Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

What If The Package Says "Manufactured In A Facility That Processes Wheat"?
0

13 posts in this topic

I was looking for protien bars that I could eat and read in another part of this form that Zone Perfect Bars are good and there are about 5 that are gluten free. So I went to the store and found them and picked up a box to buy. But when I looked at the ingredients, it was true, there is no gluten in the actual ingredients BUT they are made in a facility that processes wheat.

Also I bought some Amy's produsts like pizza, enchladas because they say on the box in great big letters "Gluten free." Or contain no gluten ingredents. But once again as I look at the back, It says that it was mde in a factory that process wheat.

Are these safe to eat?

0

Share this post


Link to post
Share on other sites


Ads by Google:

It means that somewhere in the building, wheat is present. Many celiacs eat products made in such facilities without any problems.

Do you have any wheat products in your home? If so, then your home is "a facility that processes wheat."

1

Share this post


Link to post
Share on other sites

It means that somewhere in the building, wheat is present. Many celiacs eat products made in such facilities without any problems.

Do you have any wheat products in your home? If so, then your home is "a facility that processes wheat."

That is probably the best explanation of that I have heard! I never thought about it that way...

1

Share this post


Link to post
Share on other sites

I usually only worry about the ones that say " may contain wheat". I figure they know something about how it was processed that I don't. Makes me think they don't clean well. :huh:

1

Share this post


Link to post
Share on other sites

From what I remember from a study that was done several years ago, the results were as follows:

If a product has been produced on equipment that also processes wheat products, there is a 70% chance of contamination.

If a product has been produced in a plant that also processes wheat products, there is a 30% chance of contamination.

The article stated that if you are highly sensitive to gluten, no such products should be consumed. I personally throw caution to the wind when it comes to something I really want to eat and the product was merely manufactured in a plant that also processes wheat even though I'm highly sensitive. That's a choice we all have to make.

0

Share this post


Link to post
Share on other sites




Rose, quoting statistics without providing the source isn't really credible. As far as we can tell, if you don't cite your source, these may be numbers you made up in your head. Please post where you found this information.

0

Share this post


Link to post
Share on other sites

It is a bit of a gamble. How well did they clean the equipment of wheat before they processed the gluten-free grains? The first run after processing wheat probably has more contamination than later runs. I have gotten sick from labeled gluten-free hummus and other grains that were "processed in a plant that...". If you are very sensitive to cc, then you might want to avoid these products.

0

Share this post


Link to post
Share on other sites

It means that somewhere in the building, wheat is present. Many celiacs eat products made in such facilities without any problems.

Do you have any wheat products in your home? If so, then your home is "a facility that processes wheat."

My concern with a facility that processes wheat is that they are likely using wheat flour in some way. Yes, my home contains wheat products but they are already baked. I do not keep wheat flour in my home because once it gets in the air it can stay suspended there for some time. Sorry, I can't quote sources, but I am willing to bet that the time flour can remain in the air is closer to hours than minutes. Maybe someone else reading this can quote some numbers.

0

Share this post


Link to post
Share on other sites

A plant that uses wheat flour would, of course, fall under this umbrella.

But so would a factory making packaged foods that include pasta, say as noodles in canned soup. If the noodles are made on site, the machine making them is likely to be in a different room, with only the finished noodles getting anywhere near the cannery.

The degree of risk has a lot to do with the types of foods and manufacturing methods. It is difficult to generalize.

1

Share this post


Link to post
Share on other sites

I want to agree with Peter here. There's absolutely no way to put a percentage chance of contamination on all products in one lump. There are certain things that are simply inherently more likely to be contaminated.

richard

0

Share this post


Link to post
Share on other sites

Dear Sarah,

As you can tell, we all have different opinions on the matter, and it is one of those things where you have to decide your own level of comfort. I personally only eat products with a processing warning now and then. In other words, there is nothing that I eat on a daily basis that has a cross-contamination warning. You are right, though -- the labeling is frustrating and there's no way to truly know what the risks are, since some companies will tell you exactly what you need to know, and others will simply issue a CYA statement.

I was looking for protien bars that I could eat and read in another part of this form that Zone Perfect Bars are good and there are about 5 that are gluten free. So I went to the store and found them and picked up a box to buy. But when I looked at the ingredients, it was true, there is no gluten in the actual ingredients BUT they are made in a facility that processes wheat.

