Jump to content

  • 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

Seasoning Mixes - Learning It The Hard Way

Thickleg

By Thickleg
in Coping with Celiac Disease

Recommended Posts

Thickleg Rookie
Thickleg
Posted

Hi  Folks

 

I've been living gluten-free for 3 1/2 months now - so I thought. But for about five weeks now I felt very tired and I suffered from brainfog. Ok, I was ill with the flue and lay in bed for a week; that could be an explanation; but there was another symptom: My legs felt heavy and I had problems walking right after standing up from a chair. After walking some meters it gets better. This is not a symptom of the flue. I know that from gluten. And I had some small lesions in the skin that reminded me of DH.

 

I started thinking and examined everything I had eaten. Here is my result:

 

- I have bought a salad sauce that following the label contains no wheat. But it contains a "seasoning mix". I found the exact declaration of the ingredients of another salad sauce from the same house in the internet. The seasoning mix contains wheat. I have sent an e-mail to the producer to know the exact details of my favorite; but I guess I already know the answer.

 

- At an aperitiv three weeks ago I ate the only thing I could eat: roasted chicken. Yesterday I was at another aperitiv and before starting to eat the only thing I could eat (chicken) I asked the caterer if the seasoning mix on the chicken contains gluten. It does.

 

- I phoned my brother to be sure that the ice-cream I had at his house on christmas eve really was gluten-free. It was. But my brother investigated further. The seasoning mix he uses for the rice contains wheat.

 

I realise that even food I never-ever would think there's wheat in, contains wheat. I was at a restaurant and discussed my possibilities for a desert with the waitress. She recomended sorbet. I asked her to verify that it was really gluten-free as during the last few weeks I had become skeptical. Guess what the answer was. The sorbet contained gluten. I got a wonderful house-made cream. At the table we discussed why in the world sorbet should contain gluten. We found no answer, but I have to live with the fact! Of course there are brands of sorbet, that don't contain gluten and there are seasoning mixes, that contain no gluten, too. But one has to verify everything.  

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

The good news is, they have to list wheat as an ingredient. It can't hide as " seasoning" or "spice". The bad news is, you have to read everything because they seem to use wheat as a cheap filler to make the taco seasoning, or whatever seasoning, seem fuller.

This is for the US, Canada and some other countries.

I would either not eat at these gathering or being my own snack.

Thickleg Rookie
Thickleg
Posted
  • Author

Hi Kareng

In Switzerland they have to write the declaration too - at least the big companies. With the small local producers, who produce a limited amount, the law is not that strict. The salad sauce comes from a little family-owned creamery 15km away and is only sold in some nearby villages. That's the reason, why I bought it. Industrial salad-sauces have a terrible taste. But this family-made sauce ist just wonderful in taste! Like homemade... But as tasty as it is, I think it contains gluten. But let's see what they answer.

:-))))

gilligan Enthusiast
gilligan
Posted

I feel exactly the same way as you do!  I thought I was being so careful, and I felt great about being gluten free for a few months.  Today I realized that Swanson Vegetable Broth is not gluten free like the chicken and beef broth.  I was making yet another healthy pot of soup and decided to scan the bar code while I was waiting for the soup to simmer.  BAM!  It's not gluten free!  That would explain why I've been so gassy lately.  It also means that the soups and stews I put in the freezer are not safe for me to eat.  I don't remember which ones had chicken vs. vegetable broth.  So disappointing in so many ways….   Lesson learned!  

NoGlutenCooties Contributor
NoGlutenCooties
Posted

Just a word of caution... not all Swanson chicken broth is gluten free either.

kareng Grand Master
kareng
Posted

I feel exactly the same way as you do!  I thought I was being so careful, and I felt great about being gluten free for a few months.  Today I realized that Swanson Vegetable Broth is not gluten free like the chicken and beef broth.  I was making yet another healthy pot of soup and decided to scan the bar code while I was waiting for the soup to simmer.  BAM!  It's not gluten free!  That would explain why I've been so gassy lately.  It also means that the soups and stews I put in the freezer are not safe for me to eat.  I don't remember which ones had chicken vs. vegetable broth.  So disappointing in so many ways….   Lesson learned!  

