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List of Brands: Certified gluten free with SHARED LINES

mama.liz07

By mama.liz07
in Super Sensitive People

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mama.liz07 Apprentice
mama.liz07
Posted
(edited)

FYI!

 

Certified gluten free foods (tested below 10ppm) are often made on shared equipment. 
Also, foods labeled gluten free (tested below 20ppm) can also be made on shared equipment. 
Cumulatively, this could be too much gluten.
i.e. If you use too many brands that all contain trace amounts of gluten then you could accumulate too much gluten, even if the individual product amounts are below accepted levels.

Brands that use Shared Lines
(gluten foods made on the same equipment as gluten-free foods)

 

Alter eco chocolate
Amy’s
Arrowhead
Bird's Eye frozen veggies
Blakes shepherd pies
Bolthouse Farms
Breyers ice cream
Classico
Color kitchen cupcake colors
Conagra
Country life vitamins
Drews
Erewhon
From the ground up
Gin Gins
Grandy oats
Haagen-Dazs
Hellman's
Imagine Foods
Jeff's Natural Jalapeno stuffed olives
Kind
Kraft foods
Lance
Late july
Lotus Foods
Lovely Candy company
Nature's Bakery
Nature’s Path
Nestle
Organic Valley
Orrington farms broth
Outshine popcicles
Pacific Foods
Purdue/Harvestland Chicken
San-j
Simple Mills
Stubbs
Unilever
Vans
Wild Planet fish
Natural Sea Salmon
So-delicious

 

**NOTE**
This is not an exhaustive list. My information is only as good as the representative with whom I spoke.  This list is time sensitive.
However, I am FINALLY getting well after cutting out ALL brands that use shared lines! 


 

 

Edited by mama.liz07
Correction from another member.
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kareng Grand Master
kareng
Posted
21 minutes ago, mama.liz07 said:

FYI!

 

Certified gluten free foods (tested below 10ppm) are often made on shared equipment. 
Also, foods labeled gluten free (tested below 20ppm) can also be made on shared equipment. 
Cumulatively, this could be too much gluten.
i.e. If you use 5 brands and each has between 5-15 ppm of gluten then you are over the safe limit.

 

 


 

That’s not how it works.  You don’t eat 3 foods and add the ppm.  Also, less than ten ppm could mean 0.  Parts  per million is easier to think of like a percentage- it’s ppm of the total food you eat at once.  if everything is under 20 ppm, it’s gluten-free.  

 

mama.liz07 Apprentice
mama.liz07
Posted
  • Author

Well, that's good to know.  But I sure have been getting sick on shared equipment foods.  When I looked at the regulations--how often they have to test, how large the sample is, etc, I think there could be parts of the food that are higher and parts that are okay.  And they don't have to test every batch.  But whatever is happening, my son and I finally getting well.  Trading out shared lines foods for dedicated gluten free line foods.  Same types of foods, just different brands.  Might be helpful to others too.  But I'm just a celiac mama with a celiac son, definitely not an expert.  Take my list with a grain of salt!  And thanks for the info!

cyclinglady Grand Master
cyclinglady
Posted
(edited)

@mama.liz07— 

I went grain free after I got my diabetes diagnosis (one year after my celiac disease diagnosis) to reduce carbs and I finally felt better.  What I realized that although my hubby could tolerate many processed gluten-free foods, I could not.  For example,  I have issues with Xanthan Gum.  While I am no longer lactose intolerant, I can not tolerate peppers or anything related to the garlic family.  While I healed from celiac disease, I still have issues with my other AI issues.  I think I am pretty sensitive and I have come to realize that 20 ppm might be okay for some celiacs but not others.  

We each need to find our own way.  For example, I use Stubbs for chili (it is certified gluten-free), I can not eat it.  I feed it to hubby and my kid.  It is gluten free, but the peppers and onions  make me ill.  

I avoid all processed oats (for hubby) because I can not be assured the oats are pure or mechanically sorted (General Mills made a huge investment and they need to sell bulk oats to all the little gluten-free food companies to offset that investment in my opinion).  

The gluten free Watchdog has tested most processed foods labeled gluten-free (e.g. Classico pasta sauce) and some not labeled gluten-free.    She found that the vast majority of manufacturers comply with FDA regulations.  I encourage you to subscribe.  She is like a mini Consumer Reports for gluten-free.  

