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

Tostitos

hollyres

Recommended Posts

hollyres Explorer
hollyres
Posted

I called Frito-Lay today and got the "scoop" on Tostitos (sorry - bad joke). They now also process flour chips with the other products. The way to know if your bag has been processed in the same plant (and potentially on the same lines) is the product code. This code is found directly under the price stamp.

***If the 2nd and 3rd numbers in the series of numbers is either 71 or 45 they have been made in the plant with flour.

This took some investigating - the info came straight from the nutritionist.

Hope this helps! Now I know why one bag made react, while another didn't. Mystery solved!

Holly

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

Celiac.com Sponsor (A8-M):


kml55 Rookie
kml55
Posted

thanks for checking into this! very helpful!

Darn210 Enthusiast
Darn210
Posted

That's some nice detective work! Thanks.

cruelshoes Enthusiast
cruelshoes
Posted

Did you happen to ask if this applies to the flavored products also, or just the plain tostitos? I have reacted to the touch of lime flavor before, so I am curious.

Going to have to file this one away in my memory banks.

kbtoyssni Contributor
kbtoyssni
Posted

Interesting. This could be why I felt so craptacular for the last two months. Thanks for the info!

Joni63 Collaborator
Joni63
Posted

This is nice information to have, thank you!

I assume the product code will change over time and we will not know which ones are safe unless we call for each bag we buy? Am I right?

missmommy Contributor
missmommy
Posted

wow i would have never known that onw bag would be different from another, thanks for the info!!

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted
Interesting. This could be why I felt so craptacular for the last two months. Thanks for the info!

I loved your phrase craptacular :)

Thanks for the info!!!

ravenwoodglass Mentor
ravenwoodglass
Posted
I called Frito-Lay today and got the "scoop" on Tostitos (sorry - bad joke). They now also process flour chips with the other products. The way to know if your bag has been processed in the same plant (and potentially on the same lines) is the product code. This code is found directly under the price stamp.

***If the 2nd and 3rd numbers in the series of numbers is either 71 or 45 they have been made in the plant with flour.

This took some investigating - the info came straight from the nutritionist.

Hope this helps! Now I know why one bag made react, while another didn't. Mystery solved!

Holly

Gee isn't that nice of them :angry: How about putting a 'made in a facility that processes wheat on the label', oh wait that would cut their sales and then they couldn't put out a list 4 pages long of cross contamininated items that newbies think are safe. I will never buy their products even if they do start to label truthfully I would not trust them and their gluten-free lists of items that are not really gluten-free keep a lot of sick.

Ginsou Explorer
Ginsou
Posted

Great information. Wal-Mart's Great Value corn chips taste pretty good and are clearly marked gluten free. I have noticed that some WM's do not carry their own brand of corn chips for some reason,so they may not be available at your local store.

Juliebove Rising Star
Juliebove
Posted

I wonder if the salsa is safe? It's the only Tostitos thing we buy since we have dairy and soy allergies and their other products contain those things.

ravenwoodglass Mentor
ravenwoodglass
Posted
I wonder if the salsa is safe? It's the only Tostitos thing we buy since we have dairy and soy allergies and their other products contain those things.

I haven't checked this product but many salsas are okay UNLESS you are one of us who reacts to distilled grain vinagers. It is always best to check to be sure though. They are also really easy to make fresh yourself and keep well in the frig, if it lasts long enough to keep.

Emily Elizabeth Enthusiast
Emily Elizabeth
Posted

Thanks so much Holly! I got mildly sick from a bag recently and have been really missing tortilla chips, but have been afraid to try them again. This info now gives me the courage! Thanks!

***If the 2nd and 3rd numbers in the series of numbers is either 71 or 45 they have been made in the plant with flour.
dadoffiveboys Rookie
dadoffiveboys
Posted

Guess what? My son had a rash on buttocks (dh?) and an ADHD massive outburst, pee'd through his bed and had a nosebleed for four days straight. My third oldest same thing - rash on buttocks. We checked the codes.. had a 71 in the date code... man am I pissed!!! Those are the two (along with dad aka me) who ate those! (I had D... and some skin outbreaks - including a painful bump on my knee dh? !). We aren't going to buy anymore products from Frito Lay then!! We have an unopened bag.. I'm returning it and we are calling that 'satisfaction' guaranteed number. I'll let you know what they say :)

THANK YOU VERY MUCH FOR THIS INFORMATION!! Makes me think we were going crazy and missed something because I keep my children very strictly gluten-free!

Juliebove Rising Star
Juliebove
Posted
I haven't checked this product but many salsas are okay UNLESS you are one of us who reacts to distilled grain vinagers. It is always best to check to be sure though. They are also really easy to make fresh yourself and keep well in the frig, if it lasts long enough to keep.

