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
      104,352
    • Total Posts
      920,503
  • Topics

  • Posts

    • I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.
    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,417
    • Most Online
      1,763

    Newest Member
    Suzette Porter
    Joined