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

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
      132,134
    • Most Online (within 30 mins)
      7,748
    Driver
    Newest Member
    Driver
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • 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.
×
×
  • 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.