Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Do You Think We Get Glutened On The Shared Equipment?

mommyto2kids

Recommended Posts

mommyto2kids Collaborator
mommyto2kids
Posted

I ate Trader Joe crackers and became very sick. I've had trouble the last few days. Do you avoid "all shared equipment"? Have you gotten sick as well eating something made on shared equipment and how long did it last?

This sucks.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lpellegr Collaborator
lpellegr
Posted

Everybody experiences different levels of reaction to food from shared lines.  Here's your hint that maybe in your case, you want to avoid foods that alert you to their being made on shared lines.  Many foods have no such warning, so you take your chances.  The more you eat non-processed foods (in essence, stuff in its original form that doesn't come in a box) the better your chance of avoiding cross-contamination and eating healthier.

w8in4dave Community Regular
w8in4dave
Posted

Shared equipment and at restaurants are the main places... Like up above , try to stay away from boxed and bagged stuff. Try and eat as much whole food as possible. 

NorthernElf Enthusiast
NorthernElf
Posted

I don't anymore...really hate getting sick ! Maybe I'm just sensitive but it's so not worth it.

  • 1 month later...
Aly1 Contributor
Aly1
Posted

I totally avoid anything that says it's made on shared equipment. I don't even care if they say they're a GMP facility. I got so sick eating muffins that had baking powder processed on shared lines...granted I was eating a lot of those muffins, but it showed me that if I want to be truly gluten-free, that isn't the way to go about it.

WinterSong Community Regular
WinterSong
Posted

I avoid anything on shared equipment or in the same facility unless I speak with the company. A few have told me that they take Celiac very seriously, explained how they keep foods separate, and what ppm their products test at. 

 

Some companies are very dishonest on their labels (hopefully the new FDA regulation will fix that). I heard of one instance a while ago where a supposed "gluten free" product made at a shared facility was testing over 100 ppm. Scary. 

LauraTX Rising Star
LauraTX
Posted

I wont eat anything on shared equipment.  I will eat same-facility if it is a brand that tests and that I have confidence in.  When in doubt, think about the "D" you will have and remember it isn't worth it, lol.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Some companies are very dishonest on their labels (hopefully the new FDA regulation will fix that). I heard of one instance a while ago where a supposed "gluten free" product made at a shared facility was testing over 100 ppm. Scary. 

 

Holy smokes! what company was that??? :blink:

 

to answer the original question--some people have no problem with "shared facilities" because the companies do take great steps to

flush the lines. If they can explain the process to me (like someone at Ghirardelli did once)  then I am cool with eating their products.

 

That said, In general, if I see "made on shared equipment with wheat", I choose another product..

There are so many companies that do a good job, there is enough of a selection out there for us.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,233
    • Most Online (within 30 mins)
      7,748
    JGBJ
    Newest Member
    JGBJ
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thank you Scott for your helpful response! Based on this, would you say someone who is on a gluten-free diet - but not strict about cross-contamination and occasional cheating - and tests negative for tTg-IgA while having normal total IgA is not likely to have celiac, even if they have been 'gluten-free' for years?
    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      Celiac Brand for Indian grocery

      By trents · Posted

      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
×
×
  • Create New...