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

Mccormick Chili Powder And Montreal Steak

icelandgirl

Recommended Posts

icelandgirl Proficient
icelandgirl
Posted

Are these safe? No gluten ingredients, but apparently they are produced on shared lines. I've been using them and wonder if I should be. Thanks

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

I used  these  for  years with  no problems.....McCormick is  good  with  their  labeling....which is now  law....

icelandgirl Proficient
icelandgirl
Posted
  • Author

Thanks mamaw...I use them too...The shared lines idea is bothering me though. Just not sure what to think.

mamaw Community Regular
mamaw
Posted

When  one  limits  there  gluten-free  products  to only  products  made  in a dedicated  facility it  does  limit  the  gluten-free  choices. I do like  or  wish  they all  had  dedicated  machinery   /processing  but  that  just does not  happen.... there are  people  who are  super-sensitive who  MUST  do this....

icelandgirl Proficient
icelandgirl
Posted
  • Author

When  one  limits  there  gluten-free  products  to only  products  made  in a dedicated  facility it  does  limit  the  gluten-free  choices. I do like  or  wish  they all  had  dedicated  machinery   /processing  but  that  just does not  happen.... there are  people  who are  super-sensitive who  MUST  do this....

I do agree...and really don't want to limit my food choices any more.
kareng Grand Master
kareng
Posted

How do you know that the the chili powder is run on shared lines with some sort of flour/ gluten?

icelandgirl Proficient
icelandgirl
Posted
  • Author

I don't know that it is for sure. The statements I've read from them indicate that shared lines are used and a thorough cleaning is done. I just wonder if it's enough. I'm not saying they aren't safe...I'm trying to find out if they are. They say they will list any gluten on the ingredient list...I'm just wondering if it's shared lines...is that ok? Do other people use them safely or have issues?

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


LauraTX Rising Star
LauraTX
Posted

I feel it is important to note that post is five years old and information may have changed since then.  Honestly information 5 years old on manufacturing processes that pre-date the FDA gluten guidelines has more than likely changed.  I recommend writing the company to ask about any shared lines, etc so you can get updated information.

 

However, Mccormick is used by many on this forum and is considered to be safe, and they always label any gluten source on their products Open Original Shared Link.  I feel no need to investigate further, my cabinet is filled with Mccormick spices.

icelandgirl Proficient
icelandgirl
Posted
  • Author

I hear you Laura. I've been using them. I was buying chili powder yesterday and decided to check to make sure. I couldn't come up with anything that said it was...but saw a couple of things about shared lines. The posts were old...true. I will contact McCormick. Thanks

abenedum Rookie
abenedum
Posted

I just found McCormick Gluten Free Chili mix at my local store last week.  It says it is a NEW item and gluten free specifically on the package and makes no mention of shared equipment.  They also make a new gluten free taco mix and brown gravy mix. 

 

I tried it a few days ago and it was great!  It was even a bit spicier than my old chili mix.  Didn't have any problems from it al all.

Archived

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

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


  • Member Statistics

    • Total Members
      127,794
    • Most Online (within 30 mins)
      7,748
    MarciO
    Newest Member
    MarciO
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...