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

SPAM gluten free, anyone know about the ingredients are safe too?


wangxjj123

Recommended Posts

wangxjj123 Newbie

Hello,

I read other post the SPAM does not have any gluten, did anyone confirm with Hormel about their suppliers of incidents they used are not cross contaminated with gluten?  Thank you.


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

I have eaten SPAM without getting glutened.  There is a case of it in my garage (earthquake food).  Hormel does not test the final product (not certified gluten-free).   It is regulated under the USDA not the FDA.   The Gluten Free Watchdog (kind of a Consumer Reportsh has tested Hormel canned Tamales and Hormel's bacon pieces and they tested under 5 ppm (which is the lowest anyone can test).  So, i think The company has good manufacturing practices.   It contains potato starch.    I just buy the regular or low-sodium versions.  Is it healthy?  That is another topic, but in an earthquake, we are all eating it (even my kid who hates it).  

If adding it to fried rice, make sure the soy sauce is gluten free.  

Open Original Shared Link

 

But....always read the product label as ingredienats can change.  

wangxjj123 Newbie

Hi thank you.

im planning to make some musubi for a friend with celiac. I'm not sure if she can have that.

cyclinglady Grand Master

Depends on what other sauces/flavorings you add.  Rice vinegar is fine, but check the Oyster sauce if you use that.  Soy sauce contains wheat, but there is a gluten-free soy sauce.

Nice for you to offer.  As a celiac i would worry about eating at someone's house because cross contamination is a huge problem (wooden spoons, cutting boards, etc.) So, I would cook together.  As long  as you just cook rice in your pot or cooker, that is fine.  The frying pan, if stainless, should be run through a dishwasher.  Cast iron and tephlon (non-stick) pans can harbor gluten in scratches.  Cut on a paper plate, new chopsticks, etc.  It can be fun and then your  friend will be assured that it is safe as she/he is overseeing food preparation.  Your friend can even bring some kitchen tools and her own frying pan.  Let her read all labels!  

I just had some celiacs over.  We baked gluten-free cookies.  It was informal and fun baking in my kitchen.  

Have fun!  

wangxjj123 Newbie

Hello thanks

i will be cooking at her place. I just hope Spam won't make her sick

cyclinglady Grand Master

Well, it could make her sick but not because of gluten.  She might have issues/ intolerances with all the nitrates and perservatives in SPAM (that stuff could probably survive a nuclear war, hence it is in my earthquake kit).  How long has she been gluten free?  A newbie might not fare well with SPAM because her gut would still be damaged.  Then i would focus on simple foods like plain rice, fresh fish or meat and veggies.  Save the musubi for later.  

Friendship does not need to center on food (though culturally it is a biggie).    A nice hike or museum trip is fun!  We just hiked to the original "Bat Cave" from  the 1960's Batman TV series and then to the top of te Hollywood sign.    It was so much fun!!! 

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.