Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

HerbalHippie

Glutened By Kraft Bar-b-q Sauce

Rate this topic

Recommended Posts

I've read in other threads that Kraft is a company that gives full disclosure on their labels. But something is not right, because I got glutened off their barbecue sauce. I used the Mesquite Smoked barbecue sauce to make ribs Friday night (yes, I checked label in store before I bought, and double-checked in online) and I got sick. Glutened sick, which I'm familiar with how it feels. This does not happen with the Original flavor.

Just wanted to give everyone fair warning about this flavor.

Share this post


Link to post
Share on other sites
I've read in other threads that Kraft is a company that gives full disclosure on their labels. But something is not right, because I got glutened off their barbecue sauce. I used the Mesquite Smoked barbecue sauce to make ribs Friday night (yes, I checked label in store before I bought, and double-checked in online) and I got sick. Glutened sick, which I'm familiar with how it feels. This does not happen with the Original flavor.

Just wanted to give everyone fair warning about this flavor.

http://kraftfoods.custhelp.com/cgi-bin/kra...amp;p_topview=1

Share this post


Link to post
Share on other sites
I've read in other threads that Kraft is a company that gives full disclosure on their labels. But something is not right, because I got glutened off their barbecue sauce. I used the Mesquite Smoked barbecue sauce to make ribs Friday night (yes, I checked label in store before I bought, and double-checked in online) and I got sick. Glutened sick, which I'm familiar with how it feels. This does not happen with the Original flavor.

Just wanted to give everyone fair warning about this flavor.

Is there any possibility whatsoever that maybe it was some kind of a flu bug? Lots of viruses are going around right now....

I trust Kraft absolutely, completely 100%...... never had a problem with them.

Share this post


Link to post
Share on other sites

What kind of distilled vinegar is used in it? For most of us gluten grains when distilled are fine but for the rare oddball like myself a reaction will occur. This doesn't mean it isn't safe for most celiacs as the majority do tolerate it.

Share this post


Link to post
Share on other sites

Just wanted to chime in for those of us who are trying to watch our calories, fat, carbs, sugars, and gluten. I recently discovered Walden Farms products at Sprouts:

http://www.waldenfarms.com/products/sauce_bbq.html

They use Splenda so no good if you're scared of that stuff but their BBQ sauce which is 'okay' has no calories, fat, carbs, gluten or sugars of any kind. It's no Sweet Baby Rays but it works. Their salad dressings also have no calories, fat, carbs, gluten or sugars.

Share this post


Link to post
Share on other sites

The saying under my name says it all about how I feel about mainstream products. To those of you who have not ever become sick by eating supposedly "gluten-free" products by Kraft I would simply like to point out that cc WILL happen in facilities that are not dedicated. It would be silly to believe that it is impossible for someone to get glutenized by eating something that was manufactured in one of Kraft's facilities. It probably happens more than you think but may often be written off as it was by posters here as the flu or some other possibility.

I am an ultra sensitive celiac that actually passes out within hours of eating gluten. When I was first diagnosed and I didn't really realize how serious the cc issue was, I ate many mainstream products that were supposedly gluten free. I can tell you that with the exception of a very few items, I passed out everytime, Kraft products included. That's my personal experience.

Share this post


Link to post
Share on other sites
The saying under my name says it all about how I feel about mainstream products. To those of you who have not ever become sick by eating supposedly "gluten-free" products by Kraft I would simply like to point out that cc WILL happen in facilities that are not dedicated. It would be silly to believe that it is impossible for someone to get glutenized by eating something that was manufactured in one of Kraft's facilities. It probably happens more than you think but may often be written off as it was by posters here as the flu or some other possibility.

I am an ultra sensitive celiac that actually passes out within hours of eating gluten. When I was first diagnosed and I didn't really realize how serious the cc issue was, I ate many mainstream products that were supposedly gluten free. I can tell you that with the exception of a very few items, I passed out everytime, Kraft products included. That's my personal experience.

It's unfortunate that you are super sensitive.

Of course CC will happen. But not all the time, equally, with all products made in a facility that also processes wheat products. That would be just as silly to believe.

best regards, lm

Share this post


Link to post
Share on other sites
It's unfortunate that you are super sensitive.

