Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

Kraft And Cross-Contamination O.0


  • Please log in to reply

47 replies to this topic

#31 IrishHeart

 
IrishHeart

    Warrior Princess

  • Advanced Members
  • PipPipPipPipPipPip
  • 10,558 posts
 

Posted 03 July 2012 - 03:45 PM

I'm upset because there's there is misinformation being posted to this board about Kraft products.
This has nothing to do with reading a label and everything to do with people asking 'Is blank Kraft product gluten-free?' and people replying 'yes, it is gluten-free'.


Well, hon, please hear me out, okay? Just bear with me. :)

You start with this statement:

"Especially since people who are trying to cook for me keep peppering me with questions with what is safe, and I *wanted* to tell them Kraft is safe, but again, I can't be too cautious, can I? Afterall I'm one of those people whose body doesn't really tell me I've eaten gluten (at least not yet,) so I can't trust it to tell me when I have eaten it."

This is a huge red flag. If you cannot tell when you have been hit by gluten CC, how can you say specifically it was a Kraft product?

Hon, I think you need to take a deep breath and look at this in a different way. Please?

Gemini, Lisa, Skylark, Karen, Jestgar, Peter all of us are ALL veteran celiacs. Gemini's response was genuine and kind. Skylark has given more than her share of kind responses to you and others on this board. Yet, you are making some unkind responses in return?

I am not sure why, except maybe you are not feeling well? I can understand.

We were all very, very ill from celiac. Gemini and I ---and a few others -- were DYING. No exaggeration-- before DX. WE get it, truly.

And we are telling you in all honesty, that the Kraft company is reliable and as good as it gets for us celiacs about labeling their products. In fact, it is one of the best!

We have been here for you since the day you joined the site, right? We take time ---every single day---- to inform other celiacs how to negotiate a gluten-free life.

None of us are lying to you. None of us would lead you astray, I promise you. Why on earth would we do that?

If you are not feeling well, I suggest to you that something else may be at play?

You also said:

"I have lost 12 years of my life to depression, tiredness, brain fog, now I have nerve damage too. I have no career because of it. We're all lucky because we haven't died from being celiacs. I am not about to maybe eat something that knowingly damages me. I can't really understand how anyone would."

Me too. :( Please, read my history on here. But, I am telling you, with all of my heart, a Kraft product, clearly labeled, is a very good thing and it will not harm you.

Best regards, IH
  • 3

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


Celiac.com Sponsor:

#32 cavernio

 
cavernio

    Advanced Community Member

  • Banned
  • PipPipPipPipPipPip
  • 428 posts
 

Posted 04 July 2012 - 06:13 AM

http://gfalert.blogs...luten-free.html
  • -2
diagnosed Jan 2012, bloodwork only
June 2012 positive visual of celiac disease from gastroscopy

#33 Lisa

 
Lisa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,802 posts
 

Posted 04 July 2012 - 06:23 AM

http://gfalert.blogspot.ca/2011/02/kraft-foods-a1-sauce-not-gluten-free.html



http://www.kraftbran...1/products.aspx

TOMATO PUREE (WATER, TOMATO PASTE), DISTILLED VINEGAR, CORN SYRUP, SALT, RAISIN PASTE, CRUSHED ORANGE PUREE, SPICES AND HERBS, DRIED GARLIC AND ONION, CARAMEL COLOR, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), XANTHAN GUM.

Where is the gluten?
  • 0
Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#34 IrishHeart

 
IrishHeart

    Warrior Princess

  • Advanced Members
  • PipPipPipPipPipPip
  • 10,558 posts
 

Posted 04 July 2012 - 06:35 AM

http://gfalert.blogspot.ca/2011/02/kraft-foods-a1-sauce-not-gluten-free.html


I went to this blogger's site, but the links she provided went to "error" pages, so I can't see what you are trying to say.
Sorry. :( Nothing there.

