Sahale Snacks | Triumph Dining Product Review

Gluten Free SnacksIt’s more challenging than it should be to find safe, gluten-free nuts! Most are manufactured on machinery shared with wheat or other gluten filled grains and unfortunately for celiacs this just isn’t good enough.

Luckily for the gluten-free community there are a few safe options out there, even if they are few and far between, and Sahale Snacks are one of them.

Sahale Snacks do a whole variety of nut mixes, which as of May 2011 are certified gluten-free by the Gluten-Free Certification Organization (GFCO). In their mixes you can find cashews, almonds, pecans, pumpkin seeds and peanuts combined with dried fruits and other tasty, natural ingredients such as honey, lemongrass, balsamic vinegar or vanilla beans.

Whether you fancy something sweet or something savory, Sahale Snacks have a wide variety of mixes to choose from – Sahale Crunchers, Premium Blends, Seasoned Nuts, Glazed Nuts and Nut Blends, all made with whole, natural, organic ingredients. Delicious flavors include Cherry, Apple & Maple, Pomegranate Pistachio, Southwest Cashews and Barbecue Almond.

Sahale Snacks can be found in various stores across the country or on their website.

Post authored by The Gluten Free Traveller.

7 thoughts on “Sahale Snacks | Triumph Dining Product Review”

  1. “Most are manufactured on machinery shared with wheat or other gluten filled grains and unfortunately for celiacs this just isn’t good enough.”

    I think this is a bit shrill… been GF for 12 years and often eat foods manufactured on equipment that processes gluten. I can’t say it hasn’t ever made me sick, but I don’t think it has. I guess I play the odds and win 999/1000.

  2. Interesting, Kelly. Are you celiac?

    Many celiacs who eat products made on shared equipment with wheat get sick (some for days or weeks) and even those who don’t feel sick are still doing damage to their gut. Every celiac association throughout the world will take this stance. Unfortunately cross contamination can do a lot of damage even if it’s not outwardly obvious.

  3. I am a celiac. I was practically a skeleton when diagnosed 12 years ago. Reacted strongly when poisoned the first four or five years. I’ve always been strict about my diet, but in the early days, choices were scant and with a busy lifestyle, I had to do the best I could. Over these years, I found I didn’t react to foods produced on shared equipment, generally. There are studies that show people [perhaps not all] can consume <20 PPM without consequences. I am not aware of studies that prove there is damage without a reaction. I find my immune system is highly aware of dairy and soy, which I cannot eat, either. I take a no reaction, no problem approach, which works for me. Obviously, zero gluten is safest. But it's not necessarilly practical, even with all the products we have today. People new to the diet should NOT take any risks. People on the diet for years might choose to take these risks when necessary. I just don't like advertising based on fear, uncertainty and doubt, hence my comment. I am aware of the positions of celiac associations – they assume 100% safety and that is the correct assumption we should all take.

  4. I have been like the frog in boiling water. At first I am ok with a product produced on shared equipment and then I have a slow and gradual return of symptoms. Because of that, I work to make sure all of the food I eat regularly and repeatedly are not produced on shared equipment.

  5. Hello, I share your concerns for cleanly produced GF foods! In addition, I’ve been looking for nutrition in my GF foods and more fiber. Can any one make a recommendation on a brand or product? Thank you.

  6. I have no idea how to make sure the food I eat is not prepared on shared equipment. Any helpful hints are greatly appreciated..I am new at this and it is overwhelming.

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