Processed food is really junk — gluten free or not.  

I am glad you and your son are getting better! 

Edited by cyclinglady
mama.liz07 Apprentice
mama.liz07
Posted
  • Author
1 hour ago, cyclinglady said:

@mama.liz07— 

I went grain free after I got my diabetes diagnosis (one year after my celiac disease diagnosis) to reduce carbs and I finally felt better.  What I realized that although my hubby could tolerate many processed gluten-free foods, I could not.  For example,  I have issues with Xanthan Gum.  While I am no longer lactose intolerant, I can not tolerate peppers or anything related to the garlic family.  While I healed from celiac disease, I still have issues with my other AI issues.  I think I am pretty sensitive and I have come to realize that 20 ppm might be okay for some celiacs but not others.  

We each need to find our own way.  For example, I use Stubbs for chili (it is certified gluten-free), I can not eat it.  I feed it to hubby and my kid.  It is gluten free, but the peppers and onions  make me ill.  

I avoid all processed oats (for hubby) because I can not be assured the oats are pure or mechanically sorted (General Mills made a huge investment and they need to sell bulk oats to all the little gluten-free food companies to offset that investment in my opinion).  

The gluten free Watchdog has tested most processed foods labeled gluten-free (e.g. Classico pasta sauce) and some not labeled gluten-free.    She found that the vast majority of manufacturers comply with FDA regulations.  I encourage you to subscribe.  She is like a mini Consumer Reports for gluten-free.  

Processed food is really junk — gluten free or not.  

I am glad you and your son are getting better! 

Thanks for sharing!  I'm glad you've figured out what works for you too!  And I agree--I think most companies do a good job following the guidelines of the FDA, certification groups, etc.  I just didn't realize until recently how many of my products--even healthy ones like butter, chicken, frozen veggies, canned fruit, etc...are processed on shared lines. Trace amounts just seem to be too much for me, even if they are at accepted levels.  Gonna try the gluten-free facilities for a while...seems to be helping!!  ? 

Scott Adams Grand Master
Scott Adams
Posted

Here is a much bigger list:

https://gluten.org/wp-content/uploads/2019/04/gfco-catalog-2018.pdf 

These are not necessarily on shared lines, but this is a list of certified gluten-free companies.

mama.liz07 Apprentice
mama.liz07
Posted
  • Author
35 minutes ago, Scott Adams said:

Here is a much bigger list:

https://gluten.org/wp-content/uploads/2019/04/gfco-catalog-2018.pdf 

These are not necessarily on shared lines, but this is a list of certified gluten-free companies.

Thanks! That is a massive list! 

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Beverage Rising Star
Beverage
Posted
On 5/16/2019 at 2:41 PM, kareng said:

That’s not how it works.  You don’t eat 3 foods and add the ppm.  Also, less than ten ppm could mean 0.  Parts  per million is easier to think of like a percentage- it’s ppm of the total food you eat at once.  if everything is under 20 ppm, it’s gluten-free.  

 

Everything I have read is that getting to the point of triggering an autoimmune response IS CUMULATIVE.  So 1 bit here, 1  there, 1 bit after, it adds up and then bam you have a reaction.  And some may react on less than others.  Moderators or those more experienced, please chime in.  Oh heck, I just did an internet search, and yes, it is cumulative.

On 5/16/2019 at 2:41 PM, kareng said:

That’s not how it works.  You don’t eat 3 foods and add the ppm.  Also, less than ten ppm could mean 0.  Parts  per million is easier to think of like a percentage- it’s ppm of the total food you eat at once.  if everything is under 20 ppm, it’s gluten-free.  

 

Everything I have read is that getting to the point of triggering an autoimmune response IS CUMULATIVE.  So 1 bit here, 1  there, 1 bit after, it adds up and then bam you have a reaction.  And some may react on less than others.  Moderators or those more experienced, please chime in.  Oh heck, I just did an internet search, and yes, it is cumulative.

kareng Grand Master
kareng
Posted
56 minutes ago, Beverage said:

Everything I have read is that getting to the point of triggering an autoimmune response IS CUMULATIVE.  So 1 bit here, 1  there, 1 bit after, it adds up and then bam you have a reaction.  And some may react on less than others.  Moderators or those more experienced, please chime in.  Oh heck, I just did an internet search, and yes, it is cumulative.

