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

Nuts Without Cross Contamination?

bethmon

Recommended Posts

bethmon Rookie
bethmon
Posted

We are about a month into our gluten free life after my youngest sons celiac diagnosis. We are having a hard time finding nuts (peanuts or cashews) that have NOT been processed in a facility with wheat. Are there any safe brands?

thanks so much!

Beth

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

Nuts have never bothered me.

richard

dilettantesteph Collaborator
dilettantesteph
Posted

I think that nuts have bothered me, but it is hard to be sure what the source of gluten is, as you know. I buy them in the shell now. I try to get them from the source.

bethmon Rookie
bethmon
Posted
  • Author
I think that nuts have bothered me, but it is hard to be sure what the source of gluten is, as you know. I buy them in the shell now. I try to get them from the source.

I think you have a good idea buying them in the shells. All the shelled nuts I find in the store have been processed w/wheat and my son has gotten sick on more than one occasion from cross contamination on a food that was supposed to be gluten free but processed w/wheat....

dilettantesteph Collaborator
dilettantesteph
Posted
I think you have a good idea buying them in the shells. All the shelled nuts I find in the store have been processed w/wheat and my son has gotten sick on more than one occasion from cross contamination on a food that was supposed to be gluten free but processed w/wheat....

I sure get sick of shelling them though.

MaryJones2 Enthusiast
MaryJones2
Posted
I sure get sick of shelling them though.

Me too. :) I've never had issues with raw shelled nuts from Trader Joe's. TJs has many varieties and the other day I accidentally picked up the wrong package. When I got home I noticed they were dry roasted and made on the same equiment as wheat and soy - I never really have a positive outcome from stuff made on shared lines so I opted to send them to work with my husband.

Kroger also carries a line of shelled nuts (raw and in the produce dept I think) processed in a gluten-free facility. Costco raw nuts are also processed in a nut only facility (the ones in the bags). The roasted nuts in the jars in the snack section are processed on shared equipment so if that bothers your son you might want to steer clear of them.

jerseyangel Proficient
jerseyangel
Posted

Nuts have definately bothered me--Diamond Walnuts comes to mind--their shelled walnuts are made on equipment that also processes wheat.

I like the ones from Kroger that Janet mentioned--the ones at my location are from the Poindexter Nut Company and carry a gluten-free processing statement.

Another company that has safe almonds and walnuts is Mariani Nut Company.

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

Celiac.com Sponsor (A8-M):


bethmon Rookie
bethmon
Posted
  • Author

thanks ya'll! I'll check those out!

SGWhiskers Collaborator
SGWhiskers
Posted

What is the brand that Kroger carries in the produce section? Our Kroger carries one brand usually, but sometimes, there are others around. Do they say gluten-free or does the ingredients list just not have wheat. I'm desperate for some nuts other than Almonds. I miss my pecans. I quit them back in the early days of gluten-free when I heard about cross contamination and have been too paranoid to give them a try and too lazy to call the company.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

My son eats Planters peanuts and cashews regularly.

jerseyangel Proficient
jerseyangel
Posted
What is the brand that Kroger carries in the produce section?

At my Kroger, the brand is Poindexter Nut Company. They have almonds and walnuts in one pound resealable plastic bags that state they were processed in a peanut and gluten free facility in a white stripe across the back.

The last time I was there, I saw bags of pecans too, but I was in a hurry so I'm not 100% sure they were by the same company but they looked identical.

  • 4 weeks later...
breavenewworld Apprentice
breavenewworld
Posted

i have a possibly silly question:

would a vigorous washing of the purchased nuts reduce the risk of cross contamination?

thanks

(ps please let me know of any companies that are nut-only facility and sell macadamia, pecan, or pine nuts as those are the only ones i can eat!)

  • 4 weeks later...
jackay Enthusiast
jackay
Posted

I have gotten worse from eating nuts. All the packages do say processed in a plant that processes wheat. I do not know if it is cross contamination or the nuts themselves that I react to. I just know that my diarrhea gets worse.

I am avoiding wheat, dairy, soy and eggs so really ate lots of nuts for the calories. I really can't afford to lose more weight as I have already dropped four sizes. Some people tell me I look so good. I guess I should be thankful that I don't look as bad as I feel.

ksymonds84 Enthusiast
ksymonds84
Posted
I have gotten worse from eating nuts. All the packages do say processed in a plant that processes wheat. I do not know if it is cross contamination or the nuts themselves that I react to. I just know that my diarrhea gets worse.

I am avoiding wheat, dairy, soy and eggs so really ate lots of nuts for the calories. I really can't afford to lose more weight as I have already dropped four sizes. Some people tell me I look so good. I guess I should be thankful that I don't look as bad as I feel.

Nuts can be hard on your digestive track if you are not healed yet. Give it some time and maybe try them again later (almonds are a good source of calcium when you are dairy free). Some ways to keep your weight up would be pasta dishes (tinkyada is my favorite gluten-free pasta), rice, potatoes, and protein from chicken and beef. Earth balance just came out recently with a dairy & soy free margarine spread that would help with your pasta, rice and potatoes to give them flavor and more calories for you. Hope you get feeling better soon!

Jeremiah Apprentice
Jeremiah
Posted

Can someone answer the original question?

lovegrov Collaborator
lovegrov
Posted
Can someone answer the original question?

