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Shared Equipment Warnings...
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Today at the grocery, there were some great items that had the warning "manufactered on shared equipment that manufacters wheat". I have been told that is basically a cover-your-tail move in case of accidently exposure. I wonder if you guys go ahead and eat them or not. One was labeled gluten free with a tag on the shelf yet still had that warning! I went ahead and bought it but not sure if I should have. I know it can happen but is it COMMON that people react with just the shared equipment.

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Not sure what other people do but our nutritionist told us to start with the least restrictions (No gluten ingredients) and see how that works. If we were still having problems, we would then move to the next level - no gluten ingredients and NOT processed on shared lines. After that, I'm not sure - maybe only whole foods and no processed foods at all? We are not there yet. But, after my son's 6 month blood test (no change) it was clear we needed to step it up. He doesn't get many symptoms so sometimes it is hard to tell if he is getting cross-contaminated. Stepping it up also means we don't eat out anymore (unless it is a gluten-free place) and we don't eat food prepared in other people's kitchens.

I guess you just need to see what works best for you. If you are just starting out, I would stay away from all that stuff for a while, then you can try adding things one at a time and see how you feel.

Cara

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I won't eat food off shared lines ever since I had a bad reaction to a food on shared lines with soya products.

spent too much of my young life sick and weak to take chances with food.

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Today at the grocery, there were some great items that had the warning "manufactered on shared equipment that manufacters wheat". I have been told that is basically a cover-your-tail move in case of accidently exposure. I wonder if you guys go ahead and eat them or not. One was labeled gluten free with a tag on the shelf yet still had that warning! I went ahead and bought it but not sure if I should have. I know it can happen but is it COMMON that people react with just the shared equipment.

When I see that something is produced on shared equipment I won't eat it. I'm even nervous about a shared facility, because I have no idea what is shared..or if it's likely to come in contact with the gluten-free stuff?

That's just me. I would call myself very sensitive though. I seem to react to things that some others can tolerate.

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I avoid anything processed on shared equipment with wheat products.

It may be safe for some, but I choose not to try it. That's just me.

I was too sick for too long and trace gluten does me in for weeks.

With so many dedicated facilities, I find I have plenty of options.

:)

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I have always avoided anything made/packaged on shared equipment. I do not avoid things made in the same facility as, and have not yet been burned by it. It's rare that I buy a 'same facility' product, and it is usually something canned/jarred, adn from a brand I know is trustworthy.

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I avoid anything with a 'shared equipment" warning--have gotten sick every time I've decided something sounded good enough to try.

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My advice would also be to avoid it. Shared equipment means cross contamination.. It's the same as someone dropping a piece of bread in your food then taking it out. It's actually what I'm finding trouble with most. My husband keeps forgetting that cross contamination is a problem. He bought bresaola that was sliced on a shared slicer for other gluten-containing products. I barely slept that night and was irritated like crazy the day after.. We were baffled about my mood until my husband thought back and realized his mistake.

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    • Thanks.  This is very helpful.  Our first post diagnosis grocery store trip took several hours, just trying to read labels to make sure everything is safe.   Our son loves bread and this going to be the hardest part. 
    • i would agree with most of your assessment but overall the popular chefs are very aware. Ed Kenny at Town did have  gluten-free options on the menu.  Mavro's will fix something special given advance notice but its expensive.  excellent but very expensive.  Alan Wong is very aware and will have his staff prepare something as well.  We did find many options at both Oahu  whole foods -- mostly  with tofu. the only thing  there is to be aware of cross contamination with things  next to it.  they make a great gluten-free southwestern tofo dish which is great but not if its sitting next to anything with gluten. Its not whole foods but people use the smae  spoons and tongs i found more at   down to earth in peal city than by  University ave  
    • Hi,  I'm in KOna but my kaiser doctor just retired  who was pretty good about it. I dont know of a specialist here  but most of hte kaiser docs wil test you if thats when you need to talk to them about. good luck  
    • Yes.  And wouldn't it have been nice if your doctor had tested you for Celiac disease before you went gluten free? Then you would know if your issues are Celiac or not.  That would help you know how careful you need to be, what other illnesses and problems to look for, whether you might be passing a genetic disease on to your children, if you should look for another cause of your symptoms, etc  
    • I would be very careful in giving this kind of advice, she is in an advanced stage. I was there and one additional symptom that I was getting was a strong urge to commit suicide so eating gluten for three months might not be the way to go for some people. If a gluten free diet stop the problems them gluten is the problem or a least part of it. I eliminated MSG from my diet because I notice that the common denominator for some products that affected my well being was MSG. I eliminated oats because I notice that I would get canker sores every time I ate it. Wheat is what affect my brain the most, irritability gets uncontrollable, my mental capacity greatly diminish, rash in my arms appear, can't sleep,etc. Barley makes my stomach groan, and constipated. Will try testing how Rye affect me some later time. 
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