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Company Cannot Guarantee Product Is Gluten Free

cnosmom

By cnosmom
in Coping with Celiac Disease

Recommended Posts

cnosmom Newbie
cnosmom
Posted

Hi,

I'm new here. I'm a mom to 2 kids....my 18 mo I suspect is gluten intolerant so I started him gluten-free in Sept 08. I don't know my gluten status but I am nursing him still so I'm gluten free too. I got an enterolab test for my 3.5 yr old...she is gluten intolerant and has 2 genes. She just started being gluten-free about 10 days ago. Anyhow my question is....

If a company says they can't verify that a product is gluten free do you eat it? The product in question is some Barilla pasta sauce...it's just tomatoes, herbs, veggies and oil. I just ate it on a gluten-free pizza dough....should I not have done that??

Thanks,

Alexandra

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psawyer Proficient
psawyer
Posted

This question has been discussed many times, and there is no consensus among the members here, but most do understand what that statement means.

It means that the company does not test its product, or its ingredients, for possible gluten content due to contamination. That is the case with almost every mainstream product there is. The company does not know for certain if there is contamination, hence there is no guarantee.

A guarantee would make the company legally responsible if contamination were to occur at some point in the process. Any corporate legal department would forbid such a thing.

Lisa Mentor
Lisa
Posted

I would eat a product, providing I checked the ingredients as listed and it was not produced a a facility that produced other products that included wheat as an ingredient.

Often times, it's a CYA Statement. Combined information would make a good choice.

MaryJones2 Enthusiast
MaryJones2
Posted

I agree with Lisa and Peter. The best advice I can give is to try it and if it makes you ill then avoid it in the future. There is a lot of trial and error involved in the beginning. You'll find that you can tolerate some things labeled like that but not others and it differs from person to person.

LuvMoosic4life Collaborator
LuvMoosic4life
Posted

If there are no ingredients in the product that contain gluten and it does not cause me any problems I will eat it. Normally I stay away from products produced on the same lines as wheat products, unless the company says they are tested, but there are some products that do not cause me problems.

For ex. Frito lay does not test thier products but has a gluten-free list, though stating that the production lines are shared. I do not have a reaction to thier santitas chips, so I occasionally buy them. There are actually some procts labeled gluten-free by other companies and produced on the same lines that have caused me problems......I guess it all depends on how sensitive you are. If you are a person who doesnt have any reaction to gluten, but has celiac I would play it safe and make sure everything is 100% gluten-free. I have obvious reactions even to small amounts....

mamaw Community Regular
mamaw
Posted

We have used Barilla since it first came into the market with no problems. I feel it is safe. hth

mamaw

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  • Recent Activity

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      - trents replied to Rebeccaj's topic in Super Sensitive People
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      symptoms.

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    2. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
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      symptoms.

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine.
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  • Posts

    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
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