• 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.

Does Anyone Else Have Issues With Trader Joe's Labeling?
0

23 posts in this topic

I have always been a very loyal Trader Joe's customer. However - I find their labeling totally irresponsible! They have MANY products with a "g" icon on front - implying gluten free. However, on the back side of the product , there is often a disclaimer that the product was made on equipment shared with wheat containing products. I have brought it to store managers' attention and I have written the headquarters. The reply was - the "g" just represents no gluten ingredients and went on to say " We are happy to let you know that, now that the FDA has finally passed a ruling on what it means for a product to be 'gluten-free, we will be testing all of the products that currently contain the "G" icon for actual gluten-free status. This process, of course, will take quite some time, but we definitely feel it will improve our allergen control program."

I was disappointed to hear that it took an FDA mandate for Trader Joe's to step up their labeling. I expected a lot more from them. When I replied with my disappointment in them - I never heard back.

0

Share this post


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


Tecnically, it is gluten free even if there is possible CC.

0

Share this post


Link to post
Share on other sites

I personally feel that we should be happy that they voluntarily let us know about the shared equipment (or facilities) :) ; since the equipment is thoroughly cleaned between runs, they are not obliged to.

I worry more about the companies that change the ingredients without letting anyone know, just to keep you on your toes :rolleyes: A market I buy from makes their own sausages. They started making a gluten free line and they were good, won a national award with them. Hubs and I both individually compliment them on their sausages. They are very proud of them and declare, (proudly I might add), that they do not put any soy in them either. Yesterday I looked at their sausages.... strange, none are marked gluten free. I read the labels - rice flour, etc., etc., everything fine, and then... I notice hydrolyzed soy protein :o Totally blew me away. :angry:

Yep, just keep on reading the labels and adjust your purchasing according to your own particular needs.

6

Share this post


Link to post
Share on other sites

" We are happy to let you know that, now that the FDA has finally passed a ruling on what it means for a product to be 'gluten-free, we will be testing all of the products that currently contain the "G" icon for actual gluten-free status. This process, of course, will take quite some time, but we definitely feel it will improve our allergen control program."

....News to me, or am I behind the curve? :huh:

http://www.fda.gov/F...s/ucm177323.htm

Currently, there is no Federal regulation that defines the term "gluten-free" used in the labeling of foods. Based upon comments FDA received during its public meeting on "gluten-free" food labeling held in August 2005 and other information available to the Agency, there is no universal understanding among U.S. food manufacturers or consumers about the meaning of a food labeled as "gluten-free." FDA believes that establishing a definition for the term "gluten-free" and uniform conditions for its use in the labeling of foods will ensure that persons with celiac disease are not misled and are provided with truthful and accurate information.

....I heartily agree with Mushroon. Read labels and be comfortable with what you see. And full disclosure helps me make the best decision for me. I prefer to support those companies.

0

Share this post


Link to post
Share on other sites

....News to me, or am I behind the curve? :huh:

Lisa is right, as far as I know. There is a proposed standard of less than 20 parts per million. It has been a proposal for a number of years. :angry:

0

Share this post


Link to post
Share on other sites
Ads by Google:


As of the last time I checked, about a week ago, it wasn't passed and no one was paying any attention to it.

0

Share this post


Link to post
Share on other sites

I have huge issues with Trader Joe's labeling. For example their frozen Tamales claim to be Gluten Free with the "g" logo. There is NO statement on the back about the facility or equipment. I was sick within minutes.

The same thing has happened with multiple items from TJ's. I know they are not obliged to disclose anything about equipment. But what bothers me is they make such a big deal about being about health, healthy stuff, neighborhood, community, etc. But what they have done is jump on the mercenary "Gluten Free" bandwagon to make some more bucks, when their offerings are NOT technically Gluten Free at all. They are obviously all made on shared equipment, in shared facilities.

The staff are unbelievably uneducated about TJ's Gluten Free products. All go glassy-eyed when I point out that the "g" logo doesn't in fact mean "Gluten Free" it means no gluten ingredients were used, but it's highly likely those lovely tortillas went on the machines right after the last flour tortillas batch.

In summary, TJ's has made me sick too many times with their BS "g" stuff and I won't even shop there any more.

0

Share this post


Link to post
Share on other sites

I'm just glad they're going to start testing. Maybe I can eat some of their chocolate nut products again (since they're made in mixed lines).

0

Share this post


Link to post
Share on other sites

I talked to my dietitian (who also has Celiac disease) about whether I should avoid foods that are made on shared equipment.  She told me that she does not avoid foods made on shared equipment.  Her rationale is that the fact that the company gave you a warning shows that they are at least aware of the problem.  If you instead buy the item from another manufacturer there is no guarantee that the other manufacturer might have the same problem, but might not be warning you about it.

