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

Mccormick's Chili Powder ?

SGWhiskers
 Share

Recommended Posts

SGWhiskers Collaborator
SGWhiskers
Posted

The label says several safe ingredients, then "spices". I know that mixed "spices" can be a red flag, but then I keep hearing McCormick's is safe. So, What is the verdict on McCormics "spices" as an ingredient in one of their bottled spices? It is the same size/shape as all my pure spices from McCormics in the little glass bottles.

Chili is in the crock pot waiting for some oomph for tomorrow's lunch time guests.

Thanks all you experienced Celiac's.

Oh! and SIL bought a gluten free apple pie for tomorrow from a speciality bakery near her house! I LOVE pie and have not had it in a year. Think she will let me eat it all myself? Maybe no one else will like it. A girl can dream....

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

Celiac.com Sponsor (A8-M):


GottaSki Mentor
GottaSki
Posted

Couldn't find anything on the "spices" McCormick's website, but here is another post about their chili powder.

https://www.celiac.com/gluten-free/index.php?showtopic=62283

and McCormick's is good about listing wheat...not sure about gluten.

GottaSki Mentor
GottaSki
Posted

oops that was for taco seasoning :(

psawyer Proficient
psawyer
Posted

McCormick will clearly disclose by name any gluten grain present. If you don't see any of the words "wheat," "rye," "barley," or "oats" then none of them are present in the product. :)

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I use to use McCormick's Chili Powder all the time when my husband and I made Tacos yummmm. The only reason I stopped using it was b/c I went Nightshade Free. I never had a problem though gluten wise with the Chili Powder.

nasalady Contributor
nasalady
Posted

McCormick's Chili Powder is safe....I use it all the time. McCormick's Chili Seasoning is different, and I've heard it may be problematic.

haleym Contributor
haleym
Posted

If you go to their website, you can click on contact us, then they have a list of FAQs. They have a thing about gluten about 5 or 6 questions down. I looked to check on their fajita mix that I am going to have tonight! :) I was wondering specifically about maltodextrin since it has ''malt'' in it, but I read that in the US its almost always made from corn or rice.

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted
I was wondering specifically about maltodextrin since it has ''malt'' in it, but I read that in the US its almost always made from corn or rice.
If it is made from a gluten grain, it will be labeled as such. It is rarely derived from wheat, and in that case it must be labeled either as "wheat maltodextrin" or "maltodextrin (wheat)." If you see the single word "maltodextrin" it is not a source of gluten.
SGWhiskers Collaborator
SGWhiskers
Posted
  • Author

thank you so much for your posts. The chili was great and I'm back to using it again. (I had it on my suspect list after a couple bad reactions, but I later put the cc'ed corn chips at the top of that list).

  • 8 years later...
rweills Newbie
rweills
Posted

McCormick's Spices...I've recently tried McCormick's Gluten free Taco Seasoning mix two different times now (in 2018) and both times I have encounter issues of getting ill from them. Although they listed it as Gluten free I still became sick. Not real sure what is going on in their facility but I think I will stick with more certified areas for myself.

cyclinglady Grand Master
cyclinglady
Posted
(edited)
22 minutes ago, rweills said:

McCormick's Spices...I've recently tried McCormick's Gluten free Taco Seasoning mix two different times now (in 2018) and both times I have encounter issues of getting ill from them. Although they listed it as Gluten free I still became sick. Not real sure what is going on in their facility but I think I will stick with more certified areas for myself.

Gluten might not be the issue.  I do use McCormick dill and pumpkin spice.  I use Stubbs chili mix (seasonings) and rubs  which are certified gluten-free.    Hubby can eat foods prepared with them, but I can not.  I have an issue with peppers, onions and garlic despite being completely healed (reacent biopsy) from celiac disease.  I did get back lactose though!  ?

Edited by cyclinglady
  • 2 years later...
AnnetteD Newbie
AnnetteD
Posted

I have been very sick using McKormick's Chili Powder. Don't use if you are sensitice.

Scott Adams Grand Master
Scott Adams
Posted

Does this chili powder have "gluten-free" on the label? Just curious, because I've never had issues with their spices.

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


  • Member Statistics

    • Total Members
      130,568
    • Most Online (within 30 mins)
      7,748
    DeanaP
    Newest Member
    DeanaP
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
    • Scott Adams
      Positive TTG antibody and negative EMA antibody

      By Scott Adams · Posted

      This is an interesting case. A positive tissue transglutaminase (tTG) antibody with a negative endomysial antibody (EMA) and normal duodenal histology can present a diagnostic challenge, especially in an asymptomatic patient. While the absence of villous atrophy and negative EMA suggest that the likelihood of active celiac disease is low at this time, such serological discordance may still warrant monitoring. Some individuals may be in the early stages of celiac disease, often referred to as potential celiac disease, particularly if they carry the HLA-DQ2 or DQ8 haplotypes. HLA typing can be quite helpful in this situation; a negative result would virtually rule out celiac disease, whereas a positive result may justify periodic follow-up to monitor for evolving disease. The risk of progression to overt celiac disease is not well defined but appears to be higher in children, those with a family history, or those with autoimmune conditions. In this case, routine follow-up including repeat serology and consideration of symptoms or new risk factors over time would be a reasonable and cautious approach. For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Scott Adams
      Old to diagnosis

      By Scott Adams · Posted

      Have you tried to start a gluten-free diet since your diagnosis in 2019?
    • trents
      Positive TTG antibody and negative EMA antibody

      By trents · Posted

      Welcome to celiac.com, @Wamedh Taj-Aldeen! Just curious, what is your relationship to the patient? Are you the attending physician? A medical student? A consulted physician? Was a total IGA test ordered? Some physicians are under the dated and mistaken impression that such is only necessary in young children. If total IGA is low, other IGA antibody numbers will be artificially depressed. By the way, it is not unusual to have a positive TTG-IGA and a negative EMA. Are the TTG-IGA numbers borderline high or unequivocally high? There are other diseases and medical conditions that can cause elevated TTG-IGA numbers besides celiac disease but when this is the case, the numbers are usually not dramatically elevated. It can also be the case that villous damage was patchy and affected areas were missed during the biopsy. Or, onset of celiac disease was very recent and villous atrophy has not yet progressed to the point of detectability.  We also have occasional anecdotal reports in this online community of positive antibody testing with negative histology, as you report. But we also know that gluten intolerance can manifest itself apart from enteropathy. It can damage other organ systems. Many celiacs are of the "silent" type, meaning there is an absence or a relative absence of symptoms until the disease has become advanced and there is significant damage to the villous lining or other organ systems. But to answer your questions: 1. I would definitely pursue a routine follow-up and recheck of the antibodies. And, I would order a complete celiac panel including total IGA and IGG stuff in say, six months. Sooner if symptoms manifest. 2. It is impossible to say what is the risk of the future development of over celiac disease. I refer you back to my #1 above concerning rechecking.  3. I would definitely pursue HLA DQ2/DQ8 typing as it can be used as a rule out for celiac disease, though not quite with 100% dependability. I hope my thoughts prove helpful to you.
    • trents
      Old to diagnosis

      By trents · Posted

      Welcome to the forum, @dominiqueccms! Unfortunately, your story is all too common. Some older physicians are dismissive when it comes to gluten intolerance disorders and have this attitude like, "It's the latest fad disease." My advice to you is to get another doctor who has more current knowledge in this area and will take this seriously. In the meantime, this might be helpful: In six months to a year you would do well to get your antibody numbers rechecked to see if you are succeeding in your efforts to eat gluten free. Do you have the numbers from the original testing?
×
×
  • Create New...