If it is the vinegar, you are concerned about maybe this will help? Vinegar is gluten free.

http://www.glutenfre...letter/vinegar/
  • 0

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#35 freeatlast

 
freeatlast

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 712 posts
 

Posted 04 July 2012 - 07:42 AM

Trust me, as someone said above, this is legal jargon so they won't get sued. I thought about starting a gluten-free restaurant, but thought better of it, b/c someone would inevitably get sick and sue and that would be the end of that dream. And, I'm gluten-free and would KNOW how to do it.
  • 0
Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#36 ravenwoodglass

 
ravenwoodglass

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 13,790 posts
 

Posted 04 July 2012 - 08:46 AM

If it is the vinegar, you are concerned about maybe this will help? Vinegar is gluten free.

http://www.glutenfre...letter/vinegar/


There are a few, and I do stress very few, of us who will react to distilled gluten grains. Perhaps that is the issue with the OP since he mentions problems with the sauces and such in his first post.
I always call and ask the source of distilled vinegar since it is not required that the source be indentified.
  • 0
Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying
"I will try again tommorrow" (Mary Anne Radmacher)


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


Positive to Soy and Casien also Aug 2007

Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

#37 Skylark

 
Skylark

    Glutenologist

  • Advanced Members
  • PipPipPipPipPipPip
  • 5,490 posts
 

Posted 04 July 2012 - 08:59 AM

http://gfalert.blogspot.ca/2011/02/kraft-foods-a1-sauce-not-gluten-free.html

A random blog with year-old dead links to the Canadian Kraft site, which doesn't even have product info on A1 steak sauce despite the domain name? That's your idea of proof?
  • 4

#38 cavernio

 
cavernio

    Advanced Community Member

  • Banned
  • PipPipPipPipPipPip
  • 428 posts
 

Posted 05 July 2012 - 05:32 AM

There's a whole other thread not more than a month old about Kraft representatives not saying the same thing their website has. I shouldn't have posted that link there, not here, because that's not what I initially concerned me about Kraft.

If they are worried about being sued, then I should be worried about ingesting their products. Laws and regulations exist to protect us. And unless you're high up there working for Kraft, you can only assume that 'purely legal issues' prevent them from calling their products gluten free.
If you aren't worried about Kraft products, that's fine. But don't make claims that their products are gluten free when the company themselves refuses to claim that. Instead say 'I have never had a reaction from Kraft products and they disclose all of their ingredients that contain gluten' or something similar. Please don't say 'All Kraft products are gluten free unless the labels says otherwise'

Note that the title of the thread was worry about cross-contamination. The only discussion we've had around that is 'You're interpreting wrong'. Statements regarding my health that are 'up to interpretation' aren't good enough for me. The only thing Kraft says about cross contamination is in regards to their labelled gluten free products.
  • -3
diagnosed Jan 2012, bloodwork only
June 2012 positive visual of celiac disease from gastroscopy

#39 ravenwoodglass

 
ravenwoodglass

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 13,790 posts
 

Posted 05 July 2012 - 08:19 AM

There's a whole other thread not more than a month old about Kraft representatives not saying the same thing their website has. I shouldn't have posted that link there, not here, because that's not what I initially concerned me about Kraft.

If they are worried about being sued, then I should be worried about ingesting their products. Laws and regulations exist to protect us. And unless you're high up there working for Kraft, you can only assume that 'purely legal issues' prevent them from calling their products gluten free.
If you aren't worried about Kraft products, that's fine. But don't make claims that their products are gluten free when the company themselves refuses to claim that. Instead say 'I have never had a reaction from Kraft products and they disclose all of their ingredients that contain gluten' or something similar. Please don't say 'All Kraft products are gluten free unless the labels says otherwise'

Note that the title of the thread was worry about cross-contamination. The only discussion we've had around that is 'You're interpreting wrong'. Statements regarding my health that are 'up to interpretation' aren't good enough for me. The only thing Kraft says about cross contamination is in regards to their labelled gluten free products.


While I have never had an issue with CC with Kraft products if you are leery of them then the answer is simple. Don't buy stuff from that company.
I have been on this board for a long time and have never once seen a post about someone being CC'd by their products.
  • 1
Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying
"I will try again tommorrow" (Mary Anne Radmacher)


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


Positive to Soy and Casien also Aug 2007

Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

#40 Skylark

 
Skylark

    Glutenologist

  • Advanced Members
  • PipPipPipPipPipPip
  • 5,490 posts
 

Posted 05 July 2012 - 08:21 AM

Look, you need to apologize rather than continuing to split hairs, particularly to me about that nasty bit about my health. I'm about to put you on ignore.

