Health

“Health Smart” to Thumann’s means that our products are made from the finest ingredients available. Thumann’s products are made using the leanest cuts of meat, and expertly trimmed by hand. We use the least amount of salt and sugar, no fillers, no extenders, no cereals, no artificial flavors or colors, no gluten and of course no MSG. Thumann’s never uses flavor enhancers, our deli products taste naturally delicious without them.

Many of our products are low in cholesterol, saturated fat and all of Thumann’s products are trans fat free. Choosing “Health Smart” Thumann’s makes great taste and nutrition simple.

So, slice into Thumann’s great recipe ideas for some quick and tasty meals. Whether on the move or cooking at home, bring the taste of Thumann’s to your table and be “Health Smart.”


The Gluten-Free Certification Organization (GFCO) has certified Thumann’s manufactured products gluten-free. Thumann’s has always been meeting the desires of health-conscience Americans for higher quality deli meats. Now Thumann’s meets the dietary needs of a growing market of people following a gluten-free diet. For approximately 3 million people in the United States, a gluten-free diet is medically required. These people cannot consume storage proteins found in grains such as wheat, rye and barley. Consumption of gluten protein causes damage to the digestive tract and can lead to other complications. Many other consumers choose a gluten-free diet for other reasons.

GFCO offers a program with strict standards, regular inspections, product and ingredient testing in the production plants and through random testing off site. Although we’ve produced gluten-free products for nearly 60 years, we’re proud to offer our customers the confidence that comes with certification by GFCO.

About GFCO: The Gluten-Free Certification Organization provides an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. GFCO is “Gluten-free you can easily see” through a trademarked logo on packaging. The GF certification label allows consumers to easily identify products safe for strict gluten-free diets.


Monosodium Glutamate

Monosodium Glutamate, also known as MSG, is a flavor enhancer and a food preservative. A review of scientific data sponsored by the FDA (Food and Drug Administration) on glutamate safety in 1995 acknowledges that some consumers of MSG experience reactions to MSG known as MSG symptom complex. Symptoms may include:

  • Headache
  • Flushing
  • Sweating
  • Sense of facial pressure or tightness
  • Numbness, tingling or burning in or around the mouth
  • Chest pain
  • Shortness of breath

For nearly 60 years, Thumann’s has been creating great tasting and nutritious deli meats without MSG. Our competitors question and cannot understand how we can produce such great tasting products without it. Our response is simple; Thumann’s uses quality natural spices and only the finest cuts of meat, providing you with great tasting and healthy food without MSG.


Listed By The Feingold® Association

Thumann’s is delighted to inform you that many of our products qualify for inclusion on the Feingold® food list for individuals on food sensitive diets. The Feingold® Association of the United States is a non-profit volunteer organization whose purpose is to generate public awareness of the effects that specific foods and synthetic (or artificial) additives can have on behavior, learning and health problems in adults as well as in children. The Feingold® program is a plan to help eliminate additives such as artificial coloring, artificial flavoring, aspartame, and artificial preservatives BHA, BHT, TBHQ from the diet of food sensitive individuals. The Feingold® Program has been successfully linked to helping children with Autism and its spectrum disorders, Attention Deficit Disorder (ADD), Attention Deficit Hyperactivity Disorder (ADHD), Dyslexia, Asthma, headaches, Eczema, Hives, seizures ,and even ear infections. Feingold®Association also provides support to its members in the implementation of the Feingold® Program.


Food Alergies

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In the United States alone, an estimated 12 million people suffer from food allergies. Allergic reactions can generally occur within minutes after ingestion of food allergens. Anaphylactic reactions include hives, shortness of breath, swelling of the tongue, lips and airway, and sometimes even death. Reactions should be taken seriously and require immediate medical attention.

Food allergies most often occur when the immune system overreacts to certain substances that are otherwise harmless. Most common food allergens are proteins and account for 90% of all allergic reactions.

MOST COMMON ALLERGENS ARE:

  • Wheat
  • Eggs
  • Shellfish
  • Peanuts
  • Tree nuts
    Examples: Walnuts, Pecans, Hazelnuts
  • Fish
  • Soy
  • Milk

Individuals with food allergies should always carry, and know how to administer, a prescribed epinephrine pen (epi-pen) for emergency situations.

Always read labels on food packages carefully. If a desired food product does not contain an ingredients list, do not eat it. While dining out, ask if specific allergy causing ingredient(s) are used in food preparation. The only way to avoid a reaction is to completely avoid food allergens.

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