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

The Tale Of The Moldy Cookies

modiddly16

Recommended Posts

modiddly16 Enthusiast
modiddly16
Posted

There is a product out there on the market that I very much enjoy, so I'm not going to post the company name on here because I don't want to completely blame them for my bad experience. I stopped by my local grocery store and picked up a bag of these delicious cookies (mind you at $8.99 a bag, they better be delicious), the expiration date said good through Feb. 2011...which you always have to check because some stores are better about watching this than others.

So yesterday, I remember that I bought the cookies...I open the fully sealed bag and take a bite...then I inhale, and smell what can only be described as how a nail salon chemical smells. I look down again at the cookie and notice gree fuzz...all over the cookie.

I immediately lost my cookies (pun intended), as my gag reflex gets out of control if something smells 1/4 as bad as this did. I had my finacee look at the rest of the bag and all of them were covered in the fuzz.

While I'm aware that I should look before I eat (sometimes with cookies my inner fat girl comes out :ph34r: ) but has anyone had this happen?

I emailed the company letting them know and was going to return them to the store in hopes that I'd get my money back, which I doubt.

I just wasn't sure if this was something others have experianced, or if I'll ever be able to eat a cookie again. blech. :blink:

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

Celiac.com Sponsor (A8-M):


shopgirl Contributor
shopgirl
Posted

Oh, that's awful.

I used to drink bottled Starbucks Mochas every day and once took a huge mouthful without sniffing first

GFreeMO Proficient
GFreeMO
Posted

Agh..yuck.Hopefully the get back to you soon with a refund and gift cards for your trouble!

GlutenGladi8or Apprentice
GlutenGladi8or
Posted

If the manufacturer is an up-and-up company you'll get your money back. If not, go to the retailer. Just make sure that you have the box that they were sold in, and the respective code dating (as they will need that to process your refund).

SO many things could have led to this:

- Is the item all natural or organic? Without a preservative, they have a tendency to have shorter shelf lives.

- Are the cookies sold at a shelf stable temperature? If so, high heat in the store can make items go bad.

- The retailer could have let this item sit in the back of the store at a high temperature.

Let us know if the manufacturer gets back with you and their actions to rectify the situation.

Juliebove Rising Star
Juliebove
Posted

I have had moldy Ener-G bread that was not expired and still sealed.

Takala Enthusiast
Takala
Posted

There is a popular snack bar that is gluten free that I eat all the time, but .... now I always open it up carefully and LOOK at it first before that initial bite.

You can recover. But you may have just developed a new .... habit. :ph34r:

MelindaLee Contributor
MelindaLee
Posted

I had a simlar experience with some crackers. It was the first time I had bought them so I didn't know what the taste was supposed to be. The best I can describe is it smelled like they used algae in the crackers! :P The company was wonderful and actually sent me a new box of crackers, plus a whole box of gluten-free foods...many of which I hadn't tried before. (Though I still have yet to try the crackers that weren't good. :blink: )

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

Celiac.com Sponsor (A8-M):


modiddly16 Enthusiast
modiddly16
Posted
  • Author

I returned them to the store and they refunded me my money and were really apologetic. I told them that I obviously didn't blame them but when something is $8.99 you can't just waste that type of money, especailly on cookies! I emailed the company the day it happened and have heard nothing back from them yet, which is really disappointing. I know that companies are busy and sometimes it takes a day or so to respond to someone but a week? I don't love that. I work in customer service and responsiveness is a high priority!

GlutenGladi8or Apprentice
GlutenGladi8or
Posted

I work in customer service and responsiveness is a high priority!

Give them one more phone call next week and see if they respond. In your message, let them know that you personally make responsiveness a priority in your life and you hope that they do the same. In your message, let them know:

- The retailer

- Date of purchase

- Date of consumption

- Code date on box (you may need to hold it up to the light and read the stamp sideways)

Hopefully, they will clean up their own backyard. If not, let the board know about the manufacturer after the first of the year.

Here's why I take this so seriously. ONE bad gluten free product interaction can cast a terrible shadow on ALL gluten-free products. And, I think we are all in agreement on this board to move forward with the Gluten Free agenda.

Good luck!

Nor-TX Enthusiast
Nor-TX
Posted

I have had this happen twice with Daiya cheese purchased at Whole Foods. The first time I opened the package the cheese was all green even though the "best buy" date was a long way off. The package was not split or opened in any way. It took me weeks to purchase the next bag - it was fine. Again I bought a bg and once more when I opened it the center was green. I now puchase it at Sprouts and it has been good, although last week the bag I bought had a rip I noticed when I was putting it in the fridge. I packaged it into another bag. I am not rough or neglectful with my groceries so I don't know what happened. I didn't return the Whole Foods bags because it is an hour drive to get there. I didn't return the Sprouts bag because I can't be sure when the rip happened. I don't think I will buy the Daiya cheese again or at least for a long time - it's too expensive to be so much work and quite frankly, it really isn't that good.