2

Share this post


Link to post
Share on other sites

I'm more comfortable buying TJ's stuff than things made from random companies where I don't know what their manufacturing practices are like. At least I know TJ's has policies in place requiring their manufacturers to use safe allergen-handling practices. Of course there's no way to know how well those policies are actually applied.

 

I figure every time I buy a prepared food from a company that doesn't exclusively specialize in gluten-free foods, I'm taking a risk. 

 

I buy TJ's stuff occasionally, but I wouldn't make their prepared foods (or any prepared foods) a part of my daily diet. I've heard cases of people getting sick from it, but most of my Celiac friends do fine. Same with Amy's brand gluten free things. They're made in shared facilities and often on shared equipment and there's a risk that someone didn't clean things well enough one day and that's a risk you have to live with if you buy prepared foods.

 

And the Applegate recall really gave me pause about buying prepared foods from companies that make gluten-containing foods. 

 

The safest thing is to learn to eat basic fresh foods. To the extent that I can keep my own laying hens and plant my own garden that makes my food chain even more secure; I only wish I could do more. I'm going to try planting buckwheat this year, though. 

0

Share this post


Link to post
Share on other sites

A friend went to visit family recently and the brother in law went to Trader Joe's to buy gluten-free food for him.  An employee told him to get stuff with purple labels.  They got him all sorts of gluten containing things like wheat pretzels.  This would be funny except that a newbie might actually eat the stuff without checking the ingredients for himself.   That is a labeling issue, or maybe an interpretation of label issue.

0

Share this post


Link to post
Share on other sites

I have huge issues with Trader Joe's labeling. For example their frozen Tamales claim to be Gluten Free with the "g" logo. There is NO statement on the back about the facility or equipment. I was sick within minutes.

The same thing has happened with multiple items from TJ's. I know they are not obliged to disclose anything about equipment. But what bothers me is they make such a big deal about being about health, healthy stuff, neighborhood, community, etc. But what they have done is jump on the mercenary "Gluten Free" bandwagon to make some more bucks, when their offerings are NOT technically Gluten Free at all. They are obviously all made on shared equipment, in shared facilities.

The staff are unbelievably uneducated about TJ's Gluten Free products. All go glassy-eyed when I point out that the "g" logo doesn't in fact mean "Gluten Free" it means no gluten ingredients were used, but it's highly likely those lovely tortillas went on the machines right after the last flour tortillas batch.

In summary, TJ's has made me sick too many times with their BS "g" stuff and I won't even shop there any more.

How can you possibly expect anyone who isn't a Celiac or gluten free to be experts on this?  I am not an expert on the diet to control diabetes or any other range of medical problems.

It is up to the individual to learn about their condition and requirements for the diet, not the rest of the world.  I see this all the time on this forum. It's fine to ask questions when new to the diet BUT people need to educate themselves to make the right decisions based on knowledge. 

 

I don't rely on the government to do it for me, either.  Labeling laws would certainly make it easier but most reputable companies disclose ingredients well, considering they are not required to do so.  Do you think those companies who go to all the trouble of being dedicated and certified would make products that make people sick on a regular basis?  They wouldn't last.  There are good companies who do things right so stick to those.  Trader Joe's is a warehouse and make no claims to be dedicated or certified gluten free.  I do not shop there because I am extremely sensitive and I figured that out within the first couple of months of being gluten-free. Some people will do fine with TJ's stuff but I can't eat food from there.  There's a learning curve with Celiac so patience and education are a must!

4

Share this post


Link to post
Share on other sites

How can you possibly expect anyone who isn't a Celiac or gluten free to be experts on this?  I am not an expert on the diet to control diabetes or any other range of medical problems.

It is up to the individual to learn about their condition and requirements for the diet, not the rest of the world.  I see this all the time on this forum. It's fine to ask questions when new to the diet BUT people need to educate themselves to make the right decisions based on knowledge. 

 

I don't rely on the government to do it for me, either.  Labeling laws would certainly make it easier but most reputable companies disclose ingredients well, considering they are not required to do so.  Do you think those companies who go to all the trouble of being dedicated and certified would make products that make people sick on a regular basis?  They wouldn't last.  There are good companies who do things right so stick to those.  Trader Joe's is a warehouse and make no claims to be dedicated or certified gluten free.  I do not shop there because I am extremely sensitive and I figured that out within the first couple of months of being gluten-free. Some people will do fine with TJ's stuff but I can't eat food from there.  There's a learning curve with Celiac so patience and education are a must!

