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Do You Avoid Foods That Are Processed Or Packaged In A Facility That Handles Wheat?

jenny-ann

  

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jenny-ann Rookie
jenny-ann
Posted

We are just getting started here and I am looking for products that fit our lifestyle and are celiac safe.

Our diet consists primarily of organic single ingredient products - fruits, veggies, meats, grains... I am in search of organic oats, corn meal, etc. that aren't processed in a facility handling wheat products. I did find some things in GlutenFreeMall labeled OK for celiacs with packages clearly marked 'packaged on equipment that also packages wheat products'.

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debmom Newbie
debmom
Posted

We are just getting started here and I am looking for products that fit our lifestyle and are celiac safe.

Our diet consists primarily of organic single ingredient products - fruits, veggies, meats, grains... I am in search of organic oats, corn meal, etc. that aren't processed in a facility handling wheat products. I did find some things in GlutenFreeMall labeled OK for celiacs with packages clearly marked 'packaged on equipment that also packages wheat products'.

debmom Newbie
debmom
Posted

We have used products processed in facilities that process wheat for three years with only one adverse reaction. My daughter just last week reacted to ONE chip that is gluten free but processed in a non-gluten free facility. She had a full blown reaction for two days from just one chip. But once in three years isn't too bad--

tarnalberry Community Regular
tarnalberry
Posted

Some of us do, some of us don't.

I don't generally worry about it, and haven't had a problem, but I'm not the world's most sensitive celiac either.

Others find they have to completely stay away from things made in shared facilities. I would remind you, however, that if there is any gluten containing food in your house, or guests ever bring in even a gluten containing cookie, your house is a shared facility with wheat.

missy'smom Collaborator
missy'smom
Posted

The only oats that we can have are those that are specially grown and certified gluten-free. Bob's Red Mill(make sure it's the bag with the gluten-free mark as they sell some that are not gluten-free), Cream Hill Estates and Gifts of Nature are the 3 safe oats that I know of.

newgfcali Rookie
newgfcali
Posted

I would remind you, however, that if there is any gluten containing food in your house, or guests ever bring in even a gluten containing cookie, your house is a shared facility with wheat.

LOL! Good point.

I'm avoiding anything processed right now because I'm still pretty new to this whole diet and don't want to complicate matters. Maybe as time goes on and I stop getting glutened by my own mistakes, I'll add processed foods back in. But for now, it's chicken, fruit & veggies for me. Oh, and Pamela's gluten free gingersnaps. :P

jststric Contributor
jststric
Posted

I'm not a diagnosed Celiac. I think I'm "only" gluten-intolerant. But I seem to be pretty sensitive and have had trouble with items that say "processed in facilities that also.....". Now, I seem to be in the minority about oats. I have had issues with generic brands but as long as I stick with Quaker Oats, in addition to the more expensive exclusive oat companies, I seem to do just fine. I think the key to things like this is even tho we have alot of commonalities, each of us are different also and we have to learn what works and doesn't work for us. But this is a GREAT place to glean information and learn!!

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jerseyangel Proficient
jerseyangel
Posted

I don't buy/eat many processed foods, and I stay away from those that are processed on shared equipment or those that say "may contain traces of...".

EmilyR83 Rookie
EmilyR83
Posted

We avoid wheat at all costs. Processed in the same facility seems to effect my son as much as eating a piece of wheat toast. We had numerous problems with the walmart "gluten free" until I realized that it said that it was processed in a facility with wheat. Now I always read extra carefully.

Glamour Explorer
Glamour
Posted

I have been avoiding packaged and frozen foods as well as most soups and canned goods with a lot of ingredients. I just can't determine exactly what is in some of them and what, besides wheat, I am reacting to.

I can't handle MSG, food dyes, preservatives.

Packaged foods usually contain a lot of sugar and salt.

Ever since I got this skin rash, I am very reactive. I have lost about 25-30 lbs since going gluten free about 4 months ago. Evidently wheat was not agreeing with me on many levels and products are packed with fat, sugar, and other poison.

I am going to get even more diligent because packaged gluten free products are just too expensive, as well as confusing.

Replacing these items with fresh vegetables, and home cooked foods.

jenny-ann Rookie
jenny-ann
Posted
  • Author

Thank you for the many responses! I think because our diet consists of so few packaged foods I will start off not worrying about shared equipment and see how my daughter does. I can always adjust from there. I am so appreciative of everyone who takes the time to share their stories and words of wisdom...

Jenn

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      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. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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