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

Helluva Good Dip


blueeyedmanda

Recommended Posts

blueeyedmanda Community Regular

Does anyone have experience with the Helluva Good French Onion dip. It has MSG, but it only says Milk as an allergen on the container. I am not a sensitive celiac but I still don't take chances. Thanks Everyone


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

I don't know if it is gluten free, but if you post the ingredients and which ones you think are suspect, I'm sure we could come up with a good answer!

MSG does not contain gluten. However, there is much discussion that it is not 'great' for you. But in terms of Celiac, it is safe.

pattic Rookie

I know I checked on 'hellava' products years ago over the phone, but it was so long ago, updated info would be a good idea. I remember the woman was very nice and knew what I was talking about. Some of their products were indeed gluten-free, but not all of them. Phone number on package? I'd be happy to make the inquiry again for everyone.

sorry not more help than that!

~Patti in NJ~

teebs in WV Apprentice

I thought that I saw this product listed somewhere before (in one of my various lists), but I can't seem to find it now....sorry

Personally, I find it easy to just stick with Kraft products - I think their French Onion Dip is yummy!

kathy1 Contributor
I know I checked on 'hellava' products years ago over the phone, but it was so long ago, updated info would be a good idea. I remember the woman was very nice and knew what I was talking about. Some of their products were indeed gluten-free, but not all of them. Phone number on package? I'd be happy to make the inquiry again for everyone.

sorry not more help than that!

~Patti in NJ~

the phone number is 888-611-4341 , i just happen to have an empty container in the trash! The French Onion Dip states milk,cream,salt,dehrydrated onion; sugar;msg;parsley; spices;modified food starch; gelatin; potassium sotbate and enzyme. I'd be thrilled to know what you find out if you call.

blueeyedmanda Community Regular

Thanks Everyone!

I don't know why I thought the MSG had gluten but in the beginng everything is overwhelming so you take in a lot of info at once. I must have got something mixed up.

happygirl Collaborator

If anyone calls, I'd be interested to know.

Everything on there looks safe to me except modified food starch. Let's hope its not from wheat!


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



Celiac.com Sponsor (A8-M):



  • 5 years later...
Bigsis Newbie

If anyone calls, I'd be interested to know.

Everything on there looks safe to me except modified food starch. Let's hope its not from wheat!

I called helluva good while at the grocery store a few days ago. All of their dips are gluten fee as well as their cheeses. I also called frito lay and kraft. Both companies told me that if there was even a tiny amount of gluten in their products...they would list the source as gluten or the grain. Frito lay said that their food starch comes from potato,tapioco and another gluten free source that I cannot remember, lol. Companies are always happy to speak with you. My daughter has been celiac since age 10 mo(29 now). The companies also explained to me that msg used to come from a wheat source but now is chemically made(not from gluten). I just started a gluten free diet 3 days ago. Hope this helps. xx

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

ravenwoodglass Mentor

I called helluva good while at the grocery store a few days ago. All of their dips are gluten fee as well as their cheeses. I also called frito lay and kraft. Both companies told me that if there was even a tiny amount of gluten in their products...they would list the source as gluten or the grain. Frito lay said that their food starch comes from potato,tapioco and another gluten free source that I cannot remember, lol. Companies are always happy to speak with you. My daughter has been celiac since age 10 mo(29 now). The companies also explained to me that msg used to come from a wheat source but now is chemically made(not from gluten). I just started a gluten free diet 3 days ago. Hope this helps. xx

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Just be aware that Frito Lay doesn't list CC issues on their packages. They do however have this included on their website along with the items it pertains to:

"Please note however, some of the products listed below may be manufactured on the same lines as products that contain gluten. Although our lines are washed between batches, Frito-Lay has not tested these products for gluten content and the ingredients in these products may have come into contact with gluten-containing products prior to manufacturing. Individuals who are sensitive to gluten should take these factors into consideration in consuming these products."

Bigsis Newbie

Just be aware that Frito Lay doesn't list CC issues on their packages. They do however have this included on their website along with the items it pertains to:

"Please note however, some of the products listed below may be manufactured on the same lines as products that contain gluten. Although our lines are washed between batches, Frito-Lay has not tested these products for gluten content and the ingredients in these products may have come into contact with gluten-containing products prior to manufacturing. Individuals who are sensitive to gluten should take these factors into consideration in consuming these products."

Thank you, What is CC?

ravenwoodglass Mentor

Thank you, What is CC?

