Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Pink Himalayan Sea Salt From Trader Joe's

BethM55

Recommended Posts

BethM55 Enthusiast
BethM55
Posted

Last Friday I bought a grinder bottle of Pink Himalayan Sea Salt from Trader Joe's, and used it several times during the weekend. Last night I noticed that it is made in a facility that also processes wheat. Heck. You'd think salt would be safe, right? :blink: Today my digestive system is a little off, with some nausea and tummy rumbles. I'm also achy and tired and feel 'fibro-y', which is my more usual response to gluten.

Should I be blaming the salt? Or is this 'cya' from TJ's, do you think? I ate at home all weekend, only had food that I prepared in my own kitchen. (My kitchen is shared with my spouse who is not gluten free, but we are very careful. Last week I bought myself my very own brand new toaster, so we are no longer sharing the toaster oven. It was time.)

Maybe I should give away that salt. humph. <_<

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

All those "shared facility" labels are CYA to some degree. It's hard to imagine they got gluten in salt. :blink: I'd put it in the back of the cupboard for a month or two and see whether the weird feelings appear without the salt, meaning something else is getting you.

TiaMichi2 Apprentice
TiaMichi2
Posted

I have had terrible experiences with products from Trader Joes. When I called them to let them know about my experience with the item that was listed as gluten-free, they said that they do not guarantee CC, needless to say I do not shop there. I know a lot of people with Celiac do however, and are fine. Maybe is just good old hyper sensitive me.

dilettantesteph Collaborator
dilettantesteph
Posted

I would say that if something makes you sick, don't eat it. Don't depend on whether or not it makes someone else sick. We all have different levels of sensitivity. That being said, it can be really hard to be certain about exactly what it was that made you sick. Keep a food/symptom journal, that can help.

Adalaide Mentor
Adalaide
Posted

If you're looking for salt with amazing flavor I'd recommend Real Salt. (Yup, that's what it's called.) It's mined in Utah and is so absolutely amazing I'll never go near "table" salt again. It is my understanding (although you should check yourself) that the salt is packaged locally and there is no risk of cc. Since I live mere miles from the mine though I'm not sure if this changes outside the local area. I've been tempted to try the pink Himalayan salt but just haven't ever gotten around to it and considering the price of local stuff I can't really justify the cost.

love2travel Mentor
love2travel
Posted

I use over 20 kinds of pure sea salt that I collect from my travels and thankfully have never had problems. However, they are all regional - I've been to the salt pans in Trapani, Sicily, and Pag Island, Croatia, and purchased directly. Same with Maldon from England. Coarse Himalayan sea salt makes a nice finishing salt. My point is to buy from the source if you can. I like the sounds of that Utah salt - sounds intriguing.

I have never set foot in a Trader Joe's (we don't have them here) so cannot comment on that aspect.

BethM55 Enthusiast
BethM55
Posted
  • Author

If you're looking for salt with amazing flavor I'd recommend Real Salt. (Yup, that's what it's called.) It's mined in Utah and is so absolutely amazing I'll never go near "table" salt again. It is my understanding (although you should check yourself) that the salt is packaged locally and there is no risk of cc. Since I live mere miles from the mine though I'm not sure if this changes outside the local area. I've been tempted to try the pink Himalayan salt but just haven't ever gotten around to it and considering the price of local stuff I can't really justify the cost.

I also have Real Salt at home, and Celtic Sea Salt. The Real Salt is lovely stuff! I carry some with me when I travel, as processed table salt just tastes awful to me now, sharp and bitter. I guess I'm becoming a salt snob! :lol:

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

Celiac.com Sponsor (A8-M):


BethM55 Enthusiast
BethM55
Posted
  • Author

I use over 20 kinds of pure sea salt that I collect from my travels and thankfully have never had problems. However, they are all regional - I've been to the salt pans in Trapani, Sicily, and Pag Island, Croatia, and purchased directly. Same with Maldon from England. Coarse Himalayan sea salt makes a nice finishing salt. My point is to buy from the source if you can. I like the sounds of that Utah salt - sounds intriguing.

I have never set foot in a Trader Joe's (we don't have them here) so cannot comment on that aspect.

Your reply made me smile. :D I love that you collect regional salts! Do they each have specific uses?

BethM55 Enthusiast
BethM55
Posted
  • Author

I appreciate the replies. I don't know if the salt is CC'd, ("made on shared equipment with wheat") or it's something else, or not food related at all. Because I generally have a lag time for reaction of roughly 18 to 24 hours, it's hard to connect the dots. However, this too shall pass, and I am being very gentle with my digestive system this week.

love2travel Mentor
love2travel
Posted

Your reply made me smile. :D I love that you collect regional salts! Do they each have specific uses?