 

Respectfully, you misunderstand me. I don't expect anyone who isn't Celiac or Gluten Free to be an expert.  I didn't say this.  

 

I do expect a large corporation selling food they are branding with a "g" icon to denote Gluten Free, to properly educate their staff about what this own-brand packaging claim means.  

 

I don't expect TJ staff to know whether ANYTHING in their store is Gluten Free, but I do expect them to understand what a TJ branded product labeled with a "g" means.

 

You said Trader Joes makes no claims to be "certified" Gluten Free.  "Certified" being the key word here.  They are however claiming there is no Gluten in specific products, and labeling those products with a special icon. If there is ANY GLUTEN in these products, even a miniscule amount by cross-contamination, then Trader Joes is making a false claim.

 

I am patient, and I do educate where I can.  I was responding to the tone and theme of the original post, and your rant at me is somewhat over the top I think.

0

Share this post


Link to post
Share on other sites

Respectfully, you misunderstand me. I don't expect anyone who isn't Celiac or Gluten Free to be an expert.  I didn't say this.  

 

I do expect a large corporation selling food they are branding with a "g" icon to denote Gluten Free, to properly educate their staff about what this own-brand packaging claim means.  

 

I don't expect TJ staff to know whether ANYTHING in their store is Gluten Free, but I do expect them to understand what a TJ branded product labeled with a "g" means.

 

You said Trader Joes makes no claims to be "certified" Gluten Free.  "Certified" being the key word here.  They are however claiming there is no Gluten in specific products, and labeling those products with a special icon. If there is ANY GLUTEN in these products, even a miniscule amount by cross-contamination, then Trader Joes is making a false claim.

 

I am patient, and I do educate where I can.  I was responding to the tone and theme of the original post, and your rant at me is somewhat over the top I think.

Learn to not be so sensitive.  There was nothing over the top about my reply and I understood perfectly what you meant.  There is gluten free labeling and then there is gluten free reality. 

 

In a company like Trader's, which make no claim to be leaders in the gluten-free world, they may have a "G" logo but that does not mean it is gluten free.  They are a cut rate market so the odds of them testing anything is nil.  However, they do put in the disclaimer, and it is up to you, the consumer, to read this and understand what it might mean.  Many people do fine with shared facilites so these foods would work for them.  If you are more sensitive to cc, then all bets are off.  Soemtimes you might not know if you are still learning and getting sick will be the teaching tool to let you know what you can and cannot tolerate.  For anyone to expect the whole food selling world to 100% ensure that their labeled gluten-free products are 100% gluten-free is wishful thinking.  It would cost too much to do that level of testing, anyway.  You'd pay $10.00 for a loaf of bread.

 

As far as as the staff go, you shouldn't expect them to know anything.  The same with restaurants. Even with gluten-free menu's, there are many who know nothing.  That's where the managers and head chef's come in.  Thsoe are the people you should be talking to because they are in charge and if they don't know what they are doing, then I run and don't look back.  With time, poeple learn what is safe and what isn't and how it all works.  Is it a pain in the beginning?  Sure, but that goes away with time.  It's wonderful when you meet those who get it and are knowledgeable but that isn't reality and you have to work with what we have.

 

You say that Trader's has made you sick many times?  Why would you continue to eat food from a company that made you sick to begin with?  It takes me once of getting sick on something and I know that the product won't work for me. It may work for someone else but not for me and I don't get all mad about it.  I rarely get sick anymore but have been doing this a long time. You have to read a lot of articles and educational material with this diet to get good at it and time is a factor also. But don't expect a lot from those who aren't gluten-free because they don't even know what's in the food THEY eat.  That is not likely to change.  It's really up to us to be as knowledgeable as possible to make sure we make good choices.

1

Share this post


Link to post
Share on other sites

Learn to not be so sensitive.  There was nothing over the top about my reply and I understood perfectly what you meant.  There is gluten free labeling and then there is gluten free reality. 

If your goal here is to help people, 'Learn to not be so sensitive' is entirely non-functional.

1

Share this post


Link to post
Share on other sites

If your goal here is to help people, 'Learn to not be so sensitive' is entirely non-functional.

 

Thank you, I appreciate somebody else saying this.  I am scratching my head to be honest.

0

Share this post


Link to post
Share on other sites

Pretty much reiterating whats been said here but here's another article on issues with Trader Joe's gluten free labeling.  Definitely something to be aware of.

 

http://ithp.org/articles/bewaretraderjoesglutenfree

I don't know who wrote this or how credible they are. When I got to the part about some US law on what is gluten-free, I knew they weren't a reliable source. There is no US law on the meaning of gluten-free.

