Beef Boullion Brands That Are Okay

[MelindaLee]

I was recently diagnosed, so I am still finding my way through what is okay and not. I know my usual beef base that I was using is not ok. I found "Better than boullion" made by Superior Touch. The ingrediant list looks okay, and I wrote the complany, but I am wondering if anyone knows off hand if this is okay. The ingrediant list is "roasted beef with concentrated beef stock, salt, hydrolized soy protein, sugar, cor syrup solids, flavoring (Dried onion, falic and spice extractives) autolyzed yeast extract, dried whey, potato flour, caramel color, corn oil and xanthan gum" Feed back on what could be issues would be great as well. I read all the lists of things that are not okay, but sometimes it's like reading greek to me, and the more times I hear it in context the better for me to learn it.

[lucia]

I know this may not always be practical, but given that you were recently diagnosed and need to focus on whole foods not processed foods, the best solution would be to make your own. It only takes buying some raw beef (you know, they sell the ends for this purpose) and simmering it with water (and spices) for an hour or so on the stove. Then, you just strain the result. You can match a big batch and freeze portions for later. It's really easy, tasty, nutritious, and - most importantly - safe

[psawyer]

The ingrediant list is "roasted beef with concentrated beef stock, salt, hydrolized soy protein, sugar, cor syrup solids, flavoring (Dried onion, falic and spice extractives) autolyzed yeast extract, dried whey, potato flour, caramel color, corn oil and xanthan gum"

All of the listed ingredients are gluten-free.

[ravenwoodglass]

I know this may not always be practical, but given that you were recently diagnosed and need to focus on whole foods not processed foods, the best solution would be to make your own. It only takes buying some raw beef (you know, they sell the ends for this purpose) and simmering it with water (and spices) for an hour or so on the stove. Then, you just strain the result. You can match a big batch and freeze portions for later. It's really easy, tasty, nutritious, and - most importantly - safe

Brown the beef first for color and add some whole onions, carrots and a celery stalk add a few fresh herbs for flavor. After you strain it pick out the little bits of beef and take some of the stock and some fresh or single ingredient frozen veggies and you have supper for that night, soup for lunch the next day and stock for the freezer for a later time. I usually simmer until all the meat falls off the bones and you can do the same with chicken but without browning the meat first. I like my chicken stock yellow so I add some tumeric but that isn't needed.

[sandiz]

If you are not into making your own. Knorr Oxo dry beef base is gluten-free

[MelindaLee]

All of the listed ingredients are gluten-free.

Thanks...that is what I thought, but I would hate to make a "rookie" error! :-)