  • 2 weeks later...
modiddly16 Enthusiast
modiddly16
Posted
  • Author

So now I'm mad. The company hasn't responded to two e-mails about the situation. That's just poor customer service and quite frankly, I'm not sure I'll be purchasing their product again!

kareng Grand Master
kareng
Posted

So now I'm mad. The company hasn't responded to two e-mails about the situation. That's just poor customer service and quite frankly, I'm not sure I'll be purchasing their product again!

What is the name of the product?

modiddly16 Enthusiast
modiddly16
Posted
  • Author

They were Aleia's Almond Horn Cookies.

modiddly16 Enthusiast
modiddly16
Posted
  • Author

I just sent them another email letting them know how disappointed I was in their lack of response and that I couldn't justify supporting their product if they couldn't bother responding to those loyal to them. I imagine I came across as a B word.

modiddly16 Enthusiast
modiddly16
Posted
  • Author

well now I feel bad.

I am very sorry for the delay in my reply. I just checked our spam folder online and found your first email. Please accept our apologies for any inconvenience you may have been caused and thank you so much for taking the time to email us. I would like to also thank you for purchasing our cookies. I am very sorry you did not have the opportunity to open a bag of our gluten free almond horn cookies and enjoy the extraordinary aroma of the recipe. We are committed to delivering quality, delicious, safe, all natural, gluten free products to the people that need them.

As a young company, that is growing by leaps and bounds, I can say, we have experienced some growing pains. We have been assessing all packaging possibilities with our lab and they have educated us on many different potential ways our packaging could occasionally become flawed and how our products can become compromised in transport. The lot number you gave me indicates that the cookies were produced and shipped in July. With the extremely high humidity we had this summer it is very possible the reason for the mold is a weather related problem.

I can assure you our gluten free bakery facility follows HACCP and good manufacturing practices and the inner bag that we use is FDA approved. Thank you for including the lot number and enjoy by date. This information is especially important to us. We do have a quality control manager who oversees the quality standards of our raw materials all the way through to the finished product. I have notified him of your lot number incident.

For being so kind to write to us, we would like to send you some cookies. Please give me your address and I will ship them to you. I apologize for any inconvenience you may have experienced; we will do everything possible to eliminate similar problems in the future. We really do appreciate your feedback, and look forward to hearing from you again.

Kindest Regards,

Linda

Linda Allain

VP Customer Relations

Aleia's Gluten Free Foods

4 Pin Oak DriveBranford, CT. 06405P: 203.488.5556

F: 203.488.0923aleias@sbcglobal.netFollow us: Open Original Shared Link

shopgirl Contributor
shopgirl
Posted

It's great that they got back to you but what a goofy email. :lol:

Give the free cookies they send you the once over before you eat them.

eatmeat4good Enthusiast
eatmeat4good
Posted

Really enjoyed this thread with all the ups and downs of yaack, now I'm mad, NOW I'm mad, K now I feel bad. You made me laugh Mo!!!!

modiddly16 Enthusiast
modiddly16
Posted
  • Author

well I was pretty mad!!! but after her response and her offer for free cookies I felt badly for coming across as a jerk :(

kareng Grand Master
kareng
Posted

well I was pretty mad!!! but after her response and her offer for free cookies I felt badly for coming across as a jerk :(

Let us know if you get the cookies and how they are.

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. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    2. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    3. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    4. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
    5. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      High DGP-A with normal IGA

      Food and environmental allergies involve IgE antibodies. IgE antibodies provoke histamine release from mast cells. Celiac disease is not always visible to the naked eye during endoscopy. Much of the damage is microscopic and patchy or out of reach of the scope. Did they take any biopsies of your small intestine for a pathologist to examine? Were...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,130
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      Food and environmental allergies involve IgE antibodies.  IgE antibodies provoke histamine release from mast cells.   Celiac disease is not always visible to the naked eye during endoscopy.  Much of the damage is microscopic and patchy or out of reach of the scope.  Did they take any biopsies of your small intestine for a pathologist to examine?  Were you given a Marsh score? Why do you say you "don't have intestinal damage to correlate with lifelong undiagnosed celiac disease"?   Just curious.  
×
×
  • 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.