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Showing results for tags 'contaminated'.
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We got some "gluten free" English muffins from trader Joe's and they made me quite sick from gluten. The latest post about trader Joe's bread being questionable was from 2018. They're new locally and I was hoping their gluten-free processes had improved in the years since I last lived near one, but I'm paying a heavy toll for that hope. Whatever their practices and contamination levels this is what I would call severe exposure, certainly gluten, and worse cross contamination than I've experienced in years. Hopefully someone else will skip trying trader Joe's brand "gluten free", I'm certainly not risking any of their bread.
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Celiac.com 04/11/2023 - Batter Than Good Baking Co., an Oklahoma baking company that claimed to be gluten-free, has closed down, and apparently left town, after its products very publicly tested highly positive for gluten. Batter Than Good Baking's Gluten-Free Claims Challenged Rachelle Monica, a client of Batter Than Good Baking whose son has celiac disease initially conducted an at-home test when her son became sick after consuming their products. She then asked Gluten Free Watchdog, a group that tests and researches gluten-free products, to run a lab tests which confirmed her suspicions. The laboratory tests of Batter Than Good's Baking Flour found that it contained levels of gluten far too high to be considered mere cross-contamination. Batter Than Good Baking Denies Claims After a March 9th Facebook posting by Gluten Free Watchdog which stated that Batter Than Good’s Baking Flour tested positive for wheat flour, the company seems to have vanished. Bex Casillas, the chef and owner of the Batter Than Good Bakery, also took her personal Facebook down shortly after she posted that there had been cross-contamination found due to their “incubator kitchen” at Pioneer Technology Center. Pioneer Technology Center Responds to Cross-Contamination Allegations Pioneer then released a statement denying those claims saying “nothing has been baked in the incubator space since February 8th." Meanwhile, a former baker at Batter Than Good Baking told FOX23 that no one ordered the flour at the facility except Casillas. She said it was a “proprietary blend.” Customers with Celiac Disease Outraged Some customers who had purchased Batter Than Good's products expressed their outrage on social media. Many of them, like Monica's son, had celiac disease, which causes damage to the small intestine which is triggered by foods that contain gluten. She had trusted the gluten-free products, but says they made her son sick when he ate them. “If he had continued to eat it, it would’ve put him back in the hospital,” Monica said, showing a doctor's note from Ascension St. John Emergency Center, backing up her claims. Warnings Posted Gluten-Free Watchdog's page posted a warning after their test of Batter than Good Baking Co.'s products. The post has more than 700 comments from parents and clients, upset about the results. “My initial reaction as a parent was how can someone poison a child like that?” said Monica, who thinks it's wrong that someone can label food or a facility as gluten-free, when it's not actually be gluten-free. “Something needs to be done and it's really hard when it hurts our kids and it seems like nobody’s listening,” she explained. Machelle Beard was also a client of Batter Than Good Baking. She also has celiac disease, and says she views the company “100 percent...as poisoning me." Beard says she became sick after eating the baked goods, but didn't think it could be the bakery because of their gluten-free claims. “I do believe it was intentional. They were supposed to be a dedicated gluten-free facility, which means there is no chance of cross-contamination,” said Beard. “The testing proves it wasn’t cross-contamination. The testing proves it was just made with wheat,” added Beard. Efforts to reach business owner, Bex Casillas, via Facebook messenger, email were unsuccessful, and the phone numbers listed there are no longer working. The company appears to have pulled up stakes and vanished in the face of mounting anger and scrutiny over the seemingly non-gluten-free aspect of its "gluten-free" business model. Read more at Fox23
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As a celiac, I recommend that you do not go to this restaurant. The kabobs were excellent and the service was wonderful. But despite our waitress saying our food was gluten free, I still got constipation and rectal prolapse. The food was definitely contaminated, unfortunately.
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Celiac.com 03/30/2015 - Researchers are calling for an overhaul of cleaning and decontamination procedures in the face of a study showing that three out of 20 flexible gastrointestinal (GI) endoscopes (15%) pose an infection risk, because they are contaminated with unacceptable levels of human biological matter. The researchers are part of the 3M Infection Prevention Division, which recently conducted an assessment of endoscopes at five major hospitals. For their study, the researchers analyzed 275 flexible duodenoscopes, gastroscopes, and colonoscopes and found that 30 percent, 24 percent, and 3 percent respectively harbored unacceptable levels of human biological matter. The results surprised the team, as 15% constitutes an "unexpectedly high number of endoscopes failing a cleanliness criterion," says Marco Bommarito, PhD, lead investigator and lead research specialist, 3M Infection Prevention Division; adding that, ideally, no endoscopes would fail a cleanliness rating. Because such endoscopes are used for routine screening, and are reused on different patients, sterilization is crucial to preventing infection. The 3M team presented their findings in an abstract at the 40th Annual Conference of the Association for Professionals in Infection Control and Epidemiology (APIC). According to the Centers for Disease Control and Prevention’s 2008 guidelines for cleaning endoscopes, contaminated endoscopes are linked to more healthcare-associated outbreaks than to any other medical device. Even so, illnesses and reports of improperly cleaned endoscopes are on the rise at healthcare facilities across the country. In the face of their findings, the researchers concluded that "cleaning protocols for flexible endoscopes need improvement, such as guidelines tailored to the type of scope or identifying if there is a critical step missing in the manual cleaning process, and documented quality control measures." Source: Infectioncontroltoday.com
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hi guys, this is probably the dumbest question for those of you who have been coeliac for a long time now, but I’m new to this, I haven’t been diagnosed yet but I’m pretty sure I’m allergic to gluten... tonight I ate a ratatouille my mum made which had pieces of spaghetti in. she makes these all in bulk in advance and stores them in airtight containers for months.. i ate some of this tonight, carefully eliminating any strands of spaghetti, yet here I am an hour later with horrible stomach pain and bloating. is it possible that the gluten dissolved in the sauce?
