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

question

Josh8282
 Share

Recommended Posts

Josh8282 Newbie
Josh8282
Posted

i want to know if McCormick Montreal steak seasoning is certified gluten free? and where can i go or dwnload a app to make sure foods i eat are certified gluten free

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

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted
(edited)

Welcome to the forum, Josh! All gluten free foods that are certified gluten free will bear the logo of the certifying body on the label or box. You should be able to spot that from a picture of the product online.

I don't know of any app that identifies foods as certified gluten free but it has been awhile since I used any of the apps that have been developed to assist the gluten sensitive/celiac community in eating safely. Last I knew, all those apps did was to list the ingredients used in the product when the product bar code was scanned. Of course, those apps are only as helpful as their data bases are extensive and the ones I am aware of depended on user input to remain up to date. I didn't find the apps very helpful since I can read the labels for myself, unless that is, the print is too small to read.

You do realize, don't you, that "Certified Gluten Free" foods are held to a stricter standard than "Gluten Free" foods are.

Edited by trents
Josh8282 Newbie
Josh8282
Posted
  • Author

yes i know was looking for more help with ingredients in non certified gluten free food? some only same gluten free?

trents Grand Master
trents
Posted

The "gluten free" standard set by the FDA means the food product will contain no more than 20ppm of gluten per serving. Research was done to establish this as a safe level for "most" celiacs. But there is a subset of the gluten sensitive/celiac community that reacts to even smaller amounts of gluten. There are two internationally recognized certifying bodies that require 10ppm or less in order to use their "Certified Gluten Free" logo.

RMJ Mentor
RMJ
Posted

This link allows you to look for foods/ingredients certified gluten free by this organization.  They are not the only organization that does these certifications however. 

Product finder

Scott Adams Grand Master
Scott Adams
Posted

Here is info from their site, their product is naturally gluten-free:

https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-steak-seasoning

Quote

INGREDIENTS

Coarse Salt, Spices (Including Black Pepper and Red Pepper), Garlic, Onion, Sunflower Oil, Natural Flavor and Extractives of Paprika.

Allergen Statement

For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.

We understand the seriousness of food allergies and sensitivities and will always declare these ingredients on our label in the ingredient statement - they will never be hidden under the notations of "spices" or "natural flavors":

Wheat

Soy

Milk & Milk Products

Shellfish

Peanuts

Fish

Tree Nuts

Yellow Dye #5 (Tartrazine)

Egg

Sulfites over 10 ppm

Monosodium Glutamate or MSG

Gluten containing grains - including barley, rye, oats, spelt, triticale, and kamut

 

If no ingredient statement appears on the product label, then the products is as it appears in the product name (e.g. black pepper). This labeling policy is compliant with US or Canadian food labeling laws, as appropriate.

If any product has a Gluten Free claim, the product and the manufacturing line has been validated Gluten Free.

Our facilities have allergen, sanitation, and hygiene programs in place. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.

Again, we encourage you to read the ingredients statement on your package at the time of purchase to ensure accurate, up to date information.

 

Jackland79 Rookie
Jackland79
Posted

gluten-free Scanner is an app that you can scan the bar code and it tell you Gluten Free, contains Gluten or ingredients needed. You can input the ingredients but it does take time as it is not a large number of people running the app to cross check the ingredients 

I have found it useful though and I fill in the ingredients when I have time to hopefully help someone in the future but I do just check them individually not wait.

Sorry it's gluten-free scanner. My auto correct butted it's nose in where it didn't belong.

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

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

Given how often board members have noticed sudden ingredient changes, I would not recommend any of the scanners out there over learning how to read ingredient labels, looking for "Gluten-Free" on a label, or gluten-free certifications. I know it seems easier to use such apps, but in the long run they are only as good as their last update, and a bit more work up front by looking up ingredients here and understanding dangerous ingredients will keep you safer:

 

 

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


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.