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Package Label Question

Kimbalou

By Kimbalou
in Coping with Celiac Disease

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Kimbalou Enthusiast
Kimbalou
Posted

I bought some crackers from Blue Diamond that are really good. Label said Gluten and Wheat free...but on the back it also said prepared in a facility shared with wheat, eggs, etc. Gluten only to 20ppm. Do you feel safe eating things with this kind of label? They had the Celiac Sprue Association label on it too, so I am assuming it's ok. But, it's so odd how I find these labels a lot that say Gluten Free but shared in a facility with wheat, etc.

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Lisa Mentor
Lisa
Posted

I bought some crackers from Blue Diamond that are really good. Label said Gluten and Wheat free...but on the back it also said prepared in a facility shared with wheat, eggs, etc. Gluten only to 20ppm. Do you feel safe eating things with this kind of label? They had the Celiac Sprue Association label on it too, so I am assuming it's ok. But, it's so odd how I find these labels a lot that say Gluten Free but shared in a facility with wheat, etc.

Good question! Many of us have a spectrum of sensitivity. And it's basically trial and error. I would personally feel comfortable with Blue Diamond, but other super sensitives may not be.

They are fully disclosing, the ultra slight possibility of cross contamination. A shared facility is safer than shared equipment (even thought shared lines are cleaned and sanitized between varied products).

I applaud Blue Diamond for their accuracy in labeling. We like those companies. :D

T.H. Community Regular
T.H.
Posted

Sadly, it's pretty much an individual thing. I've seen products that are made on lines that are shared with gluten products, but that test every batch to be below 5ppm. Then I've seen food made in entirely gluten free facilities that only test to 20ppm or below. :huh:

So some foods made in a gluten-free facility will have more than those sharing processing lines...it kind of boggles the mind, eh?

In my family, we have three celiacs who can eat 20ppm or less stuff, and two who get very ill on it. So for us, this is what we look for:

1. Does the company test every batch or every few batches? If they test every batch, then even if there is wheat processing nearby, they should hopefully catch any bad batches. If they don't test every batch, that ups your risk for a bad CC moment.

2. Do a number of people on forums claim to react to this particular product. I've had a few times where we tried a product, reacted, and then later checked the forums and found that a number of people had problems with this product, too. It just...well...I suppose it just lets you know more about the odds of reacting, you know?

3. And then we just started hunting down what ppm of gluten were the foods that we reacted to, so that we could figure out what our sensitivity level was.

Maybe, if you know some gluten-free foods that you are fine with, you could call up the companies and see what level of gluten they have? Might help you know if 20ppm is an okay level for you?

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

My understanding is that there are two ELISA tests out there - one tests to 20 PPM and the other 5 PPM. By stating that a product tests below 20 PPM it isn't saying that it has 19 PPM. It could very well have 0, but the test only states results as less than a certain threshold. My understanding is also that the 5 PPM test is more expensive than the 20 PPM.

When my son was first diagnosed I freaked when I saw the Nutthins label. Then after more research I understood what it meant. He has eaten the Nutthins, but he isn't a big cracker fan, so I can't say that we use them often. BUT, I can tell you that many members of our Celiac support group use them very regularly.

Personally, if they're testing, I'd say they're being very careful and would feel comfortable feeding them to my son. And with the Celiac seal I'd really feel comfortable.

i-geek Rookie
i-geek
Posted

My rule of thumb is that if it's made in a shared facility, give it a try, especially if it's as carefully labeled as the Nut Thins (which are quite good IMO). I don't knowingly eat things made on shared lines anymore. I've gotten sick a couple of times from doing that.

cassP Contributor
cassP
Posted

they never bothered me before going 100% gluten free. a couple of weeks ago-> they make me a little itchy in the spots where i had DH. i didnt notice any gut discomfort at all... but ill just pick different gluten-free crackers next time

Roda Rising Star
Roda
Posted

I seem to tolerate these fine.

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psawyer Proficient
psawyer
Posted

My understanding is that there are two ELISA tests out there - one tests to 20 PPM and the other 5 PPM. By stating that a product tests below 20 PPM it isn't saying that it has 19 PPM. It could very well have 0, but the test only states results as less than a certain threshold. My understanding is also that the 5 PPM test is more expensive than the 20 PPM.

True that.

There is no possible test for zero gluten content. Tests are available that will detect 5 ppm and 20 ppm. They are not free, and the 5 ppm test is much more expensive than the 20 ppm test. The cost of the test is, of course, included in the price of the product.

As said, "less than x ppm" includes 0 ppm -- zero can not be proven.

Even specialty manufacturers with "gluten-free" facilities recognize that contamination can occur from outside sources. Glutino tests for 20 ppm. El Peto tests for 5 ppm.

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