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

Bush's Black Beans


mama2two

Recommended Posts

mama2two Enthusiast

are bush's black beans gluten free? I see they list natural flavor as an ingredient and I am wondering if it is flour. they do not list a 1-800 number to call. I am trying to cook this for lunch, so I would like to know asap. I do have dried beans, but they have not been soaked, so they will take hours to cook. Please help? thanks!


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



Celiac.com Sponsor (A8-M):



lizard00 Enthusiast

According to the food labeling laws, (in the US) natural flavoring is gluten-free. If there is wheat in something that is not obvious like wheat flour, it must be labeled. I have eaten things with natural flavoring and been fine. So according to the law, you should be safe.

mama2two Enthusiast
According to the food labeling laws, (in the US) natural flavoring is gluten-free. If there is wheat in something that is not obvious like wheat flour, it must be labeled. I have eaten things with natural flavoring and been fine. So according to the law, you should be safe.

thanks so much, and thanks for the quick response!! You learn something new everyday!

MNBeth Explorer
According to the food labeling laws, (in the US) natural flavoring is gluten-free. If there is wheat in something that is not obvious like wheat flour, it must be labeled. I have eaten things with natural flavoring and been fine. So according to the law, you should be safe.

That covers wheat, but what about barley?

JennyC Enthusiast

THAT DOES NOT COVER BARLEY, RYE OR OATS! Wheat is a top 8 allergen so it must be disclosed, but the others do not have to be. Some companies take it upon themselves to disclose all gluten sources, but it is not a requirement and many companies do not. Natural flavors is one of the most dangerous ingredients, in my opinion.

ravenwoodglass Mentor
THAT DOES NOT COVER BARLEY, RYE OR OATS! Wheat is a top 8 allergen so it must be disclosed, but the others do not have to be. Some companies take it upon themselves to disclose all gluten sources, but it is not a requirement and many companies do not. Natural flavors is one of the most dangerous ingredients, in my opinion.

My opinion also. I won't touch natural flavors without calling about them first.

GlutenGalAZ Enthusiast

This is from their website:

Are any of your products gluten-free? Which ones?

All of our Bush's Best products are gluten-free with the exception of Bush's Best Chili Beans, the four varieties of Bush's Homestyle Chili and Bush's Chili Magic


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



Celiac.com Sponsor (A8-M):



Magdalena Rose Newbie
are bush's black beans gluten free? I see they list natural flavor as an ingredient and I am wondering if it is flour. they do not list a 1-800 number to call. I am trying to cook this for lunch, so I would like to know asap. I do have dried beans, but they have not been soaked, so they will take hours to cook. Please help? thanks!

Hi,

What dry beans do you trust. I know whole foods packages their beans in a facility that has gluten in it so I don't know who to trust.

wolfie Enthusiast

I agree about barley being a possibility in Natural Flavors. I ran across this with Mrs. Butterworth's Syrup when I was first diagnosed.

  • 6 months later...
006 Apprentice

I DON'T trust Bush's Best. I got that rubber stamp email from a Ms. Kenna Hess in June 2008 saying all their flavors were gluten free except the chili lines. Go read the labels of their honey flavor along with their Boston Baked Beans flavor. You will find MODIFIED FOOD STARCH in the ingredients. That means gluten to me. It doesn't say "modified corn starch" on the labels.

Research modified food starch throughout this very web site. You'll see very strong relationships with flour or wheat.

If Bush's uses corn starch, then why don't they say so on the labels???

Sometimes even contacting a manufacturer is not good enough.

ravenwoodglass Mentor
I DON'T trust Bush's Best. I got that rubber stamp email from a Ms. Kenna Hess in June 2008 saying all their flavors were gluten free except the chili lines. Go read the labels of their honey flavor along with their Boston Baked Beans flavor. You will find MODIFIED FOOD STARCH in the ingredients. That means gluten to me. It doesn't say "modified corn starch" on the labels.

Research modified food starch throughout this very web site. You'll see very strong relationships with flour or wheat.

If Bush's uses corn starch, then why don't they say so on the labels???

Sometimes even contacting a manufacturer is not good enough.

The modified food starch they use is corn. They are not required to say so because it is corn and corn is not considered an allergin. If it was from wheat they would have to declare it as such because wheat is a recognized allergin. I have never heard of a modified starch made from barley or rye.

You can trust them as far as gluten is concerned.

