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

Are You Super-Careful About Possible Cc In Packaged Foods
0

12 posts in this topic

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

Share this post


Link to post
Share on other sites


Ads by Google:

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites




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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

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
      103,878
    • Total Posts
      919,450
  • Topics

  • Posts

    • So I've been glutened....
      That sounds like a plan JMG.  If things aren't working then make a change, hopefully a positive change.  It seems to me we have more noticeable symptoms sometimes after being gluten-free a while.  I made a mistake last night and ate some tuna canned in water.  It definitely wasn't boring.  I usually have more sense than to eat tuna canned in water but screwed up last night.  They canned  it in broth of some sort.  Ingredients say vegetable broth and soy.  Yuck, not good for me.  It sure tasted good though, just ouch.  I am not saying it had gluten in it, but it does have soy and some kind of unnamed veggie monsters.  So it could be soy, or carrots or some other disgusting vegetable that got me.   Not all celiacs have additional food intolerances beyond gluten, but some do.  My gut could testify to that.  Anyway, if you have bloating, cut out all carbs and sugar for starters.  And try peppermint tea or Altoids.  Over here we have something called Pepto Bismol that helps soothe gut pain and another neat thing called aspirin.  And gluten-free beer as needed.  
    • Gluten free apparently not helping entirely
      Jean, Maybe your boss can find you a job in the office for a while?  It's worth asking maybe? It's not easy being on constant travel with celiac disease but it can be done.  Your effort to find safe food is going to be harder than most but it is not impossible.  But if you can't manage it you should really think about getting a non-travel job.  Your boss may be willing to work with you on an office position, even if it's temporary.  That would give you some time to look for a local job and also eat a safer diet. It's really up to you to control your diet and make sure it is safe.  If you can't figure out how to  do that while traveling you owe it to yourself to figure a way out of the travel. Celiac disease isn't always fun and games.  Not always.   I hope you find a way to improve your circumstances.
    • Gluten Free baby food pouches?
      Anyone know of any baby food pouches that are gluten free?  We love to have them on the go for our kids (not just baby), but I have no idea which ones to get now!  We used to get Meijer brand and Plum.   Thanks!
    • gluten free, oat free, egg free breakfast ideas needed for 6 year old
      Thanks for everyone's suggestions!  I think I felt at a loss when we had to cut oats- we used to do cheerios and oatmeal regularly and now those are out.  She has a sensitivity to oats as well as wheat/barley/rye. 
    • So I've been glutened....
      The bloating has, if anything, got worse. It seems better when I'm lay down, when I stand it gets worse. Although the lymph swelling has gone down so maybe I'm through the worst. Hope so anyway... I never used to get a great deal of GI symptoms. Certainly not so serious as the other stuff. It's making me wonder if I just react differently now having been gluten-free for some time. I've noticed lot's of you saying that reactions seem to change over time. Of course its possible the other stuff was masking the GI things. I almost dont trust my memory of those times anymore because a whole chunk of my life seems to have been lived through a brain fog. Tomorrow I'm thinking of going away for a couple of days, maybe just taking some ultra simple food with me so I can try and settle my stomach by boring it into submission      
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,921
    • Most Online
      1,763

    Newest Member
    ChrisMelbourne
    Joined