Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Fritos

AmandaD

Recommended Posts

AmandaD Community Regular
AmandaD
Posted

Does any celiac out there eat Fritos corn chips (in the USA) safely?

Thanks - A

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Fritos are gluten free in the US.

JayT Rookie
JayT
Posted

Hi,

Here is the direct link to your question regarding Frito chips. They list all the varieties you can eat on this page.

Open Original Shared Link

Safe eating!!

marciab Enthusiast
marciab
Posted

I'm looking for chips too, but I noticed this at the bottom of that page and wanted to bring it to your attention ...

"Our LAY

JerryK Community Regular
JerryK
Posted
Fritos are gluten free in the US.

I'm pretty sure the Chili Cheese ones have gluten in them, but the regular do not.

AndreaB Contributor
AndreaB
Posted

My family doesn't seem to be real sensitive to cc issues, but I do have problems with Fritos if I eat too many. I love those chips too.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
Hi,

Here is the direct link to your question regarding Frito chips. They list all the varieties you can eat on this page.

Open Original Shared Link

Safe eating!!

Marcia,

This is just a legal disclaimer. If I was their attorney, I would advise them to say the same thing. Technically, "gluten free" will not have an actual definition until 2008 (i believe). Even then, it will allow for 20 ppm of gluten and under to be gluten free.

It does not make economic sense for these companies to switch to gluten free dedicated lines (at least not yet). I don't blame them. In fact, I am glad they disclose how they make them so I can make an informed decision on whether to buy their product or not.

furthermore, if they use the same lines for different products (some gluten free and some not), they had better issue this disclaimer (for liability reasons).

Eating out and non-dedicated lines are part of the risks associated with being Celiac. It sucks, but that's business/life.

:)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


marciab Enthusiast
marciab
Posted
Marcia,

This is just a legal disclaimer. If I was their attorney, I would advise them to say the same thing. Technically, "gluten free" will not have an actual definition until 2008 (i believe). Even then, it will allow for 20 ppm of gluten and under to be gluten free.

It does not make economic sense for these companies to switch to gluten free dedicated lines (at least not yet). I don't blame them. In fact, I am glad they disclose how they make them so I can make an informed decision on whether to buy their product or not.

furthermore, if they use the same lines for different products (some gluten free and some not), they had better issue this disclaimer (for liability reasons).

Eating out and non-dedicated lines are part of the risks associated with being Celiac. It sucks, but that's business/life.

:)

See, I believe it does make economic sense for them to produce a gluten-free product on a dedicated line. I certainly don't want eat the first batch made on that line after they have made something with gluten ... :ph34r:

Anyone new to the diet may not respond to these, but later on probably will. We appear to get more sensitive to gluten the less we are exposed to it.

Until, I am certain I will not be glutenned and spend the next few days jerking and on the toilet, I'm not going to eat these ... They lost my $2.79 ... :lol:

Marcia

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I wish I could agree with ya.

But seeing how Frito Lay is a multi-billion dollar company and the gluten free market has not proven itslef to be sufficiently mainstream yet (at least mainstream enough for building new facilities to house dedicated lines), I don't see it happening.

What we think is a profitable market and what they think is a profitable market are two completely different things.

They will change when they have financial reports that tell them that the market will deliver the money to pay for a dedicated facility and for them to make the same amount (or more) of profits. Until that happens, they will not.

Much to our dismay...

larry mac Enthusiast
larry mac
Posted

If it made economic sense to to it, they would be doing it! They want to make profits, not lose money. I used to work at Frito Lay Research, and at a plant. So I know some things associated with some products. But that was a long time ago, I'm sure there have been many changes since then.

I'm guessing that many of these products are gluten free to start with, but the seasonings may contain wheat or MSG or other chemicals some people may be sensitive to. The plain corn chips, potato chips and such are usually just corn & potatoes fried in oil with salt sprinked on. If you stick with those then theoretically you should be OK.

The first poster asked about Fritos corn chips. The plain one's don't have any gluten in them. Neither do plain Ruffles. Now when you start getting the seasoned one's you have to read the labels carefully.

