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

Lipton Cup-a-soups


BabySnooks

Recommended Posts

BabySnooks Rookie

Hi there,

I have been busy calling and emailing manufacturers with questions about their specific products. One of them, Lipton, said that if there is gluten in the product, it will be mentioned in the incredients (e.g., contains wheat, rye, barley, oats). I use cream of chicken and tomato soups a lot in my casseroles. The Campbell's condensed soups definitely have gluten in them. I thought as a substitute I could use Lipton Cup-A-Soup in the cream of chicken and tomato varieties. The thing that troubles me is that I have not seen this product on any gluten free lists of brands, nor have I seen it mentioned anywhere on this or any other forum as being gluten free. Yet, the company reperesentative claims it is gluten free, and I would love to use this product.

Anyone out there have any information on these two soups that would help me decide to use/not use them?

Thanks

Sharon


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

I don't know about those two, but the 2004 Delfi List said that Lipton Onion Soup Mix is glutenfree - others are not.

ehrin Explorer

This product is manufactured by Unilever and they will disclose any gluten-free sources on the ingredient label.

I believe the only two that are gluten-free are the cream of chicken and the cheddar broccoli.

I think the tomato has croutons in it.

I do eat the other two with no problems!

GeneC Newbie
This product is manufactured by Unilever and they will disclose any gluten-free sources on the ingredient label.

I believe the only two that are gluten-free are the cream of chicken and the cheddar broccoli.

I think the tomato has croutons in it.

I do eat the other two with no problems!

I think the tomato with croutons is new. Geesh, I hope it isn't a replacement for the tomato soup. I checked with the company once and have seen it on a list or two some time ago. Kept a watch on ingredients and haven't seen anything that concerned me much since. Always a fear they would change their formula some day or drop the flavor like they did with their gluten-free chicken broth cup-o-soup a few years ago. Other than Ogran anyone know of any other cup-of-soup brands?

happygirl Collaborator

I can't eat it anymore due to other food issues, but I remember that the Lipton cup of soup/chicken was gluten free. I used to make casseroles with it (used less liquid to make it creamier). I enjoyed it! If you want, list the ingredients for us-we can help out.

BabySnooks Rookie
I can't eat it anymore due to other food issues, but I remember that the Lipton cup of soup/chicken was gluten free. I used to make casseroles with it (used less liquid to make it creamier). I enjoyed it! If you want, list the ingredients for us-we can help out.

Thanks to all of you for your input. Unilever does state that the ingredients will indicate if there is gluten in the soup. According to what I read, both cream of chicken and tomato are both ok. One of you mentioned tomato with croutons. I have tomato that is a few months old. The ingredients in the tomato soup are: whey, tomato powder, sugar, potato starch, salt, yeast extract, cream, maltodextrin, natural flavors, onion powder, garlic powder, paprika extractive (for color). I am pretty sure they are both safe. After a ten-month gluten challenge, I am just getting back on track with the diet again. I'm even a little paranoid about what's in everything. I am sure I will calm down after a while.

Thanks again for your support.

Sharon

Lisa Mentor

Sharon: Natural flavoring, is a vast term for "I can't tell you what's in it". Be cautious, but it you feel comfortable by the company's response. ...enjoy.

Lisa


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,995
    • Most Online (within 30 mins)
      7,748

    Kellie P.
    Newest Member
    Kellie P.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Okay, it does make sense to continue the gluten challenge as long as you are already in the middle of it. But what will change if you rule it out? I mean, you have concluded that whatever label you want to give the condition, many of your symptoms improved when you went gluten free. Am I correct in that? According to how I understand your posting, the only symptom that hasn't responded to gluten free eating is the bone demineralization. Did I misunderstand? And if you do test positive, what will you do different than you are doing now? You have already been doing for years the main thing you should be doing and that is eating gluten free. Concerning how long you should stay on the gluten challenge, how many weeks are you into it already?
    • WildFlower1
      I mean that I will be re-taking the celiac blood test again while I am currently on the gluten challenge right now, but not sure how many weeks more to keep going, to ensure a false negative does not happen. Thank you.
    • WildFlower1
      Thank you for your help, I am currently in the middle of the gluten challenge. A bit over 6 weeks in. At 4 weeks I got the celiac blood tests and that is when they were negative. So to rule out the false negative, since I’m in the middle of the gluten challenge right now and will never do this again, I wanted to continue consuming gluten to the point to make sure the blood tests are not a false negative - which I did not receive a firm answer for how many weeks total.    My issue is, with these blood tests the doctors say “you are not celiac” and rule it out completely as a potential cause of my issues, when the symptoms scream of it. I want to rule out this 30 year mystery for my own health since I’m in the middle of it right now. Thank you!
    • trents
      I am a male and had developed osteopenia by age 50 which is when I finally got dx with celiac disease. I am sure I had it for at least 13 years before that because it was then I developed idiopathic elevated liver enzymes. I now have a little scoliosis and pronounced kyphosis (upper spine curvature).  All of your symptoms scream of celiac disease, even if the testing you have had done does not. You may be an atypical celiac, meaning the disease is not manifesting itself in your gut but is attacking other body systems. There is such a thing as sero negative celiac disease. But you still have not given me a satisfactory answer to my question of why do you need a differential dx between celiac disease and NCGS when either one would call for complete abstinence from gluten, which you have already been practicing except for short periods when you were undergoing a gluten challenge. Why do you want to put a toxic substance into your body for weeks when, even if it did produce a positive test result for celiac disease, neither you or your doctors would do anything different? Regardless of what doctors are recommending to you, it is your body it is affecting not theirs and they don't seem to have given you any good justification for starting another gluten challenge. Where you live, are doctors kings or something?
    • WildFlower1
      Sorry to put it clearly, at 15, infertility started (tried to word it nicely) meaning menstruation stopped. Which is in correlation to celiac I mean. Thank you. 
×
×
  • Create New...