Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Beaware

bluelotus

Recommended Posts

bluelotus Contributor
bluelotus
Posted

Hi all,

I've been having problems with glutenings recently and have had a hard time finding the culprits (though I have successfully found a few). My husband (in a good mood and trying to be helpful) made dinner for me about 2 weeks ago - gluten-free meatballs and spagetti. I got sick as a dog afterward, though I thought it was just a contamination issue on his part. (I also had been sick on and off for weeks, so couldn't blame him or the meal 100%). We used a sauce that I hadn't tried before and appeared fine - 365 organic pasta marinara sauce. I contacted Whole Foods (manufactorer) just in case. They just got back with me today and said that, yes, the sauce does have gluten. Nice. Now, maybe if they put that on the package somewhere?!?

They also sent me an excel spreadsheet of all their gluten-free items and whether each item is made in a gluten-free facility. I will try to post that later this evening. If you all don't see it and are interested, try emailing me and maybe I can attach it on the reply.

Sorry about the misspelled title. Oops.

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

Celiac.com Sponsor (A8-M):


jrom987 Apprentice
jrom987
Posted

I went to the Whole Foods website and there is a ton of information! Here is a link to their website. Hope this helps some. Jo Ann

Open Original Shared Link

Matilda Enthusiast
Matilda
Posted

..

bluelotus Contributor
bluelotus
Posted
  • Author

I have no idea what the source of gluten was. The jar is long gone. Maybe spices?? I can't remember though. I emailed them specifically asking about their chocolate truffles and their regular marinara sauce. All they said was that yes, the sauce contains gluten.

I've checked out their website in the past, but can't remember much about their gluten-free listings, so thanks for passing on the link, I will check it out later this evening. The list I have was updated 8/2/05 and she said that they are in the process of redoing it. Maybe the stuff posted online is more recent.....

bluelotus Contributor
bluelotus
Posted
  • Author

I skimmed over the above website's list and it is comparable to mine. Mine has the 365 brand information only, so the above list is more comprehensive for all Harry's and Whole Foods stores. Because the website has similar information, I'm not going to post my list here.

It was around the time of eating that sauce that I had decided not to eat any food with first contacting manufacturers. My mom (dxd celiac disease with + biopsy) only reads labels. I think that's why she is still sick :( Parents always seem to be stuck in their ways......

Matilda, I have checked other 365 sauces I have at home, and these list out the spices (thyme, oregano, etc).....everthing is listed and nothing appears innocous though the sauces I have supposedly have gluten. It is not that these were made in a non gluten-free facility either. My list includes gluten free items made in a nonGF facility (i.e. it specifies the type of facility - gluten-free or nonGF).......I have no idea. Not cool on their part though....

debmidge Rising Star
debmidge
Posted

I recall when I purchased this same 365 Marinara sauce, the tag on the shelf at Whole Foods was blue "gluten free" & that's why I purchased it. The label states these ingredients: Tomato puree, diced tomatoes, onions, celery, mushrooms, red wine vinegar, Parmesan cheese, garlic puree, salt, sugar, expeller Pressed canola oil, basil, parsley, black pepper, oregano and fennel seed.

There's nothing specifically in there as a thickener, like even corn starch. So then the next theory would be that the facility caused cross-contamination?

bluelotus Contributor
bluelotus
Posted
  • Author

I have no idea. I would think that the cross contamination issue would be addressed with the gluten-free vs. nonGF facility. My list includes all gluten-free items, even those made in nonGF facilities. So, if it was truly gluten-free but risked cross contam from the facility, it would be on my list.

Also, that is a different sauce from the one I had eaten - mine didn't have the cheese in it (though I noticed that certain flavors do)....I can't eat dairy, so I avoided all those sauces that had it.

Anyway, I have no idea, but I agree.....likely a contamination issue of some sort.

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

Celiac.com Sponsor (A8-M):


Matilda Enthusiast
Matilda
Posted

..

Guest BERNESES
Guest BERNESES
Posted

That stinks! I got glutened last week by Amy's gluten-free Shepherd's Pie but they were REALLY responsive and responsible about it. Why in the world would a store like Whole Foods, who many of us rely on, give it a gluten-free label when it has gluten in it. Lame!

bluelotus Contributor
bluelotus
Posted
  • Author

Sorry Berneses to confuse you. They never called the sauce gluten-free, it just appeared that way based on the ingrediants.....absolutely nothing suspicious. Turns out there's gluten somewhere.

