May contain ?

[Tiwa]

When going gluten-free after getting a celiac diagnosis should you avoid food labeled “may contain traces of gluten”? 

[ItsHarley99]

Okay, so personally I avoid any food that says that, some people who aren't that sensitive may be able to eat small bits of gluten and not feel the effects.  Not me, even just a tiny bit makes me cramp up and double over in pain. I try to check the label and make sure it has the Celiac Foundation certification or else I don't trust it usually.  I do the same thing wit nuts and tree nuts if it says may contain I avoid it. 

[cristiana]

I try to avoid that, I've occasionally eaten something by mistake though.  It happened last week and I wondered why I felt so ill, and then saw the warning, which appeared much further down the packaging than the main ingredients list.

What one has to watch out for in my country (the UK) is that food labelling that says "may contain" can be located in a separate area from the ingredients, and a few times I've completed missed the warning.  I think "may contain" ingredients should be clearly displayed in the same area as the main ingredients.

Edited December 13, 2021 by cristiana

[Tiwa]

Just now, cristiana said:

I try to avoid that, I've occasionally eaten something by mistake though.  It happened last week and I wondered why I felt so ill, and then saw the warning, which appeared much further down the packaging than the main ingredients list.

What one has to watch out for in my country (the UK) is that food labelling that says "may contain" can be located in a separate area from the ingredients, and I've completed missed the warning.  I think "may contain" ingredients should be clearly displayed in the same area as the main ingredients.

Yes, I agree. In my country, everything that has more than 20 ppm must be labeled with gluten. So “may contain” should have less than 20 ppm. I'm not sure if It's worth avoiding it the first months? Or if I'm safe enough anyways. 

[cristiana]

Just now, Tiwa said:

Yes, I agree. In my country, everything that has more than 20 ppm must be labeled with gluten. So “may contain” should have less than 20 ppm. I'm not sure if It's worth avoiding it the first months? Or if I'm safe enough anyways. 

That's really interesting, I didn't realise that about the 20 ppm.  I wonder if that is the same in the UK?  Anyway, I always have rated myself as an extra sensitive coeliac so perhaps that's why it does tend to affect me.

[Tiwa]

Just now, cristiana said:

That's really interesting, I didn't realise that about the 20 ppm.  I wonder if that is the same in the UK?  Anyway, I always have rated myself as an extra sensitive coeliac so perhaps that's why it does tend to affect me.

Yes, some very sensitive celiacs do react, but most can tolerate it. But I think I'll avoid everything in the beginning just to be sure.

[GF-Cate]

The other thing to remember is that "may contain" statements may be on items that you're not expecting. For example, I recently almost used a bag of dried lentils without reading the label, and sure enough it had a "may contain" for wheat (I'm in the US - Goya brand).

Also packaged nuts in US almost always have a "may contain" statement, at least in my local grocery stores (my guess is because they get processed on the same lines as trail mixes - anyone know for sure?). 

Personally I don't tolerate "may contain" items and do not use them.

[Sharib]

On 12/13/2021 at 12:33 PM, GF_Cate said:

The other thing to remember is that "may contain" statements may be on items that you're not expecting. For example, I recently almost used a bag of dried lentils without reading the label, and sure enough it had a "may contain" for wheat (I'm in the US - Goya brand).

Also packaged nuts in US almost always have a "may contain" statement, at least in my local grocery stores (my guess is because they get processed on the same lines as trail mixes - anyone know for sure?). 

Personally I don't tolerate "may contain" items and do not use them.

I have tried crackers that were labeled gluten free and my stomach was upset.  I’m sensitive to either the small amount of gluten and/or other additives.  I cook all my meals at home.  My Celiac is complicated with SIBO, H pylori, histamine issues and leaky gut.  It’s been a long road of treating each.  I am doing the supplement route to treat H pylori with a practitioner.  I treated the SIBO with supplements recently and it seems to be in check.  The gluten free way of life is tricky.  I love this site and all the information provided.  

[trents]

On 12/13/2021 at 9:33 AM, GF_Cate said:

The other thing to remember is that "may contain" statements may be on items that you're not expecting. For example, I recently almost used a bag of dried lentils without reading the label, and sure enough it had a "may contain" for wheat (I'm in the US - Goya brand).

Also packaged nuts in US almost always have a "may contain" statement, at least in my local grocery stores (my guess is because they get processed on the same lines as trail mixes - anyone know for sure?). 

Personally I don't tolerate "may contain" items and do not use them.

According to Gluten Watchdog, lentils are the number one dried food for cross contamination with wheat.