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Food Made Without Gluten Vs. Food Made In A Dedicated Gluten Free Facility?


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10 replies to this topic

#1 jwblue

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Posted 13 January 2013 - 01:29 PM

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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#2 1desperateladysaved

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Posted 13 January 2013 - 02:50 PM

It might depend on your sensitivity. Mine says, No way.
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#3 shadowicewolf

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Posted 13 January 2013 - 02:51 PM

I'd do it if they had a dedicated line.
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#4 mushroom

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Posted 13 January 2013 - 03:02 PM

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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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

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Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#5 psawyer

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Posted 13 January 2013 - 03:03 PM

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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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#6 psawyer

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Posted 13 January 2013 - 05:46 PM

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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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#7 anngf4life

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Posted 23 January 2013 - 08:00 PM

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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#8 psawyer

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Posted 23 January 2013 - 08:57 PM

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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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#9 mushroom

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Posted 23 January 2013 - 09:11 PM

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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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#10 cavernio

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Posted 23 January 2013 - 09:17 PM

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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diagnosed Jan 2012, bloodwork only
June 2012 positive visual of celiac disease from gastroscopy

#11 dilettantesteph

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Posted 24 January 2013 - 06:22 AM

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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