Of course CC will happen. But not all the time, equally, with all products made in a facility that also processes wheat products. That would be just as silly to believe.

best regards, lm

Yes of course, I didn't mean that every mainstream item would be cross contaminated everytime. I was merely saying that mainstream items can in no way be guaranteed gluten-free and are susceptible to CC. So it would not be unrealistic to discover that someone got glutenized by Kraft BBQ sauce, that's all.

Share this post


Link to post
Share on other sites

I would like to say that I do not touch the BBQ sauces because a great deal of time they have Barley Malt in them which is a gluten.

I have never been made sick by Kraft and I am so sensitive that miniscule crumbs devastate me. I would definitely suggest calling the company.

Rusla

Share this post


Link to post
Share on other sites

Yeah I must also chime in here that I am scarily sensitive to gluten that sometimes I swear just some particles in the air, or one or 2 crumbs touching that I eat, is enough to trigger a reaction. Even with that fact, I have never, ever had a problem with Kraft. If I buy any bbq sauces or salad dressings, etc I also make sure its made by them and only them.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • June 19, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • July 07, 2019 Until August 03, 2019
      0  
      For more information, visit www.kefss.com or call (407) 255-6550. info@kefss.com 

      KEF USA Summer Camps Announces the New KEF Gluten-Free Camp in Orlando, Florida for Youths with Celiac Disease.

      [Orlando, FL February 6, 2019]-KEF USA is excited to announce that we will offer a new 100% gluten-free camp program to give kids and teens with Celiac Disease a safe, exciting and healthy summer. KEF USA programs offer fun and unique experiences that can only be found in Orlando, Florida. Campers explore the theme parks and local attractions, make new friends, discover new interests and create memories that last a lifetime.


    • July 08, 2019 Until July 09, 2019
      0  
      14th Euro-Global Gastroenterology Conference happening in Zürich, Switzerland during July 08-09, 2019. We are expecting more than 300 attendees representing from more than 40 countries who would be sharing their experiences and expertise around the world Theme: “Future Perspectives and shaping trends in Gastroenterology”
      You may learn more about our congress by visiting our website: https://europegastroenterology.gastroconferences.com/
      Tracks
      Microbiota and diseases|Acid Related Diseases|Helicobacter Pylori Treatment|Therapeutics targeting Microbioma|Advanced Nutrition and Dietetics in Gastroenterology|Inflammatory Bowel Diseases|Clinical Advances in Liver Diseases|Gastrointestinal Disorders and Drug Delivery|Obesity and Treatments|Gastrointestinal Pathology|Neuro Gastroenterology and Motility disorders|Pediatric Gastroenterology, Hepatology and Nutrition|Gallbladder and biliary tract Diseases|Latest advances in Gastroenterology treatments|Endoscopic Innovations in Gastroenterology and surgery|Clinical and Radiographic Gastrointestinal Abnormalities|Functional GI Disorders|Changing Trends in Etiology of Liver diseases|Epigenetics of gastrointestinal diseases|Bariatric Surgery|Gastrointestinal Radiology and Imaging|Developing treatment for Viral Hepatitis and Fibrosis of Liver|Emerging Trends in Clinical Research of Liver diseases|Hepatitis B treatment Patterns|Therapies in Pancreatic cancer|Diabetes and hepatocellular carcinoma|Intestinal Metaproteomics and Type 1 Diabetes
      Conference Benefits
      ·         CME Credits  
      ·         CPD Credits
      ·         Research publication in proceeding book
      ·         Abstract publication in associated online journal
      ·         DOI by Cross-Ref
      ·         Online speaker webpage
      ·         Workshops and Symposium
      ·         Certificate for participation and attendance
      ·         Young Researchers Forum and Posters Award for Students
      ·         B2b and Networking meetings
       
      Program Director
      Sophia Williams
      Gastroenterology 2019 | Zürich | Switzerland
      conferenceseries.com https://europegastroenterology.gastroconferences.com/
      E-mail: williams.sophiaa@yandex.com
      Whatsapp us : +442382146717
×
×
  • Create New...