• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
BlessedMommy

Dedicated Facilities Or Not

Rate this topic

Recommended Posts

Do you only eat products made in dedicated gluten-free facilities? If so, why? If not, why not?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


If  a  person is a super  sensitive  celiac  then   they  eat  only from a dedicated  /gluten-free   business... But  with that  being  said  it  does  limit  gluten-free  choices  &  varieties.... but  again  some  have  no  choice  they  just  get  very ill  so  it is  a must  for them....and  they  usually  figure  that  out  as  they  go along   with  the gluten-free  lifestyle.....good  thing  is more  & more  companies  are  putting  out millions  to make  their  business  dedicated....

Most  can get  away with  eating  from  places  that  have  established  guidelines  that produce  both  wheat  & gluten  foods....ie:  General Mills....they produce  both  wheat  cereal & gluten-free  cereal but  they  maybe  wash  down  the  equipment  & such  before  making  the  gluten-free  or  it is  made in the  same  building using  different  equipment.. several scenarios...

 

either  way it  is a personal choice  for  each  person....

Share this post


Link to post
Share on other sites

Yes.  My kitchen is a shared facility.  That is way different than shared equipment.  Most companies don't disclose this.  There is no rule that they have to.  

Share this post


Link to post
Share on other sites

I have had reactions that lead me to believe that I must be extremely careful.  I am working towards growing much of my own food, searching for companies that produce one crop, and also washing carefully everything that can be washed.

 

Dee

Share this post


Link to post
Share on other sites

Washing is always a good idea--if possible. When eating at a continental breakfast in a hotel, I rinse off the hardboiled eggs before eating.

Share this post


Link to post
Share on other sites
Ads by Google:


I eat foods made in facilities that also process ingredients I avoid. The alternative is just too restrictive. If you refuse shared facilities, you will never, ever eat at a restaurant, or at a family member's house. Just because there are noodles in the next room does not mean that there are noodles in your soup. Good Manufacturing Practices, as observed by all major food manufacturers, call for isolation of ingredients and cleaning between runs. As another member noted, disclosure of share facilities is voluntary.

Share this post


Link to post
Share on other sites

As a rule, I try not to, but, as others have said, it's not required to be labeled so I probably eat a lot more of these "shared facilities" foods than I think when I opt for a package of something.

 

I know Lay's jalapeño kettle chips (total cheat guilty pleasure!!) bother me since I keep a food journal and they seem to be a common "trigger" food, so I don't eat them anymore. Having said that, I'm still learning and it very well may be a reaction to something else. 

Share this post


Link to post
Share on other sites

Like many of the other replies, I will eat products that declare that they are made in a shared facitlity.  One exception is bakeries (I can just imagine flour hanging in the air everywhere). 

Share this post


Link to post
Share on other sites

For me it depends on the item and the brand.

For premade foods, I definitely notice a difference between dedicated facilities and not. When I think I've gotten a minor contamination, I normally give the suspect food a second or third try before scratching it off my grocery list permanently. Aimee's brand comes to mind when it comes to having some problems, though some products seem to be worse than others. The opposite would be Glutinos, a brand I don't  remember ever having glutened me.

Things like nuts are always hit or miss but I have had better luck buying bulk than packaged items. I only do organic, but find that unsalted poses the least risk, while salted can be a problem. I presume that means that flour is used as an anti-flaking agent for a powdered ingredient somewhere in their processing line. I never buy nut mixes. 

I actively avoid gluten-free items made by my grocery-store's bakery. I've only tried it once and it was definitely more gluten than a minor contamination so I have to presume that it is because the kitchens are contaminated with regular flour dust. 

The grocer's butcher counter is also hit or miss. The less that needs to be done to a cut of meat, the lower the chances of problems. So a simple chunk of meat would be the safest, a ground or sliced product somewhere in the middle, having had to go through another machine, and a product like a sausage that might contain more ingredients (and more chances of cross contamination) won't ever be on my grocery list again. But I do buy packaged sausages that say gluten-free on the label, so it is the facility that is the problem.

