Mccormick's Tomato, Garlic, And Basil Marinade

[saintmaybe]

Just as an FYI-

I just made dinner with a marinade from McCormick's that I thought was safe, because there was no declared wheat flour or gluten stated on the back of the packet. That said, it didn't say it was *specifically* gluten free.

The only other things I had with dinner were plain brown rice and plain broccoli with olive oil, so I know it was the marinade.

I got sick immediately following dinner. I'm fairly certain gluten is an undeclared anti-caking agent in the McCormick's spices, if anyone else uses these.

McCormick's doesn't seem to do an allergen pdf, but when I search for gluten free products on their websites, their ingredient composition is noticeably different than their gluteny counterparts. Just thought inquiring minds might want to know!

[Lisa]

Just as an FYI-

I just made dinner with a marinade from McCormick's that I thought was safe, because there was no declared wheat flour or gluten stated on the back of the packet. That said, it didn't say it was *specifically* gluten free.

The only other things I had with dinner were plain brown rice and plain broccoli with olive oil, so I know it was the marinade.

I got sick immediately following dinner. I'm fairly certain gluten is an undeclared anti-caking agent in the McCormick's spices, if anyone else uses these.

McCormick's doesn't seem to do an allergen pdf, but when I search for gluten free products on their websites, their ingredient composition is noticeably different than their gluteny counterparts. Just thought inquiring minds might want to know!

I am very sorry that you became ill. McCormick's would not undisclosed a gluten ingredient and gluten in an anti-caking agent, is now a myth that won't die. Do you still have the ingredient listing on the merinade?

As you traverse the gluten free world, you will notice that you reaction time will begin to vary. Once you begin to heal, your reaction time will widen. It actually makes it more difficult to pin point a problem. And sometimes, you will never figure it out.

[saintmaybe]

I am very sorry that you became ill. McCormick's would not undisclose a gluten ingredient and gluten in an anti-caking agent, is now a myth that won't die. Do you still have the ingredient listing on the merinade?

As you traverse the gluten free world, you will notice that you reaction time will begin to vary. Once you begin to heal, your reaction time will widen. It actually makes it more difficult to pin point a problem. And sometimes, you will never figure it out.

I do a homemade marinade that I use for lots of things.

Um, no, it was definitely dinner that made me ill. As the other two things I made were plain, it was the spice mix. My reaction time for direct ingestion of a large amount of gluten is quite short, and the reactions are unmistakeable. The only other questionable ingredient on there was sunflower oil, which I understand is usually cross contaminated with gluten.

[Lisa]

Um, no, it was definitely dinner that made me ill. As the other two things I made were plain, it was the spice mix. My reaction time for direct ingestion of a large amount of gluten is quite short, and the reactions are unmistakeable. The only other questionable ingredient on there was sunflower oil, which I understand is usually cross contaminated with gluten.

saintmaybe....I have no reason to question your illness. I believe you.

You claimed that a major company's product made you sick from undeclared gluten. If true, let's find the facts, beginning with the specific product that you bought. Could you post that?

[saintmaybe]

saintmaybe....I have no reason to question your illness. I believe you.

You claimed that a major company's product made you sick from undeclared gluten. If true, let's find the facts, beginning with the specific product that you bought. Could you post that?

...

McCormick's Tomato, Garlic, and Basil Marinade, in their Grillmaster line of products.

Also, reading through previous threads, I found a reported conversation between a forum member and a McCormick's representative. The rep said that celiacs who are highly sensitive to cross contamination should probably not eat McCormick's mixes, because they are subject to cross contamination from the manufacturing facility. The post can be found in August 2011, I believe.

[Skylark]

CC on shared lines makes a LOT more sense than undeclared gluten. That's a serious accusation to make lightly, as good companies like McCormick are careful to declare wheat in the US. They genuinely don't want to make their customers sick. (They also don't want a big FDA recall or mis-branding lawsuit!)

Trust your gluten reactions, but always suspect CC first. That blasted gluten seems to sneak into processed foods right and left, which is why so many of us try to avoid processed foods as much as possible. Looks like you're very sensitive, which is a real bummer.

[saintmaybe]

CC on shared lines makes a LOT more sense than undeclared gluten. That's a serious accusation to make lightly, as good companies like McCormick are careful to declare wheat in the US. They genuinely don't want to make their customers sick. (They also don't want a big FDA recall or mis-branding lawsuit!)

Trust your gluten reactions, but always suspect CC first. That blasted gluten seems to sneak into processed foods right and left, which is why so many of us try to avoid processed foods as much as possible. Looks like you're very sensitive, which is a real bummer.

I didn't initially suspect super sensitivity, because when I went gluten free, I was still tolerating some wheat products as I recall. That said, I'll be honest and admit that my last wheat eating days are all foggy and lost in a haze. But you do seem to be correct that I am getting more sensitive as time goes on.

Eh, we all have our crosses to bear. I'm happy to have my brain back- I'll just have to be more diligent. I should have suspected super sensitivity anyway when I went out to breakfast and ordered everything "correctly" and still got sick. It was a dedicated breakfast place, so it was probably the flour in the air and on the surfaces. *sigh*

[Skylark]

Oh, gosh that sounds hard! On the bright side, super-sensitivity CAN come and go. I went through a super-sensitive phase and now I'm back to eating "normal" gluten-free and feeling fine.

Oh, one other thing that makes my life confusing. I can't much tell my gluten reactions apart from mild food poisoning because they're mostly GI. If I cook chicken myself with a basically gluten-free seasoning like you used and end up running for the bathroom, I'm more inclined to blame a little salmonella. If you have a very particular gluten reaction it would be easier to know.