• 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.

Helluva Good Dip
0

11 posts in this topic

Does anyone have experience with the Helluva Good French Onion dip. It has MSG, but it only says Milk as an allergen on the container. I am not a sensitive celiac but I still don't take chances. Thanks Everyone

0

Share this post


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


I don't know if it is gluten free, but if you post the ingredients and which ones you think are suspect, I'm sure we could come up with a good answer!

MSG does not contain gluten. However, there is much discussion that it is not 'great' for you. But in terms of Celiac, it is safe.

0

Share this post


Link to post
Share on other sites

I know I checked on 'hellava' products years ago over the phone, but it was so long ago, updated info would be a good idea. I remember the woman was very nice and knew what I was talking about. Some of their products were indeed gluten-free, but not all of them. Phone number on package? I'd be happy to make the inquiry again for everyone.

sorry not more help than that!

~Patti in NJ~

0

Share this post


Link to post
Share on other sites

I thought that I saw this product listed somewhere before (in one of my various lists), but I can't seem to find it now....sorry

Personally, I find it easy to just stick with Kraft products - I think their French Onion Dip is yummy!

0

Share this post


Link to post
Share on other sites
I know I checked on 'hellava' products years ago over the phone, but it was so long ago, updated info would be a good idea. I remember the woman was very nice and knew what I was talking about. Some of their products were indeed gluten-free, but not all of them. Phone number on package? I'd be happy to make the inquiry again for everyone.

sorry not more help than that!

~Patti in NJ~

the phone number is 888-611-4341 , i just happen to have an empty container in the trash! The French Onion Dip states milk,cream,salt,dehrydrated onion; sugar;msg;parsley; spices;modified food starch; gelatin; potassium sotbate and enzyme. I'd be thrilled to know what you find out if you call.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Thanks Everyone!

I don't know why I thought the MSG had gluten but in the beginng everything is overwhelming so you take in a lot of info at once. I must have got something mixed up.

0

Share this post


Link to post
Share on other sites

If anyone calls, I'd be interested to know.

Everything on there looks safe to me except modified food starch. Let's hope its not from wheat!

0

Share this post


Link to post
Share on other sites

If anyone calls, I'd be interested to know.

Everything on there looks safe to me except modified food starch. Let's hope its not from wheat!

I called helluva good while at the grocery store a few days ago. All of their dips are gluten fee as well as their cheeses. I also called frito lay and kraft. Both companies told me that if there was even a tiny amount of gluten in their products...they would list the source as gluten or the grain. Frito lay said that their food starch comes from potato,tapioco and another gluten free source that I cannot remember, lol. Companies are always happy to speak with you. My daughter has been celiac since age 10 mo(29 now). The companies also explained to me that msg used to come from a wheat source but now is chemically made(not from gluten). I just started a gluten free diet 3 days ago. Hope this helps. xx

http://www.heinz.com/glutenfree/index.html

http://www.glutenfreeceliacweb.com/2007/12/08/gluten-free-soy-and-teriyaki-sauce-an-update/

http://www.kraftrecipes.com/healthy-living-ideas/articles/food-allergies/glutenfreefoods.aspx

http://www.fritolay.com/your-health/us-products-not-containing-gluten-ingredients.html

0

Share this post


Link to post
Share on other sites

I called helluva good while at the grocery store a few days ago. All of their dips are gluten fee as well as their cheeses. I also called frito lay and kraft. Both companies told me that if there was even a tiny amount of gluten in their products...they would list the source as gluten or the grain. Frito lay said that their food starch comes from potato,tapioco and another gluten free source that I cannot remember, lol. Companies are always happy to speak with you. My daughter has been celiac since age 10 mo(29 now). The companies also explained to me that msg used to come from a wheat source but now is chemically made(not from gluten). I just started a gluten free diet 3 days ago. Hope this helps. xx

http://www.heinz.com/glutenfree/index.html

http://www.glutenfreeceliacweb.com/2007/12/08/gluten-free-soy-and-teriyaki-sauce-an-update/

http://www.kraftrecipes.com/healthy-living-ideas/articles/food-allergies/glutenfreefoods.aspx

http://www.fritolay.com/your-health/us-products-not-containing-gluten-ingredients.html

Just be aware that Frito Lay doesn't list CC issues on their packages. They do however have this included on their website along with the items it pertains to:

"Please note however, some of the products listed below may be manufactured on the same lines as products that contain gluten. Although our lines are washed between batches, Frito-Lay has not tested these products for gluten content and the ingredients in these products may have come into contact with gluten-containing products prior to manufacturing. Individuals who are sensitive to gluten should take these factors into consideration in consuming these products."

