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

Grocery Store Stocking Craziness


TrillumHunter

Recommended Posts

TrillumHunter Enthusiast

I went to another local grocery store for the first time since being diagnosed. The first thing I do, of course, is check to see if they have gluten-free stuff. Imagine my horror when I find right between the gluten-free bread mix and gluten-free pancake mix VITAL WHEAT GLUTEN!!! Where is the head smacking smiley? It was the same thing in the flour aisle. So, I'll be on the phone this morning to make two calls. First, to Bob's Mills to let them know stores need guidance as to what is appropriate to stock with the gluten-free items. Second, to the grocery chain to let them know this will impact their sales of these items and the loyalty of their Celiac shoppers as well. I would be hesitant to buy those things there because of sloppy handling and the increase of cross contamination. It seems like a little education is in order. :o :o :rolleyes:

Wish me success! I'll post the response I get.

Monica


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



Celiac.com Sponsor (A8-M):



confused Community Regular
I went to another local grocery store for the first time since being diagnosed. The first thing I do, of course, is check to see if they have gluten-free stuff. Imagine my horror when I find right between the gluten-free bread mix and gluten-free pancake mix VITAL WHEAT GLUTEN!!! Where is the head smacking smiley? It was the same thing in the flour aisle. So, I'll be on the phone this morning to make two calls. First, to Bob's Mills to let them know stores need guidance as to what is appropriate to stock with the gluten-free items. Second, to the grocery chain to let them know this will impact their sales of these items and the loyalty of their Celiac shoppers as well. I would be hesitant to buy those things there because of sloppy handling and the increase of cross contamination. It seems like a little education is in order. :o :o :rolleyes:

Wish me success! I'll post the response I get.

Monica

That is how it is stocked in health food stores to. I had sent my mom to get me some stuff and she came back with the wheat gluten bread mix.

paula

blueeyedmanda Community Regular

Whole Foods stalks like this, it confused me the first time I went there. It is also this way in a few health food stores I have been too. The only time I see things seperated is when I go to Wegmans which has its own gluten free aisle or when I go to The Gluten Free Source in Dillsburg, which is all gluten free in the store.

Tim-n-VA Contributor

I suspect that someone is thinking they are helping by putting all of the specialty flours together...

gfp Enthusiast
I suspect that someone is thinking they are helping by putting all of the specialty flours together...

I suspect your correct :D

The stupid thing is that grocery stores do this and then wonder why noone buys it!

The end result of course is they don't sell it and decide to stop stocking it....

So, I'll be on the phone this morning to make two calls.
Good luck....

You might mention the fact that there is no point stocking it for the majority of the people that are going to buy it... if they leave it under the gluten-flour!

Michi8 Contributor

I was surprised to see the same product placement at my local Safeway. I pointed it out to the manager, but it didn't make a difference...still placed the same way. I think part of it is about putting specialty items together or keeping the smaller packages on the same shelves. Another issue is that companies pay for specific product placement. The bigger companies have the $ to pay for prime locations, all others get lumped together on the remaining shelf space...usually high up and out of reach. ;)

Michelle

nikki-uk Enthusiast

I've tried many a time to point out 'the flour thing' at my local supermarket - but as soon as I try to explain cross contamination I tend to get looked at like this-> :blink: or the 'crazy lady' look LOL!!!


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



Celiac.com Sponsor (A8-M):



dionnek Enthusiast

I noticed this too at one of my local grocery stores and wouldn't buy anything b/c the glutinous flour package right next to the gluten-free stuff had flour dust all over it - I didn't want to risk bringing any of that into my house!

chrissy Collaborator

i know this isn't helpful, but, there is something about reading "vital wheat gluten" that makes me snicker to myself----for celiacs, it is like a contradiction in terms!!LOL!!

TrillumHunter Enthusiast
i know this isn't helpful, but, there is something about reading "vital wheat gluten" that makes me snicker to myself----for celiacs, it is like a contradiction in terms!!LOL!!

Ha ha! When I gave my neighbor some semolina and barley!! I told her, "Here's some poison, umm I mean semolina and barley!" We had a good laugh about it. When I saw that at the store that's what I thought to myself.

It helps to laugh at the ridiculousness of being previously known for my (ahem) excellent baked goods. Poison I tell you! Poison!!

M

grantschoep Contributor

I haven't seen this at my Local safeway, the put them above everything else, nice and separate. Probably someone that knows the difference. Though I have heard on this site a number of people who have talked to a store manager, and the manager goes and gets it moved right away. Probably some managers care, some don't. I figure most, if its not crazy busy, would take the time to listen and probably understand what your are explaining. Though, shelf space is critical in a store... so it does kind of suck for us at times. If a store doesn't change, especially if its a bigger store like Safeway, you can always call up some higher ups. As with others, some may care, some may not. But its always worth a try(or two or three or....)

Even if I wasn't going to buy that or shop there anymore. I sometimes like to ask or comment. Some food products, that I know aren't gluten free(no obvious ones of course), I sometimes email/call the company and ask anyways. Let them know we are out there. Not harrising or anything though

TrillumHunter Enthusiast

I got a great response from Bob's Red Mill today. The regional manager called and talked for about fifteen minutes on how they educate the retailers that carry their gluten-free products. He was extremely courteous and said that calls from consumers helps make the case for placement. Then I got a terrific surprise! He asked if he could send me a sample box of all their new products and some marketing items. :D I, of course, said yes! So, go buy some Bob's Red Mill today! :lol:

Monica

Mango04 Enthusiast

Yay for Bob's!

I once wrote a complaint card to Whole Foods about the whole placement issue. They generally post and publicly acknowledge all of the comment cards but mine just seemed to vanish into thin air. I don't think they wanted to do anything about the issue, but I did tell them I would no longer buy gluten-free flour at their store unless they decided to put just a little distance between it and the pure poison. :lol:

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.