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

Ortega Taco Seasoning Mix


BeckyW

Recommended Posts

BeckyW Contributor

Does anyone know if the Ortega Taco Seasoning Mix is alright? I don't see any wheat listed in the ingredients which are: yellow corn flour, salt, maltodextrin, paprika, spices, modified corn starch, sugar, garlic powder, citric acid, autolyzed yeast extract, natural flavor and carmel color. It does not have a statement saying it contains any of the top 8 common allergens. We had this last night for dinner and my daughter and I are both feeling nausous today.

There is no phone number to contact the company (which I think is just ridiculous) but there is an email address so I did email them.

Thanks for any help you can provide on this.

Becky


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



Celiac.com Sponsor (A8-M):



CarlaB Enthusiast

The ingredients look fine to me, but there are a lot of them and it might have MSG or something else that's bothering you.

I usually just use cumin, garlic, onion, and pepper (either chipolte or cayenne) to season my taco meat and avoid the packets.

Hope you feel better soon!

BeckyW Contributor

Thanks Carla. I'll let you know if I hear from the company. I thought the ingredients look fine but wasn't sure about the carmel.

Can you give me the exact measurements for the taco seasoning you make? It sounds great!

Becky

CarlaB Enthusiast
Can you give me the exact measurements for the taco seasoning you make? It sounds great!

I'm one of those cooks that never measures! LOL

Just brown the ground beef with onions and garlic if you're using fresh, then I sprinkle the other spices (and garlic powder if you didn't use fresh), to taste. I'm VERY generous when I use spices. The chili peppers come in a spice bottle at the grocery.

Sorry I can't be more exact ... I cook everything by taste and what I feel like that day!

happygirl Collaborator

McCormick's taco seasonings are gluten free, and they state that they will clearly list any and all gluten ingredients, so you can feel comfortable interpreting their labels.

Laura

LisaJ Apprentice

I found this on their website:

Q. Do you have a gluten free list for Ortega products?

A. Ortega has been following a strict labeling policy with regard to any allergens in our foods and incoming ingredients.

We have insisted that our suppliers notify us if gluten is used in any of their ingredients and yet is not declared on their labeling. Thus, we believe we have uncovered any potential use of gluten containing ingredients.

Therefore, any Ortega product is fully labeled for any presence of gluten or gluten containing ingredients. We find that this statement is much easier than our trying to maintain a gluten free product list.

hez Enthusiast

I use Oretga all the time with no issue. Could you be reacting to something else? Hope you feel better soon.

Hez


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



Celiac.com Sponsor (A8-M):



Guhlia Rising Star
Does anyone know if the Ortega Taco Seasoning Mix is alright? I don't see any wheat listed in the ingredients which are: yellow corn flour, salt, maltodextrin, paprika, spices, modified corn starch, sugar, garlic powder, citric acid, autolyzed yeast extract, natural flavor and carmel color. It does not have a statement saying it contains any of the top 8 common allergens. We had this last night for dinner and my daughter and I are both feeling nausous today.

There is no phone number to contact the company (which I think is just ridiculous) but there is an email address so I did email them.

Thanks for any help you can provide on this.

Becky

Was your beef freshly ground at the butchers? If it was, there's a chance for CC there. Many butchers have bread crumbs that they use to season roasts and stuff.

PeggyV Apprentice

Sorry I don

  • 10 years later...
Iowastatejake Newbie

No Ortega taco seasoning is not gluten free. I found out the hard way. It doesn't specify that there are wheat ingredients but you have to be very careful with "modified food starch."

 

Pionner brand makes a good gluten-free seasoning.

kareng Grand Master
(edited)
1 hour ago, Iowastatejake said:

No Ortega taco seasoning is not gluten free. I found out the hard way. It doesn't specify that there are wheat ingredients but you have to be very careful with "modified food starch."

 

Pionner brand makes a good gluten-free seasoning.

.  Ingredients & information  from 10 years ago may have changed.  IN the US and Canada, modified food starch is almost never  made from wheat.  the laws of both countries require that, if it is made from wheat, that it be specified.  I have seen it , maybe two or three times.  It was labeled either modified wheat starch or modified starch ( wheat).

 

 

 

i just went to their web site site and The ingredients are "Yellow Corn Flour, Salt, Maltodextrin, Paprika, Spices, Modified Corn Starch, Sugar, Garlic Powder, Citric Acid, Autolyzed Yeast Extract, Caramel Color (sulfites)."

 

it states CORN starch

Edited by kareng
ejk Rookie

Hi All. I'm brand new to this forum and the gluten-free lifestyle.

Please correct me if I'm wrong, but I thought I read on one of the celiac websites that we were supposed to avoid maltodextrin, as it was made from barley.

Am I crazy?

kareng Grand Master
(edited)
3 minutes ago, ejk said:

Hi All. I'm brand new to this forum and the gluten-free lifestyle.

Please correct me if I'm wrong, but I thought I read on one of the celiac websites that we were supposed to avoid maltodextrin, as it was made from barley.

Am I crazy?

Yeah...you're crazy!  lol   NO , you probably read that misinformation somewhere. It is everywhere.  

Actually - barley is a new one for me!  :D

 

https://www.glutenfreeliving.com/gluten-free-foods/ingredients/top-10-ingredients-you-really-dont-need-to-worry-about/

 

Edited by kareng
  • 4 years later...
VGala Newbie

Hi All, Nee to Celiac and gluten free diet. Read that yeast extract is made from barley and manufactures are not required to list it. Is this true? If so, Taco seasoning contains it and may not be gluten free. 

