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Tesco Brand


Mango04

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Mango04 Enthusiast

I notice they label allergens, but I just want to make sure this is a trustworthy brand. I just bought some Tesco sweet and sour sauce and I don't see any obvious sources of gluten. It doesn't list gluten on the label under the allergens section either.

I assume it's safe, but since I'm currently so surrounded by Tescos I want to make sure. :) Thanks.


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nikki-uk Enthusiast
I notice they label allergens, but I just want to make sure this is a trustworthy brand. I just bought some Tesco sweet and sour sauce and I don't see any obvious sources of gluten. It doesn't list gluten on the label under the allergens section either.

I assume it's safe, but since I'm currently so surrounded by Tescos I want to make sure. :) Thanks.

Hi Mango!! :D .... I take it you're in Britain somewhere......

I do nearly ALL my food shopping @ Tesco's, they ARE pretty good for labelling

My advice is to (just to make sure) always read the ingredient list AS well as the allergen box

Enjoy!! :D

Mango04 Enthusiast
Hi Mango!! :D .... I take it you're in Britain somewhere......

I do nearly ALL my food shopping @ Tesco's, they ARE pretty good for labelling

My advice is to (just to make sure) always read the ingredient list AS well as the allergen box

Enjoy!! :D

Hi Nikki! I'm in Prague...but I think the Tesco products here are the same (at least that's my guess since the ingredients are in English - often covered up with a Czech sticker - which drives me nuts) - but anyhow..thanks for the info! :D I like their organic stuff - mainly because the labels are easy to read and it's really inexpensive. :)

Katybubbles Newbie

Hi I'm Katy and I've just recently found out my boyfriend can't eat gluten. We live in norfolk in the UK.

I'm vegetarian and I'm finding it really hard not to cook two seperate meals every night. I'm finding it especially hard not having real pasta, as I used to live on it. The gluten free stuff at Tesco and Sainsburys is awful. Where can I get a fairly nice substitute?

nikki-uk Enthusiast
Hi I'm Katy and I've just recently found out my boyfriend can't eat gluten. We live in norfolk in the UK.

I'm vegetarian and I'm finding it really hard not to cook two seperate meals every night. I'm finding it especially hard not having real pasta, as I used to live on it. The gluten free stuff at Tesco and Sainsburys is awful. Where can I get a fairly nice substitute?

Actually I find the Tesco pasta one of my favourites!! :huh:

If you can get hold of the Italian make 'Schar' that is supposed to be the best (maybe Holland & Barrett??)

......I must admit I don't tend to bother with spaghetti anymore (sticks together :rolleyes: ) - but have good success' with spirals (fusilli)

I also rinse it with boiling water which cuts down on its 'stickyness'

I have found that after many years gluten free your tastes do change - and things that I also thought were 'disgusting' now don't taste too bad to me :lol: (but also you get better at making your food taste good ;) )

gpierre Newbie

I would assume that Tesco products are the same (almost) everywhere and if I am abroad I definitely rather shop for the brand that I know are safe. Of course a double check on the ingredients list is a must!

  • 2 weeks later...
starsong Newbie

Hello to my UK Friends

I returned from the UK after a month long trip all of it in England the southern parts Cotswold to Ipswich. The UK celiac society puts out a book every year listing the gluten free food brands that are safe and it updates it on their website. They also have an email address where your can ask them questions. I think they also have a phone number.

Their website will also lead you to local groups. They will give you any information on meetings or other activities and they sometimes have recommendations from people in the area about eating establishments.

I found them quite useful. There was a great tearoom in Morton in Marsh that served gluten-free food. I stayed mostly in places where I did my own cooking or just had the vegetables at restaurants or pubs.

I must say you folks are a lot further ahead in Celiac awareness than we are in the US. I ran into many people who were Celiacs or knew of one. Most restaurants were very aware of food issues.

Starsong


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gfp Enthusiast
Hello to my UK Friends

I returned from the UK after a month long trip all of it in England the southern parts Cotswold to Ipswich. The UK celiac society puts out a book every year listing the gluten free food brands that are safe and it updates it on their website. They also have an email address where your can ask them questions. I think they also have a phone number.

Their website will also lead you to local groups. They will give you any information on meetings or other activities and they sometimes have recommendations from people in the area about eating establishments.

I found them quite useful. There was a great tearoom in Morton in Marsh that served gluten-free food. I stayed mostly in places where I did my own cooking or just had the vegetables at restaurants or pubs.

I must say you folks are a lot further ahead in Celiac awareness than we are in the US. I ran into many people who were Celiacs or knew of one. Most restaurants were very aware of food issues.

Starsong

Actually the directory lists products from companies that PAY which the companies say are gluten-free.

CUK does no checking ... or verification however they have trademarked the gluten-free symbol so that companies can't use it without paying.

oops forgot to say.....

You need to check labels at ALL levels.... don't rely on one.. check all the small print.

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
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      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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