 

 

Just a word of caution... not all Swanson chicken broth is gluten free either.

 

 

The wheat will be labelled in the ingredients.  Stupid to put wheat in it..... but at least you can read the ingredients.  I like Kitchen Basics

 

Open Original Shared Link

Thickleg Rookie
Thickleg
Posted
  • Author

Hi Kareng and Gilligan

 

Thank you for all your replies!

 

Gilligan and I are surely not the only ones who make the same beginner-mistakes... Gilligan: Looking forward to your post, that you fell better after not eating the contaminated broth anymore!

 

I got the anwer from the creamery: No gluten in my favorite Salad-Sauce. The "wheat" in the other sauce is a different Seasoning-Mix, that my favorit doesn't contain. And in the other sauce the wheat is clearly declared. So my life get's easyer and happier again with my favorite salad-sauce (but stilll without roasted-chicken at aperitivs and with another mix at my brothers!)

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

Celiac.com Sponsor (A8-M):


MChase Apprentice
MChase
Posted

New to gluten free also.  I am scared of most things.  I make my own salad dressings.  I also make my own seasoning mixes by using gluten free single spices.   I do not ingest anything that I do not know is gluten free.  I've only been out to restaurants a couple of times since going gluten free and I question the servers like crazy.  Better safe than sorry.  

Thickleg Rookie
Thickleg
Posted
  • Author

You are so right!

 

:-))))))))))

  • 4 months later...
rwilson65 Newbie
rwilson65
Posted

I sell spices and get lots of inquiries about gluten in our products. The answer is always no but in casual conversation with a lot of these people, they are not gluten intolerant, they just think it's trendy not to consume gluten. I wonder how many fit into this category? Actually they may unconsciously be helping those who truly have an intolerance or have Celiac by driving up demand for gluten free products. Interesting.......

NatureChick Rookie
NatureChick
Posted

I see that some people commenting about buying foods based on the ingredients lists and I'm half jealous that their reactions are so minor that they can't tell when there are minute amounts of gluten, but at the same time, concerned that they are telling people that foods are safe when they are not.

In my experience, the only processed items that are 100% safe are those that say gluten free on the label. That means that the manufacturer is not only paying attention to the ingredients but also to hidden sources that may come from premade ingredients bought from third-party suppliers, and cross contamination from equipment used to produce items that do contain gluten, or even items simply made in shared facilities. 

I have a jar of powdered garlic on my shelf right now that I'm certain contains gluten despite making no mention of any sort of anti-flaking ingredients on the label. No doubt, it was processed in a facility that was not dedicated gluten-free, powdered ingredients being almost impossible to control, even coming down from the air.

Nuts sometimes get me. Buying unsalted seems to help as does buying bulk, so again, powdered ingredients in shared facilities with shared machinery seems to be the problem.

For the first month that I was gluten free, I continued to eat my favorite spaghetti sauce, hoping it was safe. It wasn't. I even called the manufacturer, hoping, but all they could confirm was that it likely DID contain gluten.

It probably took me 4-5 containers of ice cream over 7-8 months before I gave up trying. One time everything would seem to be fine, another time not, so I'm guessing whether or not it was contaminated was related to what kind of ice cream was made on the machinery prior. I will eventually figure out how to make it from scratch at home, but until that happens, I'll just have to be satisfied with not feeling guilty about eating empty calories.

I'm not saying that there aren't plenty of foods out there that are safe, but just don't presume anything.

There are also plenty of products being sold as gluten free that I won't touch. Any baked product that didn't come out of a dedicated facility won't make it into my grocery cart and I have found that brands that make both gluten-free and gluten products are more likely to have issues with their gluten-free line. (I won't buy Amy's brand gluten-free pot pies or anything from the Whole Foods bakery.)

mzeppo3 Newbie
mzeppo3
Posted

McCormick's brand spices are gluten free. I too had a bad reaction to spices and went through my cabinet and chucked anything questionable. It took a bit of money to replace everything, but now I can cook without having to think twice. 

