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Is This Okay To Eat?

spunky

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spunky Contributor
spunky
Posted

I just bought a bag of frozen mixed veggies...there's nothing in there but an assortment of vegetables for stiry fry reicpes, but it says in the allergy information section below the ingredients that it is "processed" (they dont' look processed?????) on equipment shared with wheat-containing foods. Now I feel nervous about eating those. We've had them before, but I've been gluten free only 8 months, and it was all so back and forth at the beginning that I'm sure I was probably glutened a few times wihtout knowing it. Lately I've felt better and better all the time, and I really don't wanna take a chance on messing it all up again. So I'm wondering...are these veggies unsafe? They don't look like they have any wheat on them...and could I just put them into a colander and rinse them before using them?

The same thing with a bag of raw brazil nuts. I bought them and then realized they said "processed" on equipment shared with wheat-containing ingredients. So, they don't look powdery or anything...they're just raw, shelled brazil nuts. Should I rinse them first, just go ahead and eat them out of the bag, or should I throw them out?

I was starting to think I actually know what I'm doing, but lately I feel paranoid and confused. I think it's because I am feeling really GOOD and now scared of getting all messed up again. I just can't take that anymore. I'm already getting spoiled.

what do I do about these foods??? Also have a tub of miso I bought about a month ago; I'm really worried about the source of the koji enzyme. Anybody know if it's okay, or should I throw that stuff out? I just don't want to feel bad anymore. I'll do ANYTHING to stay this well!

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RiceGuy Collaborator
RiceGuy
Posted

I've never seen such warnings on the frozen veggies I've been using. Is it one of those kinds that include a seasoning packet? Nuts seem to always be somewhat suspect, unless you shell your own.

Anyway, the amount of gluten required to trigger a reaction is microscopic, so it doesn't have to look like there's flour on it to be contaminated. As the saying goes, "when in doubt, throw it out".

I'd never buy shelled nuts in bags or the clear containers. Look for either nuts in the shell or ones without the warnings. For example, I find the plain peanuts in cardboard cans are usually fairly safe. The only warnings I've seen on such is about tree nuts.

I don't know about the miso.

gfp Enthusiast
gfp
Posted
I just bought a bag of frozen mixed veggies...there's nothing in there but an assortment of vegetables for stiry fry reicpes, but it says in the allergy information section below the ingredients that it is "processed" (they dont' look processed?????) on equipment shared with wheat-containing foods. Now I feel nervous about eating those. We've had them before, but I've been gluten free only 8 months, and it was all so back and forth at the beginning that I'm sure I was probably glutened a few times wihtout knowing it. Lately I've felt better and better all the time, and I really don't wanna take a chance on messing it all up again. So I'm wondering...are these veggies unsafe? They don't look like they have any wheat on them...and could I just put them into a colander and rinse them before using them?

It certainly won't hurt..... I think the risk is small and its just a CYA but.....

the real problem is one batch might be contaminated and another not.... but if you feel up to it you can take the risk and test...

The same thing with a bag of raw brazil nuts. I bought them and then realized they said "processed" on equipment shared with wheat-containing ingredients. So, they don't look powdery or anything...they're just raw, shelled brazil nuts. Should I rinse them first, just go ahead and eat them out of the bag, or should I throw them out?

This sounds like a good rinse is probably fine... I can't promise anything obviously but personally with something like Brazil nuts where you can really give them a good wash and considering its only a chance in the first place I would personally take the risk....

I was starting to think I actually know what I'm doing, but lately I feel paranoid and confused. I think it's because I am feeling really GOOD and now scared of getting all messed up again. I just can't take that anymore. I'm already getting spoiled.

Relax.... if you do get glutened now its just a one off. Im pretty paranoid about gluten but I refuse to let it take over my life...

Once you have reached your healthy position then you will recover much faster... Im not saying flaunt it but you have done the hardest part and you have got the results :D you KNOW you can do it again and it will be easier from a one-off glutening than a lifetimes....

