• 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.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Westbrae Naturals Miso
0

7 posts in this topic

Hi everyone,

I bought some Westbrae Naturals Miso (http://www.westbrae.com/products/miso/mbrm.php) when I was travelling because I was craving some miso. Anyway, I figured bcasue it was Hains Celestial it would be okay, because I thought that they note everything.

This company has a line of items that ARE labelled as gluten-free (like Imagine soups). Westbrae Naturals isn't a part of that. I called the company and she basically gave me the "we aren't sure of our suppliers" spiel. Normally I would never buy the item based on this, but I did already buy it because I was away (and it cost $8 so I don't want to toss it or give it away yet!)

I had also emailed the company before calling because it was a weekend. This (below) is what they wrote (note that the link they provide for their gluten-free items does not include the miso).

Looking at the ingredients of the miso, it doesn't include natural flavors. What would you do? Has anyone tried this before? I don't want to take a risk if I don't have to, but I do know I run a tight ship with my celiac.

-----

Thank you for taking the time to contact us regarding our Westbrae Miso Red (4X8) (K) (Wb). We strive to maintain the highest quality products and your satisfaction is very important to us.

We consider gluten to be in the following, barley, bulgur, couscous, durum, graham flour, kamut, malt , rye, semolina, spelt, triticale and any other types of wheat. We do not consider oat products to be gluten free due to the fact that studies are needed to determine the long- term safety of oat consumption. The issue of cross contamination with oat and wheat remains a concern in North America.

Consumer health and safety is our number one concern. We do not have lists of products that are specifically considered to be gluten free. Reading the label is the best way to check for the presence of ingredients which contain gluten. If gluten is a major ingredient, it will be specified in the ingredient list. For consumers concerned about the presence of trace amounts of gluten, we suggest avoiding products that include natural flavors or spices.

Hain Celestial Group products that make a gluten-free claim will carry the triangular Gluten-Free symbol, be labeled gluten-free, or specify Gluten Free certification by GFCO. To learn more about the wide variety of gluten free foods we offer please visit www.glutenfreechoices.com. We hope you find the information, recipes and articles to be a useful resource.

Both major and minor ingredients of all products, as well as all processing procedures and equipment, are closely scrutinized and all potential allergen issues as determined by the Hain Celestial Group are declared on our labeling.

We assure you that strict manufacturing processes and procedures are in place and that all of our manufacturing facilities follow rigid allergen control programs that include staff training, segregation of allergen ingredients, production scheduling, and thorough cleaning and sanitation.

Thank you for your continued support. If we can be of further assistance, please feel free to contact us at 1-800-434-4246, Monday through Friday from 7AM - 5PM Mountain Time.

Sigrid

Consumer Relations Representative

----

0

Share this post


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


The starter culture for miso can be grown on barley and when it is that barley is not considered an ingredient since it is later separated from the part that is put into the miso product. If you go to South River Miso Co.'s website they have a great explanation with photos of the miso making process. I know some disagree with me, but that part of the process and labeling issue with regards to barley is why I don't eat comercially made miso unless I can confirm it is made with kome koji, meaning the starter culture is grown on rice.

0

Share this post


Link to post
Share on other sites

Miss's Mom summed it up. With miso you have to know how it was made. Im working in JApan right now and last night asked to see the package of miso -- something not done here but once i explained why the staf and chef at a small restaurant became interested in knowing more. It was kome koji or rice starter and made with daizo ( soy beans) instead of barley. A lot of red miso is made from barley. If you have a japanese market in your town then you cna almost always find at least 1 type of miso you can have.

Hi everyone,

I bought some Westbrae Naturals Miso (http://www.westbrae....s/miso/mbrm.php) when I was travelling because I was craving some miso. Anyway, I figured bcasue it was Hains Celestial it would be okay, because I thought that they note everything.

This company has a line of items that ARE labelled as gluten-free (like Imagine soups). Westbrae Naturals isn't a part of that. I called the company and she basically gave me the "we aren't sure of our suppliers" spiel. Normally I would never buy the item based on this, but I did already buy it because I was away (and it cost $8 so I don't want to toss it or give it away yet!)

I had also emailed the company before calling because it was a weekend. This (below) is what they wrote (note that the link they provide for their gluten-free items does not include the miso).

Looking at the ingredients of the miso, it doesn't include natural flavors. What would you do? Has anyone tried this before? I don't want to take a risk if I don't have to, but I do know I run a tight ship with my celiac.

-----

Thank you for taking the time to contact us regarding our Westbrae Miso Red (4X8) (K) (Wb). We strive to maintain the highest quality products and your satisfaction is very important to us.

We consider gluten to be in the following, barley, bulgur, couscous, durum, graham flour, kamut, malt , rye, semolina, spelt, triticale and any other types of wheat. We do not consider oat products to be gluten free due to the fact that studies are needed to determine the long- term safety of oat consumption. The issue of cross contamination with oat and wheat remains a concern in North America.

Consumer health and safety is our number one concern. We do not have lists of products that are specifically considered to be gluten free. Reading the label is the best way to check for the presence of ingredients which contain gluten. If gluten is a major ingredient, it will be specified in the ingredient list. For consumers concerned about the presence of trace amounts of gluten, we suggest avoiding products that include natural flavors or spices.

