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

Hunt's Ketchup

majicbunnies

Recommended Posts

majicbunnies Contributor
majicbunnies
Posted

From an email response reguarding whether or not Huntz was gluten-free:

"We cannot state that this product is gluten free. It contains <20 ppm WBRO gluten. (10/25/05 email)"

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
From an email response reguarding whether or not Huntz was gluten-free:

"We cannot state that this product is gluten free. It contains <20 ppm WBRO gluten. (10/25/05 email)"

If this e-mail response was l0/25/05 it is very dated. The new labeling law would require Hunt's to list wheat if it is an ingredient. It does not currently to my knowledge. This most likely was a 2005 CYA statement.

lovegrov Collaborator
lovegrov
Posted

Hunts always put out a CYA but it was always understood that's what it was. Lisa is right, it would list wheat now if it had it.

richard

majicbunnies Contributor
majicbunnies
Posted
  • Author
If this e-mail response was l0/25/05 it is very dated. The new labeling law would require Hunt's to list wheat if it is an ingredient. It does not currently to my knowledge. This most likely was a 2005 CYA statement.

if it listed wheat, wouldn't it have to list gluten? I mean, they say they list for wheat, but they say nothing about gluten. Wheat free doesn't mean gluten free.

Michi8 Contributor
Michi8
Posted
if it listed wheat, wouldn't it have to list gluten? I mean, they say they list for wheat, but they say nothing about gluten. Wheat free doesn't mean gluten free.

The 8 major food allergens must be listed. Wheat is one of those 8, but not barley, rye or oats. So, no, if wheat is not listed it doesn't mean that it is necessarily gluten free.

However, I am confused as to the brand of ketchup you are talking about. Is it Huntz or Hunt's?

If it's Hunt's, then here is the most up-to-date info on gluten free products from their website (Open Original Shared Link)

Q: Which Hunt's tomato products contain gluten? Do you have a list of products that contain gluten?

A: Most Hunt's tomato products are gluten-free. The exceptions include Hunt's Ketchup and Barbecue Sauce, which contain distilled vinegar made from wheat or corn and may contain trace amounts of these grains. Therefore, they are not gluten-free. Among the 11 varieties of Hunt's Spaghetti Sauces, the following three varieties include an indirect source of gluten (wheat, oats, barley, or rye):

Original Meat

Four Cheese

Italian Sausage

It is always best to read the ingredient statement printed on the label because reformulation occurs from time to time.

Michelle

Lisa Mentor
Lisa
Posted
The 8 major food allergens must be listed. Wheat is one of those 8, but not barley, rye or oats. So, no, if wheat is not listed it doesn't mean that it is necessarily gluten free.

However, I am confused as to the brand of ketchup you are talking about. Is it Huntz or Hunt's?

If it's Hunt's, then here is the most up-to-date info on gluten free products from their website (Open Original Shared Link)

Q: Which Hunt's tomato products contain gluten? Do you have a list of products that contain gluten?

A: Most Hunt's tomato products are gluten-free. The exceptions include Hunt's Ketchup and Barbecue Sauce, which contain distilled vinegar made from wheat or corn and may contain trace amounts of these grains. Therefore, they are not gluten-free. Among the 11 varieties of Hunt's Spaghetti Sauces, the following three varieties include an indirect source of gluten (wheat, oats, barley, or rye):

Original Meat

Four Cheese

Italian Sausage

It is always best to read the ingredient statement printed on the label because reformulation occurs from time to time.

Michelle

The key word here is "distilled" and I still consider this Hunt's CYA statement.

gfp Enthusiast
gfp
Posted
The key word here is "distilled" and I still consider this Hunt's CYA statement.

Actually in the case of spirit vinegar its not the vinegar that's distilled...

They don't take the vinegar itself and distill it but they use distilled ethyl alcohol to make it...

That is "pure distilled vinegar" isn't made from taking vinegar and water and impurities to make in stronger but uses industrial alcohol as the starting point to be made into a strong clear vinegar...

There is a difference IMHO between vinegar and distilled grain alcohol...

The amount of "vinegar" we consume is tiny ... and its mostly water... (95%) from dluting the almost pure vinegar.

The amount of "alcohol" we might consume is much larger and its 40%+ by volume... BUT also the distillation doesn't get to go all the way... it does go beyond 40% because they water it down to a certain strength after BUT its not fully distilled to the theoretical 98% (which is the purest you can get alcohol by distillation)...if it WERE then unless they added flaoving later tequila would taste exactly like rhum and vodka...

So basically if grain alcohol potentially contains some traces of gluten it might be significant because we consume a much larger quantity... and also we know certain ones are not made using wheat, barley or rye anyway... hence we have a whole set of liquers that don't even start from grain... and when they do we know which ones.

distilled vinegar by contrast... firtly is made from commerial mollasses fermented which in the US is 80% corn... its not guaranteed it depends which is cheaper/convenient etc. but its usually corn... whereas a wheat vodka is ALWAYS wheat...

secondly we are taking AT WORST the same as the vodka but only using a tiny percentage or less of it...

