Are Kashi Gluten Free Waffles safe?

[Forman337]

I have a box of Kashi Gluten free waffles and an unsure if they are cross-contamination safe. The box says they're gluten free but it doesn't have the gluten-free verified symbol and I'm worried about cross contamination issues. The ingredients even list whole oat flour, and whole grain sorghun flour. Anyone else tried Kashi Gluten Free waffles? Any bad reactions? My gluten sensitivity is very high so I have to be super careful. Any info would be a great help! Thanks!

[dharwood]

I am still somewhat new to celiac disease (dx'd in May). My symptoms included stomach issues but since going gluten-free it seems like my muscles, joints, brain fog and depression have been plaguing me. Two weeks ago I probably had the best 5 days in a row since May. Then last week it all came back bad. After reading your post, I checked the freezer and low and behold, my wife had been putting them in my lunch. I have no clue if that's why I feel this way but I darn sure threw them out. I will be following this post to see if you find anything out. Thanks. 

[kareng]

I didn't know they made gluten-free waffles.  Why not ask the company what they do to make sure they are gluten-free - testing?    Segregated manufacturing, etc.  when you find out, please come back and post the answers.

 

there seems to be some odd labeling law, or maybe it's some companies interpretation - but they aren't supposed to add extra words to ingredient lists.  So they aren't supposed to say " gluten free oats" .  They are allowed to call the product gluten-free if the oats are.  I think the law is meant to prevent hard to read ingredients lists like " delicious whole grain corn, nautral sea salt, ..."  

[Fbmb]

On 10/2/2016 at 11:38 AM, Forman337 said:

I have a box of Kashi Gluten free waffles and an unsure if they are cross-contamination safe. The box says they're gluten free but it doesn't have the gluten-free verified symbol and I'm worried about cross contamination issues. The ingredients even list whole oat flour, and whole grain sorghun flour. Anyone else tried Kashi Gluten Free waffles? Any bad reactions? My gluten sensitivity is very high so I have to be super careful. Any info would be a great help! Thanks!

My understanding is that they couldn't say that they are gluten free if they aren't. Is that not correct? 

[cyclinglady]

38 minutes ago, Fbmb said:

My understanding is that they couldn't say that they are gluten free if they aren't. Is that not correct? 

This might help and it is easier to understand than the actual FDA ruling:

https://www.verywell.com/fda-rules-for-gluten-free-labeling-562768

The bottom line is that if the label says it is gluten free, it should have less than 20 parts per million.  But some people react to ANY gluten and 20 parts may be too much.  This is something you have to figure out for yourself (yeah, celiac disease sucks!)  This can be much easier to discover if you have DH (celiac rash).  

For  example, I personally jumped on the gluten-free band wagon after my diagnosis.  It was easy since my hubby had been gluten-free for 12 years prior to my diagnosis.  My learning curve was short as I had been shopping and cooking gluten-free for him.  Problem was my gut was damaged and his had long healed.  I blamed glutenings  on things like gluten-free bread, but it really was an intolerance to xanthan gum (it still bothers me).  Problem solved when I baked for myself.  time went on and  I healed.  Anemia resolved, but then I was diagnosed with diabetes.  I eliminated pretty much all grains and sugary junk.    Wow, I felt so good!  This past holiday season, I indulged in gluten-free baked goods.  Hum.....found out that it really did not make me feel good.  Not exactly a glutening, but off.  (could be elevated blood sugar).  

So, some folks can eat gluten-free foods that are processed and some can not.  The spectrum is wide.  You just need to find out where you fall on that line.  

 

 

 

 

 

 

[Fbmb]

1 hour ago, cyclinglady said:

This might help and it is easier to understand than the actual FDA ruling:

https://www.verywell.com/fda-rules-for-gluten-free-labeling-562768

The bottom line is that if the label says it is gluten free, it should have less than 20 parts per million.  But some people react to ANY gluten and 20 parts may be too much.  This is something you have to figure out for yourself (yeah, celiac disease sucks!)  This can be much easier to discover if you have DH (celiac rash).  

For  example, I personally jumped on the gluten-free band wagon after my diagnosis.  It was easy since my hubby had been gluten-free for 12 years prior to my diagnosis.  My learning curve was short as I had been shopping and cooking gluten-free for him.  Problem was my gut was damaged and his had long healed.  I blamed glutenings  on things like gluten-free bread, but it really was an intolerance to xanthan gum (it still bothers me).  Problem solved when I baked for myself.  time went on and  I healed.  Anemia resolved, but then I was diagnosed with diabetes.  I eliminated pretty much all grains and sugary junk.    Wow, I felt so good!  This past holiday season, I indulged in gluten-free baked goods.  Hum.....found out that it really did not make me feel good.  Not exactly a glutening, but off.  (could be elevated blood sugar).  

So, some folks can eat gluten-free foods that are processed and some can not.  The spectrum is wide.  You just need to find out where you fall on that line.  

 

 

 

 

 

 

So in most cases with gluten-free foods it isn't the traces of gluten that makes you sick, but other ingredients? It's just good to know because any time I feel off or have an issue with something I assume it's gluten and that it's setting me back. But knowing it could be an additive at least lets me know my immune system isn't destroying my intestines after eating something. Of course I always avoid things once I know they don't set well.

[cyclinglady]

It CAN be related to traces of gluten.  It CAN be other ingredients.  It is why we tend to stress Whole Foods when you are first starting out until you see signs of healing (or your antibodies are on a downward trend).  

[squirmingitch]

12 hours ago, cyclinglady said:

It CAN be related to traces of gluten.  It CAN be other ingredients.  It is why we tend to stress Whole Foods when you are first starting out until you see signs of healing (or your antibodies are on a downward trend).  

Exactly!

One has to find this out for oneself. Like cyclinglady says.... it could be either.....or even both. I found out I am extremely sensitive to ANY trace gluten. No certified gluten free foods for me even those that don't contain any other "additives". I am presently on the Fasano gluten contamination elimination diet which is very limiting. Only FRESH fruits & veggies, FRESH meats, no cured meats, unflavored milk & yogurt, aged unflavored cheeses, nuts IN THE SHELL, dried beans b/c you can sort & wash them. No canned or frozen fruits & veggies. I am doing better on this diet than I ever was before! In other words, it eliminates any chance of even getting .05 ppm of gluten.

[Huh]

Just called Kashi and they verified internal testing of all Kashi products labeled gluten free to be < 20 ppm, they buy gluten-free oats, use good manufacturing practices with separate lines, etc. Not tested by third party which is why you don’t see the “certified” gluten-free label.  Hope that helps, some more sensitive people may still react?