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Change In Alexia Frozen Potato And Sweet Potato Products


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26 replies to this topic

#16 Gemini

 
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Posted 08 July 2011 - 09:30 AM

Just because YOU don't react to a "little gluten" please don't accuse people that do react to very small amounts of making things up. I have eaten these fries regualrly (about once every two weeks) for months with no trouble. Then all of the sudden I felt glutened and couldn't trace the source. I DID eat those fries that week. No ingredients have changed but the processing HAS changed. That was enough for me to conclude I got sick from these fries and I won't be eatign them again. I know it wasn't in my head. I eat other thigns with xanthan gum (like Udi's) and canola oil and pretty much all the other ingredients (potatoes, seasonings, etc) in those fries and I don't have a reaction. Again, please don't discount cc just because YOU don't have reactions to tiny amounts.


I never accused anyone of making anything up so you really should take a few deep breaths before posting in anger. And who said I do not react to small amounts of cc? Actually, I am an extremely sensitive, diagnosed Celiac who had no villi left so don't go and accuse people in this group of not reacting. Actually, I do not eat processed foods like french fries when I can make them safer and better at home...that's how careful I have to be.

What I don't do is assume that every reaction I have is from gluten. People can have the same reactions to gums or nightshades or many other products that don't sit well with celiacs and it has nothing to do with gluten. You can eat something successfully many times but that one time it won't work...doesn't mean it was from gluten. You'll never be able to prove it was because most companies that are this mainstream do not test for gluten and they only test to a certain level so those who think they react to 1 or 2 ppm may not be because there is no test to prove it.

I go to the dentist and have impressions made a lot, which contain gums. Never reacted to gums before but one time they used a lot and did many impressions. That nearly sent me to the ER. I learned I can tolerate a small amount but anything more than that and I am incapacitated.

I was responding to the poster who brought up a very good point about the problem maybe stemming from some other food issue. You'll never get to the bottom of it if you keep blaming everything on gluten contamination.
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#17 GlutenFreeManna

 
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Posted 08 July 2011 - 09:44 AM

I never accused anyone of making anything up so you really should take a few deep breaths before posting in anger. And who said I do not react to small amounts of cc? Actually, I am an extremely sensitive, diagnosed Celiac who had no villi left so don't go and accuse people in this group of not reacting. Actually, I do not eat processed foods like french fries when I can make them safer and better at home...that's how careful I have to be.

What I don't do is assume that every reaction I have is from gluten. People can have the same reactions to gums or nightshades or many other products that don't sit well with celiacs and it has nothing to do with gluten. You can eat something successfully many times but that one time it won't work...doesn't mean it was from gluten. You'll never be able to prove it was because most companies that are this mainstream do not test for gluten and they only test to a certain level so those who think they react to 1 or 2 ppm may not be because there is no test to prove it.

I go to the dentist and have impressions made a lot, which contain gums. Never reacted to gums before but one time they used a lot and did many impressions. That nearly sent me to the ER. I learned I can tolerate a small amount but anything more than that and I am incapacitated.

I was responding to the poster who brought up a very good point about the problem maybe stemming from some other food issue. You'll never get to the bottom of it if you keep blaming everything on gluten contamination.


Your exact words were: "You can't have a gluten reaction if there is little to no gluten in a product"

I'm not angry but I am going to correct you. Many of us DO have reactions to little gluten. If you are saying that you are super sensitive to cc then you should be aware of that. Perhaps you should have just said "You can't have a reaction to gluten if there is NO gluten", but then that can't be proven can it? It's reasonable to question other intolerances. I am always the first to suggest other food intolerances and I see nothing wrong with that suggestion. but I take offense when someone posts that it's impossible to react to little amounts of gluten. I apologize for jumping to conclusions because you didn't say that it was all in our head but you did say it can't be a gluten reaction.
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A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

#18 celiac-mommy

 
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Posted 08 July 2011 - 09:46 AM

We need to get back on topic please....
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Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)


#19 kareng

 
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Posted 08 July 2011 - 10:04 AM

I think we have another great example of Forum Misperception Syndrome.

FMPS manifests when we cannot see or hear the other person's facial expressions or hear the tone of voice. And the typist cannot see us looking at them like this :unsure: or ;) or :blink: when they are typing. If they could, they would realize something wasn't coming across correctly.

This syndrome shows up on all forums, even the "Ford Ranger Forum". So my son has told me.
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#20 plumbago

 
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Posted 09 July 2011 - 03:11 AM

Alexia brand frozen potato and sweet potato products (except for potato bites) had gluten free on the label and were made in a gluten-free facility up until now. Due to expansion, they are going to be made in a facility that also processes wheat (possibly also shared equipment. Their printed statement to their employees is somewhat vague on this, so the lovely gal I spoke to was having difficulty finding out information about the equipment line). They now say that they can no longer guarantee there won't be trace amounts of gluten cc.

New potato products made in this shared facility will no longer carry the gluten free label, however, so you can spot them that way. Per the Alexia rep, if a product still has 'gluten free' printed on it, it was made in the gluten free facility.


I have never seen "gluten free" on Alexia frozen potato products. You say they are going to expand. Do you know when? I bought the julienne sweet potato fries last night. No mention of gluten free.

Added:
http://www.alexiafoods.com/faq.jsp

Their FAQs say their potato items are gluten-free w/ exception of the potato bites, I think.