I would guess that no one has an answer to the original question.

richard

jerseyangel Proficient
jerseyangel
Posted
I would guess that no one has an answer to the original question.

richard

I had at least a couple of ideas--in posts #7 and 11 of this thread. I said:

I like the ones from Kroger that Janet mentioned--the ones at my location are from the Poindexter Nut Company and carry a gluten-free processing statement.

Another company that has safe almonds and walnuts is Mariani Nut Company.

I spoke with a man from Mariani nuts who told me they have no gluten in the processing facility.

Jeremiah Apprentice
Jeremiah
Posted
I had at least a couple of ideas--in posts #7 and 11 of this thread. I said:

I like the ones from Kroger that Janet mentioned--the ones at my location are from the Poindexter Nut Company and carry a gluten-free processing statement.

Another company that has safe almonds and walnuts is Mariani Nut Company.

I spoke with a man from Mariani nuts who told me they have no gluten in the processing facility.

Thank you Patti

breavenewworld Apprentice
breavenewworld
Posted

ok no one answered me about the vigorous washing so i tried it - no good. unless i react to walnuts themselves but i think it was c.c. (they were diamond walnuts). buying in the shell next time!!

but wouldn't that still be risky if they ran on a line with grains or anything? i guess i'll go with poindexter or somewhere that's gluten-free facility

aaahhhh :)

jerseyangel Proficient
jerseyangel
Posted
ok no one answered me about the vigorous washing so i tried it - no good. unless i react to walnuts themselves but i think it was c.c. (they were diamond walnuts). buying in the shell next time!!

but wouldn't that still be risky if they ran on a line with grains or anything? i guess i'll go with poindexter or somewhere that's gluten-free facility

aaahhhh :)

Well, thanks for trying and reporting. I honestly didn't know if washing would help or not. Diamond Walnuts (shelled) got me, too :angry:

dilettantesteph Collaborator
dilettantesteph
Posted

I have tried washing too. It seems to work if the item isn't very gluten contaminated to begin with, but you have to wash with soap and very carefully.

  • 2 weeks later...
StacyA Enthusiast
StacyA
Posted

I recently bought and have eaten Planters '100% Natural Harvest' almonds. The ingredients are almonds and sea salt. Their disclaimer is 'manufactured on equipment that processes peanut, other tree nuts.' That's it. Planters is a Kraft company - and Kraft reportedly always discloses gluten sources. I have noticed a lot of other nut labels that say 'may contain traces of wheat' or 'processed on equipment that also processes wheat, peanuts...' Start with Planters and read the label.

Here's a link to Emerald/Diamond about gluten on their FAQ page (Open Original Shared Link) It says:

"Within the Emerald Premium Snack line, four products contain gluten. They are Emerald Honey Dijon Glazed Walnuts 'n Cashews, Emerald Backyard Grill Glazed Walnuts 'n Almonds, Emerald Honey Roasted Peanuts, and Emerald Dry Roasted Walnuts."

I was a little confused by some discrepencies between Emerald's statement above and their current product list. When I emailed them they sent me the following list of Emerald products that DO contain gluten:

Emerald Honey Dijon Glazed Walnuts 'n Cashews

Emerald Backyard Grill Glazed Walnuts 'n Almonds

Emerald Honey Roasted Peanuts.

Emerald Chocolate Brownie Walnuts.

Emerald Dry Roasted Walnuts.

Emerald Wasabi Dry Roasted Peanuts (website has a Wasabi Oven Roasted Peanuts

bethmon Rookie
bethmon
Posted
  • Author

Thank you Stacy! :)

StacyA Enthusiast
StacyA
Posted
Thank you Stacy! :)

I bought the Planters '100% Natural Harvest' almonds at either Giant Eagle or WalMart - I don't shop at fancy expensive places...

  • 2 weeks later...
Grace Maureen Rookie
Grace Maureen
Posted

"Costco raw nuts are also processed in a nut only facility (the ones in the bags). The roasted nuts in the jars in the snack section are processed on shared equipment so if that bothers your son you might want to steer clear

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. suek54
      - suek54 replied to suek54's topic in Dermatitis Herpetiformis
      5

      Awaiting dermatitis herpetiformis confirmation following biopsy

      Thank you all for your advice and the dermatitis herpetiformis article. The latter made me realise I had stopped taking my antihistamine, which I will restart today. The Dapsone has cleared the rash entirely but I still get quite a bit itching, absolutely nothing to see though. I know its notoriously hard to clear and its still relatively early days for me...
    2. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when...
    3. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt. I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for...
    5. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,257
    • Most Online (within 30 mins)
      7,748
    KariNoMoreGluten
    Newest Member
    KariNoMoreGluten
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • suek54
      Awaiting dermatitis herpetiformis confirmation following biopsy

      By suek54 · Posted

      Thank you all for your advice and the dermatitis herpetiformis article. The latter made me realise I had stopped taking my antihistamine, which I will restart today. The Dapsone has cleared the rash entirely but I still get quite a bit itching, absolutely nothing to see though. I know its notoriously hard to clear and its still relatively early days for me.  The iodine issue is very interesting. I do eat quite a bit of salt because I have Addison's disease and sodium retention is an issue. I also have autoimmune hypothyroidism, not sure how a low iodine diet would play into that? Because of my Addison's I am totally steroid dependent, I take steroids 4 x daily and cannot mount any defence against inflammation. I need to increase my meds for that. Now that I know what is wrong I can do just that if Im having a bad day. Life is very sweet, just so damn complicated sometimes! Hey ho, onwards. Thank you again for your advice.  
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
×
×
  • 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.