Product Cross Contamination

[Guest BERNESES]

OK-I can't tell you how many times I've reacted to a gluten-free food that was marked gluten-free yet I later come to find out that it was processed in a facility that also processes wheat- Amy's Kitchen, Ttrader Joe's, the list goes on. Yet, I have never reacted to food like Tostitos or Fritos or Haagen Daaz ice cream that isn't marked gluten-free.

I've been thinking a lot about this and I have a theory I want to run by people. My theory is that the smaller companies like Amy's, Eden Organics, etc that have food that is gluten-free probably have fewer production lines and therefore many of their products are processed on the same lines whereas a larger company like Frito Lay can probably dedicate one line to just making Fritos. Does this make sense.

It bums me out because I'd much rather eat something organic, but it seems to get me every time! What do people think?

[jerseyangel]

You know, I never thought about it that way, but it makes sense. I do fine with Lay's, Kraft and others, but have had trouble with Barbara's, and Van's to name a few. I know what you mean--it's too bad that the smaller companies that use better, organic ingredients may be at a disadvantage that way.

[minibabe]

It sounds very logical. I would def. go with your theory

[Becky6]

That makes sense to me too!

[chrissy]

sounds like a good explaination to me. i will keep that in mind when deciding whether or not to buy something labeled "produced in the same facility as wheat".

christine

[Guest nini]

I know more people seem to have problems with the smaller companies like Amy's and Bob's Red Mill and Arrowhead Mills... but don't have problems with General Mills, Frito Lay, Kraft and so on... it is a very good theory!