Everything I have read is that getting to the point of triggering an autoimmune response IS CUMULATIVE.  So 1 bit here, 1  there, 1 bit after, it adds up and then bam you have a reaction.  And some may react on less than others.  Moderators or those more experienced, please chime in.  Oh heck, I just did an internet search, and yes, it is cumulative.

That wasn't how experts have explained it to me/in seminars.  Please post your internet search.  Perhaps we are not talking about it in the same terms?

Beverage Rising Star
Beverage
Posted

Cumulative throughout the day, not over a long period of time. Sorry for the confusion.

Scott Adams Grand Master
Scott Adams
Posted

@Beverage I think with some people very tiny amounts even once can trigger a severe reaction, and with other people like myself it would take small contamination over time to add up and cause noticeable issues. Keep in mind however, just because small amounts of contamination may not trigger noticeable symptoms in some celiacs it does not mean that damage isn’t being done, or that there aren’t risks. Many celiacs have no obvious symptoms.

Beverage Rising Star
Beverage
Posted

Thank you. All very good points. That's me, no intestinal symptoms but after a few weeks of unknowingly consuming gluten, I finally feel like I've been hit by a truck. We're all different.

cyclinglady Grand Master
cyclinglady
Posted

“Understanding Less Than 20 Parts Per Million (PPM)

It is a common misconception that foods labeled "gluten-free" can or do contain zero parts per million (ppm) of gluten. At this time, no validated tests are able to accurately detect gluten at zero. Less than 20 ppm is an amount that has been deemed safe by celiac disease experts for MOST people living with the genetic autoimmune disease.

In 2011, Beyond Celiac Scientific/Medical Advisory Council Member Dr. Alessio Fasano of the Center for Celiac Research at Massachusetts General Hospital (formerly at the University of Maryland), wrote a letter called "In Defense of 20 Parts Per Million." In this letter, Dr. Fasano explains why this amount has been deemed safe for most people with celiac disease.” 

https://www.beyondceliac.org/gluten-free-diet/food-labeling-laws/

https://www.beyondceliac.org/SiteData/docs/InDefenseo/7a4890bd693bc562/In Defense of 20 ppm_Alessio Fasano Letter.pdf

https://celiac.org/about-the-foundation/featured-news/2014/08/fda-gluten-free-food-labeling-information-page/

Some people who have celiac disease may be more sensitive than others and 20 ppm might be too much for them.  We each have to determine our individual thresholds based on our needs.  There is no “one size fits all” gluten-free diet as we also tend to have individualized intolerances or other illnesses.  

This from the EU disputes that 20 ppm may be too much.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4766553/

Whitepaw Enthusiast
Whitepaw
Posted

When I was first diagnosed,  my Dr. said same line foods were not OK. 

mama.liz07 Apprentice
mama.liz07
Posted
  • Author
6 hours ago, Whitepaw said:

When I was first diagnosed,  my Dr. said same line foods were not OK. 

Mine did too and because of that, I just assumed certified foods would NOT be produced on shared lines.  I was very surprised to learn otherwise.

And for foods that say "gluten free" but aren't certified, when I called and asked about cross contamination, the companies often said, "there is no chance of cross contamination."  I assumed that meant dedicated lines.  I now understand that "no chance" often means they wash thoroughly and test.  (you have to get very specific with the way you ask your questions).  I'm sure shared lines (especially when certified) are fine for some people with celiac, but not for others.  I guess my son and I just happen to be the hypersensitive type. We are doing much much better only using products made on dedicated lines!

mama.liz07 Apprentice
mama.liz07
Posted
  • Author
14 hours ago, cyclinglady said:

“Understanding Less Than 20 Parts Per Million (PPM)

It is a common misconception that foods labeled "gluten-free" can or do contain zero parts per million (ppm) of gluten. At this time, no validated tests are able to accurately detect gluten at zero. Less than 20 ppm is an amount that has been deemed safe by celiac disease experts for MOST people living with the genetic autoimmune disease.

