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

Amy's Labeling Change "no Gluten Ingredients"

Guest cassidy

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

Recommended Posts

Guest cassidy
Guest cassidy
Posted

I picked up an Amy's brown rice bowl today and checked to make sure that it said it was gluten free. It didn't. It said "no gluten ingredients." I know many of us have been glutened by Amy's and that seemed like a cya statement to me.

I just looked at their website and found this:

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

>> "No Gluten Ingredients" Products

Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

I have been wanting pizza, but haven't tried theirs since my mother got very sick from it. I checked on the rice crust pizza and on their website it doesn't have the symbol for having "no gluten ingredients." Is this a mistake, or is the pizza no longer gluten-free?

I emailed them a few weeks ago to ask about their new gluten-free plant that was supposed to be finished in February. I wanted to know if it had been finished and if there are products that shouldn't have cc issues, but I haven't heard back

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

Celiac.com Sponsor (A8-M):


Rusla Enthusiast
Rusla
Posted

What I have found is even Amy's gluten-free items say that they are made in a facility that makes products that contain gluten. I personally won't nor can I touch items that have minute amounts of gluten in them or in a facility that has gluten. This is because of cross contamination issues.

key Contributor
key
Posted

I don't know what that means either, but I wonder if some stuff was made on the same line as other gluten products or if some of the ingredients they get from other suppliers may not be 100% gluten free. LIke seasonings, etc. I too have felt gluttened by a couple of her products and have been scared to eat anything by her. They must have had some problems or they wouldn't be changing things though.

Monica

Green12 Enthusiast
Green12
Posted
I picked up an Amy's brown rice bowl today and checked to make sure that it said it was gluten free. It didn't. It said "no gluten ingredients." I know many of us have been glutened by Amy's and that seemed like a cya statement to me.

I just looked at their website and found this:

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

>> "No Gluten Ingredients" Products

Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

I have been wanting pizza, but haven't tried theirs since my mother got very sick from it. I checked on the rice crust pizza and on their website it doesn't have the symbol for having "no gluten ingredients." Is this a mistake, or is the pizza no longer gluten-free?

I emailed them a few weeks ago to ask about their new gluten-free plant that was supposed to be finished in February. I wanted to know if it had been finished and if there are products that shouldn't have cc issues, but I haven't heard back

Maybe they have received a lot of feedback from people with cc and so they have changed their labeling to reflect that??

jenvan Collaborator
jenvan
Posted

I know they have had some incidences of CC, but I think they are also trying to be more savvy than most companies, and not blindly label gluten free when there is no standard definition for what that means. There have been some folks here who have had CC issues with Amy's and just as many who eat the meals w/o issues. You'll have to make your own call on that one. I think the mac and cheese and shepherd's pie were the 2 I've heard issues about. I eat a few of the meals on occasion...

Guest BERNESES
Guest BERNESES
Posted

I think it's because all their products are produced in the same facility and they have had CC issues. When I reported my experience, she told me they are working on a seperate facility for their gluten free line, but it's not ready yet.

jenvan Collaborator
jenvan
Posted
I think it's because all their products are produced in the same facility and they have had CC issues. When I reported my experience, she told me they are working on a seperate facility for their gluten free line, but it's not ready yet.

That will be a glorious day :D

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

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

Here's what's on their website about their labelling:

Amy’s Kitchen Products

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

Open Original Shared Link

Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

hez Enthusiast
hez
Posted

I sent an e-mail to them tonight. Mostly, I wanted to know why the rice crust pizza was not on the no gluten list. The ingredients due not look like they have changed nor does it say it contains wheat. This is one of the few quick things I can throw in the oven after a crazy day. If they respond I will let you know.

Hez

skbird Contributor
skbird
Posted

I think I eat the mac and cheese weekly (once a week, that is) and have not yet gotten sick from it, though I have read others experiences. It's the only Amys product I can eat (because of other food intolerances). Just wanted to mention that, after reading several posts about CC and people being glutened by them.