Also I bought some Amy's produsts like pizza, enchladas because they say on the box in great big letters "Gluten free." Or contain no gluten ingredents. But once again as I look at the back, It says that it was mde in a factory that process wheat.

Are these safe to eat?

0

Share this post


Link to post
Share on other sites

Dear Sarah,

As you can tell, we all have different opinions on the matter, and it is one of those things where you have to decide your own level of comfort. I personally only eat products with a processing warning now and then. In other words, there is nothing that I eat on a daily basis that has a cross-contamination warning. You are right, though -- the labeling is frustrating and there's no way to truly know what the risks are, since some companies will tell you exactly what you need to know, and others will simply issue a CYA statement.

And some products will give no warning at all about CC in any form just a list of ingredients in the product. Hence the advice given to folks that are just beginning to go with as much unprocessed foods as possible. CC warnings are voluntary and some companies are good about putting them on the label and some don't bother.

0

Share this post


Link to post
Share on other sites

My personal philosophy is that I use as much unprocessed foods as possible, and if I do use processed foods, I usually stay away from the ones that mention wheat. (Unless of course it says, good manufacturing practises are used to maintain the purity of the product, or whatever it says. But even then I am wary) But then again, I also am new to this diet and I am still testing out for myself what's safe and what isn't

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,667
    • Total Posts
      921,670
  • Topics

  • Posts

    • Marip, Have you been diagnosed with celiac disease or Non-celiac Gluten Intolerance?  I notice you joined in 2014.  Did you ever go guten free?  How can we help?   Sorry, I'm not a stool expert!  You could Google it...  Malabsorption?  Standard lab tests that check for anemia and vitamin deficiencies, etc.  should help make that diagnosis.  
    • You can eat just a slice or two (or equivalent) of bread a day for accurate testing.   I understand about the high deductibles.  We're self-employed and we pay for our health insurance. 
    • Sure, if it's gluten free, then fine.  I am very allergic (like anaphylactic) to ibuprofen and aspirin.  So, in my case, I would just tough it out.  Go to bed.  Sleep it off.....eventually. My money is on the garlic and onions.  I can't consume those either (damn that zonulin/leaky gut -- google it along with Dr. Fasano).  I just season with salt, pepper.  Boring.  But no gut issues.  I'm hoping like my lactose intolerance (resolved), that I will get garlic and onions back.   Finally, sometimes just eating anything can hurt when you still have intestinal damage.  Hopefully, you'll feel better in two or three hours if it's celiac related.  Longer if it's an intolerance (leaky gut thing....) Hugs!      
    • I read on their website that all Advil is gluten free, I had such bad pinching cramping today(which I don't why since I prepared all my food at home today.) I made a pot roast, salt garlic, onions...No gluten but still pain, That's the only thing I ate today..I don't eat breakfast or anything.   Anyways.   Is it a good idea to take Advil for the cramping? That's how I would describe it like someone is reaching inside me and pinching me and twisting my insides.    This is what I took  
    • I'll give my PCP a call tomorrow and see what they can offer. My only worry is the expense as anymore tests will put me behind in being able to afford to see the GI. I have high deductible insurance but get money put into my HSA. I'm still trying to pay off the CT scan though. Which is why I'm trying to pick and choose which poses the greatest risk for me right now and what can wait. (Though I would prefer not to wait on any of it.)

      I really do hope its only IBS. Though I always worry IBS is more or less a doctors way of saying "I have no clue" at that point. :C

      Again, I'll be sure to give my PCP a call tomorrow then and see what the options are. I can feel a lot better trying the blood work first. however, once that is done, do I still need to be on a gluten diet before the endoscopy? Also, is it ok if I still mildly reduce the gluten. As in, can I avoid a whole wheat pasta dinner, but still be eating the peanut butter crackers? That sort of thing. Again I guess that is more of a doctor related question. I just wasn't sure if in order to raise your chance, you have to mass consume gluten or not. (Its already in just about everything to begin with.)   --Edit--
      I just now reread the part that you still need to be on the gluten foods even for biopsy so I'll be sure to do that too.
       
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,666
    • Most Online
      3,093

    Newest Member
    epalmer9
    Joined