In the case of apple juice, I would have serious doubts there could be gluten in the juice. Using a little common sense, juice factorys will not be equipped to make cookies ot process flour. Fruit is picked and transported differently then wheat, rye or barley. But if a juice bothers you, don't drink it.

0

Share this post


Link to post
Share on other sites

Yesterday I looked at their sausages.... strange, none are marked gluten free. I read the labels - rice flour, etc., etc., everything fine, and then... I notice hydrolyzed soy protein :

I'm confused. How does soy protein affect gluten free status?

0

Share this post


Link to post
Share on other sites

Yesterday I looked at their sausages.... strange, none are marked gluten free. I read the labels - rice flour, etc., etc., everything fine, and then... I notice hydrolyzed soy protein :

I'm confused. How does soy protein affect gluten free status?

It doesn't . Lots of things are gluten-free and not labelled that way, even at TJs. For example, I don't think any of the cheese is labelled gluten-free, it just is.

0

Share this post


Link to post
Share on other sites

Another product review -- I hope this helps others choosing gluten-free products at Trader Joe's.  I tried their gluten free cupcakes today, and got sick sick sick, in the normal gluten way.  I have also gotten very sick from TJ's gluten-free pizza in the past.  So disappointing from my favorite grocer!  (Their gluten-free waffles, however, are quite good and fortunately have never made me sick.)  However, I will be sticking to Whole Foods from now on for my gluten-free products.  Yes, they're more expensive, but so much more reliable.

0

Share this post


Link to post
Share on other sites

Another product review -- I hope this helps others choosing gluten-free products at Trader Joe's. I tried their gluten free cupcakes today, and got sick sick sick, in the normal gluten way. I have also gotten very sick from TJ's gluten-free pizza in the past. So disappointing from my favorite grocer! (Their gluten-free waffles, however, are quite good and fortunately have never made me sick.) However, I will be sticking to Whole Foods from now on for my gluten-free products. Yes, they're more expensive, but so much more reliable.

Tj's has cupcakes? Pizza? I think I'm slow...I only just now found the waffles.

0

Share this post


Link to post
Share on other sites

The only gluten-free things I've noticed at my TJs are some breads (Udi's I think...) Must depend on where you are and the manager of the store.

 

The manager of the store I go to sticks to what the Trader Joe's website says (pasted below). He also said that the company policy is to include as much information as possible re: shared equipment on labels BUT the manufacturers don't always give them that info. The TJ signage states "no gluten ingredients used" -- for some that seems to be ok. For me, it isn't. I stick to fresh produce, meat and wine from TJs. Anything else I skip.

 

From the website:

 

A set of universal dietary guidelines for Celiac Disease does not exist. The Celiac Disease Foundation (CDF) uses criteria based on the latest scientific research and advice from its' Medical Board of Advisors. For information about Celiac Disease please contact the Celiac Disease Foundation (CDF) at (818) 716-1513, via email at cdf@celiac.org or on the web at www.celiac.org.

  • Our suppliers follow Good Manufacturing Practices (GMP's) to segregate ingredients on shared equipment and/or in the facility.
  • Always read the label - ingredients and suppliers may change.
  • Gluten is a protein found in wheat, barley and rye and their derivatives such as malt or spelt.
  • As a general rule of thumb, dairy, juice, meat and produce do not contain gluten or any gluten derivatives.
  • Under Trader Joe's Brands, ingredients listed as "natural flavors" or "spices" do not contain gluten or gluten derivatives.
  • Use common sense and remember the motto: When in doubt, leave it out.
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
      106,795
    • Total Posts
      932,489
  • Member Statistics