Archived

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

  • 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. - Ginger38 replied to Ginger38's topic in Related Issues & Disorders
      4

      Shingles - Could It Be Related to Gluten/ Celiac

    2. - Mari replied to Jmartes71's topic in Related Issues & Disorders
      18

      My only proof

    3. - Ginger38 replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Challenges eating gluten before biopsy

    4. - Scott Adams replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Challenges eating gluten before biopsy

    5. - Scott Adams replied to emzie's topic in Related Issues & Disorders
      2

      Stomach hurts with movement


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,467
    • Most Online (within 30 mins)
      7,748

    Mike G Army EOD
    Newest Member
    Mike G Army EOD
    Joined

  • Celiac.com Sponsor (A20):



  • Celiac.com Sponsor (A22):




  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Ginger38
      It has been the most terrible illness ever! Going on 3 weeks now… I had chicken pox as a kid… crazy how much havoc this dormant virus has caused after being reactivated! No idea what even caused it to fire back up. I’m scared this pain and sensitivity is just never going to improve or go away 
    • Mari
      OKJmartes. Skin and eyes. Also anxiety and frustration. I have read that Celiacs have more skin problems than people who do not have Celiacs. I take increased levels of Vit. D3, very high levels of B12 and an eating part of an avocado every day. KnittyKitty and others here can add what they take for skin health. A Dermatologist might identify the type of skin condition. By eyes you may mean eyesight problems not just irritated, red eyes. It is not very difficult to get a diagnosis of which eye condition is affecting your vision but much more difficult to find an effective remedy. The ophthalmologists I have seen have been only a little helpful. There seems to have been some advances in eye treatments that most of them are completely ignorant of or just won't add to their treatment plans.  Forcertain you may as well buy some remedy from a facebook ad but that is obviously risky and may actually damafe your eyes. However it is known that certain supplements , taken at the effectivelevels do help with eyesight. Two of them are Luten and zanthamin (spelling?)and certain anti-oxidants such as bilberry..    Hope this helps.
    • Ginger38
      I refused to do the gluten challenge for a long time because I knew how sick I would be: I have always had and still have positive antibodies and have so many symptoms my  GI was 💯 sure I would have a positive biopsy. I didn’t want to make myself sick to get a negative biopsy and be more confused by all this.  He couldn’t guarantee me a negative biopsy meant no celiac bc there may not be damage yet or it’s possible to miss biopsies where there’s damage but he was so sure and convinced me I needed that biopsy I went back on gluten. It was a terrible experience! I took pictures of the bloating and swelling and weight gain during the challenge. I gained 9 pounds, looked pregnant, was in pain , couldn’t work or function without long naps and the brain fog was debilitating. And in the end he didn’t get a positive biopsy… so I wish I had never wasted my time or health going through it. I haven’t been truly straightened  out since and I am currently battling a shingles infection at 43 and I can’t help but wonder if the stress I put my body under to try and get an official diagnosis has caused all this. Best of luck to you - whatever you decide. It’s not a fun thing to go through and I still don’t have the answers I was looking for 
    • Scott Adams
      It's completely understandable to struggle with the gluten challenge, especially when it impacts your health and studies so significantly. Your experience of feeling dramatically better without gluten is a powerful clue, whether it points to celiac disease or non-celiac gluten sensitivity. It's very wise of you and your doctor to pause the challenge until your holidays, prioritizing your immediate well-being and exams. To answer your questions, yes, it is possible for blood tests to be negative initially and become positive later as the disease progresses, which is why the biopsy remains the gold standard. Many, many people find the gluten challenge incredibly difficult due to the return of debilitating symptoms, so you are certainly not alone in that struggle. Wishing you the best for your exams and for obtaining clearer answers when you're able to proceed.
    • Scott Adams
      It's smart that you're seeing the gastroenterologist tomorrow. While it's possible this is a severe and persistent inflammatory reaction to gluten, the fact that the pain is movement-dependent and localized with tenderness is important for your specialist to hear. It could indeed be significant inflammation, but it's also worth ruling out other overlapping issues that can affect those with celiac disease. Is it possible you got some gluten in your diet somehow? This could be a possible trigger. Hopefully, tomorrow's appointment will provide clearer answers and a path to relief so you can get back to your lectures and enjoy your weekend. Wishing you all the best for the consultation.
×
×
  • 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.