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

Boar's Head Commercial


NWLAX36Mom

Recommended Posts

NWLAX36Mom Rookie

Most of us on this forum know that Boar's Head brand products are gluten free. I have heard two radio commercials this week where they indicate the products are gluten free! That is a first. I just think that is wonderful and wish more companies would do the same. I am going to write them a note to say thank you.


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



Celiac.com Sponsor (A8-M):



blueeyedmanda Community Regular

Thanks for sharing :)

NWLAX36Mom Rookie

I just looked at their website, brownbagging.com. It looks like they also have tv commercials where they mention no gluten. They are on the website. Way to go!

blueeyedmanda Community Regular

I love their Virginia Honey Maple Ham....mmm!

par18 Apprentice

This is very impressive news. Apparently Boar's Head understands that those companies who get on board in the beginning are establishing relationships which will last for a long time.

Tom

jkmunchkin Rising Star

I've seen the tv commercial a couple times now. My husband makes fun of me cuz' I get so excited. LOL!!

hez Enthusiast

I have seen the tv ad a couple of times. The first time I just thought I misunderstood. It does seem kinda ironic that they mention they are gluten-free while the ad shows a big sandwhich!

Hez


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor
I have seen the tv ad a couple of times. The first time I just thought I misunderstood. It does seem kinda ironic that they mention they are gluten-free while the ad shows a big sandwhich!

Hez

That is ironic, someone should suggest they stick a loaf of some kind of gluten-free bread on the set too.

splash Rookie
I have seen the tv ad a couple of times. The first time I just thought I misunderstood. It does seem kinda ironic that they mention they are gluten-free while the ad shows a big sandwhich!

Hez

What's great about the ad, though, is that even those who do not need to be gluten-free might choose Boar's Head instead of some other meat, just in case they end up catering to someone with celiac or gluten intolerance. And if other producers start losing customers to the "just in case" phenomenon, maybe they'll go gluten-free too!

de caps Contributor

It is great that Boars Head is gluten-free. What about cc on the slicing machines? I was told to avoid the deli counter for this reason. I only buy the prepackaged gluten-free cold cuts. I think Boars Head meats are the best. I don't know if I could trust them.

happygirl Collaborator
It is great that Boars Head is gluten-free. What about cc on the slicing machines? I was told to avoid the deli counter for this reason. I only buy the prepackaged gluten-free cold cuts. I think Boars Head meats are the best. I don't know if I could trust them.

Tell them that you have food allergies, and because of this, you would like the machine to be thoroughly cleaned before they slice your meat.

ravenwoodglass Mentor
It is great that Boars Head is gluten-free. What about cc on the slicing machines? I was told to avoid the deli counter for this reason. I only buy the prepackaged gluten-free cold cuts. I think Boars Head meats are the best. I don't know if I could trust them.

Excellent point. Unless you are the very first customer of the day I would skip it also. There is much more to cleaning the slicer than just the wipe off with a rag that most would do if you ask them to clean it before slicing your deli items. The machine literally needs to be taken apart, the blade and its guard need to be removed and washed and all the little nooks and crannies need to be cleaned out. I used to run a deli and the time and effort involved with actually cleaning it throughly enough to be safe for us after gluten items are run through are time consuming and something that you really can't trust to be through enough if the deli is up and running. Unless you have actually had to take one of those darn things apart you wouldn't know how involved it really is. Personally I think there should be seperate slicers for gluten and nongluten items but that is really asking too much of the world at this point.

Darn210 Enthusiast

If you know you are going to go shopping . . . you can preorder your deli meat to be run first in the morning.

When I was arranging a big family get-together last summer, I was feeding approximately 100 people for lunch with ham, turkey, roast beef and cheese. I called about 24 hours in advanced and ordered my POUNDS of deli items to be picked up the next morning at 9:00 am. When I picked it up the next day, they reiterated several times how much they appreciated that I called the order in.

I would think you could do the same for a gluten-free order . . . you could call one afternoon, talk to the deli and tell them that your order needs to be run first thing the next day on a clean slicer. Then you are not putting them out by having them clean a slicer before they run your order.

Nikki'smom Apprentice

I just posted about this on another thread! My best friednd was driving to work and heard the commercail and as soon as it was over she called me all excited. Since she knew my dd was just diagnosed.

lpellegr Collaborator

I should have read through the site first - I just posted about the TV commercials and how ironic it is that they mention no gluten, then show a sandwich being made. Looks like a bunch of us were amused by that!

Glutenfreewarrior Newbie

My supermarket has a designated Kosher slicer that is always freshly cleaned. I always have them throw out the first slice. They also change their gloves between orders. After getting glutened a few years ago due to a lazy deli worker (I say this as a former a deli worker for 6 years.) I am politley vocal to new employees or go when I know a deli person I know is on. Most are very helpful and willing to do something extra when you are polite and explain things. BoarsHead has a pre-pack line of cold cuts that they are test marketing. BoarsHead BBQ ribs (meat dept.) are really yummy. Their sweet slice ham can be special ordered whole in 2 sizes.

gdobson Explorer

We avoid the deli meat slicer issue by just buying the whole thing still packaged up. They always laugh at us, and ask us if we are sure. We just slice it at home.

Yum Yum

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,905
    • Most Online (within 30 mins)
      7,748

    Croissantl0v3r
    Newest Member
    Croissantl0v3r
    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

    • Scott Adams
      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:    
    • Xravith
      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
×
×
  • 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.