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

Log Cabin Syrups Contain Barley?!


ksb43

Recommended Posts

ksb43 Apprentice

I was looking through this site about gluten free foods:

Open Original Shared Link

The November 12, 2004 entry says Log Cabin syrups contain barley and aren't gluten free. I've been using that syrup and on the label it doesn't list barley at all. What's going on here?! Don't they have to list it as an ingredient?! That's messed up. Anyone know anything about that brand? I don't mind switching syrups, but it would have been nice to know that I was eating something that was contaminated.

The site says:

"November 12, 2004: Aunt Jemima's syrup, Mrs. Butterworth's syrups and all Log Cabin syrups except Country Kitchen: Subscribers to our food SmartList and our food pocketguide should note that these syrups now contain barley and are NOT gluten free."

NOTE that it later confirms that Aunt Jemima's syrups ARE gluten free.

Kevin


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



Celiac.com Sponsor (A8-M):



ptkds Community Regular

I contacted this company in January of this year. The company is called Pinnacle foods. Their response is below. Basically, the Log Cabin Country Kitchen is safe, but the others may not be. We use this kind, and we really like it.

Thank you for taking the time to inquire about Pinnacle Foods

Corporation

and the products we produce which might be gluten-free. We appreciate

your interest in our company and our products.

At the present time, Vlasic

lovegrov Collaborator

Barley doesn't have to be listed because it's not one of the top 8 allergens.

richard

Lisa Mentor
I was looking through this site about gluten free foods:

Open Original Shared Link

The November 12, 2004 entry says Log Cabin syrups contain barley and aren't gluten free. I've been using that syrup and on the label it doesn't list barley at all. What's going on here?! Don't they have to list it as an ingredient?! That's messed up. Anyone know anything about that brand? I don't mind switching syrups, but it would have been nice to know that I was eating something that was contaminated.

The site says:

"November 12, 2004: Aunt Jemima's syrup, Mrs. Butterworth's syrups and all Log Cabin syrups except Country Kitchen: Subscribers to our food SmartList and our food pocketguide should note that these syrups now contain barley and are NOT gluten free."

NOTE that it later confirms that Aunt Jemima's syrups ARE gluten free.

Kevin

Kevin,

Thank you for posting that information. That is what this site is all about, helping each other through Celiacland.

I would use a bit of caution upon relying on 2004 ingredient information. Products change frequently and while it's easy to rely on passed on information, the MUST rule here is to READ ALL LABELS. ;) Barley can be a hidden ingredient. And, when in doubt, call or write the company.

As richard indicated, barley, rye, malt and oats are not reqired to be listed as an allergin. Wheat is required.

ksb43 Apprentice
Kevin,

Thank you for posting that information. That is what this site is all about, helping each other through Celiacland.

I would use a bit of caution upon relying on 2004 ingredient information. Products change frequently and while it's easy to rely on passed on information, the MUST rule here is to READ ALL LABELS. ;) Barley can be a hidden ingredient. And, when in doubt, call or write the company.

As richard indicated, barley, rye, malt and oats are not reqired to be listed as an allergin. Wheat is required.

That's crazy. They should have to list everything. That's the point of having an ingredients list. Considering that there are enough people with gluten intolerance and celiac disease, they should be forced to list gluten and not just wheat.

I saw a post somewhere on here about certain brands that will always identify sources of gluten...I'll have to find it and try to stick to them.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,244
    • Most Online (within 30 mins)
      7,748

    Barbara carter
    Newest Member
    Barbara carter
    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

    • Scott Adams
      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Pablohoyasaxa
      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to become more active and make more blisters.  I avoid kelp (nori, seaweed) and crustaceans,  eggs, dairy products, and iodized table salt.   Niacinamide and Nicotinic acid are water soluble and harmless.  I'd much rather take Niacin than Dapsone with scary side effects.  
    • meghanf
      We have a gluten-free household. It's the least stressful option. No one else in my family has Celiac, but they are all extremely supportive. We don't even have Play-doh for this kids.
×
×
  • Create New...