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Baked Lays?
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I'm confused. can we have them or not? what about the CC issues?

thanks for the help!

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Here is the current Lays gluten-free list. Lays does produce these chips on shared lines, but they clean between runs. If you want a Lays product that is produced in a gluten-free facility, that would be the Lays Stax.

Hope this helps.

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I have been CC'd too many times by Lay's products to even want to try these. For me it is like playing roulette with my body, sometimes their products are fine but often they 'get' me. I do occasionally have the Stax though and haven't had a problem.

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I have been CC'd too many times by Lay's products to even want to try these. For me it is like playing roulette with my body, sometimes their products are fine but often they 'get' me. I do occasionally have the Stax though and haven't had a problem.

Ditto for me. I do now eat the plain Stax without problems.

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Lays have been my sanity. In the two months I've had Celiac I've gone through about seven or eight bags...

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We also avoid Lay's Products in my household. My son's "episodes" always seemed to correlate to eating a Lay's product. My son got sick after eating barbecue stax, but it was probably from all the junk they put in them. <_<

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I noticed on the ingredients that it say monosodium Glutamate. I thought this was gluten?? It says on the usafe list that its safe in the US...I am from BC, so are they safe or not here??

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Monosodium glutamate (MSG) is not gluten, however many people are still allergic to it. Symptoms of MSG sensitivity include headache, or a general feeling of stomach upset.

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A reaction from Baked Lays could actually have nothing to do with gluten..I LOVED their chedder and sour cream baked lays chips until I ate too many...and the Olestra in the chips actually does give you a gluten reaction....I've heard of some people having CC issues and others are fine...but with Baked Lays this was the problem for me!

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Here is the current Lays gluten-free list. Lays does produce these chips on shared lines, but they clean between runs. If you want a Lays product that is produced in a gluten-free facility, that would be the Lays Stax.

Hope this helps.

Hi,

The site says that they have a gluten-free line, NOT facility. I tried calling for clarification, because it says STAXs are gluten free but then "all products are produced on the same line...." which is confusing because they just said STAX was produced on its own line. How do they package the STAX? How do they ensure that STAX don't come in contact with other gluten-containing products or packaging??? If anyone has more info please share with the group! I don't dare try any of these until I have more information. Since I never really react to a product with gluten, I can't rely on my body to tell me (which in general is probably not the best way to go). I don't want to get cancer later or die sooner than my non-celiac peers, so I don't take chances - with lack of information or trust of the source, I err on the side of caution.

Here is the text from the site:

"*Our LAY�S� STAX� chips (all flavors) are made on gluten free lines, thus all LAY�S� STAX� products are free of gluten.

*The above products do not contain gluten; however, they are produced on the same line as our products that do contain gluten. Although the lines are washed between batches, a slight residue may remain on the lines. Individuals who are extremely sensitive may be affected.

All Frito-Lay products are labeled accurately with the most current ingredient information. Frito-Lay makes every effort to maintain this list; however, since the ingredients in our snacks are subject to change at any time, we recommend that you check the label on a specific product for the most current and accurate nutritional information. If you need assistance, please contact Frito-Lay Consumer Affairs toll-free at 1-800-352-4477 Monday through Friday between 9:00 a.m. and 4:30 p.m. Central Standard Time."

~courtney

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

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      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

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      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

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