Demystifying responses from manufacturers and stores

[Oceana]

I purchased some Signature Select Nonfat Dry Milk Powder a few weeks ago because although it did not state whether it was gluten free or not, I was in a hurry and my cell phone wasn't charged to do a search.

Flash forward two weeks and I discover that it's been opened and used before I could double check it.  (Yes, it was hidden in the cabinet but he found it.)

So I'm frantically doing a search, and come up with absolutely nothing online.

It's too late to call, so I write to the company online to find out if the manufacturer has gluten free designated machinery to package this stuff, and if it is indeed gluten free or not.  Today I received this:

"Thank you for your inquiry regarding our Signature Kitchens Instant Nonfat Dry Milk and if it is gluten free or not.

Per the information that we currently have, this product is gluten free; however, the plant does process other items that contain gluten.  We are confident in our strict allergen programs to confirm this product is free of any gluten contact, per Vendor.

Thank you for shopping at Shaws."

Am I the only one who doesn't trust this response?  First it says the product is gluten free.  Okay, so we're good there.  Then she says they do process gluten in the plant.  Got it.  And then...she states their confidence that  the product is gluten free due to their programs per the Vendor...who is the Vendor?  Is the Vendor the plant that manufactures it?  What program and should I simply trust that is is strict enough for someone with celiac?

See where I'm not quite sure of the safety of this stuff?

It would be so easy to just throw it out and chalk it up to my mistake for buying it without checking first, but I truly want to begin to advocate for labeling so that more voices are heard and life with celiac disease gets a little easier for everyone who has it.

I thought it might be good to begin a forum topic where we could decipher these messages and maybe share more messages from various companies, and see if we can find best practices to find the answers we need with less stress.

What would you do with this message?  Should I call during the day?  Did they answer it and I just don't understand?

[cyclinglady]

Most likely the dry milk is gluten free, but this is an example of how I prefer to avoid store brands (I am assuming this is private labeled).  

I used to use powdered milk when I made homemade wheat bread before my diagnosis.  What do you use it for?  A backup in case of a Hurricane or Earthquake?  To me it tastes awful.

[Oceana]

3 hours ago, cyclinglady said:

Most likely the dry milk is gluten free, but this is an example of how I prefer to avoid store brands (I am assuming this is private labeled).  

I used to use powdered milk when I made homemade wheat bread before my diagnosis.  What do you use it for?  A backup in case of a Hurricane or Earthquake?  To me it tastes awful.

Lol!  My son also is also celiac and he drinks a ton of milk.  He's trying to gain weight, and we were told by the nutritionist to add powdered milk to his milk to add calories.

Also, we run out of milk once in a while, so I like to have it for emergencies, baking, etc.

A little tip is that if you put ice cubes in it, it's more chilled and doesn't taste quite as bad.

 

[cyclinglady]

Nice to hear that a kid is drinking lots of milk.  He is fortunate that he is not lactose intolerant.  My teen drinks copious amounts of milk.  None of her friends do though.  

My Dad (in his 80s) weighed 125 pounds when he was in the military.  Boy, does he wish he were slim and trim like when he was young.  I am not a dietitian, but look to increase fats if he is not already doing that.   The healthy kind of fat that come from real food like fish, meat, butter, avocado and olive oil.  

Good luck to him on gaining some weight!  

 

[Oceana]

Thank you, yes he's had an ongoing battle with trying to gain weight but he's making some progress now.  It's so hard when there's not much appetite.

We focus on healthy fats and organic meats as much as possible, grass fed butter, avocado oil, olive oil added to shakes, etc. and he loves his gluten free pizza, although that's fairly nutritionally deficient.  I'm just thrilled when he eats.

What I'm also conscious of now is finding ways to support calcium absorption for him so that he doesn't end up with osteoporosis.  I have osteopenia now (also celiac) and several other autoimmune diseases.

So we're doing all the things over here.  Vitamin D supplementation, so crucial.

I'm knocking on wood that he tolerates dairy so well, because there are other food allergies and sensitivities.

Thank you for your responsiveness and the encouragement!

Wishing you and your family the best!