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

Wal-Mart Great Value Pizza Sauce


Gr8soul

Recommended Posts

Gr8soul Newbie

I have used Wal-Mart Great Value Pizza Sauce in the recent past and did not have any problems. It stated right on the label that this product was gluten-free. I went to the store yesterday and they were out of the GV pizza sauce, so I had my mom pick me up some today when she was out (they restocked the shelves) and she brought it over to my house. Upon inspection of the label (I always check, every time) it no longer states gluten free on the label. I looked at their website and it states naturally gluten free in the product description, but that is of little help as if they changed their formula from the "old" label, maybe they haven't updated their website yet. I tried to call and of course they are closed on the weekend... so if anyone has already checked up on this label change please let me know. I wanted to make this for dinner tonight. Or even if you're not sure about the GV brand and know of a widely carried brand (with a smooth, no chuck pizza sauce that I could find at my local grocery store, we have Copps and Pick n' Saves here, that would also be helpful). Thanks in advance.


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

The rumor is that Walmart stopped putting gluten-free on products because they do not test them. When they put gluten-free on them before, it was jreally naturally gluten-free or no gluten ingredients. If the ingredients are Ok, I would use it. I haven't seen any marinaras or pizza sauces that had gluten. I haven't looked at many.

rusalka Newbie

I just bought a jar of Wal-mart pizza sauce yesterday, because it said "Naturally Gluten Free" on the front, and didn't see the allergy warning on the back till I got home. Grr. I really appreciate the cross-contamination warning, but WHY must they advertise anything like "gluten free" on the front, then? Does this mean that the Classico with "gluten free" on the back could be cross-contaminated too? And why won't the FDA get off their butts and pass some real labeling guidelines that we can use? I guess this mixed-message marketing has been going on for awhile, but I didn't see it until yesterday. Very frustrating.

sa1937 Community Regular

I just bought a jar of Wal-mart pizza sauce yesterday, because it said "Naturally Gluten Free" on the front, and didn't see the allergy warning on the back till I got home. Grr. I really appreciate the cross-contamination warning, but WHY must they advertise anything like "gluten free" on the front, then? Does this mean that the Classico with "gluten free" on the back could be cross-contaminated too? And why won't the FDA get off their butts and pass some real labeling guidelines that we can use? I guess this mixed-message marketing has been going on for awhile, but I didn't see it until yesterday. Very frustrating.

I think most anything processed that we buy could be subject to cross-contamination. If you are not comfortable buying prepared pizza sauce, you could always make your own. I understand my son-in-law makes a killer pasta sauce...his own secret recipe, I think. ;)

Classico red and white sauces are gluten free. Open Original Shared Link

Supposedly the FDA is coming out in 2012 with guidelines as to what constitutes gluten-free. It's long overdue.

Gr8soul Newbie

I contacted Wal-Mart Great Value brand customer service today and they said they just started with a new distributor for their pizza sauce and that is why their labeling has changed. She said there is no wheat in the product (had that info), however other gluten information in their system had not been updated yet. She took my number and forwarded my inquiry to another department so they can get the correct information and they will be calling me in a few days with the results. I will certainly post what they tell me once I hear back. So far very impressed with the customer service I received and also that the person I talked to at customer service was informed enough to know that just because a product doesn't contain wheat doesn't mean it doesn't contain gluten:-)

  • 1 month later...
Gr8soul Newbie

Sorry it took me a while to update, but I did hear back from Wal-Mart/Great Value brands customer service. They did check with their new distributor and the Great Value brand pizza sauce is still gluten free. I used it to finally make my English Muffin pizzas and had no reactions (I am very sensitive to gluten) so I just wanted to update all as promised! Thanks for all of your feedback.

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Jess270 replied to AnnaNZ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      29

      Bitters for digestion?

    2. - cristiana commented on Jefferson Adams's article in Origins of Celiac Disease
      7

      Why Bananas No Longer Cure Celiac Disease

    3. - trents replied to Dawn Meyers's topic in Related Issues & Disorders
      23

      Vaccines

    4. - GeoPeanut replied to Dawn Meyers's topic in Related Issues & Disorders
      23

      Vaccines

    5. - trents replied to KRipple's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac or Addison's complications? Can someone share their experience?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,060
    • Most Online (within 30 mins)
      7,748

    Vaughn Zellick
    Newest Member
    Vaughn Zellick
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jess270
      This sounds to me like histamine intolerance. Some foods have more or less histamine. processed or aged meats, fermented food like yoghurt or kimchi and bread (yeast), spinach, eggplant and mushroom are high in histamine. Other foods like tomatoes are histamine liberators, they encourage your mast cells to release histamine, which can also trigger the reactions you describe, flu like symptoms, joint pain, urinary tract irritation, rash, stomach upset, nausea, diarrhoea & fatigue. I had liver pain like you describe, as part of the intolerance is usually a sluggish liver that makes processing all the histamine difficult. There are multiple possible root causes of histamine intolerance, usually it’s a symptom of something else. In my case, leaky gut (damaged gut wall)caused by undiagnosed celiac, but for others it’s leaky gut caused by other things like dysbiosis. Some people also experience histamine intolerance due to mould exposure or low levels of DAO (the enzyme that breaks down histamine in the gut). I’d try a low histamine diet & if that doesn’t improve symptoms fully, try low oxalate too. As others have suggested, supplements like vitamin d, b, l-glutamine to support a healthy gut & a good liver support supplement too. If you’re in a histamine flare take vitamin c to bowel tolerance & your symptoms will calm down (avoid if you find you have oxalate intolerance though). Best of luck 
    • trents
      @GeoPeanut, milk is one of the better sources of iodine. Iodine is known to exacerbate dermatitis herpetiformis. Many people find that a low iodine diet helps them avoid dermatitis herpetiformis outbreaks. So, maybe the fact that you have limited your dairy intake of late is helping with that.
    • GeoPeanut
      Hi, I'm new here. Sorry for your troubles.herenis a thought to mull over. I recently was diagnosed with celiac disease,  and hashimoto's and dermatitis herpetiformis after getting covid 19. I eat butter, and 1/2 cup of Nancy's yogurt daily. I stopped all other dairy and  dermatitis herpetiformis is gone! I also make grass fed beef bone broth to help with myopathy that has occurred. 
    • trents
      Welcome to the forum, @KRipple! Sorry to hear of all your husband's health problems. I can only imagine how anxious this makes you as when our spouse suffers we hurt right along with them. Can you post the results from the Celiac blood testing for us to look at? We would need the names of the tests run, the numeric results and (this is important) the reference ranges for each test used to establish high/low/negative/positive. Different labs use different rating scales so this is why I ask for this. There aren't industry standards. Has your husband seen any improvement from eliminating gluten from his diet? If your husband had any positive results from his celiac blood antibody testing, this is likely what triggered the consult with a  GI doc for an endoscopy. During the endoscopy, the GI doc will likely biopsy the lining of the small bowel lining to check for the damage caused by celiac disease. This would be for confirmation of the results of the blood tests and is considered the gold standard of celiac disease diagnosis. But here is some difficult information I have for you. If your husband has been gluten free already for months leading up to the endoscopy/biopsy, it will likely invalidate the biopsy and result in a false negative. Starting the gluten free diet now will allow the lining of the small bowel to begin healing and if enough healing takes place before the biopsy happens, there will be no damage to see. How far out is the endoscopy scheduled for? There still may be time for your husband to go back on gluten, what we call a "gluten challenge" to ensure valid test results.
    • kate g
      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
×
×
  • Create New...