I do make my own salsa much of the time. Daughter is just overly fond of that brand name for some reason and has been begging for their stuff. We bought some of the salsa when it was on sale and I used the last of it tonight. She seems okay after eating it.

dadoffiveboys Rookie
dadoffiveboys
Posted
We have an unopened bag.. I'm returning it and we are calling that 'satisfaction' guaranteed number. I'll let you know what they say :)

I called up Frito Lay and spoke with their nutrionist which was very helpful. I was told that my call was the first REPORT they had of an allergic/celiac reaction to their product - and that they take it VERY seriously (which is good to hear!). Unfortunately she couldn't assure me they would change anything apparent to me but they look into their manufacturing and cleaning process. She said they do this - process multiple allergens on the same equipment and clean thoroughly between runs - all the time with many allergens and almost never get reports of allergic reactions - and of course they are sending me coupons to reimburse me the cost of the items I purchase (as LAy's STacks since I can't guarantee anything else is gluten-free now :( ). She did mention that if anyone else has severe reactions (like myself and my two boys reacted) they can call and it will go into their internal reports and they can better research where along their processing lines the contamination could have occurred (if not at the source!!). I mentioned that most people will just stop buying their product which is sad - correct allergen information would mean we might have some faith in their product again! Feel free to comment on what I was told - however they were VERY responsive.

  • 2 weeks later...
Cat5 Newbie
Cat5
Posted

Oh hoooray I found your orig. message about the Tostito's...I just responded to your Follow-Up but hadn't seen this message yet. Thank you So Much for sharing this info and for calling Frito-Lay.

Are they ever going to have GOOD clear Labeling? This is crazy stuff...now I'll have to make Notes to take with me to the grocery store to check for Coded Messages imbedded into the packaging.

That's really crazy isn't it? Why don't they just say, This Product could be made on machinery that has gluten or whatever? To me that would be simpler.

Oh well...thanks again so much.

  • 1 year later...
LuvMoosic4life Collaborator
LuvMoosic4life
Posted

does anyone know if this is still true about the labeling? I really want tortilla chips and wegmans is so far away while I'm in school :(

purple Community Regular
purple
Posted
does anyone know if this is still true about the labeling? I really want tortilla chips and wegmans is so far away while I'm in school :(

What about Mission tortilla chips?

LuvMoosic4life Collaborator
LuvMoosic4life
Posted
What about Mission tortilla chips?

They dont sell them anywhere where I am :(

  • 3 months later...
Toddses Newbie
Toddses
Posted
does anyone know if this is still true about the labeling? I really want tortilla chips and wegmans is so far away while I'm in school :(

I am eating some right now. With a hint of lime. And I'm not sick so that's probably a good sign.

casnco Enthusiast
casnco
Posted
Guess what? My son had a rash on buttocks (dh?) and an ADHD massive outburst, pee'd through his bed and had a nosebleed for four days straight. My third oldest same thing - rash on buttocks. We checked the codes.. had a 71 in the date code... man am I pissed!!! Those are the two (along with dad aka me) who ate those! (I had D... and some skin outbreaks - including a painful bump on my knee dh? !). We aren't going to buy anymore products from Frito Lay then!! We have an unopened bag.. I'm returning it and we are calling that 'satisfaction' guaranteed number. I'll let you know what they say :)

THANK YOU VERY MUCH FOR THIS INFORMATION!! Makes me think we were going crazy and missed something because I keep my children very strictly gluten-free!

I am with you. I don't need Frito Lay. If i am going to have to look at the codes on their bag to determine where they were made. Let alone memorize the numbers. Forget it. It is to much work. I already read every label and had to learn all of those idiosyncrasies.

There are other brands out there that don't make me work that much!

  • 5 months later...
heep70 Rookie
heep70
Posted

They have a website that lists everything and a cautionary statement at the bottom.

Open Original Shared Link

  • 6 months later...
netjunky Newbie
netjunky
Posted

I called Frito-Lay today and got the "scoop" on Tostitos (sorry - bad joke). They now also process flour chips with the other products. The way to know if your bag has been processed in the same plant (and potentially on the same lines) is the product code. This code is found directly under the price stamp.

***If the 2nd and 3rd numbers in the series of numbers is either 71 or 45 they have been made in the plant with flour.

This took some investigating - the info came straight from the nutritionist.

Hope this helps! Now I know why one bag made react, while another didn't. Mystery solved!

Holly

Holly

I have a bag of Tostitos Spicy Quesadilla 300g in front of me now, but it has no price, but to the left side of the bag about 2/3s of the way down it has this:

FE9

60313538

14:19

It's still a mystery to me lol. don't know weather its an expiry date or not

tmbarke Apprentice
tmbarke
Posted

Thank you for the news...........now.......

DAMN IT! I just bought those for the first time last nite so I could make some chili cheese dip (with velveeeta!!!!) and I couldn't understand why my neck felt swollen and twisted!

damn damn damn!@$#%!!&#

What a deal breaker!

Thank you for posting this....for so many years lol

But I only bought them cuz they were on the frito lay safe list! Thanks Heep70 for pointing that out - I didn't read that far down - will on everything from here on out! Oh I'm so bummed!

T

Archived

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

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

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • 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.