In 2011, Beyond Celiac Scientific/Medical Advisory Council Member Dr. Alessio Fasano of the Center for Celiac Research at Massachusetts General Hospital (formerly at the University of Maryland), wrote a letter called "In Defense of 20 Parts Per Million." In this letter, Dr. Fasano explains why this amount has been deemed safe for most people with celiac disease.” 

https://www.beyondceliac.org/gluten-free-diet/food-labeling-laws/

https://www.beyondceliac.org/SiteData/docs/InDefenseo/7a4890bd693bc562/In Defense of 20 ppm_Alessio Fasano Letter.pdf

https://celiac.org/about-the-foundation/featured-news/2014/08/fda-gluten-free-food-labeling-information-page/

Some people who have celiac disease may be more sensitive than others and 20 ppm might be too much for them.  We each have to determine our individual thresholds based on our needs.  There is no “one size fits all” gluten-free diet as we also tend to have individualized intolerances or other illnesses.  

This from the EU disputes that 20 ppm may be too much.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4766553/

I checked out this last article and then linked from there to a study done by the FDA.  I thought this was interesting. 

"In sum, these findings indicate that a less than 1 ppm level of gluten in foods is the level of exposure for individuals with celiac disease on a GFD that protects the most sensitive individuals with celiac disease and thus, also protects the most number of individuals with celiac disease from experiencing any detrimental health effects from extended to long-term exposure to gluten."
https://www.fda.gov/media/81500/download

cyclinglady Grand Master
cyclinglady
Posted

Wow!  That was a long report.  

Since my celiac disease diagnosis and becoming a member of celiac.com, I have realized that we are all unique.  How we react to gluten varies in terms of symptoms and the amount of gluten we can safely consume before setting off an autoimmune reaction.  The 20 ppm cut off set by celiac researchers was a start.  Perhaps, newer testing methods in the future may allow manufacturers to eventually get to zero ppm.  

My hubby was gluten free some 12 years before my diagnosis.  He went gluten free based on the advice of my allergist and his GP.  The diet worked.  He refuses to do a challenge and I can not blame him.  Back then, there was pretty much nothing processed that was gluten free except at health food stores and it was awful.   Instead, we chose foods that were naturally gluten free and minimally processed.  He thrived.  After my diagnosis, The switch to gluten-free was easy. I knew the drill.  A year after my diagnosis, I started having blood sugar issues.  So, I went on a low carb diet (basically ate to my meter).  By doing so, I gave up all grains (they spike my blood sugar).  Amazingly, I finally felt better.   Was it avoiding grains, less junk, or managing my diabetes?  Who knows? 

When I get an exposure to gluten, I get deathly ill.  Which is weird because at the time of my diagnosis, I was only anemic.   Days of vomiting, pain, diarrhea, bloating, and passing out occurs.  Then continued weeks of trying to digest anything.  The last time I triggered a bout of autoimmune hives for six months.  I was mess. 

I am so careful now.  Super strict.  I tend to follow the advice of DH sufferers.  I can not imagine having DH!  Being careful has paid off.  My small intestine has healed based on repeat biopsies.  My hubby is often not strict.  Oh, he never cheats, but he will consume gluten-free processed foods and eat at some not dedicated restaurants that I will not take a chance on.  Nothing is worth the risk of becoming so ill for me. He only gets ill for a week.    I have been glutened only at restaurants (vacations) and possibly through one medication that might not have been gluten free. (Funny how food manufacturers  must follow the FDA requirements, but not pharmaceutical companies. Call your representative today and get that bill passed this year!)  I am super careful about taking risks.  

Do what works for you and your family.  The goal is to heal and live a healthy life.  

 

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      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
    • lmemsm
      Finding gluten free ingredients

      By lmemsm · Posted

      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity.  I've been using up the 20 ounce Bob's Red Mill teff flour too quickly.  Does anyone know of a good source for teff or soy flour?  Any recommendations where to get gluten free beans, peas or lentils?  I found some packages of gluten free beans at Sprouts but not much variety.  I've also been looking for lentil elbow macaroni and it seems like no one is making that now that Tolerant was bought out.  Any suggestions for safe sources for these types of ingredients.  Thanks.
    • chrish42
      Doctors and Celiac.com

      By chrish42 · Posted

      All I can say is this site is great!
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