IMHO the worst glutenings are progressive, its when you are eating something regualrly and continually contaminating yourself more than a one off accident... having said that Ive been almost dead for a week now ... after a silly mistake BUT I know its just a week to put up with and I know I can recover at the ther end.

IMHO, you are now an expert.... that is why you are looking into things deeper. You are in control now .... and doesn't it feel good!

Personally I'd say try the veggies and in future just try and find another brand...

Pilgrim South Rookie
Pilgrim South
Posted
I just bought a bag of frozen mixed veggies...there's nothing in there but an assortment of vegetables for stiry fry reicpes, but it says in the allergy information section below the ingredients that it is "processed" (they dont' look processed?????) on equipment shared with wheat-containing foods. Now I feel nervous about eating those. We've had them before, but I've been gluten free only 8 months, and it was all so back and forth at the beginning that I'm sure I was probably glutened a few times wihtout knowing it. Lately I've felt better and better all the time, and I really don't wanna take a chance on messing it all up again. So I'm wondering...are these veggies unsafe? They don't look like they have any wheat on them...and could I just put them into a colander and rinse them before using them?

The same thing with a bag of raw brazil nuts. I bought them and then realized they said "processed" on equipment shared with wheat-containing ingredients. So, they don't look powdery or anything...they're just raw, shelled brazil nuts. Should I rinse them first, just go ahead and eat them out of the bag, or should I throw them out?

I was starting to think I actually know what I'm doing, but lately I feel paranoid and confused. I think it's because I am feeling really GOOD and now scared of getting all messed up again. I just can't take that anymore. I'm already getting spoiled.

what do I do about these foods??? Also have a tub of miso I bought about a month ago; I'm really worried about the source of the koji enzyme. Anybody know if it's okay, or should I throw that stuff out? I just don't want to feel bad anymore. I'll do ANYTHING to stay this well!

Here is what is going on...some manufacturers use the same equipment for all the food they process. Monday the equipment will be used to make something with wheat in it, then washed down and reset for something that doesn't have wheat. Sometimes its ok, sometimes not. Sometimes their crews just don't get it very clean in the crevices and hiding places or the equipment can just be very difficult to get every nook and cranny clean and then when something else is made that gets into that food. I can give you my own experience with Freetos. They are gluten free of themselves, however made on equipment used for their "gluten" products too. I am 55 years old and found out I have celiac in 2000. For quite a while I was able to eat Freetos, even though they are labeled like your vegetables that they are made on "shared" equipment. One day when I ate them I got VERY sick with my normal "gluten" symptoms. I must have gotten a bag with a tiny amount of "accidental" gluten and as you know, even one crumb can do it. Seems we eventually can pay the price for taking the chance that we won't actually get any of the contamination. When we get into gluten it starts our bodies healing process all over again. It took me a long time to get back to feeling well.

