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

Argo/kingsford Corn Starch
0

6 posts in this topic

Hi, all! I have been doing very well lately and got unexpectedly zapped. I knew it was actual GLUTEN because I had neuro symptoms, not just GI (ex. I had periphrial neuropathy in one foot for half a day and I was very dizzy - sure signs of gluten for me). The ONLY thing I had eaten differently was some gravy I had made with corn starch, and there was no possibility of cc because it was made in my kitchen with my dishes. Because Argo Corn Starch specifically states "cornstarch is a gluten-free product" on their label, I had a hard time figuring out what had made me sick. But I decided to email the company anyhow. Here is their response:

October 1, 2012

Jenny,

Thanks for contacting ACH Food, Inc.

Argo Corn Starch is produced in a facility where dairy, eggs, soy, wheat and coconut are also present. (Wheat is the only gluten product in our facility.) Generally, the corn starch is run on its own equipment; if there is an occasion where a product containing wheat would be run on the same equipment, we perform a thorough clean-out procedure between operations to prevent cross-contamination. While our facility is not certified gluten-free, we do everything possible to ensure there is no cross-contamination in our gluten-free products.

I hope this information is helpful. Please let us know if you have other questions.

We appreciate your interest and hope you will continue to enjoy our products.

Judy

Consumer Affairs

ACH Food, Inc.

000239822A

I don't want to cause paranoia, and some people may not be sensitive enough for this to matter. But I thought I'd share since the reply was surprising.

(On a semi-related side note, how difficult do you think it would be to remove wheat from a line that runs very powdery products like cornstarch?)

0

Share this post


Link to post
Share on other sites


Ads by Google:

i've yet to have an issue with it, but i'll keep it in mind.

Eh, depends on what type of equipment it is.

0

Share this post


Link to post
Share on other sites

That's aggravating. I always use it in all of my baked goods. Never had a reaction, and I thought it was safe since it's labeled gluten free. Now I'm not sure what to do--it's the cheapest cornstarch we've found, and since I don't react to it... I guess it all comes back to what's safe for each individual.

0

Share this post


Link to post
Share on other sites

(On a semi-related side note, how difficult do you think it would be to remove wheat from a line that runs very powdery products like cornstarch?)

Actually, I don't think we know. Or at least I haven't found the info. for wheat specifically. The closest I've seen to answering this question was a powerpoint presentation on protein residue remaining on factory equipment. It involved three common cleaning protocols and looked at three different allergens: dairy, eggs, and peanuts.

In that presentation, all cleaning protocols did pretty well, but some did better than others. None of them managed 100% eradication of allergens, but some were pretty close. More allergenic proteins were cleaned off when they had smooth equipment as opposed to equipment that was...I think abraded was their term. Rough, basically.

What I found interesting was that certain cleaning protocols did better with certain allergens. So it wasn't as though cleaning protocol A did better across the board. It was more like cleaning protocol A did better with one allergen, and then cleaning protocol B did better with another.

I'd be interested in some day discovering what cleaning protocol does best with eradicating wheat, but haven't seen studies on it to date.

0

Share this post


Link to post
Share on other sites

Wow, thanks for that information, Shauna! I always get this picture of someone who really doesn't care, trying to clean flour off of industrial equipment. And we all know how hard it is to get powdery stuff like that off our counters, dishes, etc. I'm always suspicious of factories who run those things on the same lines as their gluten-free products - like DeBoles pasta, for example. (Or at least when I checked about a year ago they did not have dedicated lines; maybe they do now. Don't want to misrepresent!)

0

Share this post


Link to post
Share on other sites




I'm super-sensitive and I'm able to use Argo cornstarch. I was surprised by the letter posted above because I haven't reacted to Argo, and I can't handle anything produced in shared facilities. For example, I haven't found a single cereal I can handle because they're all made in shared facilities (at least as far as I've found).

I couldn't figure out what the other gluteny products would be since the only thing Argo makes, is, well, cornstarch. It's owned by ACH which manufactures other products (mainly Mazola, other corn-based products, and spices). And their website says this about the plant that produces cornstarch: http://www.achfood.com/summit.cfm

Would seem to imply no gluten. So I emailed them yesterday and got this quick response back:

Thanks for contacting ACH Food, Inc.

