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Quaker Instant Grits


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#1 Roo

 
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Posted 06 April 2005 - 05:06 AM

I bought my son a box of the Quaker Instant Grits. I had read on here or somewhere else that they were tasty. He liked them. At some other point I had to call Quaker about another question and they said that even though that product was made without Gluten they could not guarantee that the product was gluten-free due to Cross Contamination in shipping, not manufacturing in their plant but shipping to them before cooking. Like maybe it is shipped in the truck next to bag of something with Gluten. So I called up about the Instant grits today and basically got the same answer. The machines are cleaned in between but shipping could present a problem. How do you guys feel about this? How careful do we have to be? I mean are they just protecting themselves so they can't get in trouble if traces are found or would you just use a different brand and if so what brand?

Thanks,
Roo
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#2 lotusgem

 
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Posted 06 April 2005 - 06:55 AM

Hi Roo. I called the Quaker Oats company a couple of months ago about Aunt Jemima grits. Quaker is the parent company, and I was told that because of cross contamination during processing, they weren't o.k. to eat. As I recall, the same went for the Quaker grits. It would make sense, anyway. But nobody said anything about contamination during shipping. I always enjoyed them and never had a problem, but decided to stop using them just in case. I've run into major contamination issues at the grocery store. Albers makes good cornmeal and grits in a facility that only processes corn. If you can find that brand, go for it. I can get their cornmeal, but am unable to purchase the grits, because the only store that carries them in our area (Wal-Mart) has the boxes sitting on a shelf that was previously stocked with wheat flour and never cleaned. They are literally sitting in wheat! I talked with the manager of our local Ridley's market yesterday about re-ordering the Albers cornmeal for me. (It's my only source and I've almost cleaned him out.) He even offered to give me a call when it comes in, so that I could help him figure out the best way to place it at the store! I just told him, "Away from the wheat!" Yeah, I've wondered too about manufacturers' warnings about cross contamination, and how much of that just comes down to a desire to cover their rear ends. Very frustrating.
Best to you and your family.
Paula
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#3 celiac3270

 
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Posted 06 April 2005 - 12:01 PM

There is no way I would eat them...tests done showed that the contamination in Quaker Oats is usually somewhere between about 2 and 8 times what we can tolerate...and that's assuming you're otherwise entirely contamination-free, which is unrealistic. The average gluten-free diet contains a few ppm of gluten. Regardless of whether you get symptoms from them, you'll hurt your intestines so don't do it.
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#4 KaitiUSA

 
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Posted 06 April 2005 - 12:10 PM

I personally would not risk it. That company has high contamination and it's just not worth it.
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#5 Roo

 
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Posted 06 April 2005 - 08:04 PM

Thanks Paula, I will check and see if I can find Albers but I don't think I have seen it before. I did a search on Grits here and it seems so many people suggest eating them but I don't know what brand, or is everyone eating Albers :lol:


I'm bummed because this is something my son liked, it was a great substitute for Cream of Wheat. Oh well, I'll keep on looking.

Roo
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#6 calico jo

 
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Posted 07 April 2005 - 07:39 PM

I eat the Quaker grits ALL the time and never have a problem with it. Grits are not oats. The oats are what may get cross contaminated on their conveyer belts. As far as cross contamination during shipping, I'd think the chances are nil. The grits are not only in a box, but in individual sealed packets within the box. If cross contamination is an issue during shipping or transporting we'd have to watch out for EVERYthing!
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#7 Chrissy in England

 
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Posted 08 April 2005 - 01:22 AM

Hiya Roo,

I have been looking for info on the Grits issue for the last two weeks. I too called Quaker Oats and they told me that they cannot garauntee any of thier products are gluten free. Well, I bought the Grits anyway and am not doing well. I used it for the first four days and had gas pains and then loose stools. (sorry for the graphics) Anyway, still not believing that my prob was the grits - I had them again for the last two days and have the same problems. Sooooo, depending on your son's gut, I would stay away from them.

Hope this helps,
Chris
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#8 JJL

 
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Posted 08 April 2005 - 07:19 PM

I eat the Quaker quick grits pretty regularly and have not noticed a problem so far. And calico jo is right, grits are completely separate from oats and wheat products, and would not be made in the same machinery. As far as I understand it, corn can't be processed in the same machinery as wheat because the grains are totally distinct in weight, shape and the nature of the plants on which they grow. The problem with oats, from what I've read, is that their processing is pretty much the same as that of wheat, so it is done on the same lines.

Of course, this doesn't guarantee that the grits are safe. After all, even if the stuff is only processed in the same facilities as the wheat and oats, there may be airborne contamination from all the fine particles drifting around - which could be why Quaker won't absolutely guarantee that any of their products are gluten-free. I'm still in the process of eliminating hidden gluten sources, and have problems from time to time, but as far as I can remember none of my episodes have directly followed my eating Quaker grits.

Also, it's worth pointing out that there is no company on Earth that can guarantee the sterility of the harvesting machinery and trucks and trains that raw grains are shipped to them in unless they actually own all of the fields, machinery and rolling stock (I don't think any food manufacturer does own their own grain cars), or unless they are a small farmer-owned company that make the product right where it is grown (Albers might be such a company, I don't know one way or the other). That, I think, is what Quaker meant by "contamination in shipping to them before cooking". Quaker do not control every step in the life cycle of the corn used to make the grits, or the oats or anything else. There is always a danger in this, and Quaker are just being honest about it. But any levels of contamination from this source should be well within safe limits for almost all of us.