Risk of CC is a given in all processed foods. About the only products that are truly unlikely to be CC are products that contain no grains and are made on dedicated lines like Larabars. Even grain-based foods with the gluten-free label are sometimes recalled because of gluten CC. I'm sorry that fact came as such a shock but continuing to try to paint Kraft as the devil and failing to apologize to everyone who has been trying to help you understand is just beyond the pale.

Personally I've never been CC by Kraft. I did get glutened once by certified gluten-free crackers from a good brand with a dedicated facility (at least I think so as there was no other sensible explanation). You just never know when you buy something in a bag, box, or can, which is one of the many reasons I mostly don't eat processed food.
  • 6

#41 IrishHeart

 
IrishHeart

    Warrior Princess

  • Advanced Members
  • PipPipPipPipPipPip
  • 10,558 posts
 

Posted 05 July 2012 - 01:05 PM

Note that the title of the thread was worry about cross-contamination. The only discussion we've had around that is 'You're interpreting wrong'.



We've tried to explain it repeatedly ---how the policy and labeling law works. Veteran members have given you their best advice and assured you the company's policy is solid. Instead of listening, you are insulting others and suggesting people are lying to you.

I had so hoped you would come back today and feel more assured, but you persist in arguing the point--when there is no point to be argued at all.

For some reason, you cannot see what we are saying, so I will offer you this last thought:

Don't eat anything from Kraft.
  • 4

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#42 bartfull

 
bartfull

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,604 posts
 

Posted 05 July 2012 - 01:59 PM

We've tried to explain it repeatedly ---how the policy and labeling law works. Veteran members have given you their best advice and assured you the company's policy is solid. Instead of listening, you are insulting others and suggesting people are lying to you.

I had so hoped you would come back today and feel more assured, but you persist in arguing the point--when there is no point to be argued at all.

For some reason, you cannot see what we are saying, so I will offer you this last thought:

Don't eat anything from Kraft.

Or anything else you didn't grow yourself.

And if you think we have been LYING to you, another piece of advice I can give you is, get your info from someplace or someone else.
  • 3

gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#43 eatmeat4good

 
eatmeat4good

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,699 posts
 

Posted 05 July 2012 - 03:45 PM

I remember when I was new at being gluten free.
It was a shock to find out that no gluten ingredients did not necessarily mean no gluten CC.
Gluten CC is always a possibility if it isn't made in a dedicated facility.
But I still find it helpful to ask people what they use and what brands they trust.
I don't really want the legal definition the company uses given back to me. (Although that too is helpful in learning to read and interpret labels.)
I want to know from real live Celiac's who have experience with products, reading labels, and using these foods for many years more than I have in trying to be gluten free.
That is the value of this forum.
You can learn about the scientific aspect, but you can also learn the practical applications and that is how I found out that I am a Celiac who reacts to products that are "made in a facility that also processes wheat" In the beginning I dismissed this as a concern, but reading posts here...yeah, it was making me sick...cause I got well when I eliminated them. I couldn't have known that or tried it without the input of other's here.

...and for what it's worth....
Don't burn your bridges...
It takes a village to heal a Celiac.
:)
This is my village and their knowledge helped me heal.
Amen.
  • 5
Healing is a matter of time, but it is sometimes also a matter of opportunity.
--Hippocrates

#44 psawyer

 
psawyer

    Moderator

  • Moderator
  • PipPipPipPipPipPip
  • 7,067 posts
 

Posted 05 July 2012 - 04:50 PM

A random blog with year-old dead links to the Canadian Kraft site...

I missed this key point until now. While web ingredient lists are of some use, they may not correspond to the product you have in hand--it may be older (or newer) than the list. But do be sure that if you are looking at a list online, that it is for the country where you live. Sometimes ingredients differ among countries for identically named products.

The classic example is Lea & Perrins Worcestershire sauce. In the US it is made with distilled vinegar, and is gluten-free. In all other countries (including Canada) it is made with "Malt Vinegar from Barley" as the first ingredient.
  • 0
Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator

#45 IrishHeart

 
IrishHeart

    Warrior Princess

  • Advanced Members
  • PipPipPipPipPipPip
  • 10,558 posts
 

Posted 05 July 2012 - 04:55 PM

...and for what it's worth....
Don't burn your bridges...
It takes a village to heal a Celiac.
:)
This is my village and their knowledge helped me heal.
Amen.



:wub:

amen, girl.
  • 1

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: