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 Celiac.com!
    eNewsletter
    Donate

"Seasoning" & "Seasoning Mixes"

krohde73

Recommended Posts

krohde73 Newbie
krohde73
Posted

Hello everyone! I'm new to the Gluten Free thing. I'm 38 and have recently been diagnosed with Celiac Disease. Last year I was diagnosed with Fibromyalgia as well and was told that going Gluten Free, Dairy Free and steering clear of nightshade vegetables and plants would help greatly. So until about 5 weeks ago I had been as gluten free as possible. 5 weeks ago it became necessary to be 100% gluten free due to my latest diagnosis.

But anyway my question lies with spices and seasonings. I typically purchase my spices fresh or from a specialty store so I know that I'm getting quality items. I used to be a Tastefully Simple junkie. But I've noticed as I've been packing things to move that all of my Tastefully Simple seasonings "may contain" or "contain" wheat. I am so bummed!!!

I am still learning my sensitivity to possible cross contamination and very trace amounts of gluten in my food that I may come in contact with in inadvertently.

Does anyone use the Tastefully Simple seasonings and have little to no problems when consuming them? Or do you think that would be an absolute "no no" for a Celiac?

I'm still confused as to what I shouldn't have and as I'm getting ready to move I'm going to be loosing my mentor who is also a Celiac and won't have her to be able to ask.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


squirmingitch Veteran
squirmingitch
Posted

Hi & welcome to the board!biggrin.gif We will be happy to be your mentors now. There's a whole bunch of us!

I would never touch anything that states "may contain" or "contain" wheat. Throw them in the trash!

Spices in & of themselves are gluten free but when you get into the "mixes" & "blends" you had better watch it. Personally, I stick with McCormick & get each individual spice. If it needs mixing then I just add the ones I need.

Link to comment
Share on other sites
lovegrov Collaborator
lovegrov
Posted

If they say contain wheat, they contain wheat. Don't eat. May contain wheat is probably a warning that they make items that contain wheat and there's some possibility of contamination. You'd have to check with them about their procedures. I looked at a couple of their mixes online, and while it warns it's manufactured in a facility that has wheat, it's something that I'd probably use. It's a personal thing.

richard

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
Posted

Welcome to the Forum! :)

I, personally, do not use anything that says "may contain" wheat. If there's any trace wheat in there, chances are, I'm going to suffer the consequences :rolleyes: and I cannot take that risk. I've been sick long enough. I think of that as a "no-no"

Certainly, you should NEVER use anything that says "contains wheat". That's a HUGE, flashing red light, trumpet-blaring NO! NO! :lol:

Richard is right in that some people have no problem using things that come from factories that also produce wheat products, but it is an individual choice.

I look at food choices this way: Why take any risks?

Use fresh (if you can) first.

or use McCormick single spices and herbs.

Mix your own blends if you want something like a herbs de provence or Italian medley.

Oh, I did speak with someone at Tony Chachere's creole seasoning (on behalf of a friend who is gluten-free and likes their spice blends) and they told me their stuff is gluten-free.

Best wishes to you!

Link to comment
Share on other sites
bartfull Rising Star
bartfull
Posted

I know the OP never mentioned corn, but for those of us with corn intolerance, even something as simple as garlic powder or onion powder are not safe. They use corn starch to keep them from clumpong up.

Link to comment
Share on other sites
IrishHeart Veteran
IrishHeart
Posted

I know the OP never mentioned corn, but for those of us with corn intolerance, even something as simple as garlic powder or onion powder are not safe. They use corn starch to keep them from clumpong up.

Are you sure ALL companies do this?? :blink:

This is the first I ever heard of that.

McCormick's are pure spices and herbs, as far as I know.

But if you know otherwise, please tell us which ones. Thanks!

Link to comment
Share on other sites
psawyer Proficient
psawyer
Posted

I use McCormicks onion powder and garlic powder, and they do not contain an anti-clumping agent. It is just dehydrated onion or garlic.

In an ingredient list, "spices" can not be used to hide any grain ingredient. That covers the gluten sources, and corn too.

"Seasonings" - different ball game there.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

Sorry. I read it on one of the corn allergy sites. THIS site though, seems to have more accurate information than any of the corn sites.

I wish I had known sooner - I gave all of my spices away...

Link to comment
Share on other sites
Jestgar Rising Star
Jestgar
Posted

Sorry. I read it on one of the corn allergy sites. THIS site though, seems to have more accurate information than any of the corn sites.

I wish I had known sooner - I gave all of my spices away...

That's ok. Spices get old and lose their flavor anyway. You're better off with new, fresh stuff.

Link to comment
Share on other sites
BabsV Enthusiast
BabsV
Posted

I order my spices from Penzeys -- have used them for years and was happy that all their spices and seasonings are gluten-free. They told me the only things they sell that contain gluten are their soup bases which are made by another company.

