Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Yippy! Spam Is Gluten Free!


Glamour

Recommended Posts

Glamour Explorer

Would have never guessed that. :D


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



Celiac.com Sponsor (A8-M):



Ahorsesoul Enthusiast

I love Spam. Thanks, I was always going to look up if it was gluten free!

I slice it, fry it in butter, sprinkle it with a little brown sugar and top with pineapple. Think we'll have spam this week.

jststric Contributor

I know many would think ewwww but I, too, love it!

Lynayah Enthusiast

I am embarassed to admit, but I kinda like it too, although I don't eat it due to sodium and weight issues . . . but wow, for others, what an easy thing to pack for travel or pick up while on the road. As memory serves, a lot of gas stations carry Spam in the grocery section . . . or at least they used to carry it. This will probably help a lot of folks cope.

Lisa Mentor

eeewwwwwwww B)

chasbari Apprentice

Fried spam... mmmmmmmmmmmmm!

Don't they have some sort of Spam festival in Hawai'i ? Might make for a good vacation!

CS

ciavyn Contributor

Many years ago, there was a snow emergency here in PA, and we could not leave our homes. As it worked out, I was visiting a friend at her parent's house, and her parents were restaurant warriors, preferring never to cook if they could avoid it. After two days, we ate through the small amount of food in the house, and we were left with Spam. It was purchased sometime in the last decade, though no one could remember when. We cut it up, fried it, and that was dinner. Thank God they opened up the roads the next day. Still, Spam got us through, and I don't remember it tasting that bad, either!


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



Celiac.com Sponsor (A8-M):



Roda Rising Star

My mom used to slice it and fry it in butter and we would eat it on toast. For some reason that sounds good. Now if I could find some gluten free bread to toast that tasted good. On a side note Underwood Deviled ham spread is gluten free too. Here is a link to B&G Foods, Inc. products that are gluten free including the deviled ham.

Open Original Shared Link

ianm Apprentice

Spam is absolutely disgusting when you examine it's contents but it is still the food of the Gods. Spam and gluten free beer are proof that God exists and that he wants us to be happy.

mushroom Proficient

For those who love Spam, I am happy to tell you that all that stuff that comes in on your computer can be safely opened--it is GLUTEN FREE!!! :P

lovegrov Collaborator

Speaking of Spam.

richard

jerseyangel Proficient

All this Spam talk (the edible kind :D ) really brings back memories. My dad used to fry it up with eggs on the weekend once in a while.

Glamour Explorer

What is funny is that the same folks that turn their nose up at SPAM, eat canned soups, chili, tuna, prepared frozen and box meals, all full of chemicals, preservatives and mystery ingredients. Not to mention Fast Food....

I say always keep a Can o' Spam in the cabinet for emergency's along with a big block of Velveeta Cheese (America's favorite processed cheese "food"). The Pair makes a helluva Party Platter for those impromptu guests during the holidays. Always keep those little toothpicks with the curly plastic cellophane to decorate it up!

FYI Spam is available in a low sodium version....

Mtndog Collaborator

Ewwwwww........ :lol: but I know so many people I know LOVE it. Yes- Hawaii has a major Spam fetish!

Spam is absolutely disgusting when you examine it's contents but it is still the food of the Gods. Spam and gluten free beer are proof that God exists and that he wants us to be happy.

:lol: x10

For those who love Spam, I am happy to tell you that all that stuff that comes in on your computer can be safely opened--it is GLUTEN FREE!!! :P

<SNORT>

and just for the record.....

EWWWWW.....but I'd eat it before escargot!

Lynayah Enthusiast

see next post -- posted the same post twice in error.

PS: Any Monty Python fans out there? "SPAM, lovely Spam, wonderful Spam!"

Lynayah Enthusiast
What is funny is that the same folks that turn their nose up at SPAM, eat canned soups, chili, tuna, prepared frozen and box meals, all full of chemicals, preservatives and mystery ingredients. Not to mention Fast Food....

I say always keep a Can o' Spam in the cabinet for emergency's along with a big block of Velveeta Cheese (America's favorite processed cheese "food"). The Pair makes a helluva Party Platter for those impromptu guests during the holidays. Always keep those little toothpicks with the curly plastic cellophane to decorate it up!

FYI Spam is available in a low sodium version....

"Canned soups, chili, tuna" . . . well said!

"little toothpicks with the curly plastic cellophane" . . . of course, dahlink! What else would even come close to making the perfect snack statement?

Oh my gosh, in addition to Spam, Velveeta is gluten free, too? ALL VARIATIES? (Oh please tell me yes!) Talk about processed-food-heaven!

Hold onto my hips, here I come. Whooo-hooo!

The next time I need a guilty pleasure, I sure know where I'm going. :)

PS: May I please have some fries with that?

Glamour Explorer

If ya want to go whole hog:

Velveeta, and Ro-tel Tomatoes and Chiles (not sure if gluten free)

OR

Velveeta and canned Hormel Chili, adventurous folk can add the Ro-tel too!

Glamour Explorer

We can laugh all we want.

But, if you put Velveeta Dips (keep them hot) out a party, especially a football party, It is always the first to go. Highbrow Types always ask "what is your recipe"? :D

jerseyangel Proficient
We can laugh all we want.

But, if you put Velveeta Dips (keep them hot) out a party, especially a football party, It is always the first to go. Highbrow Types always ask "what is your recipe"? :D

:lol: So true!

Lynayah Enthusiast
We can laugh all we want.

But, if you put Velveeta Dips (keep them hot) out a party, especially a football party, It is always the first to go. Highbrow Types always ask "what is your recipe"? :D

Yes!

AND if you tell them that your "secret recipe" is made from some incredibly expensive, exclusive cheese, then they start to salivate . . . and if, after that, you just keep your mouth shut just long enough, they throw money at you for the recipe.

Catch it and run for the goal line!

As I've always said, if peanut butter cost $100 an ounce, everyone would know it is the greatest food in the world.

Glamour Explorer

Don't forget about those bisquick, sausage and cheese hors d' oeuvres -----In Louisiana they are called "Coon Balls"

Someone needs to come up with a gluten-free version of those

Ingredients:

jerseyangel Proficient
Don't forget about those bisquick, sausage and cheese hors d' oeuvres -----

Those are so-o-o-o good! A friend of mine in my hometown used to make them at every get-together. :D We just called them sausage balls.

Lynayah Enthusiast
Don't forget about those bisquick, sausage and cheese hors d' oeuvres -----In Louisiana they are called "Coon Balls"

Someone needs to come up with a gluten-free version of those

Ingredients:

Glamour Explorer

Put those sausage balls out on your best silver platter, and use your finest linen napkins and wait til they ask "What ARE these?"

Pause, and say "Coon Balls". They will look at you with a blank stare, then add "You know, Racoon Balls"... You won't remember when you had such a good time. Of course, they have already eaten about 7 or 8 of them.

Roda Rising Star
Put those sausage balls out on your best silver platter, and use your finest linen napkins and wait til they ask "What ARE these?"

Pause, and say "Coon Balls". They will look at you with a blank stare, then add "You know, Racoon Balls"... You won't remember when you had such a good time. Of course, they have already eaten about 7 or 8 of them.

:lol::lol::lol::lol:

That's right up there with lamb fries!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

    2. - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

    3. - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

    4. - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

    5. - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748

    NAC
    Newest Member
    NAC
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...