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Walmart Great Value Hash Browns

ramsfan1

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ramsfan1 Rookie
ramsfan1
Posted

Has anyone else had a problem with these? I eat these all the time for years now and the last 3 or 4 months I've felt like crap. I notices the package changed and now says "May contain traces of Wheat, soy etc..". I could have sworn it used to say that it was just made in a facility that also process this stuff, but the "trace" thing is worrying me.

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sunnybabi1986 Contributor
sunnybabi1986
Posted

I believe that by saying "May contain traces of wheat" they are actually just saying that it's made in factory with wheat products and could be cross contaminated. I think it's saying the same thing it used to, just in different words :)

ravenwoodglass Mentor
ravenwoodglass
Posted

The rule I live by is if I think an item may be causeing an issue I drop it for at least a couple of weeks, see if I feel better, and then if I am still wondering I add it back in for a week and see if I get sick again.

NorthernElf Enthusiast
NorthernElf
Posted

I may be wrong here but I think what happened is that Walmart jumped on the gluten-free bandwagon a few months back and then realized that gluten free doesn't JUST mean that there are no gluten ingredients (didn't think of CC issues). Either that or they were gluten-free mostly and then decided to forget about it and use factories for both gluten-free and G foods. I had half a hard taco the other day (Great Value brand) and it made me ill - I was already not feeling great and it knocked me down for a few hours. For me, that CC - not full on wheat (no gluten ingredients in the product).

FWIW, I no longer trust Great Value and avoid it like that plague - too hit & miss.

  • 2 weeks later...
Darissa Contributor
Darissa
Posted

We stay away from the great value brand (walmart) frozen potatoes...but we use Ore Ida frozen potatoes all the time..the hasbrowns, tatortots, french fries. They state gluten free right on the package under the ingredients. Sometimes you have to look for the words "gluten free" most of the time they are realy close to the bottom of the package. We eat them with no problems!

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    • FayeBr
      Corn reaction and ataxia

      By FayeBr · Posted

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    • knitty kitty
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

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    • knitty kitty
      Oats gluten free?

      By knitty kitty · Posted

      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Celiac pain relief

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      Hope you're feeling better.   I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief.  Together these vitamins together have pain killing effects (analgesic).  They are water soluble, so the body can easily excrete any excess.  They are safe to take.   Hope this helps.   Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
    • trents
      Oats gluten free?

      By trents · Posted

      I did some research on what exactly is gluten . . . what defines it.  "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
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