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Helena

Difficult Decision Re: Cross Contamination

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I posted about this before . . .but I've reconsidered my decision, so here goes again.

I have a very limited diet---the only grains I can eat are millet, rice, tapioca. I stopped eating millet, however, as Bob's Red Mill isn't safe for people with severe tree nut allergies, and the only other brand I could find is Oak Manor---they are nut-free but they package wheat flour in the same facility.

Tapioca isn't all that nutritious so basically I was living on brown rice (and meat and vegetables and fruit and milk). But I would like to have a *little* more variety--I've recently tried the Oak Manor millet again. I don't think I'm reacting (I've been eating other things I shouldn't be eating so I can't say for 100% certainty yet). . . but I do have second thoughts.

What do you guys think about this?

The info.:

the flour is *milled* in a separate facility.

But it is run through the same equipment as the millet.

The equipment is stainless steel and is washed thoroughly after the flour is run through. The millet and the flour are packaged at different times. The company figures there is a small chance of cross contamination. . . .but that there is still a chance.

One thing I didn't mention in my previous post----before I was diagnosed with celiac I found what appeared to be an oat groat in the rice cereal (ground rice for porridge) made by this company.


positive tTG and antigliadin blood tests for celiac (summer 2006)

positive dietary response

environmental and food allergies.

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Guest cassidy

I would wait until you get the other things that you aren't supposed to eat out of your system and then try it. If you can tolerate it ok, then it should be fine.

I usually try to stay away from things produced around wheat but some companies do a good job of controlling cc and their stuff is ok. Trial and error is the only way I have found to test out whether the company does a good job or not.

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Thanks, cassidy. Good advice re: waiting. I should probably take it.


positive tTG and antigliadin blood tests for celiac (summer 2006)

positive dietary response

environmental and food allergies.

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