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

Classico Sauces

Guest nini

Recommended Posts

Guest nini
Guest nini
Posted

I've noticed that the past three times I've made fettucini alfredo with Classico's Alfredo sauce (and Tinkyada pasta) that I've gotten ill within 20 minutes or so after eating... vicious "D"... my daughter also said her tummy bothered her immediately after eating it and she had to take some Pepto with me... I also noticed the last time I made Spagetti using a Classico sauce that I also got sick. I was hoping it was something else I had during the day and not the Classico sauces each time, but I KNOW today I was really careful and that was the only questionable thing I ate. And I was really hoping that it wasn't that making me sick because I like it so dang much.

So does anyone else have a problem with Classico sauces? I don't think I have a problem with soy, and dairy hasn't been a problem since about six months after going gluten-free. I thought that Classico sauces were safe for gluten-free? Am I wrong? Is it just me?

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

Celiac.com Sponsor (A8-M):


angel-jd1 Community Regular
angel-jd1
Posted

I have not had a problem with classico. I eat both their red and white sauces. I am very sensitive to any gluten sneaking in. Hope you figure out your problem....maybe tomatoes or garlic?

-Jessica :rolleyes:

Becky6 Enthusiast
Becky6
Posted

Nope, no problems with the red or white sauces. Sorry! Hope you figure it out!

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I'm ok with them too.

:(

Turtle Enthusiast
Turtle
Posted

No probs here either!

Guest nini
Guest nini
Posted

I cook with garlic in just about everything so I know it's not that, and I use tomato sauce/paste in tons of recipes too... I'm leaning toward the soy, although I tested soy recently and didn't appear to react to it. I'm aware that soy is not the best for you, but it didn't seem to bother me. And dairy, well, I eat dairy almost daily and don't get these problems... so frustrating. It just seems to be a common thread with this brand of sauces... criminy... if it's not gluten then I have no idea what it is.

oh and whatever it is, is affecting my daughter as well, she also has "d" and has been begging for pepto because her tummy hurts.

jknnej Collaborator
jknnej
Posted

I use Classico all the time and have not had a problem

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

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

Nini, could it be something you are using to cook them? An old pre-gluten-free plastic colander? An old wooden spoon? The pasta noodles?

codetalker Contributor
codetalker
Posted

No gluten problem. However, now that I have a soy allergy, I'm down to just one soy-free Classico variety.

Guest nini
Guest nini
Posted

DANG IT!!!!!

ok it's an old collander... but hubby and I just can't buy that the old collander holds the gluten for more than 3 years... could it?

spoon was a fairly new metal slotted spoon.

pasta is Tinkyada... and I cook in stainless steel pans...

I was absolutely vigilant about cleaning the collander and I don't always have problems when I use it, so I don't think it's that...

It's gotta be the sauce... I may be just more sensitive than most of y'all!!!

jerseyangel Proficient
jerseyangel
Posted

My 2 cents, Nini--sometimes there's no rhyme or reason as to why something will make us sick. A while back, I know I had a reaction to a brand of chips that everyone else said they could eat just fine. I know that is was those chips that did it--I also know they were gluten-free. Don't drive yourself nuts about it--it probably was the sauce! :D;)

CarlaB Enthusiast
CarlaB
Posted

I made chili in a 16 quart pot, used an old wooden spoon, and got sick. Could be the colander. I better get a new one too!!!!

Have you ever used it that it didn't make you sick? If so, then it might not be it.

Guest nini
Guest nini
Posted

yes there have been times I've used the collander and didn't get sick. I'm still leaning toward the sauce since both my daughter and I got sick. She's still downing the pepto... and I've felt out of sorts all day. Hubby thinks it could've been the organic chicken since it didn't have any preservatives and that it may have been bad but I really don't think so. I bought it fresh and froze it immedieately and thawed in the microwave right before cooking it... The broccoli was frozen broccoli with nothing added (Publix brand)

since it appears that every time we've used the sauce we've gotten sick, I'm gonna go with the sauce even though they say it's gluten-free, and none of y'all seem to have a problem with it! LOL!

jkmunchkin Rising Star
jkmunchkin
Posted
My 2 cents, Nini--sometimes there's no rhyme or reason as to why something will make us sick. A while back, I know I had a reaction to a brand of chips that everyone else said they could eat just fine. I know that is was those chips that did it--I also know they were gluten-free. Don't drive yourself nuts about it--it probably was the sauce! :D;)

I had that happen with Terra Chips. It was the only thing I had eaten so I know it was from that. Now I'm terrified of them.