CC is cross contamination from wheat being used in the same plant or on the same lines. Flour dust stays suspending in the air for quite a while and can contaminate stuff that would otherwise be gluten free. CC is also a problem in our own kitchens, that is why we need a new toaster for gluten-free breads, to replace colanders and cutting boards and scratched pans. Even a small amount can keep the antibody reaction going. Some will react more severely to CC than others and some can safely eat stuff made in shared facilities and on shared lines. At first I think it best to be as strict as possible then after fully healing add in items that are from shared lines etc and see if a reaction happens.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - catnapt posted a topic in Related Issues & Disorders
      0

      anyone here diagnosed with a PARAthyroid disorder? (NOT the thyroid) the calcium controlling glands

    2. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      how much gluten do I need to eat before blood tests?

    3. - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Curious question

    4. - Amy Barnett posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Question

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,322
    • Most Online (within 30 mins)
      7,748

    avery144
    Newest Member
    avery144
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • catnapt
      learned I had a high PTH level in 2022 suspected to be due to low vit D  got my vit D level up a bit but still have high PTH   I am 70 yrs old (today in fact) I am looking for someone who also has hyperparathyroidism that might be caused by malabsorption    
    • catnapt
      I am on day 13 of eating gluten  and have decided to have the celiac panel done tomorrow instead of Wed. (and instead of extending it a few more weeks) because I am SO incredibly sick. I have almost no appetite and am not able to consume the required daily intake of calcium to try to keep up with the loss of calcium from the high parathyroid hormone and/or the renal calcium leak.    I have spent the past 15 years working hard to improve my health. I lost 50lbs, got off handfuls of medications, lowered my cholesterol to enviable levels, and in spite of having end stage osteoarthritis in both knees, with a good diet and keeping active I have NO pain in those joints- til now.  Almost all of my joints hurt now I feel like someone has repeatedly punched me all over my torso- even my ribs hurt- I have nausea, gas, bloating, headache, mood swings, irritability, horrid flatulence (afraid to leave the house or be in any enclosed spaces with other people- the smell would knock them off their feet) I was so sure that I wanted a firm diagnosis but now- I'm asking myself is THIS worth it? esp over the past 2 yrs I have been feeling better and better the more I adjusted my diet to exclude highly refined grains and processed foods. I didn't purposely avoid gluten, but it just happened that not eating gluten has made me feel better.   I don't know what I would have to gain by getting a definitive diagnosis. I think possibly the only advantage to a DX would be that I could insist on gluten-free foods in settings where I am unable to have access to foods of my choice (hospital, rehab, nursing home)  and maybe having a medical reason to see a dietician?   please let me know if it's reasonable to just go back to the way I was eating.  Actually I do plan to buy certified gluten-free oats as that is the only grain I consume (and really like) so there will be some minor tweaks I hope and pray that I heal quickly from any possible damage that may have been done from 13 days of eating gluten.    
    • Jmartes71
      So I've been dealing with chasing the name celiac because of my body actively dealing with health issues related to celiac though not eating. Diagnosed in 1994 before foods eliminated from diet. After 25 years with former pcp I googled celiac specialist and she wasn't because of what ive been through. I wanted my results to be sent to my pcp but nothing was sent.I have email copies.I did one zoom call with np with team member from celiac specialist in Nov 2025 and she asked me why I wanted to know why I wanted the celiac diagnosis so bad, I sad I don't, its my life and I need revalidaion because its affecting me.KB stated well it shows you are.I asked then why am I going through all this.I was labeled unruly. Its been a celiac circus and medical has caused anxiety and depression no fault to my own other than being born with bad genetics. How is it legal for medical professionals to gaslight patients that are with an ailment coming for help to be downplayed? KB put in my records that she personally spent 120min with me and I think the zoom call was discussing celiac 80 min ONE ZOOM call.SHE is responsible for not explaining to my pcp about celiac disease am I right?
    • Amy Barnett
      What is the best liquid multivitamin for celiac disease?
    • Jmartes71
      I've noticed with my age and menopause my smell for bread gives me severe migraines and I know this.Its alarming that there are all these fabulous bakeries, sandwich places pizza places popping up in confined areas.Just the other day I suffered a migraine after I got done with my mri when a guy with a brown paper bag walk in front of me and I smelled that fresh dough bread with tuna, I got a migraine when we got home.I hate im that sensitive. Its alarming these places are popping up in airports as well.I just saw on the news that the airport ( can't remember which  one)was going to have a fabulous smelling bakery. Not for sensitive celiacs, this can alter their health during their travel which isn't safe. More awareness really NEEDS to be promoted, so much more than just a food consumption!FYI I did write to Stanislaus to let them know my thoughts on the medical field not knowing much about celiac and how it affects one.I also did message my gi the 3 specialist names that was given on previous post on questions on celiac. I pray its not on deaf door.
×
×
  • 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.