• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Hello, I Was Wondering If Anyone Knew If "hellmann's Cheesy Jalapeno Dipping Sauce" Is Gluten Free?
0

6 posts in this topic

Hello! I have recently found out that I am gluten intolerant. I am not overly stoked obviously. I love my breads haha. I have been browsing the internet to see what I can and can not eat from my regular foods. Anyway, I was about to order gluten free pizza and Hellmann's Cheesy Jalapeno Dipping Sauce when I realized I could not find the ingredients to it any where, also, if I did I wouldn't have a clue what to look for :S this is all so new to me.

 

I know it is a pretty stupid question but I am curious and the gluten free forums seem like a pretty good place to go and ask.

 

Thank-You!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Welcome to the board.

Hellmans is a Unilever company and they will not hide gluten ingredients so simply read the jar. The more important part of your query is that you are 'ordering a gluten-free pizza'. I really hope it was not from Domino's as their pizzas are likely to be heavily cross contaminated and not safe for us.

If you are newly diagnosed it is best to stick with whole foods for a bit. Be sure to read the Celiac 101 section to know what you need to do to keep yourself safe. The gluten-free lifestyle takes some getting used to but it is well worth the trouble.

0

Share this post


Link to post
Share on other sites

from the mighty interwebs:

 

SOYBEAN OIL, WATER, CORN SYRUP,NATURAL CHEDDAR CHEESE FLAVOUR, SALT, MODIFIED CORN STARCH, MALTODEXTRIN, JALAPENO PUREE (JALAPENOS, WATER, CITRIC ACID), XANTHAN GUM, PHOSPHORIC ACID, LACTIC ACID, POLYSORBATE 60, DEHYDRATED GREEN BELL PEPPERS, FLAVOUR, YEAST EXTRACT, COLOUR, POTASSIUM SORBATE, PROPYLENE GLYCOL, SORBIC ACID, VINEGAR, CALCIUM DISODIUM EDTA, SOY LECITHIN. CONTAINS: MILK, SOY  <there's your cheater words at the end, where unclear stuff has to be declared if the product contains it.  so, no gluten :)  although i would skip this if i was pretty new/trying to heal.  maybe try it again down the road a bit.  

 

here's the link it's from - googly is your friend  :)  

 

http://www.unileverfoodsolutions.ca/Product/c/c/HELLMANNS-Cheese-Jalapeno-Dipping-Sauce-100-x-44-ML.html

 

lolz !   *nobody* is overly stoked - you crack me up  :lol:  - but the more you research the easier it will be to keep healthy.  good luck!

0

Share this post


Link to post
Share on other sites

Farmer's market. Buy some jalepenos. Buy some bell peppers. Buy some vinegar. Buy some corn starch. Puree the peppers, add some vinegar. Thicken it with the corn starch. Those are the only ingredients you need, unless you like the taste of polysorbate 60, propylene glycol, disodium EDTA, and all of the other crap they put in it. :lol:

 

Honestly though, WHY do they put all of that garbage into the things people eat and still call it FOOD??!! :angry:

0

Share this post


Link to post
Share on other sites

Thank you guys!

Yeah I have been doing a lot of research in the past couple days since I found out, I just think my mind got too jumbled and I just just have the patience to look through all of google to find it aha.

 

No its wasn't Dominos, it was a local pizza store , my friend is celiac and told me it was the safest pizza place to eat!

 

Yeah farmers market is a better idea aha, I have thought about getting a few days free and making a lot of my own stuff for the next few months and freezing it so I don't have to overly worry about everything I eat!! Also because the random things they put in food scares me!

0

Share this post


Link to post
Share on other sites
Ads by Google:


honestly, once i got used to making my own stuff, i don't have the inclination to go back to store bought - alot of the additives they put in are to aid in shelf life - i make guacamole, for example, that keeps 2 weeks in the fridge and that's because it contains lime juice :)  and to make it stay pretty, i put a piece of plastic wrap inside the jar on top of the guac to reduce the amount of air it comes in contact with, although it's perfectly fine even if it turns a little darker green - and i really don't need it to keep for 2 months!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,460
    • Total Posts
      930,681
  • Member Statistics

