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JaneWhoLovesRain

Trader Joe's

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I'm getting tired of trying to interpert labels and I doubt I'm alone in this . . . . . I don't go to Trader Joe's too often but stopped by today because I was in the area.  I wanted to buy some nuts, cashews, almonds, dried fruit, etc. and ended up frustrated.  Some of them have an allergy statement saying they are manufactured in a facility with wheat but others don't have this.  Can one safely assume that those that don't have the label are safe to eat?  I ended up buying one bag of "raw blanched slivered almonds" that does NOT state it is manufactred near wheat, but I honestly don't know if I dare eat these or not (I don't take chances with this stuff).  Other almonds and nuts do have the statement.

 

I have Trader Joe's gluten-free list and these are not listed there so I guess I should assume they are not safe (even though it doesn't say they aren't safe).  Huh!  I'm confused! :unsure:

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Granted I can't have many types of nuts, but the one's I can eat, I always buy Planters because I know they are safe. I know that won't help you if you're buying something to cook with or looking for something that isn't roasted or salted. I guess you would have to go armed with pen and paper, write down the contact info, and then email every company. What a pain!

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I ignore the tj's list and go by labels.

I eat the raw slivered almonds without problem. Whole raw almonds, too. I also use the raw chopped and whole pecans, sesame seeds. I have used the cashews and Brazil nuts and was ok.

I've been ok with the plain nuts from mixed facilities. The nuts covered in chocolate, spices...I don't think I was so lucky once. They now have a few nut products/chocolate made in wheat free facilities - cant remember which ones now. I think they're both newer and dark chocolate.

Basically, when I see a no gluten ingredients and a gluten-free facility I jump on it. I use prudence when I know it was in a mixed facility and ask if I really need it.

We live in a mixed world. Most mainstream 'no gluten ingredients products' are made in mixed facilities.

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We live in a mixed world. Most mainstream 'no gluten ingredients products' are made in mixed facilities.

Thank you that. Sometimes I think I may be the only one who gets that. Indeed, we are faced with shared/mixed facilities all the time. If you eat at a restaurant, it is almost certain that the facility is shared with gluten products (they offer bread at the table?) and the plates, cutlery and dishwasher are shared.

Same goes for your residence. If anybody in the home eats anything with gluten, the facility is shared, and you likely also share dishes and the like.

When buying baked goods, I do worry about airborne wheat flour in a bakery, and do buy only from bakeries that take special precautions. I do not limit myself to dedicated facilities only. There is a bakery in Toronto that makes some excellent gluten-free products using dedicated utensils and pans. They super clean the facility once a week, and then bake gluten-free for a day or two. They bake products containing gluten for the rest of the week, and then start over with the thorough cleaning. I have not had a problem with their products. https://www.facebook.com/queenstreetglutenfree

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