive to healing on any level
: physical, emotional, spiritual. And the last thing a newly DXed person needs is to be paranoid about adapting to a gluten free life. It's hard enough for some who are not feeling well or who are still having neurological symptoms like anxiety and poor cognition without THAT extra burden.

Geesh, I am just trying to be REALISTIC and RATIONAL here and this is just my humble opinion, submitted with all due respect. :)

All of which makes sense. Amen.
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator

#14 lovegrov

 
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Posted 27 November 2011 - 08:49 AM

I'm not sure where folks here live, but while I grow a bunch of my own herbs, there's any number of spices I use regularly that cannot be grown where I am.

richard
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#15 Korwyn

 
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Posted 27 November 2011 - 09:17 AM

@lovegrov: I live in my house. :) Though my wife thinks I live at work. :D

@irishheart: for a Long time after I first got dx I kept thinking I was getting cc by ask sorts of spices and blends. Turns out I can only eat very limited amounts of anything containing paprika. But I was so paranoid it was starting to impede my ability to eat anything.
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Undiagnosed for 20 years since first symptoms.
March 2009 - Negative Blood work
April 24, 2009 - Gluten-free
April 29, 2009 - Notably positive response to gluten-free Diet.
May 2, 2009 Dairy Free
May 6, 2009, Soy Free
May 27, 2009 Enterolab Results: Positive Anti-gliadin IgA, tTG IgA, Casein, HLA DQ2.2, HLA DQ8
June 4, 2009 Refined sugar free (except Raw Honey, pure Maple syrup)
June 29, 2009, Dad diagnosed Celiac by GI specialist via blood work and dietary response.
July 2009, Dad's gene test: double DQ8! Thanks Dad - I'll try to get you something nice for Christmas! :)
August 8, 2009 Really Soy free this time - Thanks Blue Diamond for the soy lecithin in the almond milk! :(




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