If you looked at that list, it's pretty long. They make a lot of different products. There's no way they could have a dedicated line for every one, but many probably do. These lines typically run 24/7 (at least the ones I worked at did), and only shut down for maintenance. We're talking millions and millions of chips. How many gluten-free ones do you thing they would sell. And then you've got half the people thinking they're sensitive to all kinds of other stuff. Where does it stop? How many gluten-free, dairy free, cassein free, vegan, soy free, etc. etc. etc. chips do you think they would sell. And no matter what they would make, half the people are still gonna think they got a reaction from it anyway!

And concerning the leftover residue. There's no way to estimate that without visiting a plant and watching how well they do at cleaning the equipment. But if it's as small as they seem to indicate, lets hope that the majority of celiacs can live with it. That would mean there's hope for a lot of celiacs to live normal lives being exposed to low levels of gluten from whatever source.

best regards, lm

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I do not eat Frito-Lay products because I have had reactions to them in the past, AmandaD.

AmandaD Community Regular
AmandaD
Posted
  • Author

Thanks guys, I think what I'm going to do is let my husband and kids have them, but I probably won't eat them myself (we're having chili tonite)...:o).

  • 3 years later...
hicupingandburping Newbie
hicupingandburping
Posted

why were other posts erased? Alot of people have had contamination problems with fritos and gluten including myself...

Jestgar Rising Star
Jestgar
Posted

why were other posts erased? Alot of people have had contamination problems with fritos and gluten including myself...

I'm confused -- we don't erase posts unless the are spam --

Are you looking for this thread?

minniejack Contributor
minniejack
Posted

I've been missing the BBQ corn chips. This week I made a fantastic purchase with those new Planters Black Chipotle nuts--yuuummmy. A small handful and you get the yummy taste of bbq fritos w/o the gluten. And they work easily into my diet. :lol:

lpellegr Collaborator
lpellegr
Posted

I gave up eating anything from Frito-Lay. I always had a reaction to Fritos, Lays chips, or any of their other products, so even though the ingredients are not gluten-containing, I have to assume that there is significant cross-contamination on their lines. And I used to love Fritos.

larry mac Enthusiast
larry mac
Posted

I never stopped eating Frito Lay products that do not contain wheat in the ingredients.

I was diagnosed with Celiac Disease by positive endoscopy with biopsies 3 years & 3 months age. I immediately went on a totally gluten-free diet, and immediately began to feel better. All my symptoms went away, I gained all my weight back, and as far as I know, I am completely healed and healthy.

I eat nachos made with Tostidos every day. Also, queso with Tostidos almost every day. I frequently eat plain Fritos, plain Lay's potato chips, plain Ruffles, plain Cheetos - crunchy & baked. Plus a variety of other Frito Lay products without wheat ingredients.

I've never once had any reaction to any Frito Lay product I've eaten.

best regards, lm

oceangirl Collaborator
oceangirl
Posted

Just to add my two cents from the super sensitive crowd (5 years in): 2 years ago I ate regular Fritos for many months, sometimes feeling okay, often not. After an elimination diet it became clear the Fritos were the culprit. Unfortunately, I am one of those for whom dedicated lines are essential. Once I took them out, no more problems.

Consequently, I eat VERY few processed foods and dedicated companies or dedicated lines are essential.

lisa

jerseyangel Proficient
jerseyangel
Posted

Consequently, I eat VERY few processed foods and dedicated companies or dedicated lines are essential.

This is true for me too. I was diagnosed almost 5 years ago and choose to not eat Lay's regular products (I do eat Stax). I loved the naturals line, but I'd be fine with one bag, and not with another. I decided it wasn't worth getting sick over.

I absolutely need to steer clear of products made on shared lines--I can say that without exception I always react to them. Sometimes it takes repeated exposure, but it catches up with me.

I feel absolutely fine if I stick with either naturally gluten-free foods or those made on dedicated lines or a few from trusted companies that will disclose.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,772
    • Most Online (within 30 mins)
      7,748
    Brandi J
    Newest Member
    Brandi J
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.