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

So Whats The Gluten In This List?


GeneC

Recommended Posts

GeneC Newbie

I know Campbells only has ~2 gluten-free soups on their official list :angry: , but while reading labels in the soup aisle recently, I noticed Campbells, Ready To Serve, Low Sodium, Chicken Broth Soup. Ingredients: Chicken Broth, Chicken Fat, Dextrose, Yeast Extract, Flavoring.

So I called to find out if gluten-free and the person only had the 2 soup list to refer to although they did tell me about Swansons, also a Campbell product. They guessed maybe the Dextrose, but didn't know nor had any resources to have it checked. I found this a bit strange since other Campbell soups seem pretty good about explicitly listing wheat. Does anything jump out as gluten laden in the ingredient list above?

Thanks


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



Celiac.com Sponsor (A8-M):



bmzob Apprentice

i pretty sure that dextrose is an ify ingredient and the flavoring is too...gluten could be hidden in either of those

TimSpfd Newbie

Flavorings can mean absolutely anything unless it is otherwise illegal. So it can certainly be a wheat product but unlikely to be heroin.

From Wikipedia (not a guaranteed acurate source for info, but better than most stuff out there)

"Two isomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose, especially in the food industry. "

So dextrose is actually a type of sugar.

"Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively."

So dextrose is potentially made from wheat (especially in countries other than the US) but unlikely in the US. The 2006 food labeling law regarding wheat products may be a help on this. From this I wonder if this also must apply to any product labeled with glucose as well?

Guest Viola

Flavorings can mean absolutely anything unless it is otherwise illegal. So it can certainly be a wheat product but unlikely to be heroin. ]

:lol::lol::lol: Check that they are not active hemp :lol: Just kidding, but my daughter brought me some gluten free cookies (chocolate) and she didn't read either the name or the ingredients. Turned out they are called "Cookie Trip" and the first ingredient is hemp. :lol: Don't think you can get high on them though. In fact they really aren't very good, very dry and not sweet. I think I'm going to have to break them up and microwave them with ice cream on top. :P

CarlaB Enthusiast

I bought some hemp tortillas once -- very disgusting.

I don't see anything on the soup that has gluten. If it had wheat in the flavoring, it would say so. If it had barley, it would probably be listed separately. I bet they just haven't updated their list lately or that they're worried about contamination. Personally, I'd just buy another soup. I usually use Pacific Brand chicken broth. It's also ready to use and clearly labeled gluten-free -- careful though, some kinds of their chicken broth are not gluten-free, and clearly labeled.

LKelly8 Rookie

Cluecke just posted the Campbells gluten-free list - I bumped it up for you. :)

lorka150 Collaborator

It's different in Canada and US - just so you know.


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



Celiac.com Sponsor (A8-M):



Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - nanny marley replied to nanny marley's topic in Related Issues & Disorders
      3

      Manitol and mri

    2. - Scott Adams replied to RDLiberty's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Toothpaste question.

    3. - Scott Adams replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Probiotics

    4. - Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Celiac attack confusion and anxiety

    5. - Scott Adams replied to nanny marley's topic in Related Issues & Disorders
      3

      Manitol and mri


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,789
    • Most Online (within 30 mins)
      7,748

    klholt
    Newest Member
    klholt
    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

    • nanny marley
      Brilliant thankyou for the information I will contact them tomorrow, I was just concerned because I'm already in a bowel flare too , and I didn't want to take anything that would cause me more issues , especially with the way sweeteners make be feel I've had a really bad throat from this type of stuff before , and it upsets my digestive system too and I have a wedding in a week 😳
    • Scott Adams
      There is no scientific evidence to suggest that hydrated silica or its relative, silicon dioxide, triggers a celiac-specific immune response or causes intestinal damage in individuals with the condition. The concern you likely encountered online is a common misconception. Here’s the key distinction: the protein in gluten (gliadin) is what causes the autoimmune reaction in celiac disease. Hydrated silica and silicon dioxide are minerals, chemically inert compounds of silicon and oxygen, and are completely unrelated to gluten proteins. They are widely used as abrasives in toothpaste and anti-caking agents in food powders because they are stable and non-reactive. While any individual can have a unique sensitivity to any substance, there is no mechanism by which these silica compounds would mimic gluten or exacerbate celiac disease. Your diligence in using a certified gluten-free toothpaste is the correct and most important step, as it eliminates the risk of cross-contamination with wheat-derived ingredients like starch. Based on current scientific understanding, the hydrated silica in your toothpaste is not an issue for your celiac management.
    • Scott Adams
      There is no single "best" probiotic brand universally recommended for celiac disease. The goal of a probiotic in this context is to help support the gut microbiome, which can be disrupted by the damage caused by gluten exposure. The most important factor is not the brand name, but ensuring the product is certified gluten-free, as some probiotics use wheat-derived starches or are produced in facilities that handle gluten, posing a cross-contamination risk. Furthermore, the specific strains of bacteria can matter; some research suggests strains like Lactobacillus and Bifidobacterium may be beneficial, but individual responses vary greatly. Because the supplement industry is not tightly regulated, choosing a reputable brand that undergoes third-party testing for purity and potency is key. 
    • Scott Adams
      What you are describing, while terrifying and severe, is an experience that others in the celiac community have reported during a powerful reaction. The systemic inflammation triggered by gluten exposure in someone with celiac disease can absolutely extend far beyond the digestive tract, creating a cascade of symptoms that feel like your entire body is in revolt. The severe pain, neuropathy, muscle and jaw tension, and intense anxiety and confusion are all potential manifestations of this body-wide inflammatory and autoimmune response. It's a well-documented phenomenon that a celiac attack can provoke a significant neurological and psychological component, including "brain fog," disorientation, and panic-level anxiety. While your first step should always be to meticulously re-check all foods, medications, and even cross-contamination sources, it's also possible that a previously safe product has changed its formula or that you encountered a hidden source. 
    • Scott Adams
      The substance you're likely thinking of is "mannitol," which is a sugar alcohol, and it is indeed used as a sweetener in some "sugar-free" products. However, for an MRI, the drink is almost certainly "Mannite," which is a brand name for a laxative preparation used to cleanse the bowel before the scan. Its primary purpose is not to sweeten but to create a clear image by distending the bowel and stimulating a bowel movement. While the names sound similar, the function and formulation are very different from a small-quantity sweetener. That said, your concern is valid and should be addressed with your healthcare team. The most important step you can take is to call the MRI department or your referring doctor directly. Explain your specific reaction to sweeteners in detail—mentioning the throat and ear sensations is crucial as it could indicate a more significant sensitivity. They can confirm the exact drink they use, check its full ingredient list for you, and determine if an alternative prep is available or if pre-medication is recommended to ensure your safety and comfort during the procedure.
×
×
  • 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.