Scott Adams Grand Master

Welcome to the forum @VGala!

In the USA (and likely North America) yeast extract is gluten-free, and this article has more info:

 

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
  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Jason Hi's topic in Doctors
      5

      Need Advice on Doctors

    2. - Jason Hi replied to Jason Hi's topic in Doctors
      5

      Need Advice on Doctors

    3. - trents replied to Jason Hi's topic in Doctors
      5

      Need Advice on Doctors

    4. - Jason Hi replied to Jason Hi's topic in Doctors
      5

      Need Advice on Doctors

    5. - trents commented on Scott Adams's article in Latest Research
      2

      Study Examines the Nutritional Deficiencies and Challenges of a Gluten-Free Diet for Celiac Disease Patients (+Video)


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,383
    • Most Online (within 30 mins)
      7,748

    DHardy
    Newest Member
    DHardy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.1k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      How long was your gluten challenge? I hope it was longer than a week. If not, your testing was likely invalid. Recently upgraded guidelines call for the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat bread) for at least two weeks prior to either the blood antibody test draw or the endoscopy/biopsy. And if you had been gluten free for all those years, you likely had lost any tolerance to gluten you may have had when consuming it regularly. That's probably why it was such a tough sledding experience. Before I was diagnosed, I had very minor GI symptoms. Now, after many years of being gluten free, I get violently ill for hours if I get a good slug of gluten, like when I got my wife's wheat biscuits mixed up with the gluten free ones she made me.
    • Jason Hi
      "Commit in a serious way to the gluten-free diet"....I've been Gluten-free since 2008. That's why I was so sick and had to take nausea and bloating medications during the gluten challenge week prior to the upper gastrointestinal endoscopy performed by the gastroenterologist. The "younger" doctor (the internal medicine who did the blood test), said the antibodies should remain in your system and you don't have to eat gluten (i.e., blood test last year). Hence my posting on finding a good doctor.
    • trents
      Well, the next step would logically be to commit in a serious way to the gluten-free diet and see if you have significant improvement in your symptoms. You should see improvement very soon with regard to GI issues and within weeks if there are other symptoms if gluten is indeed the issue. If there is significant improvement after going gluten free, that would tell you that you must avoid gluten and given the test results you already have, the logical conclusion is NCGS. As I said, an NCGS diagnosis is arrived at by first ruling out celiac disease, which seems to have been done. Then you could go back to that doctor with the other evidence component (improvement of symptoms with gluten-free eating) and ask if he/she would now be willing to declare an official dx of NCGS and give you a note. Or, you could book an appointment with another doctor who could look at your test results online, together with symptom improvement after going gluten-free, who might be more cooperative. I would seek out a younger practitioner as they are more likely to not be operating on outdated info about gluten disorders. By the way, NCGS is about 10x more common than celiac disease. 
    • Jason Hi
      Thank you for clarifying the terminology. Based on what my doctor told me, I understand that I do not have celiac disease, but that I’m “likely gluten sensitive.” From what I’ve researched, that places me in the category of Non-Celiac Gluten Sensitivity (NCGS)—as you mentioned, the key difference is that with NCGS there are no damaged villi and no positive celiac-specific antibodies. Either way, my treatment is the same: follow a gluten-free diet to avoid feeling sick. My understanding is that there are three main issues related to gluten: 1. Celiac Disease (produces specific antibodies and damages the small bowel) 2. Wheat Allergy (an immune response to wheat proteins) 3. Non-Celiac Gluten Sensitivity (negative celiac tests but still symptomatic from gluten) Regarding tax breaks or workplace accommodations, I came across a statement from celiac.org (https://celiac.org/gluten-free-living/federal-benefits/tax-deductions/) indicating that having any formal diagnosis—celiac disease or non-celiac gluten sensitivity—plus a prescription from a physician is typically required to qualify. In my case, my goal is to avoid feeling sick and secure documentation for both work and potential tax benefits. If I do pursue further tests or get more detailed lab results, I’ll share those here to confirm whether the doctor is suggesting celiac disease or truly NCGS. But as of now, the doctor’s comments lead me to believe I fall under NCGS.
    • trents
      Welcome to the forum, @Jason Hi! First, we need to deal with some squishy terminology. There are two terms which are, unfortunately, used interchangeably and indiscriminately to refer to two different gluten-related disorders. The two terms are "gluten sensitive" and "gluten intolerant". Because these terms are used carelessly we are not certain what you mean when you say your doctor told you that your are likely "gluten sensitive". The actual medical terms for these two gluten disorders are: "celiac disease" and "Non Celiac Gluten Sensitivity" or NCGS for short. The test you had run by the GI doc are intended to check for celiac disease. There is no test for NCGS. To arrive at a diagnosis of NCGS, celiac disease must first be ruled out.  Because these terms are used by many people interchangeably I'm not sure that your doctor, after running the tests, was intending for you to understand that he believes you have celiac disease or NCGS. So, to clear up the confusion, can you post the results of your blood test, not just the test scores but the reference ranges used by the lab analyzing the blood sample to determine negative/positive or normal/high? The difference between celiac disease and NCGS is that celiac disease damages the lining of the small bowel over time whereas NCGS does not. However, they may share many of the same gastro intestinal symptoms. Both need to be addressed with a gluten free diet but the tax breaks and work place accommodations you speak of would likely only accrue from an official celiac disease diagnosis. So, can you post the blood test results along with the reference ranges and also the endoscopy report. We can help you decipher whether or not the doc was suggesting you may have celiac disease or NCGS if you will do that.
×
×
  • Create New...