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Member Since 08 Jun 2011
Offline Last Active Yesterday, 05:27 PM

Posts I've Made

In Topic: Confused About Gluten Free Labeling/manufacturing

Yesterday, 04:30 PM

"You should give your body a few months to actually heal before trying those "gluten free" labeled items off the shelf. They can leave a 100% gluten free facility and then be cross contaminated during shipping, handling, and shelving in the stores."


Sunny, according to that statement, ANYTHING can be cross-contaminated during shipping, handling, and selving in the store. If a product is wrapped that is very unlikely. Fresh fruits and vegetables on the other hand are not wrapped. But we wash them before eating them whether we are gluten-free or not so we aren't eating dirt and pesticides, so those aren't a problem either.


It's a good idea (again, whether we are gluten-free or not) to wash the tops of cans before we open them so we don't get possible flour dust, regular dust, or germs in our food.


The 20 PPM or less standard for gluten-free labeling does not mean there are 20PPM. It says, "OR LESS". Some things have NO PPM. But most celiacs can tolerate 20 PPM or less so that is the standard they use. Things that have the CERTIFIED gluten-free label are often tested down to 5 or 10 PPM, but because they ARE tested, they are perfectly safe. You don't even need to read the ingredients on them.


One other thing Veronica, once you start eating processed foods again that DON'T have a gluten-free label,  it is vital that you read every label, every time. Companies change ingredients often depending on price and availability. Something you bought last week that didn't contain gluten might contain it this week.

In Topic: Confused About Gluten Free Labeling/manufacturing

Yesterday, 01:49 PM

Oh yeah, as far as same facility/same line, it depends on the item. I mostly stay away from things made on the same line because I'm 60 years old and have worked long enough to know that quite a few employees at any job will cut corners when they can. That means even if they SAY they clean the lines between batches, I just don't trust them to be clean ENOUGH.


But same facility is a different thing. If they make baked goods or pastas where there is likely to be flour dust in the air, I don't eat them. But other things like soups, I don't worry about.

In Topic: Confused About Gluten Free Labeling/manufacturing

Yesterday, 01:34 PM

In the USA, they can no longer put "gluten-free" on the label unless it IS gluten-free. However, they are not required to test their products in order to call it gluten-free. MOST companies who put gluten-free on the label should be safe, but under the new law, they are only required to test if someone complains.


The products you see that say "Certified gluten-free" HAVE been tested and are safe for us to eat.


Companies are not required to state whether or not their products are made in the same facility or on the same line as gluten containing products. Some companies do though - Kraft, Unilever, Nestle, Con-Agra, General Mills, and probably some others. Planter's nuts for example, are a Kraft product and although the label doesn't say gluten-free, if you read the ingredients and don't see a gluten ingredient or "processed in the same facility/line...", you will know they are safe. (I eat them all the time.)


So that opens up lots of possibilities for you. In the US, wheat MUST be labeled, rye is mostly only found in rye bread, so the only thing you have to watch out for is barley (things like malt). Also, oats, unless they are certified gluten-free are almost always contaminated. And there are some celiacs who can't even tolerate certified gluten-free oats because the protein (the part we react to) is so similar to gluten.


Now, all that being said, you should stick to whole foods at first. Meats, rice, potatoes, fruits, veggies and nuts. It's hard to digest foods when your gut is damaged and these things will be easier for you. Shop the outside aisles where whole foods are more likely to be found. The fewer ingredients in a food, the better.


gluten-free substitutes are full of calories and have very little nutrition. They are also very expensive. There ARE some decent tasting breads out there, but save them for later. First of all, you will have time to heal, and second of all, you will "forget" what regular bread tastes like and they will be more palatable. Do not, I repeat, Do NOT try Ener-G bread. It is the nastiest, vilest tasting thing ever invented! :wacko:  :lol: When the time comes for you to buy bread try Udi's multi-grain or Canyon Bakehouse Seven Grain.


Now, go to the coping section and read the Newbie 101 thread to learn LOT'S, then come on back with any questions.


And welcome to the forum. :)

In Topic: What Are You Eating For The Super Bowl?

Yesterday, 10:46 AM

Even though I've been a Raiders fan since 1968, being from New England I can't help but root for them. And I have a friend here who is from Washington state who is of course rooting for Seattle. I could go  (because I haven't owned a TV in decades) to his house to watch the game but I won't.


And this is why - he INSISTS that he can cook for me. His house is FULL of gluten. He thinks I go overboard with my diet. He doesn't really believe in CC. I have explained it to him several times and even pointed him toward articles about it, but to no avail. This guy has a heart of gold, truly he does. He's give me the shirt off his back and I know that. But while his heart is gold, he has a brain of mush. :lol:

I COULD go over there and bring my own food but I wouldn't enjoy sitting there while he tries to cajole me into eating some of his food. As I said, he is a great guy who has done a lot for me and I don't want to get into an argument with him over this.


So...I MAY go to one of the local sports bars to watch it on a big screen TV. But most likely I will stay home, read a good book, and find out who won the next day.


Oh yeah, I'll be eating a bacon egg and cheese sandwichfor lunch, probably some clam chowder for supper, and if I feel like a snack I have some potato chips. Those always go good with a good book. :lol:

In Topic: Celiac And Constipation

29 January 2015 - 04:21 PM

A large serving of nuts, twice a day.