• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Reese's Cups Minis
0

16 posts in this topic

SO I was craving cookies at work today.. Not good, I really wanted them so instead when I got off work I went to Walmart and picked up a few snacks that I can have.. one of which was a bag of Reese's Peanut butter cups Minis, Unwrapped Minis cups.. I ate them without looking at the label afterwards I was reading the Nutrition labels to see how many calories and what not when a statement caught my eye..This Product was Manufactured on the same equipment that Processes WHEAT! I was like uh oh did I just mess up? I really hope I don't get sick from this. Has anyone noticed this before and does anyone else know of anything else that currently has this Awesome warning on it? So that I can avoid this in the future

0

Share this post


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


SO I was craving cookies at work today.. Not good, I really wanted them so instead when I got off work I went to Walmart and picked up a few snacks that I can have.. one of which was a bag of Reese's Peanut butter cups Minis, Unwrapped Minis cups.. I ate them without looking at the label afterwards I was reading the Nutrition labels to see how many calories and what not when a statement caught my eye..This Product was Manufactured on the same equipment that Processes WHEAT! I was like uh oh did I just mess up? I really hope I don't get sick from this. Has anyone noticed this before and does anyone else know of anything else that currently has this Awesome warning on it? So that I can avoid this in the future

Sensitivity levels vary from person to person. I don't have a problem with shared equipment. They are generally pretty cleaned. YOU have to find your comfort zone on this.

1

Share this post


Link to post
Share on other sites

Sensitivity levels vary from person to person. I don't have a problem with shared equipment. They are generally pretty cleaned. YOU have to find your comfort zone on this.

I agree here.

0

Share this post


Link to post
Share on other sites

....however, a study came out a few years ago that stated that products manufactured on shared equipment have a 70% chance of being contaminated. If the product is manufactured in a plant where wheat is also processed, then there's a 30% chance of contamination. So, I guess it depends on your level of sensitivity and luck. Personally, I NEVER eat products that have been manufactured on shared equipment.

0

Share this post


Link to post
Share on other sites
Ads by Google:


....however, a study came out a few years ago that stated that products manufactured on shared equipment have a 70% chance of being contaminated. If the product is manufactured in a plant where wheat is also processed, then there's a 30% chance of contamination. So, I guess it depends on your level of sensitivity and luck.

As I said, it's all a matter of personal sensitivity....study or not. ;)

If it makes you sick, don't go there again. :)

0

Share this post


Link to post
Share on other sites

I found myself not feeling particularly well after testing this out for myself. I had a large can of dried blueberries I used for pancakes and muffins and such that's from a shared facility. I ate a whole bunch and wasn't feeling particularly well for a few days after that. Once was enough for me and I stay away from shared anything now. (My exception being Blue Diamond crackers, they say they test every batch and they haven't made me sick yet.)

0

Share this post


Link to post
Share on other sites

If I read that there's a possible chance of contamination I usually pass on it...

0

Share this post


Link to post
Share on other sites

If I read that there's a possible chance of contamination I usually pass on it...

If I did that, I would starve to death. There is ALWAYS a possible chance of contamination. In everything. That's life. Careful I am--obsessed I am not.

0

Share this post


Link to post
Share on other sites

If I did that, I would starve to death. There is ALWAYS a possible chance of contamination. In everything. That's life. Careful I am--obsessed I am not.

I completely agree with this one.. Here I am up at 4 am after eating out at a restaurant that I have ate at and had the exact same meal atleast 4 times this month and didn't have any issues before, then went to the movies, brought my own snacks and still got sick. It might be nerves but at this point I am still up at 4 am wishing I could puke and get over with it.

0

Share this post


Link to post
Share on other sites

I was just wondering this, how picky I should be with food manufactured where wheat is. My thing is that I don't have any sort of immediate symptoms of eating gluten (that I can tell at least), but I still know that I will be getting damaged. I almost wish I had an immediate reaction to it so that I would know for sure what products and restaurants to avoid; all those things that should be gluten free but for some reason aren't, I just won't know.

I want to be picky about what I'll eat, I really do because I really want to feel NORMAL again, but it feels dumb and pointless for me to worry about a chocolate bar that may have traces of wheat on it, when in my own home there's chances for traces of wheat on everything too since my bf isn't gluten free.

It's frustrating because I will probably heem and haw over how cautious I'm going to be for the rest of my life, and it'll change from one year to the next I'm sure.

0

Share this post


Link to post
Share on other sites

I was just wondering this, how picky I should be with food manufactured where wheat is. My thing is that I don't have any sort of immediate symptoms of eating gluten (that I can tell at least), but I still know that I will be getting damaged. I almost wish I had an immediate reaction to it so that I would know for sure what products and restaurants to avoid; all those things that should be gluten free but for some reason aren't, I just won't know.

I want to be picky about what I'll eat, I really do because I really want to feel NORMAL again, but it feels dumb and pointless for me to worry about a chocolate bar that may have traces of wheat on it, when in my own home there's chances for traces of wheat on everything too since my bf isn't gluten free.

It's frustrating because I will probably heem and haw over how cautious I'm going to be for the rest of my life, and it'll change from one year to the next I'm sure.

I KNOW EXACTLY HOW YOU FEEL! I am the same way. I have no idea how careful I have to be. I do have symptoms (tingling), but not right away, and it is really hard to pinpoint what the culprit is. Besides that, I do feel - mentally - a million times better being gluten-free. However, is the accidental glutening or cc going to reverse that? I don't know. Frustrating.