BTW - I changed my name, so don't mean to confuse anyone. Just avoiding detection from family and friends. :ph34r:

Guest BERNESES
Guest BERNESES
Posted

Actually- I probably didn't read carefully enough. Slow brain death by gluten, Beverly

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,308
    • Most Online (within 30 mins)
      7,748
    Cindy Lou who
    Newest Member
    Cindy Lou who
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      I’m terrified it’s too late for me😭

      By trents · Posted

      Welcome to the forum, @Cathijean90! I went 13 years from the first laboratory evidence of celiac disease onset before I was diagnosed. But there were symptoms of celiac disease many years before that like a lot of gas. The first laboratory evidence was a rejected Red Cross blood donation because of elevated liver enzymes. They assume you have hepatitis if your liver enzymes are elevated. But I was checked for all varieties of hepatitis and that wasn't it. Liver enzymes continued to slowly creep up for another 13 years and my PCP tested me for a lot of stuff and it was all negative. He ran out of ideas. By that time, iron stores were dropping as was albumin and total protein. Finally, I took it upon myself to schedule an appointment with a GI doc and the first thing he did was test me for celiac disease. I was positive of course. After three months of gluten free eating the liver enzymes were back in normal range. That was back in about 1992. Your story and mine are more typical than not. I think the average time to diagnosis from the onset of symptoms and initial investigation into causes for symptom is about 10 years. Things are improving as there is more general awareness in the medical community about celiac disease than there used to be years ago. The risk of small bowel lymphoma in the celiac population is 4x that of the general population. That's the bad news is.  The good news is, it's still pretty rare as a whole. Yes, absolutely! You can expect substantial healing even after all these years if you begin to observe a strict gluten free diet. Take heart! But I have one question. What exactly did the paperwork from 15 years ago say about your having celiac disease? Was it a test result? Was it an official diagnosis? Can you share the specifics please? If you have any celiac blood antibody test results could you post them, along with the reference ranges for each test? Did you have an endoscopy/biopsy to confirm the blood test results?
    • Cathijean90
      I’m terrified it’s too late for me😭

      By Cathijean90 · Posted

      I’ve just learned that I had been diagnosed with celiac and didn’t even know. I found it on paperwork from 15 years ago. No idea how this was missed by every doctor I’ve seen after the fact. I’m sitting here in tears because I have really awful symptoms that have been pushed off for years onto other medical conditions. My teeth are now ruined from vomiting, I have horrible rashes on my hands, I’ve lost a lot of weight, I’m always in pain, I haven’t had a period in about 8-9 months. I’m so scared. I have children and I saw it can cause cancer, infertility, heart and liver problems😭 I’ve been in my room crying for the last 20minutes praying. This going untreated for so long has me feeling like I’m ruined and it’s going to take me away from my babies. I found this site googling and I don’t know really what has me posting this besides wanting to hear from others that went a long time with symptoms but still didn’t know to quit gluten. I’m quitting today, I won’t touch gluten ever again and I’m making an appointment somewhere to get checked for everything that could be damaged. Is this an automatic sentence for cancer and heart/liver damage after all these symptoms and years? Is there still a good chance that quitting gluten and being proactive from here on out that I’ll be okay? That I could still heal myself and possibly have more children? Has anyone had it left untreated for this amount of time and not had cancer, heart, fertility issues or liver problems that couldn’t be fixed? I’m sure I sound insane but my anxiety is through the roof. I don’t wanna die 😭 I don’t want something taking me from my babies. I’d gladly take anyone’s advice or hear your story of how long you had it before being diagnosed and if you’re still okay? 
    • trents
      diagnostic testing variance

      By trents · Posted

      Genetic testing cannot be used to diagnose celiac disease but it can be used to rule it out and also to establish the potential to develop celiac disease. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% actually develop it. To develop celiac disease when you have the genetic potential also requires some kind of trigger to turn the latent genes "on", as it were. The trigger can be a lot of things and is the big mystery component of the celiac disease puzzle at this point in time with regard to the state of our knowledge.  Your IGA serum score would seem to indicate you are not IGA deficient and your tTG-IGA score looks to be in the normal range but in the future please include the reference ranges for negative vs. positive because different labs used different reference ranges. There is no industry standard.
    • Scott Adams
      diagnostic testing variance

      By Scott Adams · Posted

      Since nearly 40% of the population have the genes for celiac disease, but only ~1% end up getting it, a genetic test will only tell you that it is possible that you could one day get celiac disease, it would not be able to tell whether you currently have it or not.
    • KDeL
      diagnostic testing variance

      By KDeL · Posted

      so much to it.  the genetic testing will help if i don’t have it right? If theres no gene found then I definitely don’t have celiac?  I guess genetic testing, plus ruling out h.pylori, plus gluten challenge will be a good way to confirm yes or no for celiac. 
×
×
  • Create New...