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      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? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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

Trader Joe's Gluten Free
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I just started my gluten-free diet and we had tacos using Trader Joe's corn shells and taco seasoning, both labeled with their little "Gluten Free" symbol in a cute little stamp of a "g" on the front. Then after the meal, my husband noticed that there was a bit more info on the nutrition label...

It says: "Our vendors follow good manufacturing practices to segregate ingredients to avoid cross contact with allergens. Made on equipment shared with wheat, milk and soy."

The first sentence seems to contradict the second... isn't it a *bad* practice to make something on shared equipment?

Has anyone looked into this further? Could it mean that they share equipment, but we shouldn't worry because they clean it carefully?? I'm trying to be super careful as I start on this journey... help!!

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I just started my gluten-free diet and we had tacos using Trader Joe's corn shells and taco seasoning, both labeled with their little "Gluten Free" symbol in a cute little stamp of a "g" on the front. Then after the meal, my husband noticed that there was a bit more info on the nutrition label...

It says: "Our vendors follow good manufacturing practices to segregate ingredients to avoid cross contact with allergens. Made on equipment shared with wheat, milk and soy."

The first sentence seems to contradict the second... isn't it a *bad* practice to make something on shared equipment?

Has anyone looked into this further? Could it mean that they share equipment, but we shouldn't worry because they clean it carefully?? I'm trying to be super careful as I start on this journey... help!!

I think you need to read their labels more carefully...they now stamp everything with "no gluten ingredients', which is not the same as 'gluten free'. TJ's is always a hotly contested topic on these boards. Do a search and you'll see for yourself. In short, we like that TJs is up front with their labelling, but whether you eat said item is up to you. There are people who eat their items that have been made on shared equipement and do not get sick, and those who are very sensitive and do get sick.

In your case, since you're just starting out on your gluten-free journey, I'd stay away from those items for the next 6 months or so, so if you do get accidentally glutened you can more easily figure out what made you sick. I've been gluten-free for almost 2 years and I don't react to TJ's products at all.

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It is not so much TJ that is the question, it is "shared equipment."

Unless your home is 100% gluten-free, it is a "shared facility," and if you have only one set of dishes/pots/cutlery, they are "shared equipment."

"Good manufacturing practices" refers to thorough cleaning, among other things.

Disclosure of shared facilities or equipment is completely voluntary. If you see the statement, you know, but the absence of such a statement does not mean the factory does not process gluten.

If you react to a product, don't use it.

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