One more thing that I just remembered - the quick grits that I eat are not exactly the same as the instant grits. I would assume the difference is just an extra step in the manufacturing, but is there any chance the instant grits are made in different plants or have other ingredients added to them? That might explain why Chrissy had a problem and I haven't. I know a lot of times the "instant" versions of things are very much adulterated. Just a thought.
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#9 jamcap

 
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Posted 16 September 2008 - 08:05 PM

Thanks Paula, I will check and see if I can find Albers but I don't think I have seen it before. I did a search on Grits here and it seems so many people suggest eating them but I don't know what brand, or is everyone eating Albers :lol:


I'm bummed because this is something my son liked, it was a great substitute for Cream of Wheat. Oh well, I'll keep on looking.

Roo



Two suggestions: Cream of Buckwheat (100% wheat & gluten free)
http://www.poconofoo...ocono_cream.htm

and Arrowhead Mills Grits
http://www.naturalgr...77-p-11908.html

no gluten at all.

I had the same experience with Quaker Grits: pain and bloating and all for two days after just a few spoonfuls.

The Grits are good, but I find I prefer Cream of Buckwheat. There is also Cream of Rice, although that doesn't seem to stick with you as well, in my experience. I get hungry again a couple hours after I have some. The Cream of Buckwheat though, can take you through the day if you have some for breakfast and can't eat lunch for some reason.

JamCap
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#10 elonwy

 
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Posted 17 September 2008 - 06:56 AM

Some companies do follow their grain sources from field to factory to make sure there is no cross contamination. General Mills new change of Rice Chex did exactly that, with the help of celiac specialists. Even Quakers Rice products test as contaminated and make people sick. I won't eat anything they make.
I eat Lundberg Products, as they make many things Quaker does (including a cream of rice that is quite yummy).
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#11 Phyllis28

 
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Posted 17 September 2008 - 08:03 AM

Below is a link to Bob's Red Mills gluten-free "Hot" Cereals

http://www.bobsredmi...ome.php?cat=124

I have not tried any of them but you can order them online directly for Bob's Red Mills. I have seen some of them at WholeFoods

Another option is Certified Gluten Free oats if your son can tolerate oats. Not all Celiacs can.
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#12 elhijodejuan

 
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Posted 13 June 2010 - 09:26 AM

Below is a link to Bob's Red Mills gluten-free "Hot" Cereals

http://www.bobsredmi...ome.php?cat=124

I have not tried any of them but you can order them online directly for Bob's Red Mills. I have seen some of them at WholeFoods

Another option is Certified Gluten Free oats if your son can tolerate oats. Not all Celiacs can.


I have tried and liked Bob's Red Mill "Mighty Tasty Hot Cereal" which I think has a texture and taste similar to grits or cream of wheat. It also has 4g of dietary fiber, which is awesome.
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#13 Jacky

 
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Posted 13 June 2010 - 11:53 AM

Some companies do follow their grain sources from field to factory to make sure there is no cross contamination. General Mills new change of Rice Chex did exactly that, with the help of celiac specialists. Even Quakers Rice products test as contaminated and make people sick. I won't eat anything they make.
I eat Lundberg Products, as they make many things Quaker does (including a cream of rice that is quite yummy).


I just read your signature info and I had positive blood tests followed by inconclusive biopsy but when gluten free and was much inmproved in 2 days. Do you think that's a pretty typical diagnosis scenrio?

I got sick end of January 2010, blood work in February, biopsy March, gluten free shortly after and much improved today, except when I eat things like Quaker Grits! I call them dirty manufacturers.
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#14 ravenwoodglass

 
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Posted 13 June 2010 - 12:33 PM

I have tried and liked Bob's Red Mill "Mighty Tasty Hot Cereal" which I think has a texture and taste similar to grits or cream of wheat. It also has 4g of dietary fiber, which is awesome.


You may want to try Pocono Cream of Buckwheat also. It is grown in dedicated fields, harvested by dedicated equipment and processed in a dedicated facility that is not far from my home.
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celiac 49 years - Misdiagnosed for 45
Blood tested and repeatedly negative
Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002
Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
All bold resoved or went into remission with proper diagnosis of Celiac November 2002
Some residual nerve damage remains as of 2006- this has continued to resolve after eliminating soy in 2007

Mother died of celiac related cancer at 56
Twin brother died as a result of autoimmune liver destruction at age 15

Children 2 with Ulcers, GERD, Depression, , 1 with DH, 1 with severe growth stunting (male adult 5 feet)both finally diagnosed Celiac through blood testing and 1 with endo 6 months after Mom


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HLA-DQB1 Molecular analysis, Allele 2 0303

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#15 Skylark

 
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Posted 13 June 2010 - 03:36 PM

I thought I was OK eating Quaker instant grits. I've certainly never had an overt reaction to them and I'm pretty sensitive. Now you all have me wondering. :unsure:
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