Top Brands of Gluten-Free Mayonnaise

Hello Jefferson, thanks for this article about gluten free mayo. I have some thoughts because I am seeking a truly gluten free mayo and still have yet to find one. While years ago many of the ingredients were simple, I am finding that because “natural flavor” is contained in the ingredients of most of these brands, it cannot truly be considered gluten free because the “natural flavor” is derived from barley. This is the case with many brands of mayonnaise that you have identified above. While the product may contain “less than 2%” this could be okay for those with an intolerance to gluten, but for true Celiacs Disease, the 20ppm is still far too high and causes reaction. Reading articles like this published on Celiac.com can be very confusing as people seek credible information about what is truly gluten free, certified by an independent third party, versus what the FDA deems an acceptable level of gluten for the vendor to claim it’s still gluten free. I’ve found with most condiments above, that they still contain these words “natural flavor” and that is the differentiating factor which makes them not safe for Celiacs to consume. Perhaps on a website dedicated to “gluten free” this list may be relevant, but I would expect a website specifically for Celiacs to provide more accurate information about these nuances, especially that the difference between 5-10ppm is significantly different than 20ppm. The commercial food system is hurting us, and the level of up to 20ppm is also hurting us, so the more awareness we have about this nuance, not just with regard to mayo but also ketchup, sauces and other condiments, the better. 

@Kate Murray, I disagree with your deployment of terminology when you distinguish between those with "true Celiacs Disease" and "those with an intolerance to gluten". I would argue they are one in the same. There are two gluten-related disorders, celiac disease and Non Celiac Gluten Sensitivity or NCGS. The latter group is commonly referred to as "gluten sensitive" and those with celiac disease are commonly referred to as "gluten intolerant". Yes, there are still those who use "gluten intolerant" and "gluten sensitive" interchangeably but I would point out that the word "sensitive" is actually found in the official term for those with NCGS.

You state that "for true Celiacs disease, 20ppm is still too high and causes reaction." This simply is not true. The overwhelming majority of "true Celiacs" do not react to 20ppm of gluten and that is why that standard was applied by the FDA after much testing. What is true is that a minority of those who actually have celiac disease require a stricter ppm standard to avoid a reaction. And that is why independent testing groups developed the "Certified Gluten Free" standard and labeling. 

I suggest that if you start looking for mayo products with the "Certified Gluten Free" label if, in fact, mainline mayo products with "natural flavor" causes you to react.

3 hours ago, Kate Murray said:

Hello Jefferson, thanks for this article about gluten free mayo. I have some thoughts because I am seeking a truly gluten free mayo and still have yet to find one. While years ago many of the ingredients were simple, I am finding that because “natural flavor” is contained in the ingredients of most of these brands, it cannot truly be considered gluten free because the “natural flavor” is derived from barley. This is the case with many brands of mayonnaise that you have identified above. While the product may contain “less than 2%” this could be okay for those with an intolerance to gluten, but for true Celiacs Disease, the 20ppm is still far too high and causes reaction. Reading articles like this published on Celiac.com can be very confusing as people seek credible information about what is truly gluten free, certified by an independent third party, versus what the FDA deems an acceptable level of gluten for the vendor to claim it’s still gluten free. I’ve found with most condiments above, that they still contain these words “natural flavor” and that is the differentiating factor which makes them not safe for Celiacs to consume. Perhaps on a website dedicated to “gluten free” this list may be relevant, but I would expect a website specifically for Celiacs to provide more accurate information about these nuances, especially that the difference between 5-10ppm is significantly different than 20ppm. The commercial food system is hurting us, and the level of up to 20ppm is also hurting us, so the more awareness we have about this nuance, not just with regard to mayo but also ketchup, sauces and other condiments, the better. 

Please see:

@trents Comment wasn't really for me, it was to bring transparency to the way this article is written because it presumes that all of the above referenced mainstream mayo (and other condiments) are safe for celiacs, and the reality is, they might not be. It is my opinion that forums should be clear and transparent. Many natural flavors are derived from wheat, barley and rye, most especially those in condiments, and just because the FDA has regulations in place does not mean people are protected from the dangers of ingesting gluten that is "hidden" behind these words. 

From the article linked above by Scott Adams: "If wheat were used to make natural flavoring it would always need to be disclosed, even on products not labelled gluten-free."

@trents and the sad reality is......it's not always disclosed. 

