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

Question About Progresso Soup


birdie22

Recommended Posts

birdie22 Enthusiast

I saw on the Progresso site the list of soups that are gluten free. I'm curious why some of the others that don't have gluten ingredients aren't on the list. I have 2 different chicken and rice varieties that arent on the list. There is food starch listed but the allergy statement only says contains soy. They both have a no added MSG statement. Any thoughts as to why these aren't gluten free?


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



Celiac.com Sponsor (A8-M):



psawyer Proficient

Some companies do testing or take other special measures for those products that they claim as gluten-free on the label. Other products which do not contain any gluten may lack a "gluten-free" label because they have not been tested.

birdie22 Enthusiast

That make sense. I guess I'm curious as to why progresso would take that step for some soups and not others that don't seem to have gluten ingredients. I'm specifically looking at the Creamy Roasted Chicken Wild Rice and the Chicken and Wild Rice. The varieties they list as gluten-free on their site don't necessarily carry at gluten-free label on the cans (like the Chicken Rice w/ Vegetables). Now I could assume it's the wild rice that could be problematic but again the allergy statement for these soups does not list wheat, just soy or soy and milk (the creamy roasted one).

I'm just having a hard time trying to find a soup that I can trust to eat. My local store doesn't stock most of the Progresso varieties they list on their site as gluten-free.

sa1937 Community Regular

I believe the Progresso Chicken & Wild Rice used to carry the gluten-free label but no longer does. I have no idea why they took it off that list except they no longer feel comfortable labeling it gluten-free.

Wild rice should not be a problem.

Do you have a local Wal-Mart? They have a good many Progresso soups but not all, of course. While it's convenient to use prepared soups at times, there's nothing that beats homemade so I keep a stash of single serving sizes in my freezer when I make a batch of soup.

birdie22 Enthusiast

Thanks Sylvia! I was able to find 3 or 4 different gluten-free labeled Progressos at Walmart. I was surprised not to find them at my Wegmans which is known for having a great variety of products. I happily enjoyed a gluten-free Progresso creamy potato and broccoli soup for lunch. :D

Skylark Collaborator

Someone wrote Progresso and they can't guarantee the soups not labeled gluten-free are not CC.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    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
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.