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Blue Diamond Almond Cheese Thins Crackers

Glamour

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Glamour Explorer
Glamour
Posted

I am going to quit eating those.

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lovegrov Collaborator
lovegrov
Posted

Umm, could you provide a little more detail? Not sure at all what you're saying.

richard

modiddly16 Enthusiast
modiddly16
Posted

This is old news. People say that there is a CC issue with Blue Diamond rice crackers, however, they're supported by the Celiac Disease Foundation, which if they weren't considered gluten free, they wouldn't have that stamp of approval on it. I know these bother some people...but they've always helped me out when I needed a quick fix!

summerteeth Enthusiast
summerteeth
Posted

They have never bothered me gluten-wise, BUT they caused a little cut on my gums that hurt so bad :(

Glamour Explorer
Glamour
Posted
  • Author

Well, they post 20 ppm right on the package and I read highly sensitive folks might react over 10ppm.

I am just getting started gluten-free and have a lot of rash so I am going to give my body as much break as possible. Some have recommeded that we are more sensitive to minute amounts of gluten in the beginning of going gluten-free.

It might be old news to some, but almost 4 weeks into gluten-free and still reacting, I just became aware of this 20ppm issue.

lovegrov Collaborator
lovegrov
Posted

I'd be curious what levels they actually get, because there a good chance it's not as high as 20. The statement refers to the fact that the FDA likely will adopt 20 ppm as the gluten-free level.

Last time I checked the crackers were made on a dedicated line but not in a dedicated facility. Not sure is that's still true.

richard

psawyer Proficient
psawyer
Posted

So, let's imagine two hypothetical, similar products.

Product A is labeled as gluten-free, but they do not test and rely on their good faith and hope that major cross contamination does not happen. They, of course, say nothing on their package about testing.

Product B is also labeled as gluten-free. This manufacturer is concerned that cross-contamination might taint their product, and so they test. The most widely used test that is cost effective has a sensitivity level of 20 ppm. That's the one they use, and they say so on their label.

Which one would you buy?

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dilettantesteph Collaborator
dilettantesteph
Posted

Neither. Most processed foods bother me.

Glamour Explorer
Glamour
Posted
  • Author
Neither. Most processed foods bother me.

I am with you, I just cut out a big list of processed food and those crackers are out. I am also going to cut out most baked goods of any kind, so I hope I don't find Udi's bread yet. I will add some of this back in when my skin heals.

Mtndog Collaborator
Mtndog
Posted

I'm glad that they're truthful in their labeling. That way people can make an INFORMED choice.

Back when I was first healing, I reacted to a level of 33 ppm (Amy's pizza- I called and they sent a sample to University of Nebraska for testing).

I' happy to say that after being gluten-free for awhile, I no longer react to much at all. Occasionally CC will get me, but I appreciate ANY company that is honest in its labeling.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Contact them.
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