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
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. 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: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.