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

"made On Equipment Shared With Wheat"


mardigan

Recommended Posts

mardigan Apprentice

Do I have to assume that any product carrying this label is contaminated with gluten? What if there is a qualifying statement about the efforts made to avoid contamination?

Thanks,

Lisa


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



Celiac.com Sponsor (A8-M):



Jenny (AZ via TX) Enthusiast

Everyone is different on this question. There was another thread about this not too long ago.

I will eat something that is made in the same facility that also has wheat, rye, barley or oats. I will not eat something that is manufactured on the same line or equipment as wheat, rye, barley or oats.

Just because it is made on the same equipment as wheat does not mean it has gluten. I just don't want to take the risk.

psawyer Proficient

No, do not assume it is contaminated. There is a *risk* of contamination that you must assess before making your decision, which will be a personal one that is right for *you*.

Before you reject the product, here are some things to consider.

The equipment should be cleaned between product runs. What type of product are we looking at? How much wheat is contained the other products likely run on the same line? If it is a bakery, wheat flour is the main ingredient in many baked goods. If we are talking about salad dressing, and one formula, say creamy ranch, contains small amounts of wheat, well, maybe that is different.

Is your own house completely gluten-free? If not, do you have two sets of dishes, and two dishwashers, stoves, and sinks? If not, then you have shared equipment in your kitchen. Of course, you do wash carefully.

Do you ever eat in a restaurant that also serves food with gluten (almost all do)? If so, then their dishes, cookware and cutlery are shared equipment. They wash between uses, too.

I accept most products made in a facility that also processes wheat, but am more discriminating about shared equipment, based on the type of product involved. I eat in selected restaurants, and until recently my wife ate foods containing gluten, storing them in a segregated area of the kitchen, but using common dishes and cutlery. The dishwasher is very effective at cleaning things.

So, think about those things, but in the end, you decide what is right for you.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,029
    • Most Online (within 30 mins)
      7,748

    Nancy N Rosen
    Newest Member
    Nancy N Rosen
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.