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

Lipton Onion Soup Mix


cml

Recommended Posts

cml Newbie

I ate some onion dip, which was made with Lipton Onion Soup Mix, and had a terrible reaction to it. I've always heard that it is gluten free. In reading the box after I had stomach pain, it says that it is made in a plant that also processes wheat products. Has anyone else noticed this, or had a similiar problem? Thanks


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

We use it often & never had a reaction to it.... Are you super sensitive?

cml Newbie

Yes, I am really sensitive, and now that I think back, there were many times when I gor a reaction, and could not tie it to any specific thing. Makes me wonder. I have seen a million gluten free recipes that called for Lipton Onion Soup Mix, and now I am a bit leery. Thanks for listening!

UR Groovy Explorer

Please forgive me for bringing up a controversial subject - just trying to help, but - you could be reacting to monosodium glutamate (MSG). Some people just can't tolerate it at all (like me, for instance).

cml Newbie
Please forgive me for bringing up a controversial subject - just trying to help, but - you could be reacting to monosodium glutamate (MSG). Some people just can't tolerate it at all (like me, for instance).
cml Newbie

That is very poosible, that it could be a reaction to MSG. Good point. Thanks!

confusedks Enthusiast

Does anyone have the ingredients for the soup mix? I am going somewhere tomorrow and they are using it on a brisket, so I wanted to know if I can have it or not! Thanks! :D


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



Celiac.com Sponsor (A8-M):



Lisa Mentor
Does anyone have the ingredients for the soup mix? I am going somewhere tomorrow and they are using it on a brisket, so I wanted to know if I can have it or not! Thanks! :D

ME :) Lipton Onion Recipe Soup & Dip Mix

Onion

Salt

Cornstarch

Onion Powder

Sugar

Corn Syrup Solids

Caramel Color

Hydrolyzed Soy Protein Oil

Yeast extract

MSG

Natural Flavors

Disodium Inosinate

Disodium Guanylate

...........The MSG and Soy may be non-gluten issues for some.

chatycady Explorer

MSG and Corn Starch would do me in! B) A very bad combination for me!

HappyMomof5 Newbie

Also, I know "caramel color" used to be made with wheat protein or malt. I read something that said it isn't made from that anymore in this country, but it's worth asking the company. Their caramel color supplier could have gotten it from a source that does make it from wheat.

Okay, I looked it up in my handy-dandy "Gluten Free Grocery Shopping Guide-2007 Edition" by Matison & Matison (little red book sold on this site), and it lists under Lipton soups: "Recipe Secrets Onion Soup Mix" is gluten free.

So I agree with the previous poster, it's probably the MSG.

Hope that helps. :)

jkmunchkin Rising Star

Make sure it was not the Kosher version of the Lipton Onion Soup Mix. They make 2 different versions and I believe the Kosher one is not gluten-free.

cml Newbie

Everyone.... thank you for all this good info. I have never been in this forum before, but I can see that it will be a big help from now on !!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  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
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. 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
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.