So does that mean that the expansion has not yet taken place?
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#21 T.H.

 
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Posted 09 July 2011 - 06:02 AM

The person I spoke to didn't give me a specific date for the changeover, but did say that any of the packages that were made in the gluten-free facility would have 'gluten free' on the package itself.

If 'gluten free' was nowhere on the package, then I was told that I should assume this indicated it was made at the shared facility and that it was no longer gluten-free.

That said - it took me two tries to get this answer. I looked at the FAQ first, but because of our sensitivity, I always call up to check on whether there is a gluten free line/facility for the product. The first person I spoke to assured me that their product was gluten free and 'must' be made in a gluten-free facility because otherwise they couldn't call it gluten free. That was what was required for something to be gluten free, by law. I asked if they were in the USA, and they were.

Which then made me concerned, considering that this is not at all what the law actually is in the US, ya know? :rolleyes:

That's when I called a second time, and the second person I spoke to had the details of the change over, and knew that their company is the one that makes the rule that if they aren't using a gluten-free facility, they will not label their product gluten free. So, a little less clueless the second time.

I'm sure that if you call, though, they may have some information on when the change over is supposed to take place, or if any of the gluten-free ones actually CAN be made without the gluten-free label on it.
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T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#22 GFinDC

 
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Posted 09 July 2011 - 06:40 AM

I think we have another great example of Forum Misperception Syndrome.

FMPS manifests when we cannot see or hear the other person's facial expressions or hear the tone of voice. And the typist cannot see us looking at them like this :unsure: or ;) or :blink: when they are typing. If they could, they would realize something wasn't coming across correctly.

This syndrome shows up on all forums, even the "Ford Ranger Forum". So my son has told me.


Oh crap, I think I have that FMPS! My eyes get all bugged out and my rear starts to swell up and itch. Plus I go cross-eyed and can't sit still. And my face gets all red and angry looking. :ph34r: So nice to finally have a name for it! Just another one for the list... :) I hope I didn't misunderstand your post tho...!
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Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."
Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.
Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, and hard work. have a good day! :-) Paul

#23 dilettantesteph

 
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Posted 09 July 2011 - 07:46 AM

Just because YOU don't react to a "little gluten" please don't accuse people that do react to very small amounts of making things up.

I so agree. If I had listened every time someone told me that I couldn't be reacting to trace gluten in something, I'd still be sick today instead of feeling better than I have since I was a child.
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#24 Salax

 
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Posted 25 July 2011 - 08:30 AM

Moving back to topic. :D Love you guys! Any ways, I just recently bought these and tried them the first time, they were pretty tasty. I did not see the cya statement or facility statement yet on them.

BUT I was thinking, this company had basically declared gluten free status on some of their products, so that leads me to believe they are aware of cc and gluten free testing, etc.

Perhaps...at least I would hope that even on shared equipment they would be wise enough to clean/detox, the lines before making the products? I know that most sensitive folks probably wouldn't eat them otherwise, but some of us still could?

Oddly, the hubby checked their website right before we bought them and they are still declaring gluten free status. That was about 4 days ago.

B)
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Salax
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Cow Milk &  Corn free - June 2012,
Gall Bladder Failure - Removed July 2009,
Colitis, Hashimotos Disease, & Diverticulitis

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(")_(") Eat your vegetables!


#25 plumbago

 
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Posted 25 July 2011 - 03:21 PM

This is on my list of ten thousand questions for the doctor. Just because we might not be sensitive, does that then correlate to no damage? I mean, can't we still be ingesting gluten and not tell? Only a blood test would tell? Is or is not gluten gluten? (!)

Plumbago
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#26 Coleslawcat

 
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Posted 25 July 2011 - 06:45 PM

This is on my list of ten thousand questions for the doctor. Just because we might not be sensitive, does that then correlate to no damage? I mean, can't we still be ingesting gluten and not tell? Only a blood test would tell? Is or is not gluten gluten? (!)

Plumbago


I did a follow-up biopsy at 19 months gluten free just for that reason. I never cheat, but I do eat out somewhat often. I wanted to be sure that my lack of reaction equaled a lack of damage. My bloodwork came back clean. My biopsy, which had shown complete villous atrophy also came back 100% normal. It was such a relief to realize that I was not causing damage that I wasn't detecting.
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#27 T.H.

 
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Posted 25 July 2011 - 08:19 PM

Just because we might not be sensitive, does that then correlate to no damage? I mean, can't we still be ingesting gluten and not tell?


Based on a little information on a recent study, I'd say we just can't tell on our own, although we can probably guess, based on how we feel, I'd suppose. The study was published last year (I think June?), and was looking at celiacs and how they are healing. By 5 years, a good percentage of celiacs hadn't healed - at least 1/3.

But in the details within the study was the fact that some of the celiacs who healed perfectly were those who were very strict on their diet AND those who cheated on their diet fairly regularly.

Among those who hadn't healed completely by 5 years were...those who were very strict on their diet, and those who cheated on their diet fairly regularly.

More strict celiacs healed, and more cheaters didn't heal, but it didn't sound like anyone had a clue why there would be both diet-types who healed AND didn't heal. If I recall right, it was even mentioned briefly as something that is worth more study later, to see if they can figure out what's going on to cause this. Figure out why some people can heal so easily, and some have such a hard time.

I hope they figure it out soon! Maybe there's something the easy healers have that we can get into us not-so-easy healers! :-)
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T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive





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