 

Below is a link I read that got me to switch:

 

 

 

Open Original Shared Link

JodyM75 Apprentice
JodyM75
Posted

There were free samples of seasonings from Virtuous Living at our last Gluten Free group.  I haven't tried them yet but I'm looking forward to it.  They are certified:

 

Open Original Shared Link

Archived

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

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


  • Member Statistics

    • Total Members
      131,855
    • Most Online (within 30 mins)
      7,748
    Tara M
    Newest Member
    Tara M
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Ibuprofen

      By cristiana · Posted

      @Colleen H   I am just curious,  when you were tested for coeliac disease, did the doctors find out if you had any deficiencies? Sometimes muscle pain can be caused by certain deficiencies, for example, magnesium, vitamin D, calcium, and potassium.   Might be worth looking into having some more tests.  Pins and needles can be neuropathy, again caused by deficiencies, such as iron and B12,  which can be reversed if these deficiencies are addressed. In the UK where I live we are usually only tested for iron, B12 and vitamin D deficiencies at diagnosis.   I was very iron anemic and supplementation made a big difference.  B12 was low normal, but in other countries the UK's low normal would be considered a deficiency.  My vitamin D was low normal, and I've been supplementing ever since (when I remember to take it!) My pins and needles definitely started to improve when my known deficiencies were addressed.  My nutritionist also gave me a broad spectrum supplement which really helped, because I suspect I wasn't just deficient in what I mention above but in many other vitamins and minerals.  But a word of warning, don't take iron unless blood tests reveal you actually need it, and if you are taking it your levels must be regularly monitored because too much can make you ill.  (And if you are currently taking iron, that might actually be making your stomach sore - it did mine, so my GP changed my iron supplementation to a gentler form, ferrous gluconate). Lastly, have you been trying to take anything to lessen the pain in your gut?  I get a sore stomach periodically, usually when I've had too much rich food, or when I have had to take an aspirin or certain antibiotics, or after glutening.  When this happens, I take for just a few days a small daily dose of OTC omeprazole.  I also follow a reflux or gastritis diet. There are lots online but the common denominators to these diets is you need to cut out caffeine, alcohol, rich, spicy, acidic food etc and eat small regularly spaced meals.   When I get a sore stomach, I also find it helpful to drink lots of water.  I also find hot water with a few slices of ginger very soothing to sip, or camomile tea.  A wedge pillow at night is good for reflux. Also,  best not to eat a meal 2-3 hours before going to bed. If the stomach pain is getting worse, though, it would be wise to see the doctor again. I hope some of this helps. Cristiana    
    • Me,Sue
      Knowing what to do when feeling unwell.

      By Me,Sue · Posted

      I was diagnosed with coeliac disease a couple of years ago [ish]. I love my food and a variety of food, so it's been hard, as it is with everyone. I try and ensure everything I eat doesn't contain gluten, but occasionally I think something must have got through that has gluten in. Mainly I know because I have to dash to the loo, but recently I have noticed that I feel nauseous after possibly being glutened. I think the thing that I have got better at is knowing what to do when I feel wiped out after a gluten 'episode'. I drink loads of water, and have just started drinking peppermint tea. I also have rehydration powders to drink. I don't feel like eating much, but eventually feel like I need to eat. Gluten free flapjacks, or gluten free cereal, or a small gluten free kids meal are my go to. I am retired, so luckily I can rest, sometimes even going to bed when nothing else works. So I feel that I am getting better at knowing how to try and get back on track. I am also trying to stick to a simpler menu and eat mostly at home so that I can be more confident about what I am eating. THANKS TO THOSE WHO REPLIED ABOUT THE NAUSEA .
    • Francis M
      The Happy Tart review

      By Francis M · Posted

      Thanks. Since the back and forth and promises of review and general stalling went on for more than six months, the credit company will no longer investigate. They have a cutoff of maybe six months.
    • Scott Adams
      The Happy Tart review

      By Scott Adams · Posted

      Is this the same restaurant? https://www.facebook.com/TheHappyTartFallsChurch/ Is it too late to take this up with your credit card company? Normally you have a few months to do a chargeback with them. It seems very odd that they are taking this approach with someone who is likely to be a regular customer--not a good business-minded way of handling things!
    • Scott Adams
      Stomach burning and neuropathy

      By Scott Adams · Posted

      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.        
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.