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

"may Contain Label"

dmeagan

Recommended Posts

dmeagan Apprentice
dmeagan
Posted

I was wondering if any of you consume products that have all gluten free ingrediants, but then may contain traces of wheat, etc because of the equipment used?

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

Celiac.com Sponsor (A8-M):


shopgirl Contributor
shopgirl
Posted

I absolutely don't touch "may contain" products.

The only product I've eaten that's produced on shared equipment is a pasta and I didn't react to it. It's a sensitivity issue though. There are some here who just can't do shared equipment/facility.

Personally, I'd always advice against any "may contain" foods but anything else is your own discretion.

ravenwoodglass Mentor
ravenwoodglass
Posted

Wouldn't touch the product if the warning is for wheat and greatly appretiate the companies that warn us of the possibility.

jerseyangel Proficient
jerseyangel
Posted

I was wondering if any of you consume products that have all gluten free ingrediants, but then may contain traces of wheat, etc because of the equipment used?

Personally, I do not eat products that have a "traces" warning. I'm very sensitive to cross contamination.

IrishHeart Veteran
IrishHeart
Posted

Definitely NEVER try the " may contain wheat" stuff :blink:

Once I see the "may contain traces of " soy, nuts, etc...I put the package down because I can't tolerate soy and I have no idea what else MAY be in there. I have been burned by those products. I am very sensitive apparently. :unsure:

I have learned to look for the words "made in a dedicated gluten-free facility".

I have also learned that "gluten-free" is not always the same a "DOES NOT CONTAIN GLUTEN INGREDIENTS" nor does it mean it is 100% gluten free. :(

I always wonder at companies who say "we do not add gluten, but we cannot guarantee what the ingredients we use in our products from other companies contain due to cross-contamination"...yet they have the stones to label it "gluten free" because it passes under the <20ppm standard rule. We need more strict labeling laws I think. JMHO

Very confusing. It's a bugger. :blink:

Use your best judgment.

lovegrov Collaborator
lovegrov
Posted

I do.

richard

psawyer Proficient
psawyer
Posted

Even a "dedicated gluten-free facility" has the risk of cross-contamination. It can happen at any point on the supply line, not just at the final processing facility. And that UPS guy who just dropped off a package was eating a donut in his truck.

Glutino have dedicated gluten-free facilities. They don't say so on their packages, but they test for 20 ppm. Open Original Shared Link

IrishHeart, what do you think of Glutino? I respect the fact that they realize that even with a dedicated gluten-free facility, cross-contamination is possible, so they test. I use their products with complete confidence.

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Even a "dedicated gluten-free facility" has the risk of cross-contamination. It can happen at any point on the supply line, not just at the final processing facility. And that UPS guy who just dropped off a package was eating a donut in his truck.

Glutino have dedicated gluten-free facilities. They don't say so on their packages, but they test for 20 ppm. Open Original Shared Link

IrishHeart, what do you think of Glutino? I respect the fact that they realize that even with a dedicated gluten-free facility, cross-contamination is possible, so they test. I use their products with complete confidence.

Thanks, Peter....I have not used any Glutino products as yet (I saw their crackers contained soy, so I stopped checking) and I truly appreciate your "heads up"!

My cousin swears by Glutino, maybe I will give them a try!

The EnjoyLife products seem to be fine for me.

I always appreciate your input on this subject (those pesky <20ppm gluten levels) as I do not think I am necessarily reacting to what level of gluten MAY be in something, but that I simply am still too gut-ravaged and everything seems like a problem because I am not well yet. Time will tell.

Thanks! :)

dmeagan Apprentice
dmeagan
Posted
  • Author

Well I don't have symptoms, but tested positive 3 times with the blood test, but the biopsy was negative.....so I guess I was wondering if eating those products would cause other problems in the body

IrishHeart Veteran
IrishHeart
Posted

They might, if you are sensitive to the products. Some people have trouble with xanthan gum,soy, etc...

alex11602 Collaborator
alex11602
Posted

I was wondering if any of you consume products that have all gluten free ingrediants, but then may contain traces of wheat, etc because of the equipment used?

Not anymore. We took a chance with seasoned french fries that may contain traces of wheat yesterday and my daughter and I suffered(both were recently diagnosed with celiac). Her more then I, I was just uncomfortable and nauseous, but she has had the runs since (which is bad since she is only 1). Good luck with figuring out what to eat.

cahill Collaborator
cahill
Posted

I was wondering if any of you consume products that have all gluten free ingrediants, but then may contain traces of wheat, etc because of the equipment used?

No I dont,, to much of a risk for me

IrishHeart Veteran
IrishHeart
Posted

Not anymore. We took a chance with seasoned french fries that may contain traces of wheat yesterday and my daughter and I suffered(both were recently diagnosed with celiac). Her more then I, I was just uncomfortable and nauseous, but she has had the runs since (which is bad since she is only 1). Good luck with figuring out what to eat.

Poor babe.sorry!!...yeah, that "seasoning" stuff is tricky. I avoid all that stuff for that very reason.

psawyer Proficient
psawyer
Posted

"Spices" are a safe ingredient. No grain product can be labeled as a spice. "Seasonings" is a whole different ball game. :huh:

Archived

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

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


  • Member Statistics

    • Total Members
      132,023
    • Most Online (within 30 mins)
      7,748
    Tubbybooboo
    Newest Member
    Tubbybooboo
    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

    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Scott Adams · Posted

      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      Fighting for a name

      By Scott Adams · Posted

      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Celiac getting dentures

      By NanCel · Posted

      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By sleuth · Posted

      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.