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

Labeled G-f But Made In Factory W/ Wheat!

stellarpink182

Recommended Posts

stellarpink182 Newbie
stellarpink182
Posted

I've searched many many sites and forums and have been unable to find an answer to this, though I'm sure it's out there somewhere!

I've been coming across A LOT of items labeled gluten-free, but say "made in a factory that processes wheat" or "made on shared equiptment with wheat." If it says Gluten-Free is it okay???

I would think NOT but how can they put that on the package? I was surprised to see this from companies even as popular as Amy's.

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

Celiac.com Sponsor (A8-M):


b91hd7fjk Apprentice
b91hd7fjk
Posted

YES! I was in Trader Joes today and on the package of two different kinds of waffles it clearly stated gluten free. When I looked at the back..it said made on shared equipment with wheat...I almost called over the manager I would NEVER EVER eat anything made with wheat....thats a huge contradiction. Anyways, because they were the only gluten-free products in the store I actually considered trying it..I would love to know how this is possible? Sorry I couldnt answer your question but I definately have noticed this....

-staci

tarnalberry Community Regular
tarnalberry
Posted

Things will be marked gluten-free (or wheat-free) as long as there are no gluten (or wheat) containing ingredients. Manufacturing lines are expensive, and are very very often shared for many different products at some point in the manufacturing process. There are, however, strict controls on cleaning between batches of different foods. Additionally, manufacturing buildings are expensive and shared even more often than lines, so you will even more often see "made in shared facilities" than "made on shared equipment".

It's a personal decision. If you have a kitchen where anyone has ever brought in a sandwich, then your kitchen is a shared facility, and the counter they placed it on, the plate they ate it off of (even after it went through the wash) is shared equipment. Some people do find with shared equipment and shared facilities (depending on the food, sometimes), and some people choose not to even try it. It's a personal decision.

MrsMH Rookie
MrsMH
Posted

Good topic ! Anyone had any problems with the : "made in a facility/etc with wheat" food ?

Afraid to try it ! I 'm assuming they have to state that, just in case...

??!!??

Rosebud710 Apprentice
Rosebud710
Posted

I've been reading packages that state they are wheat free but no mention of being gluten free - is there a difference?

blueeyedmanda Community Regular
blueeyedmanda
Posted
I've been reading packages that state they are wheat free but no mention of being gluten free - is there a difference?

yes, make sure it says gluten free. Some cereals say wheat free but they contain barley, oats or rye which is not safe for celiacs.

b91hd7fjk Apprentice
b91hd7fjk
Posted

ive made that mistake before! Luna bars=big no no!!!!

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

Celiac.com Sponsor (A8-M):


hathor Contributor
hathor
Posted
Good topic ! Anyone had any problems with the : "made in a facility/etc with wheat" food ?

Afraid to try it ! I 'm assuming they have to state that, just in case...

??!!??

I haven't thus far. "Made on the same equipment" products are iffier.

They do NOT have to include such warnings. Any such warnings on products are strictly voluntary.

JennyC Enthusiast
JennyC
Posted

When we try new products they are on a trial basis. We do eat products made in shared facilities in most cases. I prefer my grains to be made in dedicated facilities though. If my son seems to react to the product then we do not buy it again. For example Blue Diamond nut thins are a staple in our home, but we avoid Frito Lay products, except I do allow my son to eat them at parties.

Rosebud710 Apprentice
Rosebud710
Posted
yes, make sure it says gluten free. Some cereals say wheat free but they contain barley, oats or rye which is not safe for celiacs.

I thought it still wasn't safe, but wasn't sure why. Thanks!

blueeyedmanda Community Regular
blueeyedmanda
Posted
I thought it still wasn't safe, but wasn't sure why. Thanks!

You're Welcome, any time :)

larry mac Enthusiast
larry mac
Posted

I'm not giving advise as to what is safe or not safe. But for me personally, I just read the ingredients very carefully, and if it doesn't list wheat, barely, or rye, I try it. It doesn't have to say gluten-free, and I don't exclude products made in shared facilities or even shared lines.

Oats are a known source of possible cross contamination. However, I've eaten instant oatmeal many times and have never had a reaction.

best regards, lm

blueeyedmanda Community Regular
blueeyedmanda
Posted

I actually do the same thing Larry does. Many of my foods are made in a facilty that also produces wheat. If I did not have a reaction to it I will continue to eat it. I do not buy the foods that say made on the same lines. I have not gotten that brave yet.

In the end it will come down to personal opinion. Some people will buy them some will not.

num1habsfan Rising Star
num1habsfan
Posted

I am the same with Larry and Amanda...I am so sensative that it wouldnt take much to gluten me, so then I would know whether or not to avoid them. And if I dont get sick, then I will still buy it. I usually stick to what says gluten-free. I dont know what its like in the US, but a LOT of name brand products are obviously made in the same place so its pretty hard to avoid if a person wants to eat 'normal' food.

~ Lisa ~

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      Gluten-Free Lemon Poppy Seed Shortbread

    2. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    3. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    4. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    5. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,818
    • Most Online (within 30 mins)
      7,748
    STy
    Newest Member
    STy
    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

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.