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BrittLoves2Run

Gluten Free But Made In A Facilty With Wheat

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I was just diagnosed 5 days ago, so i'm a newbie.

I found some items like Amy's.. it says on the box "GLUTEN FREE" but then when you look at the box it says it's made in a facility that processes wheat, soy, ect.

Do you stay away from these items anyway? Are they just claiming the FOOD itself is gluten free? Isn't that a little misleading?

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This is the way I look at it: If you cook totally gluten free but someone in the family keeps a loaf of bread for sandwhiches in a closed bread box, your food is prepared in a facility that also uses wheat. Doesn't bother me a bit. I am more suspicious of those that say "shared lines or equipment", but I am not a super sensitive.

Since you are new to this, let me just encourage you to use your common sense. Some people will try to scare you to death, but as long as you are careful and sensible this diet will eventually become easy. AND YOU WILL FINALLY FEEL GOOD!

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Gluten-free has no legal definition so it can mean different things to different companies. A good label to look for is the GFCO mark. http://www.gfco.org/ Those foods are independently tested and the GFCO cutoff is only 10 ppm.

Amy's brand tests for gluten and their gluten-free label means the food tested under 20 ppm of gluten. http://www.amys.com/health/special-diets/celiac Some people on the board who are very sensitive to gluten have had reactions to Amy's foods but many people tolerate 20 ppm. If you want to know what gluten-free means to a particular company and they are not certified by GFCO, check their website, write, or call.

As MrBrookes said, a shared facility is not as worrisome as shared equipment. I generally avoid food made on shared lines. There are plenty of foods not made in a shared facility if you're worried though. Kinnikinnick, Ener-G, Glutino, Whole Foods Gluten-Free Bakery, Bob's Red Mill, and Udi's have dedicated facilities. There are probably others - those are the brands I know about and purchase. :)

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In the beginning I didn't worry about either the shared facilility or the shared lines. I was overwhelmed just trying to be gluten free. The fact that something could say gluten free and still be contaminated with gluten was too much for me to comprehend. I didn't let it worry me. I thought I wouldn't be that sensitive. As I healed and time went on, I noticed I would get sick after eating products that were made in a shared facility or on shared lines. Now I avoid all of them and eat only from dedicated facilities. I guess I'm more sensitive than I thought I would be.

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I do worry about both but have eaten from shared vacility not shared lines I also stick with the kosher products in thoses cases because they have strick dietary laws as well and so far so good. But you are new to this so give yourself time to heal before expermenting.

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Are you currently living in the UK? If so, join coeliac UK and you will receive a free food and drink directory. This not only lists gluten free food/drink but also checks that methods of production etc keeps it free from cross-contamination where gluten products are produced in same factory.

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Do you have any gluten-containing products in your home? If so, you live in a shared facility.

Do you ever eat in a restaurant? If so, you are dining in a shared facility. The cutlery will be shared equipment, too.

Is there truly such a thing as a gluten-free facility? Maybe, but they get their ingredients from other places.

Use common sense.

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