• 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
TGK112

Confusion With Trader Joe's Labeling

Rate this topic

Recommended Posts

I'm big fan of Trader Joes. I'm very newly diagnosed - just 3 weeks. I nearly had a melt down during my first trip to Trader Joes, seeing many of my favorite products that I can no longer enjoy. However, I printed out their gluten free list and was surprised to see that some of the products that they list as gluten free - and have a "g" on the labeling, also have a disclaimer on the same label saying " made on the same machinery as...wheat..."

I brought this to the manager's attention- he seemed surprised as well. Anyone else run into confusing labels? Which part do we believe?

Share this post


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


It can be both. No gluten ingredients but made on a shared line. It's up to you to figure out if shared lines are okay for you.

Share this post


Link to post
Share on other sites

Ditto the above posts. It's tough. Here's what we do in our family below: (Note that we have one child who can "sense" wheat/gluten when she's about to take a bite of something cross-contaminated--yes, weird, but also incredibly amazing. Also note that our other little kiddo will GORGE on anything cross-contaminated and then have a near-immediate neurological response aka "losing" it meltdown/tantrum). Biggest note of all: this is our personal approach and not a recommendation. I hope it just gives you one more perspective.

Fruits/veggies/salsas/sauces: we check ingredients VERY well and generally are ok with all producers (including Trader Joe's).

Breads/crackers/cookies: we almost always go for "dedicated" line or "dedicated facility" or major large brand name because gluten can stay airborne for up to 24 hours (and we have been glutened by a product from a small facility). Note that we feel comfortable with the WF brand but we do NOT feel comfortable with the TJ brand.

Meats/Cheeses/Milk products: we generally buy the high end organic products in this segment. We double check ingredients on meats especially closely. There are very few small brands in these categories, so we end up with Applegate Farms very often and have been fine to our knowledge. We rarely buy the store brands.

Here is an example using ice cream:

- We buy the major name ice creams (I wish I could support local producers, but I 1) don't trust that they've gotten all the cookie dough out of every nook and cranny of their machinery and 2) they make things in smaller batches). Even though Ben and Jerry's may produce their cookie dough ice cream on the same line as the vanilla ice cream, I trust that they have hard-core cleaning protocols and that their batches are so large that any gluten residue is probably so diluted that it won't affect us).

- We check the ingredients for all the obvious things: like anything that looks like a cookie (graham cracker, etc.)

- All this said, we make a MAJOR exception when we visit the East Coast/Cape Cod and go to Sundae School, a small, family-owned ice cream shop. Our cousins also have Celiac, know the owners, trust the owners and we only buy the prepacked flavors...all of us have been healthy so far there...

Note on teas: I am personally trying to figure out the teas and haven't so far...my quick "grab and go" has been iced tea in the past, but I recently had a super-low-energy week and realized I need to be more thoughtful about what I'm drinking. I have a few phone calls to make...

Which brings me to my final piece of input: the customer service folks at the 800 numbers on the back of packaged goods are generally quite good. I have made countless phone calls to figure out whether or not a product is ok.

Ok, one more input...Also, there are two apps you might consider: "Is That Gluten Free" and "Gluten Check" for smart phones.

Thinking of you! It gets easier!

Share this post


Link to post
Share on other sites

Ditto the above posts. It's tough. Here's what we do in our family below: (Note that we have one child who can "sense" wheat/gluten when she's about to take a bite of something cross-contaminated--yes, weird, but also incredibly amazing. Also note that our other little kiddo will GORGE on anything cross-contaminated and then have a near-immediate neurological response aka "losing" it meltdown/tantrum). Biggest note of all: this is our personal approach and not a recommendation. I hope it just gives you one more perspective.

Fruits/veggies/salsas/sauces: we check ingredients VERY well and generally are ok with all producers (including Trader Joe's).

Breads/crackers/cookies: we almost always go for "dedicated" line or "dedicated facility" or major large brand name because gluten can stay airborne for up to 24 hours (and we have been glutened by a product from a small facility). Note that we feel comfortable with the WF brand but we do NOT feel comfortable with the TJ brand.

Meats/Cheeses/Milk products: we generally buy the high end organic products in this segment. We double check ingredients on meats especially closely. There are very few small brands in these categories, so we end up with Applegate Farms very often and have been fine to our knowledge. We rarely buy the store brands.

Here is an example using ice cream:

- We buy the major name ice creams (I wish I could support local producers, but I 1) don't trust that they've gotten all the cookie dough out of every nook and cranny of their machinery and 2) they make things in smaller batches). Even though Ben and Jerry's may produce their cookie dough ice cream on the same line as the vanilla ice cream, I trust that they have hard-core cleaning protocols and that their batches are so large that any gluten residue is probably so diluted that it won't affect us).

- We check the ingredients for all the obvious things: like anything that looks like a cookie (graham cracker, etc.)

- All this said, we make a MAJOR exception when we visit the East Coast/Cape Cod and go to Sundae School, a small, family-owned ice cream shop. Our cousins also have Celiac, know the owners, trust the owners and we only buy the prepacked flavors...all of us have been healthy so far there...

Note on teas: I am personally trying to figure out the teas and haven't so far...my quick "grab and go" has been iced tea in the past, but I recently had a super-low-energy week and realized I need to be more thoughtful about what I'm drinking. I have a few phone calls to make...

Which brings me to my final piece of input: the customer service folks at the 800 numbers on the back of packaged goods are generally quite good. I have made countless phone calls to figure out whether or not a product is ok.

Ok, one more input...Also, there are two apps you might consider: "Is That Gluten Free" and "Gluten Check" for smart phones.

Thinking of you! It gets easier!