3 hours ago, Kate Murray said:

@trents and the sad reality is......it's not always disclosed. 

Can you offer specific case instances to back that claim? And even if this is true, it is beyond the scope of what Jefferson Adams' article was dealing with. Occasional exceptions do not invalidate a general truth.

In reality there probably is no such thing as a food product that is literally and absolutely gluten free. I promise you, if we had sensitive enough instruments to be able to detect it, the very air we all breathe has some gluten in it. Wheat dust from farms and factories will get into the air and will be carried by the wind around the globe. I will continue to breathe, nonetheless.

@trents specific instance? I am the mother of an 18 year old, who I personally drove to the ER on 6 separate occasions, so quite literally yes, I’ve got examples. I’m not interested in a back and forth about the pain and suffering my family has experienced, what I am interested in is bringing awareness to  the dangers of trusted websites which are supposed to be considered credible resources providing information that isn’t fully transparent. The generalizations are dangerous. It’s important for the public to have full and complete transparency about the nuances so they can make decisions about their health. In our case, the dangers of the “natural flavor” as a hidden place that does contain gluten is important to know. A credible source should not be making claims that almost all commercial mayo is gluten free because it’s not. I really don’t have the time or desire to entertain this discussion any longer. People can take the information and make their own decisions about what to consume. 

But the onus is not on Jefferson Adams. What he reported in his article was true and accurate according to FDA regulations. What happened to your son daughter has happened to others regardless of how the food product was labeled, whether making no specific claim of being gluten free or whether it was labeled "Gluten Free" or even "Certified Gluten Free". Did you see the thread started back this summer over the "gluten free" (bagels?) sold by Trader Joes that turned out to far exceed the 20 ppm threshold? And the other one from back this summer about the significant percentage of products certified by GFCO that tested in excess of their 10 ppm threshold? Neither Jefferson Adams, you or me or anyone else has control over whether companies comply with reporting standards. What Jefferson did report was true according to FDA reporting standards as pointed out in the article linked by Scott Adams. 

Mayonnaise is high in Histamine.

Histamine Intolerance (HIT) frequently occurs in Celiac Disease.   Histamine release is part of the immune response in Celiac Disease or any infection.  Histamine Intolerance has symptoms similar to being glutened.

Histamine Intolerance occurs when our bodies become overwhelmed by histamine.  Our body makes histamine.  Plants and other animals make histamine, so we ingest histamine when we eat foods.  

Our bodies can have difficulty clearing histamine if we don't absorb sufficient vitamins needed to make DiAmine Oxidase, (DAO), an enzyme that breaks down histamine.   

Mayonnaise is a high histamine food.  Fermented foods, foods containing vinegar, contain high levels of histamine.   

Following a low histamine diet, taking DAO supplements, and taking vitamin supplements to counteract the Malabsorption of Celiac Disease helps reduce symptoms. 

Histamine is released by mast cells as part of the autoimmune response in Celiac Disease.  Mast Cell Activation Syndrome (MCAS) can also occur in Celiac Disease.  In MCAS, mast cells release histamine at the least provocation, keeping histamine levels in the body high.  Again, vitamins, DAO and a low histamine diet helps.

Not everything is a response to hidden gluten.  Knowing how our bodies work is important.

References:

Histamine Intolerance: Symptoms, Diagnosis, and Beyond

https://pmc.ncbi.nlm.nih.gov/articles/PMC11054089/

Non-responsive celiac disease may coincide with additional food intolerance/malabsorption, including histamine intolerance

https://pubmed.ncbi.nlm.nih.gov/33268003/

@knitty kittythank you, and yes, tryptase levels were measured as part of her reaction to look at or rule out MCAS. In fact, many, many additional blood tests and other tests were run for a variety of autoimmune reactions. After keeping a highly detailed food and symptom log for several months, the “hidden” gluten exposure was still found to be the ultimate culprit. 

@Kate Murray,

Has your daughter been checked for nutritional deficiencies?  

Low Vitamin D and low Thiamine can contribute to MCAS.  Vitamin D levels should be between 70 and100 ng/mL .  

Is she following a low histamine diet?  

https://pmc.ncbi.nlm.nih.gov/articles/PMC10672129/

P.S.  Can you share with us the "hidden gluten" sources discovered from her food journal?

P.P.S. Was she checked for SIBO (Small Intestinal Bacterial Overgrowth)?  Fructose Malabsorption Syndrome?   H. Pylori?