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

Would You Eat This?


adab8ca

Recommended Posts

adab8ca Enthusiast

I asked if their steak spice was gluten-free and got this

Hello Ada,

Thank you very much for contacting us.

Our Keg Steak Seasoning does not contain any ingredients with gluten.

Our spice is, however, produced in a plant where there are products with gluten present.

Please feel free to contact me directly if you have any other questions or concerns.

He didn't say shared equipment...I mean, my kitchen has some gluten because my husband eats bread or if we make pizza, my crust is gluten-free and his is not...I am trying to sort out some problems I am having. Unfortunately, I have NO stomach symptoms, only neuropathy and join/bone pain, so it is all so random!

hate this. :(


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



Celiac.com Sponsor (A8-M):



RideAllWays Enthusiast

Not sure about any other Kegs, but the two times I tried it I was violently ill. The second time I told them that the first time I had been sick, so this time I just wanted a PLAIN steak, not even salt or pepper, and a plain baked potato. They said they cleaned the grill, but somehow I ended up really sick again. They had one of those menus that tell you how to order gluten-free (take the bun off the burger) that make me just laugh. Outback's is the only good version I've seen..wish we had them in Canada.

adab8ca Enthusiast

Well, I bought the spices. I didn't even eat at the restaurant and I just feel so weird and it is so random.

Maybe if they aren't pure spices, I should stay away. I honestly don't know how sensitive I am but I had antibodies off scale and total villous atrophy and my guts were fine fine fine, happy happy happy...just wish the rest of me was :(

psawyer Proficient

I do eat it when I dine at The Keg, and have never had a problem. :)

The comment about gluten products in the plant is sort of ironic, considering that the kitchen at The Keg--like almost every restaturant kitchen in existence--contains gluten products. :blink:

DougE Rookie

Well, I bought the spices. I didn't even eat at the restaurant and I just feel so weird and it is so random.

Maybe if they aren't pure spices, I should stay away. I honestly don't know how sensitive I am but I had antibodies off scale and total villous atrophy and my guts were fine fine fine, happy happy happy...just wish the rest of me was :(

The way I understand it is that if they are labelled as spice, the can only contain pure spice. Otherwise they would have to be called seasonings. Do they call it steak spice or steak seasoning?

psawyer Proficient

It is labeled as seasoning because not every ingredient qualifies as a spice. There is no gluten in it, but if I recall correctly, it does contain soy. I don't have the ingredient list readily available.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,720
    • Most Online (within 30 mins)
      7,748

    Donna Spivey
    Newest Member
    Donna Spivey
    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

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
×
×
  • 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.