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

Food Recalls - Is Anything Safe?

ElseB

Recommended Posts

ElseB Contributor
ElseB
Posted

I just found out that the Canadian Food Inspection Agency issued recent recalls for 2 products I've been eating - King Soba noodles, and Food for Life Brown Rice Tortillas (though I wasn't getting sick from them). In the case of the noodles, they were supposedly made in a dedicated factory. Is nothing safe? I feel like I can't even trust products that are labelled gluten free and made in gluten free facilities. How are we supposed to know what is safe????

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

What was the recall on the FFL tortillas? I use them a lot!

ravenwoodglass Mentor
ravenwoodglass
Posted

What was the recall on the FFL tortillas? I use them a lot!

Here are two links to the recall info.

Open Original Shared Link

Open Original Shared Link

reina Newbie
reina
Posted

I just found out that the Canadian Food Inspection Agency issued recent recalls for 2 products I've been eating - King Soba noodles, and Food for Life Brown Rice Tortillas (though I wasn't getting sick from them). In the case of the noodles, they were supposedly made in a dedicated factory. Is nothing safe? I feel like I can't even trust products that are labelled gluten free and made in gluten free facilities. How are we supposed to know what is safe????

My daughter got so sick from the Food for Life Brown Rice Tortillas. She was away at school and couldn't figure out why she was getting sick. I finally called the company and asked if there was a possibility that there was some sort of contamination even though they say they are gluten free. Customer service said yes that they are made on shared machinery. When I questioned her further she lied by saying that the package said it was made on shatred machinery,which it didn't. I told her the only thing it said was gluten free, which is not true. This product should not say gluten free, if anything it should say no added gluten and that is made on shared machinery. We will never buy another product made by Food For Life.

DougE Rookie
DougE
Posted

I just learned about this recall myself. I loved the brown rice tortillas. I am one of those hidden Celiacs...I have no symptoms. Kind of scary ain't it?

psawyer Proficient
psawyer
Posted

Even with so-called gluten-free facilities, contamination can occur due to ingredients arriving already contaminated from somewhere else in the supply chain.

Skylark Collaborator
Skylark
Posted

I don't trust FFL at all. They really don't seem to care about customers' health. They were labeling spelt breads as "wheat alternative" until the FDA investigated. There was this thread about their corn tortillas a while back too.

As far as processed products in general, I feel safest eating foods were the company is testing their raw materials. As far as baked goods, according to their websites Kinnikinnick, Glutino, Udi's, and Bob's Red Mill are testing by ELISA and being very careful about cross-contamination issues in flours they purchase. I think the Whole Foods dedicated gluten-free bakery is too, but I haven't looked at their website in a while. I'm sure there are other good companies and maybe someone else can add to my "safe" list.

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

Celiac.com Sponsor (A8-M):


GFinDC Veteran
GFinDC
Posted

I wrote a message to FFL asking them about the recall in Canada. Last time I wrote them it was several weeks before they responded. I think I am with Skylark on this one. They are on my soon to be non-edible list depending on thier response.

T.H. Community Regular
T.H.
Posted

As far as processed products in general, I feel safest eating foods were the company is testing their raw materials. As far as baked goods, according to their websites Kinnikinnick, Glutino, Udi's, and Bob's Red Mill are testing by ELISA and being very careful about cross-contamination issues in flours they purchase. I think the Whole Foods dedicated gluten-free bakery is too, but I haven't looked at their website in a while. I'm sure there are other good companies and maybe someone else can add to my "safe" list.

Enjoy Life Foods test coming in based on a rating system (if the grains are not milled in a gluten-free facility, they are tested), and test every batch that comes out.

Gluten Free Pantry is part of Glutino. They have the same testing practices.

Pamela's tests every batch coming out (5ppm gluten or less), but not everything going in. Their flour mixes are in a gluten-free facility, but their cookies and such are just on a gluten-free line in another facility.

Skylark Collaborator
Skylark
Posted

That's good to know about Pamela's! I love that brownie mix.

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. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.