Re: Cross contamination of GF made in non-GF plant?

[Guest guest]

>

> We attended a GF cooking show recently. We are new to Celiac, so I

am

> asking opinions. We were told by some " veterans " that we should only

> eat foods made in a strictly GF plant. They said that the cross

> contamination was too high even with lines washed between processing

> in non-GF plants of GF products. I was thinking that we'd have very

> little to eat if we were that strict and wondered if that is indeed

> true. I realize that we'd be safer, but realistically what is the

> answer?

That's far, far stricter than I am willing to be, and I can not trace

a single time that we have been glutened to a GF product made on

shared equipment. Some people may choose to be that diligent, but many

of us get by just fine on learning what brands are trustworthy and

which are not.

Maureen

[Guest guest]

Well... I'm a " veteran " myself, and I choose to eat things that are

made in plants that are not strictly GF. I try to make careful

choices- for example, I don't buy things like GF flour packaged at

plants that also do gluten flours, or flours repackaged from bulk

that are in gluten environments. But, there are tons of products

(like pasta sauce!) that have a flavor or two that contain gluten,

and I just don't think it's feasible to worry excessively about it.

If I have a reaction, then I'll worry- and stop eating that product.

However, there are some mainstream products that I just don't care

about enough to " risk it " ... like mainstream processed soups (I eat

Amy's), mainstream cereals, etc. Ultimately, I'm a health food store

girl at heart! I do eat some Trader Joe's products (their excellent

rice crackers esp.) and one brand of 100% soba that are processed in

plants that do gluten goblin stuff too. I haven't seemed to react-

and my stomach is pretty sensitive... in these cases, the reward is

worth the risk for me. But, it's something everybody has to decide

for themselves... and I guess, something I do on a case by case

basis. It's funny- sometimes I have a worse reaction to things the

company says is gluten free (though not labeled that way) that to

things labeled with factory warnings! (can't think of any, except

for ghiradelli's chocolate, and that changed)

> >

> > We attended a GF cooking show recently. We are new to Celiac, so

I

> am

> > asking opinions. We were told by some " veterans " that we should

only

> > eat foods made in a strictly GF plant. They said that the cross

> > contamination was too high even with lines washed between

processing

> > in non-GF plants of GF products. I was thinking that we'd have

very

> > little to eat if we were that strict and wondered if that is

indeed

> > true. I realize that we'd be safer, but realistically what is

the

> > answer?

[Guest guest]

When my daughter was diagnosed 3 1/3 years ago, her blood work after 6

months was still pretty high. We were advised by a nutritionist to

stick only with foods from GF(only) companies, at least until her blood

work returned to normal. The thought being, it would be easier to get

her clean and then more accurately determine what foods (later) might

be causing problems (if at all). We did the best we could but I'd say

we were careful but definitely not paranoid. After about a year on the

GF diet, her blood work was normal and it has remained so. She eats a

lot of " regular " (but having no gluten) foods. We read labels and do

the research, make calls, read websites talk to other celiacs, etc.

Over time, you learn " how to play the game " .

in MA

>

> We attended a GF cooking show recently. We are new to Celiac, so I am

> asking opinions. We were told by some " veterans " that we should only

> eat foods made in a strictly GF plant. They said that the cross

> contamination was too high even with lines washed between processing

> in non-GF plants of GF products. I was thinking that we'd have very

> little to eat if we were that strict and wondered if that is indeed

> true. I realize that we'd be safer, but realistically what is the

> answer?

>

[Guest guest]

I am also a veteran and eat all sorts of mainstream products that

are " produced on shared equipment. " Just have to use your

judgement. And same as below... in the rare case of a reaction to

a certain item, just stop buying it!

>

> Well... I'm a " veteran " myself, and I choose to eat things that

are

> made in plants that are not strictly GF. I try to make careful

> choices- for example, I don't buy things like GF flour packaged at

> plants that also do gluten flours, or flours repackaged from bulk

> that are in gluten environments. But, there are tons of products

> (like pasta sauce!) that have a flavor or two that contain gluten,

> and I just don't think it's feasible to worry excessively about

it.

> If I have a reaction, then I'll worry- and stop eating that

product.

> However, there are some mainstream products that I just don't care

> about enough to " risk it " ... like mainstream processed soups (I

eat

> Amy's), mainstream cereals, etc. Ultimately, I'm a health food

store

> girl at heart! I do eat some Trader Joe's products (their

excellent

> rice crackers esp.) and one brand of 100% soba that are processed

in

> plants that do gluten goblin stuff too. I haven't seemed to react-

> and my stomach is pretty sensitive... in these cases, the reward

is

> worth the risk for me. But, it's something everybody has to decide

> for themselves... and I guess, something I do on a case by case

> basis. It's funny- sometimes I have a worse reaction to things the

> company says is gluten free (though not labeled that way) that to

> things labeled with factory warnings! (can't think of any, except

> for ghiradelli's chocolate, and that changed)

>

[Guest guest]

I am also a veteran and eat all sorts of mainstream products that

are " produced on shared equipment. " Just have to use your

judgement. And same as below... in the rare case of a reaction to

a certain item, just stop buying it!

>

> Well... I'm a " veteran " myself, and I choose to eat things that

are

> made in plants that are not strictly GF. I try to make careful

> choices- for example, I don't buy things like GF flour packaged at

> plants that also do gluten flours, or flours repackaged from bulk

> that are in gluten environments. But, there are tons of products

> (like pasta sauce!) that have a flavor or two that contain gluten,

> and I just don't think it's feasible to worry excessively about

it.

> If I have a reaction, then I'll worry- and stop eating that

product.

