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

Processed On Equipment That Also Processes Wheat

quincy

Recommended Posts

quincy Contributor
quincy
Posted

I came across this promotional video on Kinnikinnick's website. Very effective advertisement for their company for sure, but is it heavy-handed, so to speak? Though their donuts are so good they don't have to convince me to buy their products! But do you think it is too over the top and misleading, or does it show a legitimate issue of what is going on at any given facility that claims to sanitize their lines before processing our gluten-free food?

warning though, this video-clip is just gross!

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

I couldn't get your link to work. Whether or not you need dedicated equipments seems to depend on how sensitive you are to low levels of contamination.

quincy Contributor
quincy
Posted
  • Author

I couldn't get your link to work. Whether or not you need dedicated equipments seems to depend on how sensitive you are to low levels of contamination.

sorry about that. I have not posted links before. I try not to do that on forums but this was a good video clip.

this will take you to the company's "TV" site just scroll down to find the one that says "The Importance of Dedicated facilities"

hope it works this time....

Skylark Collaborator
Skylark
Posted

There was a study that came out earlier this year showing that "shared machinery" foods have a higher chance of being CC'd with allergens than "shared facility" foods. That video is not surprising at all, and making me glad I'm moving away from eating processed foods. Ewww!

quincy Contributor
quincy
Posted
  • Author

There was a study that came out earlier this year showing that "shared machinery" foods have a higher chance of being CC'd with allergens than "shared facility" foods. That video is not surprising at all, and making me glad I'm moving away from eating processed foods. Ewww!

yes Skylark, I feel the same way; I would not be as alarmed if the facility has areas (hopefully well segregated) that process gluten products and other areas that are non-gluten, but the same machine, to me, is a considerable risk to me. IMHO

psawyer Proficient
psawyer
Posted

The interesting thing to me, is that the presentation's title, first slide, and third-to-last slide talk about dedicated facilities. But nothing in the actual content talks about shared facility risks. If you want to try to scare people off shared facilities, at least provide some relevant evidence.

It does clearly show that there is some equipment which is very difficult to clean and thus would definitely pose a risk if shared. I'm reminded of the advice frequently given here to newbies: buy a new toaster and use it exclusively for gluten-free foods.

But, wait. If Kinnikinnick only have dedicated facilities, what on earth were they thinking buying a used machine that was used for wheat? And they said in there that it wasn't the first time (I believe the machine that makes K-Toos is another case).

Skylark Collaborator
Skylark
Posted

I would hope a month-long cleaning would be able to get any residual gluten off the machine! At least they are taking everything apart and being thorough. I believe Kinnikinnick's cutoff is down at 10 ppm so they must know what they're doing.

It really is scary about shared machinery.

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

But, wait. If Kinnikinnick only have dedicated facilities, what on earth were they thinking buying a used machine that was used for wheat? And they said in there that it wasn't the first time (I believe the machine that makes K-Toos is another case).

I'm with you, Peter. That just made me think, "No wonder I reacted to Kinnikinnick's food!" How on earth could you get that big mess clean enough for the most sensitive?

quincy Contributor
quincy
Posted
  • Author

I'm with you, Peter. That just made me think, "No wonder I reacted to Kinnikinnick's food!" How on earth could you get that big mess clean enough for the most sensitive?

I have only tried their donuts and I have not had any problems and I am extremely sensitive. Kinnikinnick is another issue that would be interesting to explore, perhaps I will give them a call about their video for their reaction to the forum members' posts and questions. or perhaps if you have been sickened by their products, you should contact them and ask them what gives.

If they are testing their products I would hope that they have pretty much cleaned their machines down to zero ppm before using them on their lines, if that is even possible w shared equipment. That is actually the heart of the question and the reason I posted that video (not to have a gotcha discussion about kinnikinnick). how well can Trader Joe's for example, package their items as gluten free or made without gluten ingredients knowing that the celiac community can react to trace amounts of gluten cc from shared equipment from companies they cannot monitor. How well can shared equipment be cleaned in a large scale food processing situation etc. etc.

DougE Rookie
DougE
Posted

It does clearly show that there is some equipment which is very difficult to clean and thus would definitely pose a risk if shared. I'm reminded of the advice frequently given here to newbies: buy a new toaster and use it exclusively for gluten-free foods.

But, wait. If Kinnikinnick only have dedicated facilities, what on earth were they thinking buying a used machine that was used for wheat? And they said in there that it wasn't the first time (I believe the machine that makes K-Toos is another case).

What Kinnikinnick are saying in this video is that they took the machine apart and cleaned it thoroughly. In fact it took them 4 months to clean the machine. I suppose if you took the time to take your household toaster completely apart and clean each part, you could probably get away with a used toaster. It just isn't practical with a $40 appliance.

dilettantesteph Collaborator
dilettantesteph
Posted

I should have qualified my comment by saying that I am extremely sensitive and can't eat hardly any processed foods. Kinnickinnick really does try their hardest. Their foods are certainly among the most gluten free. I'm sure that they washed the equipment very well if they spent 4 weeks at it. I just don't think that it is possible to get it clean enough for someone like me starting like that. I have contacted them about my reactions. I believe they told me that they test to 5 ppm, which is the lowest available these days. It just isn't low enough for me. I have to sort and wash all my grains.

quincy Contributor
quincy
Posted
  • Author

I should have qualified my comment by saying that I am extremely sensitive and can't eat hardly any processed foods. Kinnickinnick really does try their hardest. Their foods are certainly among the most gluten free. I'm sure that they washed the equipment very well if they spent 4 weeks at it. I just don't think that it is possible to get it clean enough for someone like me starting like that. I have contacted them about my reactions. I believe they told me that they test to 5 ppm, which is the lowest available these days. It just isn't low enough for me. I have to sort and wash all my grains.

thanks for that bit of detective work. I only eat their donuts as a treat once in awhile and I like that they are dairy/casein- free as well. I noticed for the first time (duh) that they don't have the certified endorsement on their box. So I wonder if they were to purchase new equipment (much more expensive for them) could they get even lower than 5ppm? Or is all flour just hopelessly contaminated to some degree. I am very sensitive also but perhaps not to 5ppm, hmmm interesting. Again, I was not posting to promote or attack Kinnikinnick, but their video raises questions for us Celiacs thanks!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      It could be a fructan intolerance? How do you do with dates?  https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
    • par18
      Is it gluten?

      By par18 · Posted

      Thanks for the reply. 
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies can stay elevated for many months or even years after gluten removal, so persistently high antibody levels alongside the celiac genes and clear nutrient deficiencies strongly point to celiac disease, even if you don’t feel symptoms. Many people with celiac are asymptomatic but still develop iron and vitamin deficiencies and silent intestinal damage. The lack of immediate symptoms makes it harder emotionally, but it doesn’t mean gluten isn’t harming you. Most specialists would consider this a case of celiac disease with a false-negative biopsy due to early healing rather than “something else,” and staying consistently gluten-free is what protects you long-term—even when your body doesn’t protest right away.
×
×
  • 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.