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37
Joined: 03 Dec 2005 Posts: 56
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Posted: Mon Dec 05, 2005 1:07 am Post subject: Valentina Hot Sauce |
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| Anyone know if this is GF? I can't find a website for them and there's no contact info on the bottle. |
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aklap

Joined: 02 Oct 2004 Posts: 8542 Location: WI, USA
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Posted: Mon Dec 05, 2005 8:11 am Post subject: |
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Hi 37,
It appears to be a Mexican company. Give their website a try. It doesn't seem to work for me.
http://www.salsavalentina.com/pages/735189/index.htm
Our own Aztecprinces lives in Mexico. I'll send her an email to see if she knows
http://www.hotsauceworld.com/hsw1115.html - if you look at the larger picture of this bottle, you can see some ingredients... Are we looking at the same stuff? _________________ Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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37
Joined: 03 Dec 2005 Posts: 56
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Posted: Mon Dec 05, 2005 9:59 am Post subject: |
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| I tried that site and it just has some images which I can't click on. That is the same one I'm talking about. Most of the ingredients seem ok, i'm just not sure what's in the "spices". I really love this stuff because I lived in Mexico for 3 years when I was a kid, so I grew up with it. |
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Al Guest
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Posted: Mon Dec 05, 2005 11:12 am Post subject: |
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I saw one site that listed Valentia Black Label hot sauce...what that is...I do not know. But it listed the ingredients. The one that caught my eye was VINEGAR - you'd have to know if it was distilled or not.
Al |
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duchessisa
Joined: 23 Aug 2005 Posts: 235 Location: california (south of Sacramento)
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Posted: Mon Dec 05, 2005 5:20 pm Post subject: |
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Al ,
I was told by the Stanford dietician that all vinegar (except malt) is safe for celiacs. This was part of the main discussion on foods at the Stanford Celiac Convention 2002. She had scientific looking papers and everything  |
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aklap

Joined: 02 Oct 2004 Posts: 8542 Location: WI, USA
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Posted: Mon Dec 05, 2005 5:41 pm Post subject: |
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| duchessisa wrote: | Al ,
I was told by the Stanford dietician that all vinegar (except malt) is safe for celiacs. This was part of the main discussion on foods at the Stanford Celiac Convention 2002. She had scientific looking papers and everything  |
Hi Duchess,
I know that to be true for in the USA. I do not know that for products made outside of the US - like Mexico. Did they discuss if it applies to ALL vinegar throught the world?
I got an email from AztecPrinces. I will post the ingredients when I get home. She is trying to find out from the company, but she said in Mexico, things are not always that easy. She herself uses it and does not have a reaction - FWIW. _________________ Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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duchessisa
Joined: 23 Aug 2005 Posts: 235 Location: california (south of Sacramento)
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Posted: Tue Dec 06, 2005 11:02 am Post subject: |
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I don't remember the dietician saying "through out the world" but I do remeber some one from the audience began to argue with her and she cut him short and said "ALL VINEGAR...ALL EXCEPT MALT". It was kinda funny  |
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aklap

Joined: 02 Oct 2004 Posts: 8542 Location: WI, USA
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Posted: Tue Dec 06, 2005 11:08 am Post subject: |
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I really don't know how they process vinegar in other countries. If it's distilled - yeah it's safe. I'd rather be safe than sorry.
Maybe AztecPrincess would know about vinegar. _________________ Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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37
Joined: 03 Dec 2005 Posts: 56
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Posted: Tue Dec 06, 2005 8:06 pm Post subject: |
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| Thanks for the input so far guys. I'm hopeful from what I heard so far. |
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agcrean
Joined: 24 Oct 2005 Posts: 14 Location: Charleston, SC
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Posted: Wed Dec 07, 2005 8:16 am Post subject: |
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| I would love to know what ya'll find out! I use this hot sauce too and have never had a reaction. |
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aztecprincess
Joined: 03 Nov 2004 Posts: 41 Location: Mexico City
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Posted: Fri Dec 30, 2005 3:27 pm Post subject: "mexican" vinegar |
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People, at ease! Most of our distilled vinegar, at least the very commercial kind is made from sugar cane. The apple cider vinegar is also available but is not widely used since it has a stronger flavor, but still is safe to use. Hope this helps. I haven't been able to get a hold of these people at the Valentina Sauce Co. You have to understand they don't demand of manufacturers to label all their ingredients. I've seen them translate labels and specify allergies mostly on imported american products...One funny thing I found out about some belgian chocolate I used to like (before I couldnt understand why it made me kind of sick, thought it was the fat or nuts) is that for the mexican market they don't label it as containing gluten, but they do for their distribution in Brazil??? I mean really! Anyway, if you have any other questions please feel free to ask. I will try my best to do some research and give you the answer. That is if Al, doesn't beat me to it first, hahaha. Happy New Year Everyone!!! Iris _________________ An Aztec Princess without a crown...but with all the glory! |
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aztecprincess
Joined: 03 Nov 2004 Posts: 41 Location: Mexico City
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Posted: Fri Dec 30, 2005 3:33 pm Post subject: Ingredients |
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Sorry, I forgot to copy ingredients:
Water, dried puya and serrano chile peppers, acetic acid (http://en.wikipedia.org/wiki/Acetic_acid), iodized salt, condiments, spices and 0.1% of sodium benzoate as preservative (http://en.wikipedia.org/wiki/Sodium_benzoate)
Enjoy! _________________ An Aztec Princess without a crown...but with all the glory! |
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