0

Share this post


Link to post
Share on other sites

Just be aware that Frito Lay doesn't list CC issues on their packages. They do however have this included on their website along with the items it pertains to:

"Please note however, some of the products listed below may be manufactured on the same lines as products that contain gluten. Although our lines are washed between batches, Frito-Lay has not tested these products for gluten content and the ingredients in these products may have come into contact with gluten-containing products prior to manufacturing. Individuals who are sensitive to gluten should take these factors into consideration in consuming these products."

Thank you, What is CC?

0

Share this post


Link to post
Share on other sites

Thank you, What is CC?

CC is cross contamination from wheat being used in the same plant or on the same lines. Flour dust stays suspending in the air for quite a while and can contaminate stuff that would otherwise be gluten free. CC is also a problem in our own kitchens, that is why we need a new toaster for gluten-free breads, to replace colanders and cutting boards and scratched pans. Even a small amount can keep the antibody reaction going. Some will react more severely to CC than others and some can safely eat stuff made in shared facilities and on shared lines. At first I think it best to be as strict as possible then after fully healing add in items that are from shared lines etc and see if a reaction happens.

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
      106,397
    • Total Posts
      930,327
  • Member Statistics

    • Total Members
      63,814
    • Most Online
      3,093

    Newest Member
    MH0730
    Joined
  • Popular Now

  • Topics

  • Posts

    • I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.
    • My Celiac disease presented as yours did: anemia, unexplained weight loss, aches and pains (due to vitamin and mineral deficiencies from malabsorption), the abdominal burning (whether I ate or not), decreased appetite, itching, the works. Plus I had a mood like a gorgon, which wasn't helped by my friends telling me "how slender!" I looked. My bones were basically all that was holding me up. I've had the blood panel too, which has proven very informative. I had a follow-up celiac panel after I'd been on the diet for over a year and it showed the diet was working. I also went through an anger phase because my (now former) doc (who is also my dad's doc and knows he has celiac AND knows we're related...) just wrote me a prescription for antidepressants, whereas I might have been spared years of feeling crappy (my late 30s!) if he'd just ordered a CBC and found the anemia. I'm a woman and I feel like sometimes whatever you say to a doc (even female docs!), all they hear is "psych symptoms". It really made me mad. But I've always pooped like a champ so I didn't exactly have typical symptoms either. Then I thought about how long it took my poor dad to get diagnosed (decades), which was before there was all this awareness, and I feel grateful for the fact that it took comparatively far less time for me to get my diagnosis and start feeling better. Don't worry about not finding stuff you like to eat: since gluten-free has become "the new thing" there are so many choices and the price has come down considerably since my dad got diagnosed (over 12 years ago). If your doc confirms celiac, then you'll be back on the (albeit gluten-free!) mac and cheese in no time, this time actually absorbing some of the mac and cheesy goodness! Feel better and take care.
    • If you are worried about your glycemic levels, then you should test with a glucose meter.  I have diabetes (insulin resistance/TD2) and rice and potatoes spike me like crazy!  I might as well consume ice cream!  But if you do not have diabetes, no worries!  
    • Thanks to both of you for your replies. I wasn't so much concerned about the arsenic (although that is an additional consideration) as I was about the glycemic level. I don't bake enough to make blending my own flour blends worthwhile, so I will definitely check out the links you provided, Ennis_TX. So far I'm tolerating oats and my gastro doc says I can keep eating them as long as they're certified GT. I just looked at some crackers I have for hummus and noticed their main ingredient is rice. I should probably just eat the hummus with veggies!
    • I agree with Ennis.  It sounds like she is getting access to gluten way too often to expect healing.   I had some pretty severe patches of intestinal damage when I was diagnosed.  Anemia was my symptom and I had no gut issues then.  So, just because she injests gluten and does not have some major symptoms right away, does not mean she is not building up antibodies.  Have those antibodies been re-tested to see if they are in the normal ranges now?  Missing patches of damage in the small intestine is possible.  Heck, the small intestine is the size of a tennis court (goggle it).  So easy to miss.  Also, your GI should have taken more than four samples?  How many were taken? (Forgive me, if I have forgotten.) Cross contamination in your house is real, especially if you have kids in the house.  Member Jebby, a preemie doctor who has celiac disease, was not getting well.  Turns out her four small and adorable children were glutening her.  She made her house gluten free.  Just something to consider.   You mentioned she had access to gluten at a party.  So, does that mean she caves in and eats it?  She needs to become a stakeholder in this diet.  
  • Upcoming Events