The plant that processes the cornstarch does not contain any gluten or dairy.

We appreciate your interest and hope you will continue to enjoy our products.

Valerie

Consumer Affairs

ACH Food, Inc.

Personally, I'm satisfied. If you have an issue with cornstarch, you may have an issue with corn.

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
      104,105
    • Total Posts
      920,392
  • Topics

  • Posts

    • So far I've had no problems with gluten-free Cherrios and I've been eating them since they started producing the gluten-free line. Generally I will have some reaction to gluten if there is contamination in the product I'm eating. But I'm sure someone has gotten a bad batch or is simply very sensitive to trace amounts of gluten. It's up to each individual to decide whether you want to chance trying them. The article mentioned by squirmingitch sheds light on the problem with anything listed as gluten-free. Contamination can occur at any point in the harvest or processing, and testing may miss it. I also eat Chex, Nature's Path cereals and have tried other brands w/o any problems. I do miss gluten-free Rice Krispies, they made for a nice addition to meat loaf, shame they discontinued the item.
    • Here is another point.  My hubby went gluten-free per the poor advice of his GP and my allergist.  It worked.  A tough first year, but he got well.  Thirteen years later, I got diagnosed with celiac disease.  I was shocked!  😱.   Does he have celiac disease?  We will never know because we can not afford to have him do a challenge.  He refuses and I can not blame him.  He knows he will be very sick!   The point?  I am so lucky that we both can not have gluten.  I never worry about him making me sick or vice versa. We made the house completely gluten free for  1) our health and 2) the fact that our kid started helping in the kitchen. Kids make mistakes and I personally need a safe haven.  She wants gluten?  I buy prepackaged stuff and she takes it to school.  All parties and events at my house are gluten free.  Lots of work, but we stay healthy.  She does not have celiac disease.  When she is preparing for a celiac test,  I send her on the porch to eat cookies or bread or whatever floats her boat.  We travel in a gluten-free RV.  I have five sizes of ice chests.  We just have to be prepared for any event.   How can we live this way?   We love feeling good.
    • Freize is right, you need to think about your environment.   Based on that a study I posted for you, you will note that the patients who were diagnosed with refractory celiac disease and THOUGHT they were diet compliant found that they WERE NOT diet compliant.  How is this possible?   This is way out there, but unless you are growing all your own food, you don't really know if it is gluten free.  In the US, we do have laws to help protect our food supplies (no perfect, but a start).    I can not speak for India.  For example, what about your soy?  It can be contaminated by the farmer as it is often rotated with wheat.  Here is an article by Jane Anderson who has celiac disease.  She is very strict as she has DH (celiac rash), but she cites Trisha Thompson who tests foods for gluton contamination, The gluten-free WatchDog (like Consumer reports).  She found that soy which is naturally gluten free, but can be cross contaminated by wheat: https://www.verywell.com/is-soy-gluten-free-562371 so, start thinking about your food supply. As far as a negative TTG IGA or TTG IGG?  I test negative to both.  Only the DGP IGA has ever been elevated in my blood tests (even repeats), yet I had a Marsh Stage IIIIB on my biopsy.  Have you had a DGP IGG?  (I do not see this in your posting).   http://www.cureceliacdisease.org/screening/ These additonal celiac tests might help you feel confident that you have celiac disease and not something else that is damaging your villi.  But remember, some  folks have celiac disease even with negative blood.  I am not IGA deficient, so this is an area I have not researched.  Not to mention that some celiac researchers do not think that the celiac  antibodies tests are good for diet compliancy.   I wish I had better answers for you.  Try a grain free, whole foods diet of meats, fish, eggs, and vegetables for a while.  All food prepared by you. Who cooks your food now?  Is your home gluten free?  Cross contamination at home?  Kissing a loved one.  We had a doctor with celiac disease who was getting glutened by her little children who were consuming gluten!  
    • I won't say I will never eat out but I can't see me eating out for the foreseeable future. Even then, I will most likely only eat at a dedicated gluten free place. I am extremely sensitive to the tiniest amount of gluten and it's just not worth the risk to me. Eating out is playing Russian Roulette as far as I'm concerned and I'm not ready to play that game yet.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,144
    • Most Online
      1,763

    Newest Member
    GlutenFreeGreg
    Joined