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

Canned Mushrooms - What Gives?

006

Recommended Posts

006 Apprentice
006
Posted

If you go to some Wal-marts, you'll find the GV brand mushrooms warning that they're processed in a facility that also processes wheat. Yet, at a Wal-Mart in the midwest, I found that they are labled gluten-free. If you go to Wegmans (the leader in gluten-free labeling), ALL their canned vegatables are labled gluten-free EXCEPT the mushrooms. I ask the following:

1. What's the deal with canned mushrooms or mushrooms in general?

2. Should I trust the canned mushrooms despite the absence of a gluten-free declaration?

3. Anyone have a "reaction" or no "reaction" story to share with canned mushrooms (particularly Wal-Mart's)?

Can anyone enlighten me on this, please? You can't make Daddy's Famous Spicy North American Super Tasty Burrito Salad without the mushrooms....

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

Celiac.com Sponsor (A8-M):


Mother of Jibril Enthusiast
Mother of Jibril
Posted

Would "Daddy's Famous Spicy North American Super Tasty Burrito Salad" not be the same with fresh mushrooms? I bet if you sauteed them in a little olive oil you would never know the difference. :P

My guess is that the canned mushrooms are packed in "vegetable" broth containing wheat and lots of salt. Otherwise, canned mushrooms would have very little flavor.

happygirl Collaborator
happygirl
Posted

If it was packed in broth that contained wheat, by FDA labeling law, it would be required to be listed.

Mother of Jibril Enthusiast
Mother of Jibril
Posted

Right.

I do wonder though... how closely do manufacturers really follow the law? What are the penalties for breaking it? I know companies overseas (in China, for example) are supposed to comply with US labelling regulations, but there's not much oversight at the borders. <_<

hez Enthusiast
hez
Posted

I use canned mushrooms once in awhile. I have never had a problem. I always check the label. The ones I use just have mushrooms, water and salt.

Hez

dilettantesteph Collaborator
dilettantesteph
Posted
If you go to some Wal-marts, you'll find the GV brand mushrooms warning that they're processed in a facility that also processes wheat. Yet, at a Wal-Mart in the midwest, I found that they are labled gluten-free. If you go to Wegmans (the leader in gluten-free labeling), ALL their canned vegatables are labled gluten-free EXCEPT the mushrooms. I ask the following:

1. What's the deal with canned mushrooms or mushrooms in general?

2. Should I trust the canned mushrooms despite the absence of a gluten-free declaration?

3. Anyone have a "reaction" or no "reaction" story to share with canned mushrooms (particularly Wal-Mart's)?

Can anyone enlighten me on this, please? You can't make Daddy's Famous Spicy North American Super Tasty Burrito Salad without the mushrooms....

Hey, another Wegmans shopper! I just read this morning that straw can be used when growing mushrooms. Maybe that's why.

blueeyedmanda Community Regular
blueeyedmanda
Posted
Hey, another Wegmans shopper! I just read this morning that straw can be used when growing mushrooms. Maybe that's why.

That is the only place I shop! before the store we have opened up I would drive up to an hour to shop there!

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

Celiac.com Sponsor (A8-M):


ang1e0251 Contributor
ang1e0251
Posted

I have never reacted to canned mushrooms but I think we definately need the recipe to this famous dish so we can all "test" it to determine its safety!!

Juliebove Rising Star
Juliebove
Posted

I buy canned mushrooms occasionally. I believe the brand is usually Festival. We don't use a lot of them. Mostly I use fresh or dried mushrooms because I think they taste better. I got a huge canister of dried ones at Costco. I hope they still have some because I need more!

ravenwoodglass Mentor
ravenwoodglass
Posted
If it was packed in broth that contained wheat, by FDA labeling law, it would be required to be listed.

Yes but if the broth had barley it would not be required.

lovegrov Collaborator
lovegrov
Posted

Call the company that makes the product and ask.

But I agree on the fresh mushrooms. Much better.

richard

006 Apprentice
006
Posted
  • Author

I think I figured it out.

First; there's no broth; just mushrooms, water and salt as someone above noted. I noted that the Walmart mushrooms can be made in different countries. The ones made in Vietnam and China are labeled gluten-free. I bet you anything it's because they are grown on farms that do not also grow wheat. Not much wheat in Asia; lots of harmless rice! When I get back home, I'm going to look at the labels that do not say gluten-free and see where they came from.

Anyone else have some insight on canned mushrooms containing only water and salt? It's got to be a farm thing.

Mother of Jibril Enthusiast
Mother of Jibril
Posted
Not much wheat in Asia; lots of harmless rice!

Actually, that's only true in southern China and southeast Asia. In northern China people eat a lot of wheat.

You could be right, however, that the company can't guarantee gluten-free from all suppliers. There could be cross-contamination from other products.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,370
    • Most Online (within 30 mins)
      7,748
    Redred1
    Newest Member
    Redred1
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...