> However, there are some mainstream products that I just don't care

> about enough to " risk it " ... like mainstream processed soups (I

eat

> Amy's), mainstream cereals, etc. Ultimately, I'm a health food

store

> girl at heart! I do eat some Trader Joe's products (their

excellent

> rice crackers esp.) and one brand of 100% soba that are processed

in

> plants that do gluten goblin stuff too. I haven't seemed to react-

> and my stomach is pretty sensitive... in these cases, the reward

is

> worth the risk for me. But, it's something everybody has to decide

> for themselves... and I guess, something I do on a case by case

> basis. It's funny- sometimes I have a worse reaction to things the

> company says is gluten free (though not labeled that way) that to

> things labeled with factory warnings! (can't think of any, except

> for ghiradelli's chocolate, and that changed)

>

[Guest guest]

I am also a veteran and eat all sorts of mainstream products that

are " produced on shared equipment. " Just have to use your

judgement. And same as below... in the rare case of a reaction to

a certain item, just stop buying it!

>

> Well... I'm a " veteran " myself, and I choose to eat things that

are

> made in plants that are not strictly GF. I try to make careful

> choices- for example, I don't buy things like GF flour packaged at

> plants that also do gluten flours, or flours repackaged from bulk

> that are in gluten environments. But, there are tons of products

> (like pasta sauce!) that have a flavor or two that contain gluten,

> and I just don't think it's feasible to worry excessively about

it.

> If I have a reaction, then I'll worry- and stop eating that

product.

> However, there are some mainstream products that I just don't care

> about enough to " risk it " ... like mainstream processed soups (I

eat

> Amy's), mainstream cereals, etc. Ultimately, I'm a health food

store

> girl at heart! I do eat some Trader Joe's products (their

excellent

> rice crackers esp.) and one brand of 100% soba that are processed

in

> plants that do gluten goblin stuff too. I haven't seemed to react-

> and my stomach is pretty sensitive... in these cases, the reward

is

> worth the risk for me. But, it's something everybody has to decide

> for themselves... and I guess, something I do on a case by case

> basis. It's funny- sometimes I have a worse reaction to things the

> company says is gluten free (though not labeled that way) that to

> things labeled with factory warnings! (can't think of any, except

> for ghiradelli's chocolate, and that changed)

>

[Guest guest]

>> We attended a GF cooking show recently. We are new to Celiac, so I am > asking opinions. We were told by some "veterans" that we should only > eat foods made in a strictly GF plant. They said that the cross > contamination was too high even with lines washed between processing > in non-GF plants of GF products. I was thinking that we'd have very > little to eat if we were that strict and wondered if that is indeed > true. I realize that we'd be safer, but realistically what is the > answer?>Hi! Ive been trying to find a minute to get to your post... I think it all depends on your sensitivity level. Immediately after diagnosis, I was HYPER sensitive to even the tiniest trace. I would break out in a rash from touching anything with gluten. God forbid I were to breathe in dust from gluten flour. Even passing the bakery section in the grocery made my eyes, nose and sinus' burn. I had the mega rolls of the Clorox clean up wipes EVERYWHERE in my house and was wiping down everything.Now, 6mos later and 87 days since my last accidental glutamination,(Why do I sound like a recovering addict? "Hi, Im Cassi, and I have been Gluten free for 87 days") Now I can prepare rye bread for my DH, without gloves, and actually "huff" the aroma at the bakery. Ive taken habit to sniffing beer now too. Granted, not as much fun as drinking it, but... (yes, we have 3 types of GF beer available here, but I dont care for any of them, and malt, no matter what source, seems to give me an yucky tummy)I would say, if you have no problems, then go for it. This whole thing is trial and error, unfortunately, for most in the US. Also, as stated in another post, if you do encounter a problem with a specific brand, then test another. I am fortunate to live in Finland with a very high population of Celiac's, and anywhere GF is served or prepared must be dedicated by law. If there is the slightest risk of CC, product cannot be labeled GF.Best!CassiGluten free in downtown Imatra!

[Guest guest]

>> We attended a GF cooking show recently. We are new to Celiac, so I am > asking opinions. We were told by some "veterans" that we should only > eat foods made in a strictly GF plant. They said that the cross > contamination was too high even with lines washed between processing > in non-GF plants of GF products. I was thinking that we'd have very > little to eat if we were that strict and wondered if that is indeed > true. I realize that we'd be safer, but realistically what is the > answer?>Hi! Ive been trying to find a minute to get to your post... I think it all depends on your sensitivity level. Immediately after diagnosis, I was HYPER sensitive to even the tiniest trace. I would break out in a rash from touching anything with gluten. God forbid I were to breathe in dust from gluten flour. Even passing the bakery section in the grocery made my eyes, nose and sinus' burn. I had the mega rolls of the Clorox clean up wipes EVERYWHERE in my house and was wiping down everything.Now, 6mos later and 87 days since my last accidental glutamination,(Why do I sound like a recovering addict? "Hi, Im Cassi, and I have been Gluten free for 87 days") Now I can prepare rye bread for my DH, without gloves, and actually "huff" the aroma at the bakery. Ive taken habit to sniffing beer now too. Granted, not as much fun as drinking it, but... (yes, we have 3 types of GF beer available here, but I dont care for any of them, and malt, no matter what source, seems to give me an yucky tummy)I would say, if you have no problems, then go for it. This whole thing is trial and error, unfortunately, for most in the US. Also, as stated in another post, if you do encounter a problem with a specific brand, then test another. I am fortunate to live in Finland with a very high population of Celiac's, and anywhere GF is served or prepared must be dedicated by law. If there is the slightest risk of CC, product cannot be labeled GF.Best!CassiGluten free in downtown Imatra!