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"no Gluten Ingredients" ? What Does This Mean?

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I just ate Amy's vegetarian lasagne and I have the worst stomachache. Supposedly it has rice pasta and "no gluten ingredients". I've eaten it once before with no problems. Anybody know anything about this product and what "no gluten ingredients" means?

Thanks!

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My understanding is that "no gluten ingredients" means there might be cross-contamination while "gluten-free" implies it is made on a dedicated line.

I do not buy items that say "no gluten ingredients" at this point. If I'm wrong, I'd love to know.

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"No Gluten Ingredients" means *only that* - there are no gluten containing ingredients in the packaging. That does not mean that there is no gluten on the production line (subject to cleaning standards, of course) or in the production facility. It is a completely personal decision where your "line" is - shared facility, shared equipment, dedicated facility, dedicated equipment? There isn't a universal right answer for everyone.

Of course, if you ever let anyone bring any gluten into your house, you have a shared facility. If you ever let anyone put gluten down on your counters, you have a shared line. That doesn't mean that every company is going to be as meticulous about avoiding contamination, but just know what it means.

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"No Gluten Ingredients" to me means, that it contains no gluten ingredients, as stated by Tarnalberry

Gluten free labeling is voluntary at this time. Many times, unless a product is TESTED to be gluten free, companies will not label as such. But that does not mean that it contains gluten. :blink:

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Thanks! Its kind of a "glutened" belly ache. However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

I wish the labelling standards were consistent.

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Thanks! Its kind of a "glutened" belly ache. However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

I wish the labelling standards were consistent.

Sorry you are feeling bad.

If you buy from these companies, you will always be certain when you read their label. They will list all forms of gluten, to include wheat, rye, barley and malt. If you don't see it on the label, it's just not in there.

http://www.glutenfreeinsd.com/manufacturers_statements2.html

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However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

If you're not usually uber-sensitive, most likely the Amy's "no gluten ingredients" foods shouldn't hurt you. They are relatively careful, and I think the only way to be safer is to go through a company that uses a dedicated facility (which Amy's does not). I would think that the more likely possibility is that you either ate something else that's causing it or that the food got contaminated after you opened it somehow (I don't know how likely that is since I don't know your kitchen, of course). All that being said, it IS possible that you got a contaminated batch, and/or that you're getting more sensitive. It is ALSO possible that you're having a gluten-like reaction to one of the other ingredients in the lasagna. Many of us seem to have more than one food sensitivity, and often it doesn't become noticeable until after we've been gluten-free for quite a while.

Everything we eat has some level of risk to it. We can't even be 100% sure that the guy who stocks the grocery shelves with apples wasn't eating a sandwich while he was working. I wouldn't rule out Amy's based on a single bad experience, since most of us eat it all the time with no problem. But if you continue to have a problem, you might consider talking to the company, going over the other ingredients for clues, or just not eating it anymore.

-Elizabeth

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Supposedly it has rice pasta and "no gluten ingredients". I've eaten it once before with no problems. Anybody know anything about this product and what "no gluten ingredients" means?

"No gluten ingredients" to me simply means, they didn't add gluten, yet it does not necessarily mean the product is 100% gluten free. Any grain can conceivably be cross contaminated by gluten. Even when GIG tests products before certifing them gluten free, the product can still contain 20 ppm (parts per million) or less, and pass testing. Some celiac/gluten intolerants are too sensitive to have even 5 ppm. I have given up all grains for this very reason.

Yes, you may have eaten the product once before with no problems, and still get sick the next time. One time the rice may be gluten free, the next time it may be CC'd.

Even when a company says it has dedicated lines, unless it controls where it's product is shipped from, then there may be CC.

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I love the vegetable lasagna from Amy's. However, I have had the same problem you are having. Its just a chance that you have to take when you see "no gluten ingredients" - meaning there is no gluten added. But, as everyone has stated, its still made on "contaminated" surfaces. I have stopped buying it because its so hit or miss. I'd rather do without than feel miserable.

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. But, as everyone has stated, its still made on "contaminated" surfaces. I have stopped buying it because its so hit or miss. I'd rather do without than feel miserable.

Shared equipment the lines are washed and sanitized between new products. If ANYTHING was left, it would be so very minimal. I have no problem eating "no gluten ingredient" foods, and do so without hesitation. NO company would risk a "contaminated" surface with one of the eight main ingredients.

Most always, it's a CYA statement, because they don't test.

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I hate it when they use this vague terminology. They basically do it just to cover their butts from a lawsuit.

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