Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Health Valley

Guest nini

By Guest nini
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest nini
Guest nini
Posted

I was just in Kroger and found NEW Health Valley Organic Cream of Mushroom, Cream of Chicken and Cream of Celery Soups. They are made with Rice Flour and APPEAR to be gluten free. I have sent an e-mail to the company to find out for sure, but they aren't open til Monday (it's Sat. )

Does anybody know if this product is safe? Have you seen it, heard of it, tried it yet???

I'm planning on waiting to try them until I hear back from the company, I was just wondering.

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

Celiac.com Sponsor (A8-M):


skbird Contributor
skbird
Posted

Wow, that would be great if they were. I would be so happy to be able to add a couple of canned soups to my repetoire...

I like Health Valley products but they kind of piss me off in their inconsistencies. For example, their chicken broth - they have a non-fat chicken broth in a can, a low fat in a can, an organic non fat in a can (has double the ingredients of the other two types, bad sign for "organic"), and then non-fat in a box - like soy milk comes in. Anyway, I have seen the boxed kind with and without barley malt, plus the boxed kind often has different ingredients than the canned kinds. Then I don't know why the organic kind would havd nearly double the ingredients of the non-organic kind. Anyway, that kind of inconsistency in a product of their's makes me suspicious, how am I to know they didn't can the broth that was supposed to be boxed, etc?

I tend to use the low-fat kind because it has better flavor anyway, and I have yet to see it with barley malt.

Anyway, look forward to hearing what you find out.

Stephanie

Guest nini
Guest nini
Posted

I'll keep ya posted!

Suzie Rookie
Suzie
Posted

Boy, that sounds too good to be true! I'm looking forward to from your inquiry. I have about decided to try Bette Hagman's recipe for the soup bases. That's how desperate I am!!. :o

Sue

quote=nini,Nov 12 2005, 11:44 AM]

I was just in Kroger and found NEW Health Valley Organic Cream of Mushroom, Cream of Chicken and Cream of Celery Soups. They are made with Rice Flour and APPEAR to be gluten free. I have sent an e-mail to the company to find out for sure, but they aren't open til Monday (it's Sat. )

Does anybody know if this product is safe? Have you seen it, heard of it, tried it yet???

I'm planning on waiting to try them until I hear back from the company, I was just wondering.

<{POST_SNAPBACK}>

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Just got off the phone with Health Valley.

They said the ingredients in the cream of chicken are "gluten free", but the facility has other gluten containing soups that are used in the same vats (though they are cleaned)

So sort of yes and sort of no....depends on your sensitivity, I guess...

Guest nini
Guest nini
Posted

Yeah, I never got an e-mail back from them, so I finally called them. I just got off the phone with them a little bit ago too. The guy I spoke with "George", said that the ingredients for both the Cream of Chicken and the Cream of Mushroom are gluten free, but they are produced in a facility that manufactures gluten containing items, however he said that they are extremely conscientious about allergens and cross contamination and do extremely thorough cleanings between batches. So, personally, I feel safe trying them. He said they prefer to leave it up to the individual consumer to make that decision. He also said that next year when the labeling laws go into effect, to look for their products to be clearly labeled as gluten free. They are working on it now.

Archived

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

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


  • Member Statistics

    • Total Members
      128,550
    • Most Online (within 30 mins)
      7,748
    LadyDiHunt
    Newest Member
    LadyDiHunt
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Cross contamination

      By trents · Posted

      I'm like Cristiana. After getting glutened, in about two hours I start develop emesis that lasts for two or three hours with intense abdominal cramping. This is followed by several hours of diarrhea. It's like my body is doing everything it can to expel the gluten as it begins to leave my stomach and enter the small bowel. So, I'm not sure how much of it actually gets into my bloodstream to create a systemic effect. But once I get past those initial intense reactions and get rehydrated I feel a lot better. Just a day or two for me. And I should add that I am not a particularly sensitive celiac who reacts strongly to a tiny amount of cross contamination. It takes a decent amount of gluten to produce a discernable reaction in me. The last reaction I can remember having was precipitated by consuming a small appetizer-size cup of soup at a Chinese restaurant that had soy sauce in it. I was careful to choose things for the main meal that didn't have soy sauce in them but overlooked the appetizer. 
    • Saratonin
      Clancy’s Hint of Lime tortilla chips Aldi

      By Saratonin · Posted

      Has anyone reacted to Clancy’s hint of lime tortilla chips? The bag says gluten free, but this is the only new food I’ve had recently and I was definitely glutened by something. I know Tostito’s brand doesn’t claim gluten free and these suspiciously taste very similar to how I remember those tasting. 
    • cristiana
      Cross contamination

      By cristiana · Posted

      Hi @Michael McDonald and welcome to the forum. Everyone's experience varies, and I think what you are experiencing is normal, having read a lot of different accounts over the years.  Of course, there is always just a slight chance that gluten might still be getting in somewhere, or that your symptoms might also be down to a gastric virus or food poisoning too, it sometimes is difficult to be sure which is which! But from my own experience, my own reactions have changed over time. Now I react differently to a significant glutening (vomiting, chills, palpitations) and the effects are about 2-3 hours after the glutening.  Sorry for TMI but I think the gluten doesn't hang around in my system as long because I throw up. Before found it took me maybe over a week to feel a lot better.  Although I felt nauseous I wasn't actually sick, so I guess more time for the gluten to hang around in my system.  I would experience chills, dizziness and diarrhea immediately.  Then, bouts of feeling unwell again for perhaps the initial week.  As well as oten feeling just plain weird and out of things.  The thing other thing would be developing a gastritis like sore stomach which could go on for two weeks or more, in the ensuing days.  I would never recommend popping a PPI long-term (unless medically advised, of course,), but time has taught me that a short dose of omeprazole 20mg for maybe 2 -3 days post glutening  helps nip this gastritis pain in the bud.  I take it first thing in the morning, with a glass of water. Cristiana  
    • trents
      Cross contamination

      By trents · Posted

      How'd it happen?
    • Michael McDonald
      Cross contamination

      By Michael McDonald · Posted

      It’s been 3 days so far. I think I might be on the mend, but every time I think that, I go on rewind.  Thanks for your reply, I appreciate it.    
×
×
  • Create New...