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Food Made Without Gluten Vs. Food Made In A Dedicated Gluten Free Facility?
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Is it ok to eat a tortilla chip that is made without gluten but may or may have not been made in a gluten free facility?

If it was made in a facility that made foods with gluten, could the chips be ok to eat?

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You say, "could" they be safe? There are three ways they could be safe:

1 - No cross-contamination took place

2 - There was some cc, but it was less than say 5 ppm.

3 - There was a greater level of cross-contamination but it did not reach your own particular threshold.

This is why there is no blanket answer to questions such as this.

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Do you allow any gluten into your home? If so, your home is a "shared facility." Do you ever eat out? The restaurant is a shared facility.

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My previous comment was a bit terse--sorry.

But I really do believe that the issue of dedicated facilities is way overblown.

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I wish that the public and doctors were more aware of this condition. They never check the simple things you say is wring with you and go North instead of south! Lol The plants that process these products need to understand mist of all.

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I wish that the public and doctors were more aware of this condition. They never check the simple things you say is wring with you and go North instead of south! Lol The plants that process these products need to understand mist of all.

Huh? I'm not sure what you are trying to say, but it does not seem to relate to the topic.

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Huh? I'm not sure what you are trying to say, but it does not seem to relate to the topic.

Ah, Peter, don't be so grumpy ;):):D

Translation: The public and doctors should be more aware of celiac; instead of checking the simple things they check for the extreme things and then say nothing is wrong with you. And the food manufacturers most of all need to understand the issues of cross-contamination. (With apologies to ann if I got it wrong :P )

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My home is gluten free. Well, over holidays people had some beer. I don't think I could survive any other way. I don't trust restaurants. If I eat out it's always going to be a risk. That my only discernable reaction has come from nuts that should have not come into contact with anything glutinous, but weren't called gluten free, just makes me more concerned about cc.

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If you need a gluten free home you may need dedicated facilities too. It all depends on your level of sensitivity. It varies a lot.

It is really easy for those who have a higher level to think that those of us with a lower level take things too far. I would probably be the same way myself.

The only way to find out seems to be trial and error.

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    • by the way, I do find the lab who does the gluten sensitive test Gluten Allergy IgE Test This test is used to determine if a person has an allergic reaction to gluten, a protein found in wheat, barley, and rye.  Roughly 1 in 30 adults and 1 in 40 children suffer from a Gluten Allergy.  An IgE test looks for antibodies which develop in a person who has a particular allergy.  Gluten Allergy can display symptoms similar to other conditions such as Celiac Disease.  Unlike an allergy, Celiac Disease can do permanent harm to the body if left untreated.  Allergy testing when a person is experiencing symptoms can help identify or rule out an allergy as the cause.

      Gluten Allergy is typically less severe than other Gluten related conditions like Celiac Disease.  People with Gluten Allergy will often experience abdominal discomfort, bloating, gas, constipation, or diarrhea when they eat products containing gluten.  These symptoms usually stop when a person cuts gluten out of their diet.

      A Gluten Allergy IgE test can be ordered to help determine if someone allergic to gluten.  This test can also be ordered when a person is testing for Celiac Disease and has had negative results on Celiac specific antibody tests.  An allergy test can also be ordered prior to Celiac testing to rule out Gluten Allergy as a likely cause for a person’s symptoms.
    • so does it mean a person who carry dq2 or dq8 gene will have high chance to develp celiac disease if they continue to eat gluten or some other stuff trigger it??      
    • I just wanted to share my experience. I started with the endoscopy because I was having symptoms of a hernia + I had a colonoscopy at the same time to test for Chron's. While getting the scope the doctor noticed damage of the small intestine and did biopsies and they came back positive for Celiac disease. We followed up with the necessary blood work to confirm and those all came back like yours, negative, however my genetic testing was positive. So although rare, it is possible to test negative on the blood work and still have damage and be a positive. I don't know why my blood work was off, but I am glad I had the scope first because I would have never known the damage I was doing if I relied solely on the blood work. 
    • You're welcome. Good that you're having the gene test as well. If you DO have the gene(s) then you realize one can present with celiac at any point in life -- any age -- so you would need to be tested like you were, every 2 years in the absence of symptoms. If one develops symptoms then they need to be tested right away instead of waiting for the 2 yr. mark. It's not common, but is possible to test negative on the blood and still have villi damage on endoscopic biopsy. So depending on the results of the gene test....... you might see if your doc will do a endoscopy for you OR you might be what they refer to as something like a pre-celiac where you're not testing positive yet but most likely will soon.
    • Just don't give up.  Good luck and best wishes to you.  Let me know how it's going for you.  Been there, done this.  It ain't fun.
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