Another thing I thought I would mention is that our symptoms can change over time and under different circumstances so they become somewhat masked or even totally hidden. There are two views in the celiac camp. One is the normal Dr. s view that it is totally genetic and you can never change anything to allow your body to eat gluten. The other is a more natural view that it can be cured with the right enzymes etc. The reason I mention this is that I have been experimenting with this for 6 years now and my findings seem to lead more towards it being genetic and once you are celiac, you will "always" be celiac. Before I tell you how I am coming to that, let me say that I totally believe that celiac's should be taking very good digestive enzymes, not just the over the counter type. Our bodies need all the help they can get in our digestion, plus need to have serious healing help after some of us lived eating gluten for many years before finding out we shouldn't. Ok, here is my story. When I first went gluten free, years ago I found that Taco Bells Mexican Pizza was gluten free because the shell "WAS" made with corn. NOT any more though, so don't eat it! I ate it for a long time without any symptoms. At the same time I had begun taking "great" digestive enzymes. One day when I ordered my little delicious pizza, they informed me it was "GLUTEN"! I was shocked. I even told them that I had talked to their home office and they had assured me they were corn and not wheat. Well, it turned out they had changed how they made them and had begun making them from toasted wheat tortilla shells. I had been eating gluten for sometime without knowing it "WITHOUT" any of my normal gluten symptoms. I talked to some friends, and a nutritionist. They thought that either the enzymes had "cured" my celiac and therefore I wasn't having symptoms or the gluten was "dead" from the frying. In any case, I thought because I wasn't "feeling" sick from eating it that it was ok. My "BIG" mistake. Celiac is nicknamed the "silent killer" for a good reason. It has been several years now that I have been eating my little delicious Mexican Pizza without any thought. However, slowly I have been becoming allergic to more and more foods. In looking into what I can do about this and why it is happening I have hit upon something. When a celiac eats gluten we have IGA antibodies present. They confuse our immune system into thinking it has an enemy on every front. If you continue to have the immune system on allert because of the IGA antibodies you can create all sorts of problems in your body including increased food allergies. Apparently, even though eating the gluten in the Mexican Pizza did not create my "normal" reaction symptoms because of the enzymes, it was still keeping the IGA Anitbodies up and running. Sometimes it takes a couple of years for the IGA antibodies to disappear after going gluten free and the body to return back to somewhat a of a normal state. All I was doing was "masking" the damage. Yes, the enzymes worked in helping me get over symptoms and when I accidentally did get into gluten in other places and started my normal intestinal problems I was thrilled that the enzymes helped me very quickly to dispell the symptoms. However, it seems that the "damage" to my body and keeping the IGA antibodies alive were still happening, though silently. What I am going to do is watch my body through Enterolab's stool testing to watch for the presence of the IGA antibodies to confirm what I expect to be the case. If I am right, I will still have the IGA antibodies and that is why I have so many (too many to list) food allergies now.

The reason I am mentioning what has been happening to me is that some people think eating just a "little" gluten might be ok. I am seeing more and more that it might be unwise to have that view. For me, eating a food that is made from a piece of equipment that processes both gluten and gluten free foods, is a chance

I am learning I can't risk. The good news is that more and more companies are producing totally "gluten free" products and listing it on their labels! Hope this helps!

spunky Contributor
spunky
Posted
  • Author

Thanks so much for these thoughtful replies. I am feeling less like taking risks all the time, mainly because there are some days I just can't believe how good I feel...I really don't want to go backwards, if there's any possible way to stop it from happening.

You've all given me more to think about. Thank you again!

Guhlia Rising Star
Guhlia
Posted

Just a note about my personal experience with veggies... I always buy a certain store brand which has an allergy CYA statement and I've never gotten sick, not even a little bit. Though, I think the allergy statement on my veggies states that they are made in the same facility. I haven't been able to find any frozen veggies that don't have an allergy statement at my local store. Anyway, for me personally, it hasn't caused a problem.

Jestgar Rising Star
Jestgar
Posted

I eat this kind of stuff all the time. Start with a small amount from the bag. If you have no issues, finish the bag (but still maybe in small amounts until you have eaten enough bags to trust the company). If you ever have an issue, throw out the bag and don't buy from that company again.

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gfp Enthusiast
gfp
Posted
I eat this kind of stuff all the time. Start with a small amount from the bag. If you have no issues, finish the bag (but still maybe in small amounts until you have eaten enough bags to trust the company). If you ever have an issue, throw out the bag and don't buy from that company again.

I tend to do this myself but IMHO the downside is it can just be bad luck... they changed the runs or something or didn't wash down thoroughly....like the Freetos story above.... you might be fine for 999 bags then you get the bad one.. but then you might be fine after that run is gone for the next 999 again?

Ive come to realise some brands I almost always get sick from (obviously this isn't much help for you guys since I have French brands) but others I rarely do if they issue a CYA....

In the UK I eat walkers crisps (chips to you) and once they issued a warning that some of one flavor had been contaminated with another... only I leanred to late and I managed to find one of those bags... this wouldn't have been half so bad if I wasn't driving!

Sometimes companies stick a CYA even when there is no real chance of contamination and others don't.... unless they think there is a chance. Its all down to individual companies.

chrissy Collaborator
chrissy
Posted

gfp-----i sure appreciate how practical you are about things!!

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