Thank you so much for such a helpful response. I - surprisingly - have no typical symptoms of celiac. I wound up getting diagnosed due to worsening osteoporosis. So, because I never felt ill from eating gluten - I feel that I am a very poor "barometer" in knowing when gluten may be in a product. I keep saying " the good news is that I never had symptoms, but the bad news is, I never had symptoms" I will never know when I may be accidentally ingesting gluten. So, thanks for the helpful guideline

Share this post


Link to post
Share on other sites
Ads by Google:


I too find TJ labeling confusing.  I have found many products that are gluten free based on the ingredients and doesn't mention being produced in a facility that processes wheat but doesn't have the gluten free logo on it.  I asked and the employee was less then helpful - explaining to me that it wasn't gluten free even if there weren't gluten ingredients listed but couldn't explain why.  She then went on to say that not all of their distributors use the logo.  I emailed TJ's and they told me that if it looks gluten-free based on ingredients but doesn't have the gluten-free logo then it means the product was made in a facility that processes wheat or shares equipment.  The lack of consistency is confusing.

 

I too don't have the typical symptoms so I don't necessarily know when I've made a mistake either.  I was diagnosed around the same time as you were.  I hoped 6 months later it would have gotten easier but it hasn't.  I sometimes suspect I've made a mistake but don't know what I did wrong which them leads me to believe I simply have a headache or some other symptom.  Super frustrating.  Thanks for the info!

Share this post


Link to post
Share on other sites

It is possible that you will become more sensitive to gluten the longer you are gluten-free...

 

I too got diagnosed without the classic symptoms - I found someone that put 2 and 2 together when I went in to figure out why my seasonal allergies are so bad.  In retrospect, I used to belch like crazy, but never suspected it might be celiac - though it has disappeared since I went gluten-free.

 

 I went gluten free last February.  For many months I wondered if I would react if I accidentally ingested gluten - was I really being as good as I thought I was, or was I just not reacting.  Well, last summer (maybe August time-frame) I did accidentally ingest some gluten when I went out to eat, and felt sick for 3 or 4 days (probably a full week before my digestion got back to normal).  For me, the tell-tale symptom that I have been glutened is the belching returns (in addition to other digestive issues)

Share this post


Link to post
Share on other sites

I recently had my 6 month check-up - and had very good results. My antibodies were near normal, and my intestine has nearly healed. I have yet to feel any real digestive symptom - but must admit that I never realized how constipated and bloated I was until now, when I'm not.

 

As for my Trader Joe's confusion - I still shop there - but not nearly as much as I use to. I wrote their headquarters and was pretty disappointed with the response that I got. I'm not sure why, but I expected better from them!

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
      108,966
    • Total Posts
      943,697
  • Member Statistics

    • Total Members
      67,276
    • Most Online
      3,093

    Newest Member
    Beth N
    Joined
  • Popular Now

  • Topics

  • Posts

    • Me too. I still get transient lower back pain occasionally when my bladder or colon is full. It goes away immediately on voiding. Regardless of anything other diseases you may have, being wheat free gives you relief so even if not Celiac you are Non Celiac Wheat Sensitive. There are over 200 symptoms that are improved with GFD gluten free diet. Google it. It is an impressive list. In any case, while it is good to have a diagnosis, there is only one treatment, do not eat wheat and deal with the inevitable malnutrition damage.(think Biafra babies 1970.) Most will improve over time. Whatever doesn't improve should be investigated to be safe, but realize that recovery may take years. Wheat flour used should be limited to Paper Mache sculpture and library paste.  
    • Here is a partial list of what I no longer suffer from as a result of not eating wheat. Some like the sleep apnea and gerd and back pain and addiction to alcohol were almost immediate. The foot pain is improved to just numbness sometimes. My long term depression went away when I added vitamin D 10,000 iu a day for a year, but the improvement started almost immediately. Muscle tone and energy improved when I added iodine. one sheet sushi seaweed a day. My Fibromyalgia is controlled with 15 mg oral Prednisone a day. I remember as a kid waking up and having to pick the dried mucuos off the roof of my mouth. That is gone and for the first time in my life I am a nose breather. Drink lots of water to help with the mucous if it is thick. Some mornings mine is like rubber cement. I need to quit smoking now.  You can improve have faith, but healing takes time. Stay the course. A Romaine lettuce salad everyday helped the gut pain. Gerd shortness of breath sleep apnea back pain snoring prostrate hypertrophy contact lens protein buildup night vision improved cataracts reduced head hair growth foot pain sleeping no more than 2 hours at a stretch slow healing no energy. Pretty much bed ridden. 
    • Celiac Disease is damage to the nooks and crannies in our intestines leading to malnutrition, vitamin deficiencies with all the various symptoms that make it so hard to diagnose. Then you add years of the antacids, antibiotics, Tylenol, opioids, alcohol, etc., each with their own particular side effects and damage. Now you've got a toxic environment that kills off the beneficial bacteria increasing malnutrition. Theoretically you can eat anything except gluten. But wheat is so ubiquitous in our diet and economy there are unlimited opportunities for cross contamination. So read the label. Use common sense. If there isn't a label it doesn't have wheat so you can eat. Big Food likes to add wheat to everything because it is addictive and helps them ensure you can't eat just one. Why on earth else would Campbells Tomato Soup have wheat listed as an ingredient? Meantime your body is in distress from malnutrition so you need to be sure to replenish D3, and Iodine for starters and treat and support any other symptoms while you heal. Good nutrition without wheat is the only way to stop progression. And just like chewing paint chips made with lead is bad, so is food with wheat.   well said, doesn't need a label.
    • We use pure cherry juice with our snow cone machine. Makes for a nice dessert after dinner.
    • Hi Kurasz, How's it going?  Any change for the amazingly better?  Or slightly better?  
      If not, hang in there, and keep praying! :)
  • Upcoming Events