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

Sick From Progresso Classics Split Pea W/ham Soup

elaine33

By elaine33
in Coping with Celiac Disease

Recommended Posts

elaine33 Apprentice
elaine33
Posted

I have been gluten-free and milk/casin free for a few weeks now. I wasn't feeling well this week and didn't keep up on my grocery shopping. I went into the pantry and found Progresso Split Pea soup and the only allergen it listed was soy, although it said it contained hydrolized corn gluten (which I thought would be safe). Only, immediately after eating it the stomach cramps started then they passed a little, I tried to go out with my family and they had to take me home, I had diarrhea, then slept two hours. Stomach is still funny this morning. I have eaten peas and ham separately (although the fattiness of the ham sometimes doesn't agree with me but usually not that violently).

What could it be? Anyone else.

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

Celiac.com Sponsor (A8-M):


Guest cassidy
Guest cassidy
Posted

I can't tolerate progresso. I figured mine was due to the MSG in it. I never had a problem with that but now I eat so healthy that anything with chemicals gets to me. I would think it could be that or maybe cc. A lot of their soups have gluten so maybe the batch before yours had pasta in it and that was enough to get you sick.

Feel better!

jerseyangel Proficient
jerseyangel
Posted

I don't know why, but I can't eat Progresso soups--they cause D for me, too. I have a non-celiac friend who also says that it goes right through her.

elaine33 Apprentice
elaine33
Posted
  • Author
I don't know why, but I can't eat Progresso soups--they cause D for me, too. I have a non-celiac friend who also says that it goes right through her.

That's really interesting because there are some of the chicken and turkey noodles that I couldn't eat before, either, causing D. I can handle the Manhattan clam chowder, though.

Thanks. :)

burdee Enthusiast
burdee
Posted

Carefully reread the Progresso soup labels. My husband, who avoids gluten in order to prevent arthritis symptoms, has only found a few Progress soups (like chicken with wild rice) which are actually gluten free. If you don't see any obvious wheat products on the label, call the company or check their website. My hubby loves split pea soup, but won't buy the Progresso version. So I suspect he saw a gluten ingredient on the can. Even though I have diagnosed celiac disease and 4 other food allergies, he's my FOOD POLICEMAN and obsessively reads every label of foods we both eat. LOL

BURDEE

jerseyangel Proficient
jerseyangel
Posted

That's a good point, burdee. I also wonder what their cleaning procedure is between batches.

Archived

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

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


  • Member Statistics

    • Total Members
      130,116
    • Most Online (within 30 mins)
      7,748
    Shirley Seabrook
    Newest Member
    Shirley Seabrook
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Zuma888
      Gluten challenge and Hashimoto's Thyroiditis

      By Zuma888 · Posted

      Hello, I was diagnosed with Hashimoto's thyroiditis about 3 years ago. At that time I quit gluten and it really helped my symptoms. I hadn't known that I should've tested for celiac before doing so.  Up till recently, gluten would cause my symptoms to flare up, although I never noticed anything with cross contamination, so I wasn't strict about that. But recently, I noticed I could get away with more gluten, and so I decided to do a gluten challenge to see if I had celiac and if I had to be strict. Note that my thyroid antibodies had been decreasing steadily up to this point. My anti-TPO had reached 50 IU/ml from 250 IU/ml (reference range 0-5.6) when I had first been diagnosed. After just a week of the gluten challenge, I measured my thyroid antibodies and they were at 799 IU/ml! I felt fine, but a few days after I started to feel the symptoms. Extreme brain fog, insomnia, diarheaa, fatigue, sleepiness yet cannot sleep, stomachache after eating gluten, nausea, swollen throat (probably due to my thyroid), burping, and gas. I cannot function properly. I'm also worried that I'm killing my thyroid. Should I just quit the challenge? It's been almost two weeks, but the first week I wasn't tracking well, so that's why I didn't want to count it. I can't eat gluten anyway because of my thyroid, but I wanted the diagnosis to know if I should be strict about cross contamination or not.  
    • Zuma888
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By Zuma888 · Posted

      You really saved me as I was on day 4 of 3 g per day for 6 weeks. Thank you very much!
    • trents
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By trents · Posted

      Two weeks is the minimum according to the guideline. I would go for four weeks if you can endure it, just to make sure.
    • Zuma888
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By Zuma888 · Posted

      Thank you so much! So I can do 10 g worth of gluten in the form of gluten powder per day for two weeks and that should be enough?
    • trents
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By trents · Posted

      It applies to both blood tests and biopsies. Guidelines for the gluten challenge have been revised for the very issue your question raises. It was felt by medical professionals that the longer term but less intense consumption of gluten approach was not proving to be reliable for testing purposes and was resulting in too many false negatives. But do keep in mind that the gluten consumption doesn't have to be in the form of bread slices. It can come in any form: pasta, cake, wraps, etc. Another approach would be to buy gluten powder at a health food store and mix it in a shake. The idea is to get at least 10g of gluten daily, whatever form it comes in.
×
×
  • Create New...