But I'm super lucky that the grocery stores at which I shop have excellent gluten-free labeling or sections, only carry minimally-processed products which cuts down on issues, and carries lots of gluten-free options so I'm not tempted to take many risks. 

I also did a ton of research when I first went gluten-free which helped me avoid mistakes. That said, it took me more than a month to finally admit that I had to give up my favorite spaghetti sauce, even calling the manufacturer to double check because it was so much better than the competition and its ingredients really "shouldn't" contain any gluten. But most companies are buying their tomato paste premade and it often contains ingredients other than tomatoes. 

Oh, and distilled products that "should" be gluten-free are another risky area. I do make sure to read labels to make sure things like vinegar are made from corn rather than wheat.

And I also won't trust a human being to tell me that something is gluten-free. There are plenty of people on this forum who eat things that I know from experience contain gluten. Though it is great for them that their reactions are so minor they can be overlooked, I'm glad I have a "tell" symptom that responds to minute amounts because I'd much rather know.

  • Upvote 1

Share this post


Link to post
Share on other sites

"Oh, and distilled products that "should" be gluten-free are another risky area. I do make sure to read labels to make sure things like vinegar are made from corn rather than wheat."

 

I wonder, how can you tell if vinegar is made from corn rather than wheat?  I have definitely been reacting to some vinegars.  I've been just avoiding them all together unless it's something I have already eaten and was fine with. 

 

I'm super  sensitive so I won't eat anything in a box that was made in shared facilities.  I have gotten very sick from gluten free products that I later found out were made on shared equipment.  I had some frozen potatoes the other night that said gluten free.  I wasn't too worried about cross contamination because they were potatoes after all.  After getting sick I did some searching and found that the Ore-ida tater tots were processed on shared equipment.  I got super sick from Sweet Baby Rays BBQ sauce, also says gluten free, also made on shared lines. 

 

I feel somewhat lucky that I am so sensitive, I worry for those that aren't that because they may not get as sick they might be doing damage internally and not know.  My sister and my son both have it and aren't quite as sensitive as I am, I see them doing things that freak me out. :)
 

Share this post


Link to post
Share on other sites


Ads by Google:


Yes.  My kitchen is a shared facility.  That is way different than shared equipment.  Most companies don't disclose this.  There is no rule that they have to.  

Yes to this.  

 

Just as a facility doesn't need to disclose if allergens are used in the plant or even run on the same lines, they don't have to disclose if gluten is in the facility.  There are some brands that are better at labeling than others and have a better reputation. It's all about comfort levels for sure!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,922
    • Total Posts
      943,518
  • Member Statistics

    • Total Members
      67,122
    • Most Online
      3,093

    Newest Member
    Momma Bear13
    Joined
  • Popular Now

  • Topics

  • Posts

    • LOL sorry but really? You trust that, dominos, papa johns, and pizza hut ALL say they can not 100% guarantee their gluten-free pizza are celiac safe. THEY USE the same prep areas, same ingredient bins, same ovens and in many cases the same cutters and spoons used to spread the sauces and cut the pizza. I doubt the employees would even bother changing gloves between pizzas during rush.   Seriously if you want a gluten free pizza....gut a premade one in the freezer section from UDI, Dayia, RealGoodPizza or a crust from cappellos or califlower foods and make your own....Here please save yourself here is a list. BTW Pizza hut uses UDI crust and just tops them with their sauce etc....CCing in most cases and delivering them. Also the REAL good pizza will mail you cases of their pizzas fully made. Califlour foods and capello will mail you empty crust by the case. SO you can order them if  local stores do not carry them.


