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

Sick From Progresso Classics Split Pea W/ham Soup

elaine33

By elaine33
in Coping with Celiac Disease

Recommended Posts

elaine33 Apprentice
elaine33
Posted

I have been gluten-free and milk/casin free for a few weeks now. I wasn't feeling well this week and didn't keep up on my grocery shopping. I went into the pantry and found Progresso Split Pea soup and the only allergen it listed was soy, although it said it contained hydrolized corn gluten (which I thought would be safe). Only, immediately after eating it the stomach cramps started then they passed a little, I tried to go out with my family and they had to take me home, I had diarrhea, then slept two hours. Stomach is still funny this morning. I have eaten peas and ham separately (although the fattiness of the ham sometimes doesn't agree with me but usually not that violently).

What could it be? Anyone else.

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

Celiac.com Sponsor (A8-M):


Guest cassidy
Guest cassidy
Posted

I can't tolerate progresso. I figured mine was due to the MSG in it. I never had a problem with that but now I eat so healthy that anything with chemicals gets to me. I would think it could be that or maybe cc. A lot of their soups have gluten so maybe the batch before yours had pasta in it and that was enough to get you sick.

Feel better!

jerseyangel Proficient
jerseyangel
Posted

I don't know why, but I can't eat Progresso soups--they cause D for me, too. I have a non-celiac friend who also says that it goes right through her.

elaine33 Apprentice
elaine33
Posted
  • Author
I don't know why, but I can't eat Progresso soups--they cause D for me, too. I have a non-celiac friend who also says that it goes right through her.

That's really interesting because there are some of the chicken and turkey noodles that I couldn't eat before, either, causing D. I can handle the Manhattan clam chowder, though.

Thanks. :)

burdee Enthusiast
burdee
Posted

Carefully reread the Progresso soup labels. My husband, who avoids gluten in order to prevent arthritis symptoms, has only found a few Progress soups (like chicken with wild rice) which are actually gluten free. If you don't see any obvious wheat products on the label, call the company or check their website. My hubby loves split pea soup, but won't buy the Progresso version. So I suspect he saw a gluten ingredient on the can. Even though I have diagnosed celiac disease and 4 other food allergies, he's my FOOD POLICEMAN and obsessively reads every label of foods we both eat. LOL

BURDEE

jerseyangel Proficient
jerseyangel
Posted

That's a good point, burdee. I also wonder what their cleaning procedure is between batches.

Archived

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

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


  • Member Statistics

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

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...