Comments on: Is Campbell’s gluten-free soup ‘celiac safe’?

By: Katie

Katie — Fri, 24 Nov 2023 19:48:43 +0000

In reply to Gluten Dude. So tried the gf cream of chicken last night. I have been dying since this morning. I tested it in my nima sensor, and it said gluten found. Agreed do not use.

By: Gluten Dude

Gluten Dude — Thu, 16 Nov 2023 22:10:25 +0000

In reply to Heather. [big smile]

By: Heather

Heather — Thu, 16 Nov 2023 21:42:31 +0000

Thank you for all you do, you are a celiac god.

By: anon

anon — Tue, 26 Sep 2023 12:47:21 +0000

I had GF cream of chicken soup last night and had a MASSIVE inflammatory response within a couple of hours of use! DO NOT USE if celiac based on my body’s response anyway.

By: Angelica

Angelica — Fri, 22 Sep 2023 13:15:29 +0000

Thank you for reaching out to them. I too was wondering when these icons of American supermarkets would get on board. I’d expect that they use a GMP facility so that means they do clean between all products. GMP frequently goes wrong when there’s flour in one production line that can get in the air, but I doubt customer service can tell you if that’s happening. Sounds to me like they test every batch, based on what they said about analyzing the finished product. It’s weird that they didn’t answer what kind of test they use. I’d be sad if they hid that because they plan to use something like Nima and don’t want to admit they’re cheaping out. But hopefully they realize it’s a bad idea to do that.

The mushroom worries me though. I stay away from mushrooms that I don’t know for sure were raised on wood, not grains. So that limits me to imported shiitakes from Japan only. Or ones I get at the farmer’s market where the seller knows I can’t have mushrooms grown on grains.

I have some Stagg Chili that I’m working up the courage to try. It’s about as “safe” as these GF Campbells Soups, but their CS department is even more clueless. Stagg is the slightly higher quality label of Hormel. I use some McCormick products without issues, but McCormick has had decades of practice to get it right.

The really hard part is that as I get older I realize how vital it is for large food producers to get this right. I am finally getting some real help with my metabolic problems but my fatigue prevents me cooking every single meal every single day. It’s the same for the elderly, if they cook at all, they can’t do it from scratch every day. The big companies should’ve been the first to offer safe choices. But better late than never.

Also the fear. The fear of potential gluten keeps me doing as much for myself as possible. The big companies have to understand the psychology of feeling comfortable trying something when you have a disease that can hurt so much.

By: C. Bryce

C. Bryce — Wed, 23 Aug 2023 21:32:41 +0000

In reply to Melissa. Me too. I still can't eat Cheerios that claim to be GF. It's infuriating that the still carry that label.

By: Ann

Ann — Thu, 17 Aug 2023 22:54:29 +0000

I’ve used both the GF chicken and mushroom with zero problems.

By: Jane McKenrick

Jane McKenrick — Thu, 27 Jul 2023 23:15:49 +0000

In reply to Roxi. Thanks for trying

By: Roxi

Roxi — Thu, 20 Jul 2023 19:26:27 +0000

Thanks for attempting to get answers from these yahoos. I’ve heard that folks are reacting to this stuff. So, no go for this girl.

By: Melissa

Melissa — Thu, 20 Jul 2023 18:19:03 +0000

Thanks for doing the leg work to learn (or not learn in this case) about Campbell’s new “GF” soup. Just like you, I’m often very wary of new GF products from big chains. In fact, I was so freaked out after the Cheerios debacle, I still refuse to try them. And since then, I try to wait a good 6 months without incident before I’ll consider trying something new. Sorry Campbell’s, you won’t get my business.