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
- - - - -

Are You Super-Careful About Possible Cc In Packaged Foods


  • Please log in to reply

11 replies to this topic

#1 Minette

 
Minette

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 89 posts
 

Posted 21 October 2012 - 09:17 PM

My almost-7-year-old daughter (dx celiac by antibodies and biopsy) has been gluten free for about 4 months now. The stomachaches are gone and she seems somewhat happier in general. We've been careful about gluten at home and in restaurants (not that we go to many). But I'm sure she must have had some incidental contact with gluten along the way (especially at camp and school), and we've never noticed any kind of reaction.

Her doctor (highly regarded pediatric celiac disease specialist) says that most kids do fine as long as they're not actually ingesting gluten, and since she doesn't seem to be sensitive to trace amounts, not to worry too much about trying to shield her from it completely.

Given this situation, would you let her eat packaged things that say "processed in a facility that also processed wheat"? I realize it's a risk every time -- one thing might not bother her while another might set her off -- but would you at least in principle be willing to do that?
  • 0

Celiac.com Sponsor:

#2 tarnalberry

 
tarnalberry

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,542 posts
 

Posted 21 October 2012 - 09:49 PM

I eat things that are made in shared facilities. (Heck, my kitchen isn't strictly gluten free, though we don't *cook* with gluten and my husband's stuff is well segregated. So my own kitchen is a mixed facility.) So I would let me daughter eat such foods.

But, I would also be aware of possible reactions and realize that some items could be contaminated and need to be eliminated if we suspected them. (Think "innocent until proven guilty".)

But this is me, and I'm also not a super sensitive celiac. Everyone has to figure out their own comfort level.

(If you've been eating in restaurants and having her go to school and camp, she's already eating things that are processed in shared facilities, I would note.)
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#3 nvsmom

 
nvsmom

    Moderator

  • Moderators
  • PipPipPipPipPipPip
  • 3,593 posts
 

Posted 22 October 2012 - 07:14 AM

I try to avoid cc when ever possible. It doesn't take much for damage to be done even if there are no symptoms. I would rather buy another brand which is not made in a facility with wheat (etc) than risk it. As I see it, why take the risk (for the pleasure of the taste of a food) when I don't have to. I want my family to have the full benefit of the diet and cc will take that away.

... But that's just me.

Best wishes.
  • 1
Nicole Posted Image

"Acceptance is the key to happiness."

ITP - 1993
Celiac - June, 2012
Hypothyroid - August, 2012

CANADIAN

Celiac.com - Celiac Disease Board Moderator

#4 Mizzo

 
Mizzo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 511 posts
 

Posted 22 October 2012 - 07:47 AM

We do some packaged foods with the " Made in facility etc... warning " it greatly depends on the company. I have called facilities and some have told me the days they do the sanitizing and which particular products are made right after that. It really depends on what else is produced in and how often and thorough the cleaning is in the facility , IMO.

I think it's mostly a trial and error based on response.
  • 0

#5 Cara in Boston

 
Cara in Boston

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 649 posts
 

Posted 22 October 2012 - 10:16 AM

When I met with the nutritionist when we were first diagnosed, she said to start out with "common sense" (no gluten ingredients, new toaster, etc.) and see how it goes. If the symptoms and antibodies are still high, go to the "next level" (no eating out unless it is specifically gluten-free, no "processed in a factory with wheat", etc.) The final level was just to be 100% grain free. Her advice was to be as strict as you need to be to keep the antibodies at normal levels. We happen to be pretty sensitive, so we are very strict. If we were not, I would certainly allow those foods.

Cara
  • 0

#6 AGH2010

 
AGH2010

    Community Member

  • Advanced Members
  • PipPipPip
  • 66 posts
 

Posted 22 October 2012 - 02:17 PM

When I met with the nutritionist when we were first diagnosed, she said to start out with "common sense" (no gluten ingredients, new toaster, etc.) and see how it goes. If the symptoms and antibodies are still high, go to the "next level" (no eating out unless it is specifically gluten-free, no "processed in a factory with wheat", etc.) The final level was just to be 100% grain free. Her advice was to be as strict as you need to be to keep the antibodies at normal levels. We happen to be pretty sensitive, so we are very strict. If we were not, I would certainly allow those foods.

Cara


Thanks for sharing your nutririonist's advice. Makes a lot of sense. We haven't had our first follow-up antibodies test yet, and while I try to be very careful about what my daughter eats, I have no idea if I'm being strict enough. Your advice makes me feel better about waiting to see if our common-sense approach might enough before I drive myself crazy with worry.
  • 0

#7 1974girl

 
1974girl

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 318 posts
 

Posted 22 October 2012 - 04:56 PM

My dd has no symptoms so I'd never know. But someone here gave me this same advice when she was diagnosed. They told me that they ate if it was shared facility but not in shared equipment. I have stuck with that rule and her antibody test was back in the normal range at the 6 month mark. (And we eat out once a week).
  • 0

#8 Minette

 
Minette

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 89 posts
 

Posted 23 October 2012 - 12:09 PM

Thanks for sharing your nutririonist's advice. Makes a lot of sense. We haven't had our first follow-up antibodies test yet, and while I try to be very careful about what my daughter eats, I have no idea if I'm being strict enough. Your advice makes me feel better about waiting to see if our common-sense approach might enough before I drive myself crazy with worry.

That's also our situation, so I guess I was taking the same approach. She had very minor symptoms even before going gluten-free, so I can't really rely on that to tell me if she's being affected. But I need to remember that although it's nice that she doesn't have symptoms, the antibodies are really the important thing. Thanks!
  • 0

#9 dilettantesteph

 
dilettantesteph

    Advanced Community Member

  • Banned
  • PipPipPipPipPipPip
  • 3,035 posts
 

Posted 24 October 2012 - 03:47 AM

I am a super sensitive celiac and I have to be super careful to not be ill.
If I were not symptomatic, I would not be super careful. The chances of minor cross contamination causing harm in someone who is not symptomatic seem low to me. All the studies that I have read where harm was caused were with celiacs on a regular gluten containing diet.
  • 0

#10 PA Celiac Mom

 
PA Celiac Mom

    New Community Member

  • Members
  • Pip
  • 2 posts
 

Posted 30 October 2012 - 05:06 PM

How do you know if an item was produced on equipment or just in the same facility? Does the packaging specify? What if the facility changes their routine, how will you know?
  • 0

#11 1974girl

 
1974girl

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 318 posts
 

Posted 06 November 2012 - 12:23 PM

Sometimes below the ingredients, it will say "made in a facility that manufacters wheat" or "processed on the same equipment". They do not have to do this by law. It is optional and I am thankful for honest companies. I am sure others do not. But I avoid same equipment when possible.
  • 0

#12 Persei V.

 
Persei V.

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 178 posts
 

Posted 06 November 2012 - 02:31 PM

I tried out the innocent until proven guilt route, but boy, how I regretted it. Unfortunately, no one gives a damn about the gluten free laws around here so I just stick with whole foods. It's not that hard after some time...
  • 0
Lactose free: 8/6/2006
Gluten and dairy free: 5/2/2012
Grain free: 11/12/2012

I am able to eat somre processed foods again (chocolate, lollipops, soysauce).




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: