Jump to content

  • 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

how best to phrase inquiries

keezyfresh

By keezyfresh
in Super Sensitive People

Recommended Posts

keezyfresh Apprentice
keezyfresh
Posted

What is the best way to phrase an email to a company, when trying to investigate whether or not their product(s) is safe for a super sensitive to consume? here's an example of an email correspondence that turned out favorably: 

Thank you for contacting MillerCoors. We appreciate your interest in our products.

Crispin Brown's Lane Cider is brewed and filled with equipment dedicated to only Crispin products. In order for Crispin to be certified as gluten free it has to pass standards set by the Gluten Intolerance Group, this includes gluten free ingredients and elimination of cross contamination. We hope you found this information helpful.

Thanks again for contacting MillerCoors.

Sincerely, 

MillerCoors Consumer Affairs Department
Ref: Case#N22302690
------------------------------------------------------------------


hi, i am a super-sensitive celiac and am wondering about any possible trace gluten being present in your products, the brownslane classic dry cider in particular. is this made in a dedicated gluten-free facility or at least gluten-free equipment? also are their any additives/fining agents or anything used in the brewing process that could contain gluten? and lastly, what gluten-free certification organization do y'all use and what ppm level do you test down to?

 

here's another one that i just sent out:

hi, I'm a super-sensitive celiac and am wondering about your organic seaweed and organic chips. are they made in a gluten-free facility? was any of your equipment bought used from companies who make gluten products? are your ingredients sourced from gluten free growers/facilities? sorry to be a hassle, i just like to be extra cautious when it comes to any processed food, because i react to levels well below 10 ppm of gluten.

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

Celiac.com Sponsor (A8-M):


keezyfresh Apprentice
keezyfresh
Posted
  • Author

what do y'all think? any suggestions? am i missing anything?

Jmg Mentor
Jmg
Posted
11 minutes ago, keezyfresh said:

what do y'all think? any suggestions? am i missing anything?

It's good but this will arrive in the inbox of a  doubtless overworked customer service operative. Their first impulse will be to send you a standard generic boilerplate text copied and pasted from the website.Your objective is to get the best most comprehensive possible answer. Ideally by getting them to reach out to the production staff. So my suggestion would be to show them that you've done the work already and checked their site for info and that you require further info than the standard blurb:

I checked your website FAQ and note your committment to excellence etc etc. I appreciate the information provided. However due to my condition it would be helpful to have answers to the following questions, are they made in a gluten-free facility?

I wouldn't include this: 

was any of your equipment bought used from companies who make gluten products?

as if they're claiming a gluten free facility it wouldn't be relevant. The main point would be was it cleaned and now used for gluten-free which goes back to the first question. I very much doubt they'd start telling you the history of their plant machinery in any case!

Hope this of help :)

 

 

 

keezyfresh Apprentice
keezyfresh
Posted
  • Author

makes sense. thanks

Archived

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

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


  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748
    Carol Zimmer
    Newest Member
    Carol Zimmer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
    • Celiac50
      Unusual bright yellow but odourless discharge

      By Celiac50 · Posted

      That sounds so very likely in my case! I will absolutely ask my doctor on my next bone check coming up in March... Thanks a lot! 
    • trents
      Unusual bright yellow but odourless discharge

      By trents · Posted

      Calcium levels as measured in the blood can be quite deceiving as the body will rob calcium from the bones to meet demands for it by other bodily functions. Also, supplementing with calcium can be counterproductive as it tends to raise gut pH and decrease absorption. More often than not, the problem is poor absorption to begin with rather than deficiency of intake amounts in the diet. Calcium needs an acidic environment to be absorbed. This is why so many people on PPIs develop osteoporosis. The PPIs raise gut pH. And some people have high gut PH for other reasons. Low pH equates to a more acidic environment whereas high pH equates to a more basic (less acidic) environment.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.