Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free, But Processed With Wheat?


Linus

Recommended Posts

Linus Newbie

Both my daughter and I are celiacs. I was diagnosed two months ago and my daughter was diagnosed a few days ago. I am trying to teach my daughter about lable reading. She is 11, and much of this has to be overwhelming to her.

Last night she wanted some gluten free pasta. Here is the interesting part, the label reads Gluten Free, but on the back it states that it was processed in a facility that uses wheat and egg. I imagine that it is under 20 ppm, but it is a confusing thing for us all. I have been teaching my daughter to avoid foods that are processed in a facility with wheat. We look for the wheat allergy lable and then look at the ingredients for the barley (malt) and rare rye items.

Here are the product details:

Company - Heartland

Fusilli

Advice is welcome.

Thank you.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



SarahJimMarcy Apprentice

Welcome, and know that the first few months are the most overwhelming. We are nearly 5 months in, and now, it seems like second nature. My daughter is 14.

We avoid all foods that are manufactured in a facility that processes wheat. It's just safer. SuperTarget has a good gluten-free pasta that turns out well as long as you follow the cooking instructions and rinse it with cold water. I can't remember the brand, but the label is purple and clear.

Good luck!

rosetapper23 Explorer

I only eat pastas and other foods that are certified gluten free and completely avoid those products that are made in facilities or on equipment that processes wheat. I eat only Tinkiyada and Glutino brands of pastas.

I know that learning to read labels is important, and soon both you and your daughter will easily recocgnize exactly which products you can eat. However, when first going gluten free, many of us have found that eating only natural foods helps with both the healing of our small intestines and absorption of vitamins and minerals. Eating natural foods also pretty much eliminates the cross-contamination problem. Therefore, while label reading is important, it may be more important to teach your daughter to eat only natural foods for a while (6-12 months, for example). Of course, I also ate gluten-free pasta soon after my diagnosis, because I wanted to eat spaghetti and pasta primavera, but that was the only processed foods I ate. Be sure to include natural fats in your diet, as well, since you'll need them to help you absorb fat-soluble vitamins (A, D, E, and K). Examples of good fats are organic butter, ghee, olive oil, olives, and avocados.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,269
    • Most Online (within 30 mins)
      7,748

    David Kutos
    Newest Member
    David Kutos
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
    • Scott Adams
      Before the rise of social media we were well known by a lot of doctors and were recommended by many, especially our Safe & Forbidden Lists, but as doctors get younger and younger this is probably not happening as much as before. 
    • nataliallano
      Thanks Scott I will definitely check my vitamins and minerals to see what I am missing so then I can supplement. I was very concern about my Meniers syntoms and i tryed to find some alive. Now im just realizing that my celiac is provably the root cause of my Meniers none of the 12 doctors I saw told me anything about this.  This web site is so helpful, thanks to people like you we can get answers. 
    • Wheatwacked
      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
×
×
  • Create New...