Orphee Organic Dijon Mustard

[Guest guest]

I phoned the company. re;Orphee Organic Dijon Mustard, The sugar added to the

apple

cider vinegar in the mustard has been transformed to inert status during the

fermentation

much as lactose and casein are transformed in our yogurt.

I could not find an address for them on the Internet, only links todistributors

but there was

an 800 number on the label. If you want a written confirmation you will have to

phone to

get an address.

1

They speak French only but we were en accord!

Carol F.

SCD 7 years, celiac

[Guest guest]

I understood this from Digestive Wellness, however, it seems like there's some

residue sugar, that's not transformed. Can you find out?

-Dena

carolfrilegh wrote:

I phoned the company. re;Orphee Organic Dijon Mustard, The sugar added

to the apple

cider vinegar in the mustard has been transformed to inert status during the

fermentation

much as lactose and casein are transformed in our yogurt.

I could not find an address for them on the Internet, only links todistributors

but there was

an 800 number on the label. If you want a written confirmation you will have to

phone to

get an address.

1

They speak French only but we were en accord!

Carol F.

SCD 7 years, celiac

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[Guest guest]

>

> I understood this from Digestive Wellness, however, it seems like there's some

residue

sugar, that's not transformed. Can you find out?

>

> -Dena

>

Hi Dena,

Why not give them a call? They do only speak French but assured me the sugar is

gone.

Now this may be similar to Elaine saying there are some Balsamic Vinegars that

are so

aged that the sugar is gone but there are so many exotic brands that it was

difficult to

approve.

If you give Orphee a call you could probably get it in writing. I've have been

using it for

seven years and will continue but will not encourage others to just follow my

lead.

Carol F.

[Guest guest]

>

> I understood this from Digestive Wellness, however, it seems like there's some

residue

sugar, that's not transformed. Can you find out?

>

> -Dena

>

Just in from Orphee:

Hi,

We have to add some sugar for the fermentation after that we don't put any other

sugar.

Thank you for your interest in our products.

Have a great day

ine Maltais

www.maisonorphee.com

Tel:

Fax:

Carol F.

[Guest guest]

I hear you... I'm happy with the Eden brand, although it doesn't come in dijon

syle.

carolfrilegh wrote:

>

> I understood this from Digestive Wellness, however, it seems like there's some

residue

sugar, that's not transformed. Can you find out?

>

> -Dena

>

Hi Dena,

Why not give them a call? They do only speak French but assured me the sugar is

gone.

Now this may be similar to Elaine saying there are some Balsamic Vinegars that

are so

aged that the sugar is gone but there are so many exotic brands that it was

difficult to

approve.

If you give Orphee a call you could probably get it in writing. I've have been

using it for

seven years and will continue but will not encourage others to just follow my

lead.

Carol F.

---------------------------------

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[Guest guest]

Hi Carol,

<<I phoned the company. re;Orphee Organic Dijon Mustard, The sugar

added to the apple > cider vinegar in the mustard has been transformed

to inert status during the fermentation > much as lactose and casein

are transformed in our yogurt.>>

By " transformed to inert status " do they mean the sucrose is **fully**

fermented into glucose and fructose? Residual sucrose is not a good

thing since this product will not have active bacteria to continue any

necessary further fermentation.

Sheila, SCD Feb, 2001, UC 23yrs, PCOD 22yrs

mom of and