Mixed Nuts/Roasted Nuts: Hi. I've been... - Gluten Free Guerr...

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Mixed Nuts/Roasted Nuts


Hi. I've been following a GF diet for almost 10 years. I've been glutened so may times, I don't think I will ever have good health. I'm finding lots of products indicated as GF by shops, etc. are not. I've reached the point where I don't know if it's gluten or something else. One of these products is nuts. There are certain shops I will not buy nuts in at all. I've come to trust Tesco brand nuts, but have 'glutened' symptoms after eating their Mixed Roast Nuts mix. Has anyone else got this reaction to buying raw/roasted own brand nuts from the main big shops?

13 Replies

hi. personally I stay away from any nuts that have additional processing such as 'roasting' for the reason that we don't what all that processing us doing- for example there may be things added in small amounts during the processing that aren't declared on the packaging information. really just stay with the ordinary nuts and try one type at a time to see if you react and go from there. and if being extra picky buy organic because that should limit pesticides etc before the point of processing - e.g. Sainsbury organic Brazil's.

If your being glutened a lot try that simple approach to anything else as well - personally I don't trust any processing from a manufacturer and create all meals from scratch just because I don't want to risk feeling any worse than I already do but I'm an extreme case! Good luck.

Mise in reply to jox1

Hi Jox. Thanks for posting. That's good advice. I've contacted Tesco who argue the nuts are on their safe for gluten list. Argued back that how the heck can I get symptoms if it's got no gluten. They are now checking with their supplier, but no faith of an honest answer. I think you advice of just avoid and avoid is probably the best route to adopt with these things. I've done another post on what people think of Coeliac UK - I think they need to step up their game on product labelling and penalties for the big shops at least that are lax with information.

jox1 in reply to Mise

and I wouldn't be surprised if there is maltodextrose in the roast nuts - but at such a level that they don't have to notify it. You're right - a minefield!

Yes, I find nuts being a risky adventure.

But I blame the salt, mostly.

Salt is used in baking to strengthen gluten in doughs. A chemical reaction.

People with gluten rash usually learn this quite quickly, because it's obvious.

If you read about dermatitis herpetiformis and salt, you'll quickly find statements that DH should be careful with salt. Salt is not the cause, it just worsens it.

I believe that many coeliacs react to same amounts of gluten or salt as those with a rash do. Meaning that if you have gluten in your system then salt just might boost them up.

I've heard that there can be traces of gluten in salt too, because equipments are being cleaned with something that might contain wheat. Dunno if this is true, but there's so much that doesn't need to be labeled. And anything under 20ppm does not cause an issue for governments nor producers, only to people who are sensitive to gluten.

And there's usually mixed nuts with pure wheat in them. If Tesco have some kinds of nuts with wheat, then it's plausible that there's CC.

CC could probably occur if the staff eats gluten to lunch too..

Mise in reply to Suit

Hi Suit. Thanks for posting. I hadn't realised that about salt. That's good information. So many things to be aware of. It reminds of the Little Britain sketch with Majorie Daws when she told people they could eat as much dust as they wanted as it was low calorie. I'm beginning to think that might be the only safe option for a gluten-free diet as well! It's a ruddy minefield.

Penel in reply to Suit

Salt shouldn’t be a problem, it’s made by evaporating salt water. The problem may be the iodine or anti caking agents that are added to table salt. If you want salt, look for the more expensive stuff that isn’t iodised.

Mise in reply to Penel

Ah, that's good. Thanks for that.

Suit in reply to Penel

Yes, sorry. Its the iodine in salt.

Iodine is found naturally in any salt in different amounts though, where pink salt is supposed to have the lowest amount.

So as penel says it's a good idea to try to avoid salt with added iodine. And not overindulge in it.

In some countries restaurants and food producers are advised to use salt with extra iodine because people are generally deficient of it. So do not exclude all of it. In nuts they seem to use a lot of the cheap salt though.

So to update on this post:

Tesco checked with the supplier of the product (Roasted Nut Mix). The supplier confirms no gluten containing ingredients or products used in the factory or processing.

So, the mystery widens if this is to be believed.

Can a food item become contaminated at actual farm level (which the Tesco customer service person suggested is the only other explanation)?

Can anything be trusted?

I've had this situation with Rosemary Almonds purchased in a National Trust Shop which alluded on their website as being gluten free. They checked with their supplier who emailed me directly claiming zilch risk of cross-contamination.

Penel in reply to Mise

Perhaps the problem is the nuts? Have you tried the same kind of nuts but from a different supplier?

Mise in reply to Penel

Logic would suggest so! Started to wonder that myself. I can eat pistachios with no issue, brazil nuts are fine. Almonds seem ok as I've drank almond milk with no issue, but in the past 12 months only almonds I've eaten directly are in mixes with other nuts or in GF natural bars. Peanut butter is fine. Hazelnuts I haven't had independent of other nuts/nut mixes. It does seem but confusing, so only way to figure out if it's nuts is to source a guaranteed non-cross contaminated selection of nuts, and not sure if they exist. I did, in the past, buy a gluten testing kit online to check the almonds from National Trust. It's a little lab kit with test tubes, etc., but showed no gluten. However Coeliac UK stated those tests are pointless as it needs to be 'grown' in a lab for a number of weeks.

Penel in reply to Mise

Perhaps have a look in H&B?

Mise in reply to Penel

Good idea. They may be bit more stringent.

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