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Do You Think We Get Glutened On The Shared Equipment?
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8 posts in this topic

I ate Trader Joe crackers and became very sick. I've had trouble the last few days. Do you avoid "all shared equipment"? Have you gotten sick as well eating something made on shared equipment and how long did it last?

This sucks.

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Everybody experiences different levels of reaction to food from shared lines.  Here's your hint that maybe in your case, you want to avoid foods that alert you to their being made on shared lines.  Many foods have no such warning, so you take your chances.  The more you eat non-processed foods (in essence, stuff in its original form that doesn't come in a box) the better your chance of avoiding cross-contamination and eating healthier.

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Shared equipment and at restaurants are the main places... Like up above , try to stay away from boxed and bagged stuff. Try and eat as much whole food as possible. 

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I don't anymore...really hate getting sick ! Maybe I'm just sensitive but it's so not worth it.

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I totally avoid anything that says it's made on shared equipment. I don't even care if they say they're a GMP facility. I got so sick eating muffins that had baking powder processed on shared lines...granted I was eating a lot of those muffins, but it showed me that if I want to be truly gluten-free, that isn't the way to go about it.

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I avoid anything on shared equipment or in the same facility unless I speak with the company. A few have told me that they take Celiac very seriously, explained how they keep foods separate, and what ppm their products test at. 

 

Some companies are very dishonest on their labels (hopefully the new FDA regulation will fix that). I heard of one instance a while ago where a supposed "gluten free" product made at a shared facility was testing over 100 ppm. Scary. 

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I wont eat anything on shared equipment.  I will eat same-facility if it is a brand that tests and that I have confidence in.  When in doubt, think about the "D" you will have and remember it isn't worth it, lol.

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Some companies are very dishonest on their labels (hopefully the new FDA regulation will fix that). I heard of one instance a while ago where a supposed "gluten free" product made at a shared facility was testing over 100 ppm. Scary. 

 

Holy smokes! what company was that??? :blink:

 

to answer the original question--some people have no problem with "shared facilities" because the companies do take great steps to

flush the lines. If they can explain the process to me (like someone at Ghirardelli did once)  then I am cool with eating their products.

 

That said, In general, if I see "made on shared equipment with wheat", I choose another product..

There are so many companies that do a good job, there is enough of a selection out there for us.

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