Even volume for volume we use tiny amounts of vinegar... a shot glass of vinegar is A LOT....

Secondly the vinegar is already 1/8 of that amount because a 5% acetic acid solution is WAY stronger than vinegar... I think most stuff is 1.5-2%... (top of my head)...

So the amounts are very much less... its not actually starting off made from 100% gluten containing wheat or rye so it would be unlucky to even get a batch like that... and we consume a tiny fractions of what we might drink in terms of grain alcohol.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

Barley and rye would not be a problem in ketchup. Wheat would be the only concern.

richard

gfp Enthusiast
gfp
Posted
Barley and rye would not be a problem in ketchup. Wheat would be the only concern.

richard

Many ketchups contain "modified starch"...

Compliance Policy Guides, Chapter 5-Foods, Sub Chapter 578, Processed Grains, Section 578.100.

starch must be from corn unless stated, modified starch can be from anything...

SunnyDyRain Enthusiast
SunnyDyRain
Posted
Many ketchups contain "modified starch"...

Compliance Policy Guides, Chapter 5-Foods, Sub Chapter 578, Processed Grains, Section 578.100.

starch must be from corn unless stated, modified starch can be from anything...

I was under the impression that "modified food starch" as long as made in USA was from corn.

Lisa Mentor
Lisa
Posted
I was under the impression that "modified food starch" as long as made in USA was from corn.

Correct unless stated as other, as in "Modified Food Starch (wheat)."

gfp Enthusiast
gfp
Posted
Correct unless stated as other, as in "Modified Food Starch (wheat)."

Exactly, if they change the name to modifed food starch

Open Original Shared Link

A regulation has been promulgated to prescribe safe conditions of use for "food starch-modified" (21 CFR 172.892). This regulation requires that the label shall bear the name of the additive "food starch-modified." This name should be used to designate this additive on labels of fabricated foods in which it is used as an ingredient.

Is a completely different regulation... good luck finding that one though....

seems only the scanned paper copy is available?

Open Original Shared Link

A quick scan reveals nothing about gluten or gluten containing ingredients...

I didn't read each page... (it doesn't affect me)... since I don't live in the US.

  • 4 weeks later...
lovegrov Collaborator
lovegrov
Posted

There's just no question at all that MFS in the U.S. is NOT made from barley or rye. This might not be a law but it doesn't happen. In addition, almost no vinegar is made from wheat.

Hunts has always been CYA about their ketchup, so I don't buy it out of principle, but it seems to me that it's almost without question gluten-free.

richard

ravenwoodglass Mentor
ravenwoodglass
Posted
There's just no question at all that MFS in the U.S. is NOT made from barley or rye. This might not be a law but it doesn't happen. In addition, almost no vinegar is made from wheat.

Hunts has always been CYA about their ketchup, so I don't buy it out of principle, but it seems to me that it's almost without question gluten-free.

richard

Maybe not but barley malt is a VERY common item in 'natural flavors'. The choice is of course up to the individual but if a company gives a CYA statement IMHO there is a reason for it. Recipes are considered by many companies info that they do not want other companies to have. If they use barley malt as a flavoring they don't need to tell us, they just need to give a CYA statement.

sixtytwo Apprentice
sixtytwo
Posted

Heize ketchup is sooooooooo good, I would not let anything else touch my food or that of my customers in my restaurant anyway and it is gluten-free. Also kudos again to WalMart for all of their gluten-free labeling, I am a big fan.

Barbara

  • 4 years later...
catsmeow Contributor
catsmeow
Posted

Nevermind..........ha ha ha....I figured it out...

Lisa Mentor
Lisa
Posted

Nevermind..........ha ha ha....I figured it out...

So glad! :D Because this thread is over four years old.

catsmeow Contributor
catsmeow
Posted

Yea.... ;)

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. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
    2. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      21

      Insomnia help

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep. One of my relatives is an insomniac and I am sure that is part of the problem. Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read,...
    3. SilkieFairy
      - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      It could be a fructan intolerance? How do you do with dates? https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    4. Lkg5
      - Lkg5 replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Unexpected gluten exposure risk from cultivated mushrooms

      Thank’s for addressing the issue of mushrooms. I was under the impression that only wild mushrooms were gluten-free. Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative. In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken. Major mistake!
    5. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      my IGG is 815 IGA 203 but tTG-Iga is <0.4!!!!!!!!!!!!! oh my god- 13 days of agony and the test is negative? I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has I am...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    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

    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep.  One of my relatives is an insomniac and I am sure that is part of the problem.  Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read, do a sudoku or some other small task, and then go back to bed when she felt sleepy again.  I can't think it did her any harm - she lived  well into her nineties. Last week I decided to try a Floradix Magnesium supplement which seems to be helping me to sleep better.  It is a liquid magnesium supplement, so easy to take.  It is gluten free (unlike the Floradix iron supplement).  Might be worth a try.        
    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      It could be a fructan intolerance? How do you do with dates?  https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
×
×
  • 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.