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

Campbell's Usa

Corkdarrr

Recommended Posts

Corkdarrr Enthusiast
Corkdarrr
Posted

I wrote to Campbell's and they sent me a copy of their gluten-free list...a little sparse when compared to their extensive product list. But definately good news for anyone who likes V8 (not me)!

Chunky soup

Chicken Broccoli Cheese 18 oz.

Select Soup

Savory Lentil 19 oz.

Prego Pasta Sauce

Traditional Sauce all sizes

Three Cheese Sauce 26 oz.

Mushroom 4lb 3oz

Organic Sauce All

Swanson Broth

Lower Sodium Beef Broth 14 oz.

RTS Beef Broth 14.5 oz.

RTS Chicken Broth 14.5 oz.

Natural Goodness Chix Broth all sizes

Vegetable broth 14 oz.

Organic Broths all

Swanson Canned Poultry

Premium Chunk chix breast in water all sizes

Premium white and dark chunk chix all sizes

mixin' chicken 5 oz.

All Campbell's Tomato Juice is gluten-free

All V8 Vegetable juice is gluten-free

All V8 Fusion Blends are gluten-free

All V8 Splash Juice blends are gluten-free

All Diet V8 Splash Juice Blends are gluten-free

V8 Splash Smoothies

Orange Creme all sizes

Peach Mango all sizes

Strawberry Banana all sizes

All Pace Red Sauces

Enchilada sauces

Picante Sauces

Thick and Chunky salsas

Organic Picante (mild and medium)

However, as with most companies they use the disclaimer that I should always check the labels to be sure. I am going to write them back and ask what it is I should be checking for. Will the label clearly state wheat? Has anyone ever asked a company this before?

Campbell's sucks! :P

-Courtney

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

Celiac.com Sponsor (A8-M):


Turtle Enthusiast
Turtle
Posted

You go girl!!

Thanks for this update! VERY Helpful, especially since "holiday cookin" will be underway soon!

psawyer Proficient
psawyer
Posted
However, as with most companies they use the disclaimer that I should always check the labels to be sure. I am going to write them back and ask what it is I should be checking for. Will the label clearly state wheat? Has anyone ever asked a company this before?

Campbell's will clearly label all gluten sources in their ingredients. Look for one of these words: wheat, rye, oats or barley. If none of those words appear, then there is no gluten in the product.

The advice is good advice because product formulas can change: the list may be out of date but the product label will always be correct. When a company has such a policy, as many do, you don't need a list, you just read the label! This is good, not bad.

Corkdarrr Enthusiast
Corkdarrr
Posted
  • Author

Turtle, I guess this once again settles our Swanson debate!

Psawyer - I was just wondering if Campbells was one of the companies that 'hides' its gluten. Words like natural flavorings and spices really worry me! I wasn't aware that they labeled so clearly - good to know!

elfkin Contributor
elfkin
Posted

Is "RTS" ready to serve? I have the chicken broth in the cardboard ready to pour package. I listed the ingredients in another post and I believe I was told it wasn't safe. But if the ingredients are supposed to clearly say "wheat , rye, oats, or barley" - then this product would be fine. :blink:

LKelly8 Rookie
LKelly8
Posted

Thanks Cluecke! Perfect timing, I'm just about to start making my grocery list. Glad to see all three organic Swansons broth on there, I wonder why they only label the beef gluten-free? :huh: Maybe they're in the process of changing their packaging.

grantschoep Contributor
grantschoep
Posted
Thanks Cluecke! Perfect timing, I'm just about to start making my grocery list. Glad to see all three organic Swansons broth on there, I wonder why they only label the beef gluten-free? :huh: Maybe they're in the process of changing their packaging.

I'd assume they are changing the labelling at some point. At least a the grocery stores around here, Cambell's sounds still do not have the new labeling showing wheat and other allergens. They must have had a ton of labels stocked up...

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

Celiac.com Sponsor (A8-M):


LKelly8 Rookie
LKelly8
Posted

BUMP :D

GeneC Newbie
GeneC
Posted

I just called about Campbells, Ready To Serve, Low Sodium, Chicken Broth Soup. Ingredients: Chicken Broth, Chicken Fat, Dextrose, Yeast Extract, Flavoring.

They offered to mail me the gluten-free list and couldn't tell me what was the gluten, but should use the list, not the label although they couldnt tell me how recent the list was either.

Archived

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

Go to topic listing

  • 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. FannyRD
      - FannyRD replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      Thanks for the resource! I will check it out!
    2. Scott Adams
      - Scott Adams replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"...
    3. Scott Adams
      - Scott Adams replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten ...
    4. trents
      - trents replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on...
    5. FannyRD
      - FannyRD posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac. Ferric citrate (Auryxia) Sucroferric oxyhydroxide (Velphoro) lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela) ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,180
    • Most Online (within 30 mins)
      7,748
    Eldret419
    Newest Member
    Eldret419
    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

    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      Thanks for the resource! I will check it out!
    • Scott Adams
      Gluten free phosphate binders for dialysis patients

      By Scott Adams · Posted

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Symptoms

      By Scott Adams · Posted

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten exposure alone. Many people find that issues like low iron, low vitamin D, thyroid problems, other autoimmune conditions, or lingering inflammation can contribute to that deep exhaustion, so it’s reasonable to push your doctor for more thorough blood work beyond just vitamin B. As for eggs, it’s also not unusual for people with celiac disease to develop additional food intolerances over time; tolerating eggs as an ingredient but not on their own can point to sensitivity to the proteins when they’re concentrated. Some people do better avoiding eggs for a while, then carefully testing them again later. Most importantly, trust your body—if something consistently makes you feel awful, it’s okay to avoid it even if it’s technically “allowed.” Many of us have had to advocate hard for ourselves medically, and connecting with other people with celiac disease, even online, can make a huge difference in feeling supported and less isolated.
    • trents
      Symptoms

      By trents · Posted

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac.  Ferric citrate (Auryxia)  Sucroferric oxyhydroxide (Velphoro)  lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela)   Thank you!
×
×
  • 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.