Guest nini
Guest nini
Posted
I had that happen with Terra Chips. It was the only thing I had eaten so I know it was from that. Now I'm terrified of them.

now I'm terrified of Classico sauces... :(:(:(:unsure: (you'd think I would have made the connection the other times this happened with the Classico sauces!!!) :rolleyes:

jaten Enthusiast
jaten
Posted

I haven't tried the alfredo because of dairy intolerance, but the one time I had a Classico tomato based sauce I was sick, sick, sick. No doubt it was the Classico. I wont touch the stuff again.

utdan Apprentice
utdan
Posted

I've had problems with various spaghetti sauces in general (I don't remember Classico specifically). I don't know if this is true but I've heard that some food allergies come only in combinations. For instance a person may be able to eat peaches, oranges, and strawberries just fine by themselves but combine them and the person reacts.

Guest nini
Guest nini
Posted

hubby and I were trying to figure this out last night, and I don't react when I've made sauce from scratch or when I use Amy's family style marinara sauce... it's only the Classico that seems to bother me. And the chicken I made with it, I eat it at least several times a week and don't have problems with it...

I'm still really nauseas and sore and foggy headed and my sinuses are drippy

  • 7 months later...
sspitzer5 Apprentice
sspitzer5
Posted
So does anyone else have a problem with Classico sauces? I don't think I have a problem with soy, and dairy hasn't been a problem since about six months after going gluten-free. I thought that Classico sauces were safe for gluten-free? Am I wrong? Is it just me?

I had Classico sauce last night and got bloated and had a stomach ache, however, I don't think it's due to gluten. I'm also trying to figure out if there's something else that is bothering me, maybe the soy. I've had the Classico Organic Herbs and Tomato a few times and didn't seem to have a problem. I don't know if that one has soy or not (can't seem to find the ingredients online). But, I've also reacted to Amy's sauces. Did you ever figure out what the issue was?

S

kbabe1968 Enthusiast
kbabe1968
Posted

Classico made by Heinz? Or is it KRaft? I was on the phone with one of them the other day (both, actually but whoever makes them), the rep specifically said that the Classico's are gluten free. Now, me, personally, i make my own sauce in 8 quart batches and freeze them, so I don't buy jarred sauce. I was "told" they were gluten free.

:( could it be a preservative in them?

Guhlia Rising Star
Guhlia
Posted
My 2 cents, Nini--sometimes there's no rhyme or reason as to why something will make us sick. A while back, I know I had a reaction to a brand of chips that everyone else said they could eat just fine. I know that is was those chips that did it--I also know they were gluten-free. Don't drive yourself nuts about it--it probably was the sauce! :D;)

Uh oh, Patti... Was it the Gibble's chips you reacted to?

Felidae Enthusiast
Felidae
Posted

It's such a pain. But the only way you'll know for sure is if you try Classico again. It could be some wierd ingredient in their sauce that doesn't agree with you guys. I personally would just make sauce from scratch. It's pretty easy, cheap and quick. Then you know for sure exactly what is in the sauce. Sometimes packaged foods are a real pain in the a**!

debmidge Rising Star
debmidge
Posted

..sure it isn't the high amount of lactose in the Alfredo sauce? At times I can get away with a miniscule amount of lactose, but not when it's too much. Due to this I avoid jarred Alfredo sauces. I am better off with fresh cream - strangely enough it has less impact on my guts than jarred Alfredo sauces do.

  • 1 year later...
WhimsiKay Apprentice
WhimsiKay
Posted

This one is very old, but I am just getting over a worse-than-usual gluten event from last night. A Classico red sauce and Red Rose black tea were the only things I had that were out of the norm.

Maybe Classico is suffering a lot of cross-contamination in its factory or whatever? If they're saying it's gluten free, maybe they just don't realize something?

Anyway, figured I'd give a heads up. So far, Classico has made me sick every time -- I just wasn't eating great before, so I chalked it up to the risks I was taking. Now, after a 100% gluten-free weekend vacation (oh, so nice), I got sick the day after coming home and having the Classico sauce.

Bah!

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
This one is very old, but I am just getting over a worse-than-usual gluten event from last night. A Classico red sauce and Red Rose black tea were the only things I had that were out of the norm.

Maybe Classico is suffering a lot of cross-contamination in its factory or whatever? If they're saying it's gluten free, maybe they just don't realize something?

Anyway, figured I'd give a heads up. So far, Classico has made me sick every time -- I just wasn't eating great before, so I chalked it up to the risks I was taking. Now, after a 100% gluten-free weekend vacation (oh, so nice), I got sick the day after coming home and having the Classico sauce.

Bah!

Which sauce did you have (flavor)? Maybe your stomach cannot tollerate one of the ingredients in that flavor sauce. I have Classico Sauce all the time and have no problem stomach wise. I do get the after taste from the Tomato Basil though, so I have been trying different flavors.

I am not a tea drinker but have you checked out the tea you are drinking, if it is gluten free? Some are and some are not safe.

Hope you keep feeling better :)

Archived

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

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


  • Member Statistics

    • Total Members
      132,140
    • Most Online (within 30 mins)
      7,748
    EmmaDett
    Newest Member
    EmmaDett
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.