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

  • 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. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    2. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    3. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    4. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    5. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,908
    • Most Online (within 30 mins)
      7,748
    ebrown
    Newest Member
    ebrown
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • 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.