0

Share this post


Link to post
Share on other sites

I so wish that I could be able to eat as if I didn't have issues with food. My husband eats anything. He is being respectful and doesn't eat anything with a large about of Gluten in front of me.

I wish there was a place that I could go eat and not worry about what I am eating or buying has Gluten flour. I always thought it would suck if I had a nut or chocolate allergy. Now I have a idea of it and it doesn't just suck it really Sucks!

0

Share this post


Link to post
Share on other sites

My youngest is sensitive to most products we've tried that have"shared equipment" with wheat. I don't seem to be bothered by it, and neither does my oldest (all of us have celiac disease). But because of my little one we don't buy products that are made on shared equipment.

0

Share this post


Link to post
Share on other sites

I was sensitive to them the first little while I am now not as sensitive to the "trace amounts" Clearly I wouldn't buy something that says that it may contain, or has trace amounts of gluten but with even my clean dishes at home, that I cleaned and soaked after finding out that I am GI. I dont have any issues anything made in my now gluten free kitchen. The only thing in my house is canned soups that are heated in the microwave, and a loaf of bread for my hubby to make a sandwich.

0

Share this post


Link to post
Share on other sites

I start out with the positive attitude that if it is made on the same lines, they have thoroughly cleaned the lines; and that if it is made in the same facility as, they make every effort to avoid cross-contamination; For those of you who do not know you have been glutened this system would not work, and I don't know how to advise (although if you are having tingling or brain fog, you probably need to tighten up), but for me I pretty soon know if the cleaning or the product segregation has been successful. I seldom have problems. One product I cannot eat for some reason is Rice Chex, which by all rights should be okay for me. Another I do not eat is anything made by Amy's, which used to be a pre-gluten-free standby for me, but they are not careful enough for my level of sensitivity..

0

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
      106,783
    • Total Posts
      932,395
  • Member Statistics

    • Total Members
      64,259
    • Most Online
      3,093

    Newest Member
    BFerris
    Joined
  • Popular Now

  • Topics

  • Posts

    • While informative.....you just responded to a post from 10 years ago.....
    • The year to recover?  It seems pretty standard around here despite some literature  stating it only takes months for villi to recover.  That may be true, but most celiacs have systemic issues.  Neurological issues are usually the last to resolve, if at all.   And let's not forget that the gluten-free diet has a steep learning curve that can delay healing.   I have read sites that promote a Whole Foods diet without gluten in an attempt to calm down inflammation or improve an autoimmune disorder.  It works for some but not all, but it is certainly worth considering.  For me, I was undiagnosed for years like so many celiacs.   I also have Hashi's which was diagnosed 20 years ago.  Since going gluten-free, after my celiac disease diagnosis, my thyroid has shrunk and my nodules are gone.  However, this past winter, I had a tooth infection, the flu, a cold and now my thyroid antibodies are high again.  I also developed autoimmune hives (like clockwork, they appear at 3:00 pm) as a result (I think).  My immune system is constantly running on high alert.  I have allergies to so many things.  But....what is a girl to do? Beside a cocktail of antihistamines, I  move forward.  I am "healthy".  I can still ride my bike, swim and run.  Maybe not as fast (who am I kidding...not fast at all) as when I was younger in my 30 and 40's.  I have Type 2 diabetes despite being thin.  Like celiac disease, diabetes is genetic.   Read the Newbie 101 under coping.  Make sure everything is gluten free.  you would be surprised at hidden sources or dealing with cross contamination.  I know your family has celiac disease, but unless you walk the walk daily, you do not get it.  But...maybe you do!  
    • Does he run a lot? On hard ground? My ferritin started at 74 and is now 20. My rbc count was normal but showed mild anemia after an 18 hour fast.   I initially also thought it might be due to malabsorption, and it may be, although my gut doesn't show a ton of damage. Coincidentally I started running around  all of this, with A 6 month break in between, and have also recently read that Runners Who log a lot of miles generally are pretty low on ferritin if they don't supplement.  I only do between 6-15 Miles per week.  I eAt a mixed green salad about 5 times a week, red meat a couple times a week, and then a lot of other high iron foods.  lamb stew is a tremendous source of iron, as well as mussels. I am a big fan of garden lights chocolate zucchini muffins as well each mini muffin contains 20% of the daily value.  I Like to eat Two for breakfast with my coffee.  if he stopped eating gluten about a month ago you might still be able to get the blood test done. I'm sure you have read by now that you need to be eating gluten to be tested.  antibody start falling Right away but for some people it takes a long time.   I'm not a doctor but I would think that if you have enough damage to mal absorb iron then it would take a lot longer than just 4 weeks for you to  fix that kind of damage And reabsorb it again.    did they order a total iron binding capacity?  and was the iron panel done while fasting? You don't really need to fast for a ferritin but serum Iron can easily be elevated With food.  Although symptoms vary depending on the individual I have read quite a bit online that When ferritin drops below 40 people can start getting symptomaTic.  so you are likely correct that his feeling better is related to his ferritin level increasing.  giving up gluten means giving up certain nutrients as well. So if he's already vegetarian he needs to really pay close attention to what nutrients he might be missing in his diet now if he's giving up whole grains.  
    • Thank you! I will look into it! 
    • You would honestly think that after you body goes nuts attacking your insides trying to kill the gluten after 2 days of food poisoning yourself with it the damn antibodies would show up in insane levels in your blood Life is not that easy though.
  • Upcoming Events