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

Weber grill spray


veryami1

Recommended Posts

veryami1 Apprentice

Hello, I’m trying to determine if Weber products grill spray is safe or not. Most Weber products say gluten free. This one does not but it doesn’t seem to have any gluten containing ingredients. I called the company today and they said they do not test for it. The agent couldn’t tell me if any of the ingredients contained gluten just that they do not test it. 
 

 I had it yesterday (it was served to me—unbeknownst to me until after!!)  and my stomach is upset today, so I’m inclined to think it’s that but I’d like to know if anyone else had gotten a more definitive answer from the company. 
 

I’ll be avoiding it going forward! 


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Was the grill itself, free from gluten (did someone use seasoning or toast the bun on it recently?).  On shared grilles, I use a clean silicone mat or foil to prevent cross contamination.  The spray should be gluten free from what I read online.  But who makes the spray?  Pam?   Pam also makes a spray with flour to prep cake pans, etc.  I hope someone else has an opinion.  

psawyer Proficient

It might be made my the company that makes Pam. Pam makes several versions of their canola oil spray. Only one contains gluten. We have used the Original Pam since my diagnosis twenty years ago, without any problems.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,116
    • Most Online (within 30 mins)
      7,748

    jdohrmann
    Newest Member
    jdohrmann
    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

    • Dema
      Ooh thanks for all the info I'll check them out, though I may not be functional after 6 slices for 6 weeks 😅
    • Dema
      alright thank your help! 🤍
    • Scott Adams
      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
      Your experience is incredibly common and frustrating for many in the celiac and gluten-sensitive community, and it's especially challenging with the added layer of healthcare disparities for people of African descent. A negative endoscopy and blood panel, while the gold standard, are not infallible and can miss cases, particularly if you weren't consuming a significant amount of gluten leading up to the tests (the "gluten challenge"). Your dramatic improvement on a gluten-free diet is the most critical piece of evidence here—your body is giving you the answer the tests could not. The symptoms you're describing now, especially the dyshidrotic eczema and blister bumps, are huge red flags for a gluten-related disorder, and your GP dismissing the possibility of dermatitis herpetiformis without a biopsy is a significant oversight. Requesting a new dermatologist and specifically asking for a skin biopsy next to an active lesion (not on it) is the absolute best next step. In the meantime, documenting your symptoms with photos and a food/symptom diary will build a powerful case for yourself. While the financial burden of a gluten-free diet is very real, your health is the priority; perhaps focusing on naturally gluten-free whole foods like rice, beans, and vegetables, rather than expensive processed substitutes, could be a more sustainable path forward until you can get a definitive opinion.
    • Scott Adams
      While the initial flu-like symptoms are a known side effect of Imiquimod, it is plausible that triggering your immune system in that way could have caused a long-term shift in your autoimmune response, essentially lowering your threshold for a reaction. Your theory is very valid. Given your history, the most logical first step is to eliminate oats entirely, as even certified gluten-free oats can be a trigger for some celiacs due to a protein called avenin. Treat this as strictly as you would wheat, barley, or rye for at least a few months to see if the recurring episodes subside. It's a tangible variable you can control, and many in the community have found significant relief from persistent symptoms after doing so. I'm sorry the medical professionals you've seen have been dismissive; trusting your own body's signals is so important. I truly hope that cutting out oats brings you the answers and relief you deserve.
×
×
  • Create New...