    • Total Members
      64,281
    • Most Online
      3,093

    Newest Member
    Michaeldp
    Joined
  • Popular Now

  • Topics

  • Posts

    • Sounds like gluten ataxia, or the form of celiac I have where it also attacks my nervous system and brain. I would get a celiac test if I was you, you have to be eating at least half a slice of bread or a few crackers for 12 weeks before hand and go to your doctor and ask for a full celiac panel. From there you need to be eating it for still and get a endoscope with biopsies to check for intestinal damage. Now to help with the mental issues I will tell your right now a good b-vitamin supplement will help you with the fog and depression a bit. I suggest Liquid Health Stress & Energy and the Neurological support one. Take 1 tbsp each 3 times a day. You will notice a huge difference in it. Being liquid it is easier absorbed by your body, if you have celaic then your intestines will also be damaged making where getting these nutrients is more difficult for you body. NOW as to the cheesy bread I hear you on that. I love eating Juilans bakery toasted read with dayia cheese on it.... I was using hte provolone for awhile but am now using the almond bread with daiya dairy free swiss. Love a good cheesy toast and egg white open sandwich with some avocado myself. I also posted a recipe in the baking section where you melt the daiya dairy free cheese shreds and mix them in with the flour blend I use that is gluten-free and make cheesy bread rolls out of them. I have a garlic and cheddar one.....you name just inspired the idea of using a bit of turkey bacon in the cheddar biscuit version.....would be epic
    • I have used Voltaren before, and I experienced that little rush afterward. I never had any reaction to it, and I can't even use makeup that has wheat germ oil in it. I have also had some fairly violent reactions to other medications. That little rush faded after a while, but after an increase in the strength of the gel I did feel it again for a day or two. So from my perspective, it should be ok.
    • I know some people who have tried straw bale gardening, especially for strawberries. I don't know anyone that has had much success with it. All of them thought it was more trouble than it was worth.
    • Hello everyone! This site is awesome! I've been experiencing anxiety, depression and an over all since of non well being. Although I have been going through some rough times but this has lasted for 6 long months. My I've had many blood tests done and this one was concerning me. My CBC iron panel thyroid panel and all others have come out just fine. Does anyone have insight on the following results. Please help and thank you! I also tested positive for some Corrine food allergies. IgE Food w/Component Reflex II Immunoglobulin A, Qn, Serum 435 HIGH   Ref Range: 90-386 mg/dL t-Transglutaminase (tTG) IgA <2 Ref Range: 0-3 Negative 0 - 3 Weak Positive 4 - 10 Positive >10 . Tissue Transglutaminase (tTG) has been identified as the endomysial antigen. Studies have demonstr- ated that endomysial IgA antibodies have over 99% specificity for gluten sensitive enteropathy. Endomysial Antibody IgA   Negative     Ref Range: Negative 
    • Hi,   my history is the following: I used to eat a lot of foods with gluten & cheese together. They would make me seriously happy and and I was extremely content just eating a pizza and bread with cheese and things like this... Now obviously I'd have cycles... where I eat tons of gluten/cheese foods in combination... feel super content and thats it... Then the effects would wear off and I had to start a diet.. where I'd do modified versions of fasting or so for a few weeks... During that phase I'd get very depressed... but after a few weeks of no-gluten... I'd eat bread with cheese again and I felt like I was in heaven. I'd get extremely high from this stuff... like seriously I'd feel amazing... (I guess it's the morphine like effects of this foods)  but after some when I hit age 22 or so I started to get serious trouble... ....   I started getting serious neurological issues from it... like I could't put my words together... I'd have paranoia & feel like everything is unreal... I've been diagnosed with numerus psychiatric issues since then... My main problem right now is that my brain isn't functioning... I can't comprehend what people are saying and when I want to say something my words don't come easily... Like if I am in a conversation for a longer time this issues is barely noticable at all... But if I wake up... and I try to talk... there's no way.. if I haven't talked for a while it's like you could ask me and I couldn't comprehend what you say and couldn't put my words together in the way I'd like to... I feel kinda stupid sometimes... because I know I'm rather smart but when I have a conversation my speech seems very unsophisticated... --- I tried to change my diet.. with varying success... like I would feel great in the morning and feel completely depressed in the evening for no apparent reason whatsoever... at all! And I feel I can attribute this to traces of gluten which feels like this:   ---- When I have traces of gluten inadvertently... I suddenly feel like everything is kind of unreal around me... I feel depressed in a "opiate withdrawal" kind of way... I don't know how to explain it... it's just painful in the sense that I can't just enjoy having a conversation... like I have a conversation but I don't feel "the thrill"... everything is totally bland and I just feel depressed in the background... like I don't want to do anything and no matter what I do.. it feels completely pointless because I can't comprehend why I suddenly feel this way...    And it's not like I feel this way 24/7... that's the thing... it comes and goes and comes and goes... sometimes I feel completely fine in the morning or even for 2 days or so.... and then I feel completely like s$#& and devoid off all satisfaction for 3 days where I feel I'm going completely crazy & I can't talk.. can't comprehend... feel super weird when talking to people... and then the next days I just feel suddenly "normal"... like this relaxed and easy-going feeling in your body and wanting to be social and to communicate and just have fun... but then... when I eat some food and I feel it has gluten.. it hits me in a subtle way... where I suddenly loose all joy in life for days... and then it just dissapears... I've been struggling with this for years now and I can't seem to comprehend or get on top of this issue... Do some of you guys have similar experiences?        
  • Upcoming Events