Link to comment
Share on other sites
alex11602 Collaborator
alex11602
Posted

I personally will not knowingly buy anything that may contain wheat since I have 2 kids to worry about on top of my husband and I. For our spices we buy McCormick or Tones and make our own seasoning blends for those spices.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,088
    • Most Online (within 30 mins)
      7,748
    Aventine
    Newest Member
    Aventine
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Recently Diagnosed Celiac- Need advice

      By trents · Posted

      Welcome to the community forum, @Anmol! There are a number of blood antibody tests that can be administered when diagnosing celiac disease and it is normal that not all of them will be positive. Three out of four that were run for you were positive. It looks pretty conclusive that you have celiac disease. Many physicians will only run the tTG-IGA test so I applaud your doctor for being so thorough. Note, the Immunoglobulin A is not a test for celiac disease per se but a measure of total IGA antibody levels in your blood. If this number is low it can cause false negatives in the individual IGA-based celiac antibody tests. There are many celiacs who are asymptomatic when consuming gluten, at least until damage to the villous lining of the small bowel progresses to a certain critical point. I was one of them. We call them "silent" celiacs".  Unfortunately, being asymptomatic does not equate to no damage being done to the villous lining of the small bowel. No, the fact that your wife is asymptomatic should not be viewed as a license to not practice strict gluten free eating. She is damaging her health by doing so and the continuing high antibody test scores are proof of that. The antibodies are produced by inflammation in the small bowel lining and over time this inflammation destroys the villous lining. Continuing to disregard this will catch up to her. While it may be true that a little gluten does less harm to the villous lining than a lot, why would you even want to tolerate any harm at all to it? Being a "silent" celiac is both a blessing and a curse. It's a blessing in the sense of being able to endure some cross contamination in social settings without embarrassing repercussions. It's a curse in that it slows down the learning curve of avoiding foods where gluten is not an obvious ingredient, yet still may be doing damage to the villous lining of the small bowel. GliadinX is helpful to many celiacs in avoiding illness from cross contamination when eating out but it is not effective when consuming larger amounts of gluten. It was never intended for that purpose. Eating out is the number one sabotager of gluten free eating. You have no control of how food is prepared and handled in restaurant kitchens.  
    • knitty kitty
      14 year old with Celiac & EOE still suffering...

      By knitty kitty · Posted

      Forgot one... https://www.hormonesmatter.com/eosinophilic-esophagitis-sugar-thiamine-sensitive/
    • trents
      50 YO Male Recently Diagnosed with Celiac Disease

      By trents · Posted

      Welcome to the forum community, @ekelsay! Yes, your tTG-IGA score is strongly positive for celiac disease. There are other antibody tests that can be run when diagnosing celiac disease but the tTG-IGA is the most popular with physicians because it combines good sensitivity with good specificity, and it is a relatively inexpensive test to perform. The onset of celiac disease can happen at any stage of life and the size of the score is not necessarily an indicator of the progress of the disease. It is likely that you you experienced onset well before you became aware of symptoms. It often takes 10 years or more to get a diagnosis of celiac disease after the first appearance of symptoms. In my case, the first indicator was mildly elevated liver enzymes that resulted in a rejection of my blood donation by the Red Cross at age 37. There was no GI discomfort at that point, at least none that I noticed. Over time, other lab values began to get out of norm, including decreased iron levels. My PCP was at a complete loss to explain any of this. I finally scheduled an appointment with a GI doc because the liver enzymes concerned me and he tested me right away for celiac disease. I was positive and within three months of gluten free eating my liver enzymes were back to normal. That took 13 years since the rejection of my blood donation by the Red Cross. And my story is typical. Toward the end of that period I had developed some occasional diarrhea and oily stool but no major GI distress. Many celiacs do not have classic GI symptoms and are "silent" celiacs. There are around 200 symptoms that have been associated with celiac disease and many or most of them do not involve conscious GI distress. Via an autoimmune process, gluten ingestion triggers inflammation in the villous lining of the small bowel which damages it over time and inhibits the ability of this organ to absorb the vitamins and minerals in the food we ingest. So, that explains why those with celiac disease often suffer iron deficiency anemia, osteoporosis and a host of other vitamin and mineral deficiency related medical issues. The villous lining of the small bowel is where essentially all of our nutrition is absorbed. So, yes, anemia is one of the classic symptoms of celiac disease. One very important thing you need to be aware of is that your PCP may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining to confirm the results of the blood antibody testing. So, you must not begin gluten free eating until that is done or at least you know they are going to diagnose you with celiac disease without it. If you start gluten free eating now there will be healing in the villous lining that will begin to take place which may compromise the results of the biopsy.
    • Anmol
      Recently Diagnosed Celiac- Need advice

      By Anmol · Posted

      Hello all- my wife was recently diagnosed with Celiac below are her blood results. We are still absorbing this.  I wanted to seek clarity on few things:  1. Her symptoms aren't extreme. She was asked to go on gluten free diet a couple years ago but she did not completely cut off gluten. Partly because she wasn't seeing extreme symptoms. Only bloating and mild diarrhea after a meal full of gluten.  Does this mean that she is asymptomatic but enormous harm is done with every gram of gluten.? in other words is amount gluten directly correlated with harm on the intestines? or few mg of gluten can be really harmful to the villi  2. Why is she asymptomatic?  3. Is Gliadin X safe to take and effective for Cross -contamination or while going out to eat?  4. Since she is asymptomatic, can we sometimes indulge in a gluten diet? ----------------------------------------------------------------------------------------------- Deamidated Gliadin, IgG - 64 (0-19) units tTG IgA -  >100 (0-3) U/ml tTG IgG - 4   (0-5) Why is this in normal range? Endomysial Antibody - Positive  Immunoglobulin A - 352 (87-352) ------------------------------------------------------------------------------------------------ Thanks for help in advance, really appreciate! 
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      Constantly! I don't want everything to cost as much as a KIND bar, as great as they are.  Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research. 
×
×
  • Create New...