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

Correction: All Aldi Stonemill Essentials Spices "may Contain Soy, Wheat, Milk."

The Fluffy Assassin

Recommended Posts

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted

I didn't even look, having started trusting single-spice packages. I need to remember that that's only McCormick. Oh well. I'll be throwing out a third of a jar; this means of course that I ate two-thirds of it. Oops!

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

Celiac.com Sponsor (A8-M):


Bubba's Mom Enthusiast
Bubba's Mom
Posted

The cinnemon I have here must be older? It doesn't list any ingredients. It's from Aldi.

I guess we can't let our gaurd down..ever? Good thing you caught it!

navigator Apprentice
navigator
Posted

I glutened myself on Thursday night with spices when I was making a curry. Just starting to feel better today. I'm really annoyed as I thought I had it all down to a fine art. Oh well, won't make that mistake again.

love2travel Mentor
love2travel
Posted

I like to purchase whole cinnamon quills and grind/grate myself. Same with nutmeg and tons of others. Better flavour, anyway. Not in bulk, of course. :)

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

It must be a pretty new labeling (this year); I certainly checked the label before I started buying Aldi cinnamon, and as you say, it didn't say anything like this before.

The cinnemon I have here must be older? It doesn't list any ingredients. It's from Aldi.

I guess we can't let our gaurd down..ever? Good thing you caught it!

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

Oh darn! So sorry. Yes, it's really hard working with spices. Wishing you better luck in the future.

I glutened myself on Thursday night with spices when I was making a curry. Just starting to feel better today. I'm really annoyed as I thought I had it all down to a fine art. Oh well, won't make that mistake again.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

I just found out that North American cinnamon isn't cinnamon. Don't know if they'll allow this link; if not, look up cassia on Wikipedia: http://en.wikipedia.org/wiki/Cinnamomum_aromaticum Now I want the Sri Lankan stuff!

I glutened myself on Thursday night with spices when I was making a curry. Just starting to feel better today. I'm really annoyed as I thought I had it all down to a fine art. Oh well, won't make that mistake again.

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

I just found out that North American cinnamon isn't cinnamon. Don't know if they'll allow this link; if not, look up cassia on Wikipedia: http://en.wikipedia.org/wiki/Cinnamomum_aromaticum Now I want the Sri Lankan stuff!

I only get the authentic Sri Lankan stuff - there is a huge difference in flavour. Regular ground cinnamon? Meh. The real thing? WOW!

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

Zippy! I'm kind of hoping this is the sweet spice I like so much in pho. But that's probably rock sugar.:)

I only get the authentic Sri Lankan stuff - there is a huge difference in flavour. Regular ground cinnamon? Meh. The real thing? WOW!

sa1937 Community Regular
sa1937
Posted

I didn't even look, having started trusting single-spice packages. I need to remember that that's only McCormick. Oh well. I'll be throwing out a third of a jar; this means of course that I ate two-thirds of it. Oops!

It may be a CYA statement the manufacturer has added to the label like so many do. But if you already ate two-thirds of it, have you been feeling ill? If not, I see no reason to throw it out unless you absolutely want to replace it with something else.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

I get very little immediate effect when I ingest gluten. Usually a case of the trots about 5 in the morning, but little else. Better safe than sorry, I figure.

It may be a CYA statement the manufacturer has added to the label like so many do. But if you already ate two-thirds of it, have you been feeling ill? If not, I see no reason to throw it out unless you absolutely want to replace it with something else.

mindbodysoul Newbie
mindbodysoul
Posted

The top brands I buy from and trust McCormick and Spice Islands. I check the ingredients none the less to be safe, I also found Kroger spices are often safe as well.

BabsV Enthusiast
BabsV
Posted

I was a huge fan of Penzey's spices before my diagnosis and called the company almost in tears at the thought that I'd have to throw away my entire cabinet of spices. They told me that all their spices and blends (their chili and taco blends are huge favorites in my house!) are gluten free. In fact, the only items they said they offer that aren't gluten free are their soup bases which come from a different manufacturer. I did replace all my baking spices and any that I'd used with recipes that I knew included flour but just cleaned all the bottles on the rest and haven't had a problem.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

Neat! I'll look up Penzey's.

I was a huge fan of Penzey's spices before my diagnosis and called the company almost in tears at the thought that I'd have to throw away my entire cabinet of spices. They told me that all their spices and blends (their chili and taco blends are huge favorites in my house!) are gluten free. In fact, the only items they said they offer that aren't gluten free are their soup bases which come from a different manufacturer. I did replace all my baking spices and any that I'd used with recipes that I knew included flour but just cleaned all the bottles on the rest and haven't had a problem.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

Checking the ingredients every time is wise; I wish I had.

The top brands I buy from and trust McCormick and Spice Islands. I check the ingredients none the less to be safe, I also found Kroger spices are often safe as well.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

Also Aldi ground cumin, dammit. There are people who think that when Aldi changes one of its imaginary brand names, that means they also changed suppliers. I was never one of those people, before. But I think both of the ones reading "may contain milk, wheat, soy" are Stonemill Essentials rather than Spice Club. Need to clean that stonemill, I'm thinking.

I didn't even look, having started trusting single-spice packages. I need to remember that that's only McCormick. Oh well. I'll be throwing out a third of a jar; this means of course that I ate two-thirds of it. Oops!

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
  • Author

Dammit. As somebody notes, probably just CYA, but better safe than sorry, certainly.

  • 6 years later...
Hattiea Newbie
Hattiea
Posted

Hi all can you help i  this query?  Is Aldi stonemill shake n sprinkle chicken seaoning gluten free? 52g pot it does not state may contain and the ingredients are not to me obvious gluten 

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,131
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.