      http://udisglutenfree.com/product-category/pizza-crust/
      https://daiyafoods.com/
      http://iansnaturalfoods.com/products/gluten-free-cheesy-french-bread-pizza/
      https://www.geefree.com/collections/all/products/cheese-pizza-pocketshttps://cappellos.com/collections/pizza
      *^Grain Free Pizza crust to make your own with using eggs, coconut and arrowroot for a base crust blend. The Naked pizza crust is dairy free. Order frozen by the case and they ship them to you.
      https://realgoodfoods.com/productpage/
      *^Grain Free Pizza They use Dairy Cheese blended with chicken breast to form personal pizza crust. You can order them frozen and shipped to you. NEW PRODUCTS they do Enchiladas NOW
      https://www.califlourfoods.com/collections
      *^ This is the only one I buy, grain free, low carb crust, and the plant based one is great, NOTE these make a New york style flat crust, I use 15 min prebake before adding toppings to make them extra crispy
      http://glutenfreedelights.com/our-sandwiches/
      ^Gluten free hot pockets? YES they make them for when you need the old instant hotpocket, odd craving but I know they hit sometimes.
      CRUST MIXES Grain free
      https://www.simplemills.com/collections/all/products/almond-flour-pizza-crust-mix
      https://julianbakery.com/product/paleo-pizza-crust-mix-gluten-grain-free/
    • My MRI has been clear. They did a spinal tap back in May which was also good.  MS ruled out many times. All my symptoms match Gluten Ataxia, but I don't know for sure since I don't have a dx. However, I DO have Hashimotos so at least going Gluten Free is necessary for that. I go to my Rheumatologist on Jan. 30th, 2018. Can a Rheumatologist determine Gluten Ataxia? If so how long should I be back on Gluten for testing?  Thanks for the heads up on Free and Clear products. I will look into that.
    • tTG-IgA Tissue Transglutaminase Immunoglobulin A Self The enzyme TTG deamidates gliadin (a broken-down component of gluten). In reaction to the presence of TTG, the antibody immunoglobulin A (IgA) is produced. Raised IgA antibodies indicate short-term immune response, indicating ingestion of gluten 2-4 weeks preceding the test.   Not 100% specific: there are other causes of a positive test, including diabetes, heart failure, Crohn’s and others. Also, people who have celiac disease can get a negative result with this test. Machine-read. tTG-IgG Tissue Transglutaminase Immunoglobulin G Self In reaction to TTG, IgG is produced. Raised IgG antibodies demonstrate long-term immune response, indicating ingestion of gluten from 3-6 months, sometimes up to a year, preceding test.   Valuable in diagnosing Celiac in patients with selective IgA deficiency. DGP-IgG   Deamidated Gliadin Peptide Immunoglobulin G   Newer, excellent test that detects an immune response to a very specific fragment of the gluten molecule (gliadin peptide).   If both DGP are high, celiac disease almost certain. Accurate for detecting gut damage of celiac disease, so good it is likely to make endoscopy redundant. Does not replace the IgG-gliadin test. DGP-IgA Deamidated Gliadin Peptide Immunoglobulin A   (ELISA) measures antibodies directed against deamidated Gliadin peptides (DGP) in human serum or plasma. AGA-IgG Anti-Gliadin Antibody Immunoglobulin G Anti-self (Older gliadin test.) The antibody immunoglobulin G (IgG) is produced in response to gliadin. Raised IgG antibodies demonstrate long-term immune response, indicating ingestion of gluten from three to six months, sometimes up to a year, preceding the test.   Not specific & sensitive for Celiac, but accurate as an inexpensive test for evidence of a gluten reaction AGA-IgA Antigliadin Antibody Immunoglobulin A Anti-self The antibody immunoglobulin A (IgA) is produced in response to gliadin. Raised IgA antibodies indicate short-term immune response, indicating ingestion of gluten 2-4 weeks preceding the test.   Not specific & sensitive for Celiac, but accurate as an inexpensive test for evidence of a gluten reaction Total IgA Immunoglobulin A Self The celiac blood test panel includes the total serum IgA test because some people (3%) are IgA-deficient. If you have a very low total serum IgA, that can invalidate the three blood tests that rely on your IgA levels. People with celiac disease suffer from low total IgA levels about 10 to 15 times more frequently than people in the general population. EMA IgA Anti-endomysial antibody IgA Self EMA stands for antiendomysial antibodies, which are antibodies produced by the body that attack the body's own tissue. When the EMA-IgA is positive, the patient almost certainly has celiac disease. However, the test also can produce false negative results in patients with celiac disease but only partial villous atrophy.   Highly specific (>95%), and >90% sensitive. The EMA antibodies correlate to degree of villous atrophy. Observer-dependent.
  • Upcoming Events