    • Total Members
      63,884
    • Most Online
      3,093

    Newest Member
    Mato Sapa
    Joined
  • Popular Now

  • Topics

  • Posts

    • Vegetarian here too, celiac really makes it tough as all the Quorn meat replacement products bar the odd one or two are out Then there's all the scare sites saying only paleo type diets will repair your insides but guess what they're all heavily meat / fish based. @Ennis_TX has some good ideas for meals
    • Wow guys just read all the replies Thankyou all so much!!! There are so many things you've all said that has triggered a light bulb in my little head!  The glasses may not be clean!!  I will put this to a test. One night I'll stick to bottles of cider (double checked are gluten-free)  another I'll try the Gin or William chase vodka if I can find it! And see the effects. if I loose many days due to these not working I'll see a practitioner and see what the deal is!  Before I was diagnosed at Coeliac... I went to a herbalist who did a test and said corn is funny on my body!!! But then 18months later (when I became incontinant and lost a lot of weight) my bloods came back positive (after begging the docs and telling them it wasn't IBS)  i don't tend to snack at bars on food but I must admit I never thought it could be the way it's served!!  The humour and information has made me feel so much better  thanks all  xxx
    • Hey Matt  thanks for your reply fellow Brit! I this is very interesting... I am very sensitive to cross contamination... e.g. A sieve wasn't washed properly when I lived at my mums so when I had drained my gluten-free pasta .. I hadn't even eaten the dish before I started to pass out and go dizzy and hot .. calling for my bf and mum ( they had a great team going when I would have an episode) it's horrendous!  The fatigue is something I imagine every coeliac suffers with! I have to nap a lot.  Ok so the booze I drink most of is -processo -amaretto -vodka, wine, cider (very rarely)  when I drink at home I'm fine!!!  I wonder if it's cross contamination from the bar or the level of alcohol?!  I also had a jäger bomb shot on Friday (looked it up and a lot of people say it's gluten-free)  it's a hard live but someone's got to do it!!  Thanks for the reply!  When you get poorly from gluten (and the other evil candidates) are you so bad you can't function and feel your body is about to snap?  Kind regards  steph 
    • Hi Steph and welcome I'm yet another Brit, funny how the alcohol threads flush us out I don't drink now but after a big night I used to get truly savage all day hangovers, much worse than those of my friends. They could include splitting headaches, vomiting, nausea, a 'fuzziness' in my head, sweats etc.  After I put the pieces together and went gluten free I had a 'big night' on cider only and the next day was a revelation. What I'd thought was a 'normal' hangover was, for me at least, anything but. With gluten out of the equation hangovers were a breeze! The difference was mind blowing and just one more example of how gluten had been messing with me over the years. So when I read your post my first thought was that there was some trace gluten contamination going on. However: Obviously you've been at the diet for some considerable time now and know the score. I know Coeliac UK are firmly of the opinion that all spirits are safe but some (note some this a contentious one :D) members here will tell you they react to gluten based grain spirits for instance which distillation should render safe.  Then there's the dangers of shared lines if you're drinking say Strongbow in a pub as alluded to above. Lastly it its wine, there's the often cited but maybe apocryphal these days 'flour to seal the casks' possibility. Finally there's bar snacks, maybe a brand of nuts etc that you snack on that may have changed their production process? I'm sure you've thought of these already, but it may be useful if you post your alcoholic drink choices / bar snack of choice up here maybe someone will have some input?.   The second thing which leapt out was: Would you class yourself as super sensitive to cross contamination etc? Firstly that would make the cross contamination theory more compelling. You could test that out by having a drink at home under controlled circumstances to see whether the same issue arises? That could also answer the quantity question. Does one safe drink trigger it, two, three etc? Finally, and this is one that I find difficult, knowing you have the gluten issue may lead you to assume it's that when it could be something else. I tend to attribute EVERYTHING in the world to gluten these days due to it being able to affect me in so many different ways. Crisis in Korea? Gluten. Russian tanks massing on the Ukrainian border? Check their wheat intake. Global warming? etc. So it may make sense to pursue some other ideas at the same time. Try:  http://goaskalice.columbia.edu/answered-questions/suddenly-drinking-alcohol-makes-me-sick http://www.steadyhealth.com/topics/very-abnormal-hangovers-thinking-it-could-be-allergy-to-alcohol and a doctor's answer: http://www.steadyhealth.com/medical-answers/abnormal-reactions-to-alcohol Cheers Sorry, best of luck! Matt  
    • Similarly, I've been vegetarian for 25+ years.  A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did.  I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.
  • Upcoming Events