Stephanie

jesscarmel Enthusiast
jesscarmel
Posted

i ate the rice pizza last night for the first time and had no problems.....it was pretty good

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I love her Mac N Cheese, Thai Asian Stir Fry and the rice bowls.

It seems to me that her statement as "no gluten ingredients" would be more technically correct than "Gluten free"

well, maybe the logan should be "no intended gluten ingredients.."

In any event, the mac n cheese is a staple of my diet and someone would only be able to pry it from "my cold, dead hands..."

LOL

Mango04 Enthusiast
Mango04
Posted

I really like Amy's Indian Vegetable Korma (or something like that). It's never made me sick. I think it's a good company, and there labeling decision seems like a good one...

jenvan Collaborator
jenvan
Posted

I'll add my favs are the 2 gluten-free/cf enchilada and bean combos. yum!

ebrbetty Rising Star
ebrbetty
Posted
I'll add my favs are the 2 gluten-free/cf enchilada and bean combos. yum!

Hi Jen, are the gluten-free/CF enchiladas spicy?

jenvan Collaborator
jenvan
Posted
Hi Jen, are the gluten-free/CF enchiladas spicy?

I would say mildly to low moderately spicy--if that makes sense. Not very spicy...

skbird Contributor
skbird
Posted
In any event, the mac n cheese is a staple of my diet and someone would only be able to pry it from "my cold, dead hands..."

Ha! That is me - it's the only ready-made "meal" I can eat! When my kitchen was being torn out and remodelled, I had at least one a day for a couple of weeks. Thankfully I found them on sale at my Grocery Outlet ($.99 each! A major steal!) Now I find them at my health food store - they are marketd $3.39 but ring up $2.39. I have to admit that while I should be a big person and let them know it's coming up wrong, I think $3.39 is highway robbery. I do give them a lot of business besides that, so I don't feel too bad in the long run about that... :)

Stephanie

num1habsfan Rising Star
num1habsfan
Posted

I eat the cheese pizza a lot, and some of the macarroni, and have never seemed to have had a CC problem (and I am one of those sensative ones that a crumb cant touch my food or I get sick). So if there is any CC, it hasnt hit me yet!

~lisa~

ebrbetty Rising Star
ebrbetty
Posted

thanks jen, I'll have to try them.

I had the mac and cheese and loved it when I first went gluten-free, that was before I found out I can't have lactose..I miss the mac and cheese :angry:

jenvan Collaborator
jenvan
Posted
thanks jen, I'll have to try them.

I had the mac and cheese and loved it when I first went gluten-free, that was before I found out I can't have lactose..I miss the mac and cheese :angry:

That stinks :( I used to eat the gluten-free lasagna before I stopped eating dairy. It was good. There are quite a few other cf/gluten-free meals too: Vegetable and rice bowl, a thai dish, a noodle and veggie dish, a black-eyed pea and rice and veggie dish also.

ebrbetty Rising Star
ebrbetty
Posted
That stinks :( I used to eat the gluten-free lasagna before I stopped eating dairy. It was good. There are quite a few other cf/gluten-free meals too: Vegetable and rice bowl, a thai dish, a noodle and veggie dish, a black-eyed pea and rice and veggie dish also.

jen, I was thinking of sending you a personal message and asking you which other ones are safe for me, you beat me to it lol

most days I go all day without eating till supper because I don't have the time to cook lunch, these would be quick and easy.

I'm writing down the ones you mentioned, thanks bunches!

ebrbetty Rising Star
ebrbetty
Posted

I emailed Amys and asked for a list of gluten-free/DF products, they got back to me in 10 mins and said to send them my address and they will send out a list of the foods I can eat and coupons :D

Turtle Enthusiast
Turtle
Posted

I eat the rice pizza too and had no problems...but i'm not happy to hear about the possible CC issue...Darn it and I love that pizza!!!

Mango04 Enthusiast
Mango04
Posted

The Indian Vegetable Korma is gluten-free, dairy-free, cholesterol-free, vegan, certified kosher, corn-free and soy-free. It's awesome :)

ebrbetty Rising Star
ebrbetty
Posted

thanks :D Sounds good, hope its not too spicy

Archived

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

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


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.