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

Stop And Shop Shelf Labels - New And Nice


Cara in Boston

Recommended Posts

Cara in Boston Enthusiast

Just got back from the grocery store (Stop & Shop) and today they had tags hanging under lots of regular products that said "Gluten Free" in big, clear letters. It was not in the health food aisle, where the gluten-free "special" food is, but in the regular aisles to help with things like mayonnaise, salad dressing, salsas, chips, cereal, etc. It was really nice. Not sure how they determined which products to flag, as some salsas I know are gluten-free did not have the sign, but it is a step forward.


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



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

They do that at Fry's and Safeway too. Problem is they have so many signs saying different things that the gluten-free gets lost in the shuffle.

And then, I see it on stuff I'm really unsure about and I hesitate to use it.

And, it isn't on stuff I know is gluten-free.

But they did put it on plastic containers of spinach in the produce section. Go figure.

1974girl Enthusiast

I have a corporate retail background and we charged vendors for everything! (They pay out the wazoo to be in a flyer and even more for the front or back page) I have a feeling that the food manufacturer has to pay extra for those labels to go there. They are wanting to target the gluten free customer. It isn't on some items but it is on others leading me to believe that they pay extra for the "gluten free" label under their item. But yes...I like it.

Adalaide Mentor

I've noticed it seems to be different at every store. At Harmon's, they have a 2 aisle section for "health food" which includes a freezer on one side of an aisle and has all sorts of stuff that's "natural" or "organic" and some that's gluten free. They also label things on the shelves throughout the store. At Smith's they don't have a separate section but do have one three foot section of every aisle for "specialty" items. This includes all the same things, natural and organic and gluten free.

I've noticed though that at both of these stores if I shop the separate section things cost significantly more. Instead of $2 for a bottle of LaChoy soy sauce I'll pay $8 for a bottle that's specially labeled gluten free. Instead of a bag of chips that's $3 I'll pay twice as much because the bag has a big gluten free stamp on the front of it. It's ridiculous! I much prefer reading labels (which I do anyway, even if it says it's gluten free) and buying stuff for half the cost or less by shopping the regular aisles of the store. I do though love the little labels on the shelves as they can point me to something I may not have otherwise considered or have been having trouble finding.

user853 Apprentice

Whole Foods does this as well and I believe it is only foods labeled "gluten-free" on the package. They also have a dedicated gluten-free section, which annoys me as some things are in 2 places and some are just in the gluten-free area (like gluten-free oats).

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,723
    • Most Online (within 30 mins)
      7,748

    okijima88
    Newest Member
    okijima88
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
×
×
  • 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.