Hain Celestial Group products that make a gluten-free claim will carry the triangular Gluten-Free symbol, be labeled gluten-free, or specify Gluten Free certification by GFCO. To learn more about the wide variety of gluten free foods we offer please visit www.glutenfreechoices.com. We hope you find the information, recipes and articles to be a useful resource.

Both major and minor ingredients of all products, as well as all processing procedures and equipment, are closely scrutinized and all potential allergen issues as determined by the Hain Celestial Group are declared on our labeling.

We assure you that strict manufacturing processes and procedures are in place and that all of our manufacturing facilities follow rigid allergen control programs that include staff training, segregation of allergen ingredients, production scheduling, and thorough cleaning and sanitation.

Thank you for your continued support. If we can be of further assistance, please feel free to contact us at 1-800-434-4246, Monday through Friday from 7AM - 5PM Mountain Time.

Sigrid

Consumer Relations Representative

----

0

Share this post


Link to post
Share on other sites

Miss's Mom summed it up. With miso you have to know how it was made. Im working in JApan right now and last night asked to see the package of miso -- something not done here but once i explained why the staf and chef at a small restaurant became interested in knowing more. It was kome koji or rice starter and made with daizo ( soy beans) instead of barley. A lot of red miso is made from barley. If you have a japanese market in your town then you cna almost always find at least 1 type of miso you can have.

How do I find this out for this one? I tried it anyway and am not 100% sure how I felt.

0

Share this post


Link to post
Share on other sites

Contact the mfr. and ask what grains are innoculated with the starter culture and what grains are used in the bed that the starter culture is grown on. Leave the word gluten out of it. You will know by what grains they use, you know which grains contain gluten. Look up info. on how miso is made and then you can make an informed decision whether or not you feel it is safe, if it is grown on gluten containing grains, if you feel that it is possible that even if those grains are not included as an ingredient in the final product that they are removed thoroughly enough to make the miso gluten-free to your satisfaction.

0

Share this post


Link to post
Share on other sites
Ads by Google:


sometimes on imported miso the english label will cover the japanese label which often gives much more detailed info. You could try to find someone to read it for you or post a picture and either Missys mom, or I or someone else should be able to tell what the starter was

How do I find this out for this one? I tried it anyway and am not 100% sure how I felt.

0

Share this post


Link to post
Share on other sites

I had called them and their reply was about. The actual ingredients are here: http://www.westbrae.com/products/miso/mbrm.php

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
      107,031
    • Total Posts
      933,911
  • Member Statistics

    • Total Members
      64,597
    • Most Online
      3,093

    Newest Member
    Connie Harrison
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Avoid gluten removed beers, or gluten reduced ones as they are not safe for celiacs. There are some ciders that are decent like Austins Honey Cider they make hard and sweet ones, I started using them in recipes that call for a beer for marinades etc recently. https://austineastciders.com/ There is another member here who can give you a long list of 100% Gluten Free Beers I Say play it safe with Rums and mixers, pure agave taquilia, some non grain vodkas. Avoid flavored liquors.  My personal favorites are admiral nelsons rum, I cook with it often, and used to drink it a lot before my ulcer issues and UC started having flare ups and bleeding with alcohol. Nothing used to beat a root beer, and rum or orange soda and a whipped vodka or rum at the end of the day. The admiral nelsons is very smooth.   Miss drinking, perhaps I might be able to have a shot or so in a few more years.
    • My numbers are right at the lower border of in range. I don't know if that's significant. Hemoglobin 12.7.  When I had surgery a year ago it was 10.3 afterwards.  I have heard of testing ferritin. Does low ferritin but normal CBC indicate anemia? I'm also wondering how quickly a CBC rebounds versus low ferritin if you have compromised iron absorption. 
    • Hello everyone I just received a call from my doctor's office that the Celiac lab work they drew returned 3 positive results.  I asked her to check me for Celiac as it was a suspicion of mine. I don't see the GI until next week. Can someone tell me what these lab numbers mean. I have tried to figure it out, but I'm not getting it. Can these numbers signal 'weak' chance or is it you have it or you don't? I am 37 years old. I have vitiligo (since 12 years old), chronic autoimmune related hives, thyroid removed from Graves disease at 20 years old, chronic anemia (last ferritin was 2). I've had meningitis and shingles. I had my gallbladder removed 1.5 years ago and the chronic pain in my URQ has never left. CT scan last August shows only cysts on ovaries, which I also have recurrent problems with. Stomach pains now for months and months, cramping, burning. Joint pain, headaches, anxiety, etc. Any advice please!? I am not so concerned about having to cut gluten as I am hoping that this may finally make me feel human again.
    • Only you can make a decision on whether to do a challenge or not.  My hubby went Gluten Free 12 years before I was officially diagnosed.  He refuses to do a challenge, because we need to pay our bills and we know that gluten makes him sick.  Why would anyone remain gluten free for more than 16 years if they did not need to?   He does tell me that I have received way more support from medical, family and friends.  It also has helped other members in my family (easy to ask for a celiac screening for my kid).   Good luck!  Do what is best for you.  
    • A CBC would check for size of blood cells, number of blood cells and hemoglobin levels, etc.  If you are within range, you probably would not be considered anemic.  A ferritin test (iron stores) can be checked too.  If very low, it starts to create symptoms.   https://en.m.wikipedia.org/wiki/Anemia  
  • Upcoming Events