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

Response From Knorr


kenlove

Recommended Posts

kenlove Rising Star

------------------

Hello Ken,

Thanks for writing!

We apologize that we are unable to provide you with a list of gluten free products.

Because our products are formulated for use by the majority of our consumers, and not specifically for those on restricted diets, it is possible our product formulations may change at any time. As a result, we cannot provide a list due to several factors:

- Lists of this type reflect products as formulated at a specific time

- It is possible that more products/varieties may have been added

- More important, changes in existing products may have occurred

Ingredients that may contain any of the top eight allergens as defined by FDA are:

Milk, Eggs, Fish, Shellfish & Crustacean, Wheat, Soy, Peanuts, Tree Nuts, Sesame Seeds, and Sulfites.

We make every effort to stay informed about any additional ingredients that could be considered common allergens. Whenever possible, we try to avoid using materials that could be considered to be commonly allergenic, so that potential allergens are not included in categories such as "Natural Flavors."

We suggest reading all ingredient labels carefully. If you cannot determine whether or not the product contains the ingredient in question, or if you feel uncomfortable about the ingredients used in our products, it is our recommendation that you do not use them.

We hope this information is helpful.

Your friends at Knorr

[THREAD ID:1-7QYZQB]


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Personally since they dont' acknowledge gluten but only the 8 major allergens I would not trust this product. Gluten is more than wheat and it seems some companies just ignore that fact and this seems to be one of them.

psawyer Proficient

The message is not as clearly articulated as it could be. However, Knorr is a Unilever brand and their policy is to clearly disclose gluten sources by name if they are present.

After listing the FDA eight, the following words appear: "any additional ingredients that could be considered common allergens"--this refers to barley, rye, and oats which are beyond the FDA list.

kenlove Rising Star

Your right Peter that the message is not as clear as it could/shoudl be.

I've never seen a product with the -_Additional INgredients marked - Unilever or other.

Nice idea though. I've not had toruble with some Knorr products when they were part of CPC Best foods prior to Unilever but recently i've felt a little uncomfoprtable after using some. Nothing serious yet but enough to make me keep clear of bullion and dip type mixes.

The message is not as clearly articulated as it could be. However, Knorr is a Unilever brand and their policy is to clearly disclose gluten sources by name if they are present.

After listing the FDA eight, the following words appear: "any additional ingredients that could be considered common allergens"--this refers to barley, rye, and oats which are beyond the FDA list.

kenlove Rising Star

It also bothers me that some of the health food products here in Hawaii , from small producers, will not list wheat as an allergen but list spelt or kamut on the ingrdients list..

I've written a lot of letters! Screamed at some poor woman at a farmers market insiting that spelt was not wheat and GLuten Free.

Sometimes its a constant battle..

Personally since they dont' acknowledge gluten but only the 8 major allergens I would not trust this product. Gluten is more than wheat and it seems some companies just ignore that fact and this seems to be one of them.
Alphawave Rookie
The message is not as clearly articulated as it could be. However, Knorr is a Unilever brand and their policy is to clearly disclose gluten sources by name if they are present.

After listing the FDA eight, the following words appear: "any additional ingredients that could be considered common allergens"--this refers to barley, rye, and oats which are beyond the FDA list.

I am glad for that information, as well. I see by your postings, that you are type1 diabetic, as I am. Just adds to the fun, doesn't it?

kenlove Rising Star

Sure does -- turns one into a juggler of sorts.

Felt like some yoghurt today - do I want the nofat with 27g of carbs

or the 12 g fat grams and 7g carbs..

always a choice get fatter or blood glucose.

I am glad for that information, as well. I see by your postings, that you are type1 diabetic, as I am. Just adds to the fun, doesn't it?

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



Celiac.com Sponsor (A8-M):



psawyer Proficient

I have found that following the gluten-free diet has helped me maintain better control of my blood sugar. Since most fast foods are out of the question, I have to plan my food intake in advance, and find that I am much less likely to overeat.

My type 1 diabetes is now controlled by a combination of Lantus and Humalog, which has given me back a lot of freedom from the old regime. Lantus provides a flat basal insulin level over a 24 hour period, and is taken once a day. I take it before going to bed. Humalog is a rapid onset and short term insulin taken with meals, with the dose adapted to immediate sugar levels and the carb content of the meal. I can eat meals with varying carb content, and eat them when it fits my schedule.

gluten-kills Newbie

ok, i know that i am again new to this forum but i am not new i have just signed up again, and on this topic i have a question... didnt the labeling laws change a year ago August in our favor that things had to be labeled gluten free if they are?

Lauren

kenlove Rising Star

I've been resisting the insulin for sometime now and jsut take a glipizide in teh am and pm but also drink juice made from bitter gourds which keeps my levels way below what they were. Its a constant but every improving battle to keep the level under 100.

I also find being gluten free helps a lot although I stil ltend to eat too much.

I have found that following the gluten-free diet has helped me maintain better control of my blood sugar. Since most fast foods are out of the question, I have to plan my food intake in advance, and find that I am much less likely to overeat.

My type 1 diabetes is now controlled by a combination of Lantus and Humalog, which has given me back a lot of freedom from the old regime. Lantus provides a flat basal insulin level over a 24 hour period, and is taken once a day. I take it before going to bed. Humalog is a rapid onset and short term insulin taken with meals, with the dose adapted to immediate sugar levels and the carb content of the meal. I can eat meals with varying carb content, and eat them when it fits my schedule.

  • 2 weeks later...
freeatlast Collaborator

Kenlove, hi. I can answer this one. Steer clear of Knorr if you have MSG sensitivity b/c their products are LOADED with MSG.

kenlove Rising Star

Its too bad - used to love the VEGGie dip mix --

Kenlove, hi. I can answer this one. Steer clear of Knorr if you have MSG sensitivity b/c their products are LOADED with MSG.

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. - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

    2. - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

    3. - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

    4. - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748

    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Wheatwacked
      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.