Really? Thanks! Admittedly I am a food snob. And a salt snob. One of my favourite books is a large one on salt. Just salt. Brilliant book. Anyway, they do have specific uses. Most are for finishing (i.e. fleur de sel or sel gris for sprinkling on steak just taken off the grill; one for sprinkling on soft lettuces such as Bibb; a few for sprinkling on roasted vegetables...). Smoked Maldon is lovely - such a wonderful pure salt flavour in pyramid shapes that do not melt on something warm. I would never use any of these salts in cooking - it would be a waste as they would melt. Then what's the point?

Many people bring back jewelery or clothes from their travels; I bring back ingredients such as salts. :D

love2travel Mentor
love2travel
Posted

I guess I'm becoming a salt snob! :lol:

Um...you and me both. I'm obsessed with different salts and their characteristics. ;)

Archived

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

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


  • Member Statistics

    • Total Members
      130,468
    • Most Online (within 30 mins)
      7,748
    Muna
    Newest Member
    Muna
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Any Gluten-free Lipstick At Walgreens, Wal-mart, Etc?

      By Scott Adams · Posted

      Thanks for sharing this info! Frustrating to see companies who haven't used wheat as an ingredient start to do so! https://blistex.com/product/five-star-lip-protection/
    • Emily P.
      Any Gluten-free Lipstick At Walgreens, Wal-mart, Etc?

      By Emily P. · Posted

      As of July 2025, Blistex is no longer gluten free for their five star protection lip balm The last ingredient is WHEAT! From Blistex' website, ingredient list for 5 Star Protection;: "Inactive Ingredients: bis-diglyceryl polyacyladipate-2, bis-stearyl dimethicone, butyloctyl salicylate, C12-15 alkyl benzoate, calendula officinalis extract, caprylic/capric triglyceride, carthamus tinctorius (safflower) seed oil, cetyl dimethicone, citric acid, euphorbia cerifera (candelilla) wax, flavor, microcrystalline wax, myristyl myristate, octyldodecanol, oryzanol, ozokerite, panthenol, phenoxyethanol, sorbic acid, stearyl behenate, sucralose, tetrahexyldecyl ascorbate, tocopheryl acetate, triticum vulgare (wheat) germ oil"
    • knitty kitty
      Frustrated

      By knitty kitty · Posted

      I followed the Autoimmune Protocol Diet to get my symptoms calmed down and my nutrients up.   I know what a struggle it is.  You're why I'm here. Smoothing out some rough parts of your journey makes my journey worthwhile. Here's the tests you can get for Celiac antibodies...  
    • knitty kitty
      This Roller Coaster Ride Needs to Stop

      By knitty kitty · Posted

      @Ginger38, I'm with you!   I could not take Metformin.  I got so sick, constant diarrhea, abdominal cramps, extreme highs and lows, no energy, weight loss, muscle wasting.  Just horrible.   Metformin is known to block thiamine absorption.  Talk to your doctor about thiamine deficiency.  It's called Gastrointestinal Beriberi.  My doctor didn't recognize thiamine deficiency outside of alcoholism.  So I took over the counter Thiamine in the form Tetrahydrofurfuryl Disulfide and felt health improvement within an hour.  Magical!   I followed the Autoimmune Protocol diet to get my stomach calmed down and control my blood glucose levels without medication. Being diabetic, we lose more thiamine through our kidneys, and the Metformin on top of it and malabsorption from Celiac.  Talk to your doctor soon!
    • Jmartes71
      Frustrated

      By Jmartes71 · Posted

      Thankyou I will be seeing my new primary this coming Monday and will ask.I did ask about some other blood test to look for that I saw on this website.I pushed the second ANA panel two months ago thinking it would show but found out it doesn't.I don't have lupus which seems what the ANA panel seems to only look for.I have come to the conclusion that doctors are like hair people meaning all hair places know how to cut hair and style but not all know how to grow hair.I was given tramadel for nearly 20 years to push through. I literally can't no more and stopped taking tramadel since I was swelling slowly in the belly.I will diffently show new primary this website and hopefully he will help.Its so hard because im falling apart with my eye, skin and read every label and stay away from what Im not supposed to.I had SIBO test done and it died on me and didn't complete all 8 breathes just the 5.I spoke to np and was finally validated by word of mouth.Cone to find out I have to repeat again.I went to a reputable hospital to be let down.I have to redo breath test but want to do at hospital instead of at home so no issues.Its not pleasant drinking that glucose stuff and not getting a direct answer. I live in Northern Cali.What recommended gi would know about celiac  disease, really know because I thought I found one but didn't. I don't want to digest any wheat, dairy, peanuts, rye, barely, eggs,garlic, walnuts because I get sick.When i showed the reputable hospital my past food allergies i was told that test is old.My thoughts were i was made in 1971 and its still avtive with diagestive issues. 
×
×
  • Create New...