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

Cross-contamination How Careful Are You ?

irish daveyboy

Recommended Posts

irish daveyboy Community Regular
irish daveyboy
Posted

Hi All,

A lot of people on this forum have stated time and again,

that if the are shopping for groceries and come across a product

whose ingredients don't show 'ANY' Allergens

but have that dreaded statement 'Manufactured in a facility..............'

they will not buy that product!!

.

Here's my question?

How many of those same people buy their 'flours' at Asian or Ethnic Markets'

without any consideration of how they were milled, or what else was produced there.

.

It's not just milling 'Wheat' but Nuts, a lot of Asian and Ethnic baking use Chestnut and Walnut flours'.

these could be potentially 'Lethal' to people with a 'Nut Allergy'!

.

In the USA/Canada are Ethnic Stores / Markets covered by the labelling laws ?

.

In Ireland a lot of products for sale in Ethnic Markets have self adhesive labels

printed in English attached to products with a rough guide to what the item is, and the ingredients.

.

But there is never a warning label saying ' May contain...... or Manufactured in a facility.......'

.

I'm presuming it's the same in the USA / Canada, so are Ethnic suppliers 'flaunting the law'.

.

Is there two sets of rules, home produced must meet strict testing laws !!!

.

Imports (I'm being Cynical here) it's only for there own , who cares !

.

I'd rather pay extra for guaranteed free from cross-contamination flours anytime.

.

I can understand people on a reduced income having to be 'Frugal'

but even in these circumstances, since it's a lifelong disease, surely state aid should be forthcoming.

.

For the rest of the people I would say 'Is your state of health not worth that extra few bucks'

.

Best Regards,

David

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

I can only speak to the situation in Canada and in the US.

In both countries, labeling is only required by law for ingredients that are intentionally included in the food.

Labels regarding shared equipment, or shared facilities, or other possible contamination are strictly voluntary at this time.

jerseyangel Proficient
jerseyangel
Posted
I'd rather pay extra for guaranteed free from cross-contamination flours anytime.

Hi David,

I agree with this for me....although I don't think anything can be 100% guaranteed, I stick with dedicated facilities for flours. I'm afraid to go to the Asian markets I hear about to buy flour because of the chance of cross contamination, although several people here have had wonderful luck with them.

Peter's right--the cross contamination warnings here are only voluntary.

JennyC Enthusiast
JennyC
Posted

I prefer to buy my flours and other ingredients like baking powder and soda that are produced in dedicated facilities because of the nature of the product. I will try other products made on shared lines, but it is a TRIAL BASIS. If my son seems to get sick from the product, then I throw it out and don't buy the product again. This has worked out well for us. My son's tTG has went from 21 to 4.3 in 8 months (normal is <7). ;)

Archived

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

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


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.