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Body Odor in the Morning
Jackie L posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
My husband skin smells horrible first thing in the morning. His body odor smells like cigarettes. The funny part is that he has never smoke and he hates the smell of any kind of cigarettes or cigars. He did tell me that his parents were big smokers especially his father and they smoked in the house for years. From researching on line. I found different stories of what might be causing my husbands skin to smell horrible in the morning. We live in New Orleans for about year and this is the first time that his skin smells like this. I don’t know if the New Orleans food and alcohol would cause his gut to leak and smell. He gets up set with me when I tell him. The room and bed sheets smell so bad. I just don’t know what to do. Help!- 1 reply
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Many Naturally Gluten-Free Foods May be Contaminated
Destiny Stone posted an article in Additional Concerns
Celiac.com 07/21/2010 - Naturally gluten-free foods have long held the assumption that they are supposed to be gluten-free. However, a new study has found that many naturally occurring gluten-free foods are in fact not gluten-free. Gluten is a protein found in wheat, rye and barley, and people with gluten sensitivities know to avoid those grains. However, a new study lead by celiac disease nutrition consultant, Tricia Thompson, proves that many naturally gluten-free grains, seeds and flours found in your local supermarket are definitely not gluten-free. Tricia and her team of researchers evaluated 22 naturally gluten-free seeds, flours and grains that were not labeled as being “gluten-free”. They tested the products using the Food and Drug Administration (FDA) standards for acceptable gluten levels of 20 parts contaminant per million parts product. Trish and her researchers found that 7 of the 22 products tested, would not pass the FDA standards, including millet grain and flour, buckwheat flour, and sorghum flour. Currently the FDA does not mandate that companies labeling their products as “gluten-free” actually test for acceptable gluten levels in their products. Although, under the new proposed FDA gluten-free regulations, the FDA would be able to inspect foods labeled “gluten-free” for validity of the gluten-free claim. Unfortunately the scope of this study is not vast enough to determine exactly which products to watch out for, but Tricia and her colleagues agree that more research is needed in this area. Meanwhile Tricia recommends that people with celiac disease and gluten sensitivities only purchase grains, flours and seeds labeled as “gluten-free”, as these products are more likely to be tested for acceptable FDA levels of gluten. Source: Journal of the American Dietetic Association - Volume 110, Issue 6, Pages 937-940 (June 2010)- 6 comments
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Celiac.com 01/18/2017 - Irish food manufacturer Largo, whose snack products include Tayto, has admitted it sold crisps contaminated with high amounts of gluten in a packages that were labeled "Gluten Free." The company has pleaded guilty to breaching food safety regulations. After buying a package of O'Donnell's mature Irish cheese and onion, gluten-free crisps for her 10-year-old son, a mother from Arklow, County Wicklow, reportedly noticed a reaction to the crisps when his ears began turning red. The mother complained to the company and the HSE subsequently brought a criminal case against the food manufacturer. Calling the case a "very serious matter," Judge Grainne Malone noted that the maximum penalty on indictment in the cases at the circuit court was a €500,000 fine and/or three years in prison. However, the judge agreed to the jurisdiction of the district court in the case. Giving evidence, HSE environmental health officer Caitriona Sheridan said that products to be labeled gluten-free were required to contain less than 20 parts-per-milligram gluten. The crisps targeted by the complaint tested at more than 700 ppm gluten. Lab tests on a second control sample of the product showed more than 100 ppm of gluten. Two other people have since filed complaints about high gluten in Largo's gluten-free products. The company responded by withdrawing two pallets of the products, which it said contained the incorrect crisps. Counsel for the company, Andrew Whelan, told the court the issue was identified as a malfunction in the line, and that Largo will now package gluten-fee products in a "totally segregated" production area. Read more at Barfblog.com,
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Celiac.com 02/04/2010 - Paul Seelig, the owner of the GreatSpecialty Products bread company in Durham, North Carolina, has beenarrested and is facing felony charges for intentionally deceivingconsumers by selling bread which he promoted as gluten free, whenevidence shows it was not. The North Carolina Department ofAgriculture and Consumer Services began investigating Seelig aftercomplaints flooded in regarding his breads that were sold at theNorth Carolina State Fair. An estimated 25 people have currentlyfiled complaints against Seelig. Customers complained of reactions tohis bread products ranging from rashes to vomiting & diarrhea. State agriculture officials sentsamples of Seelig's bread to a laboratory at the University ofNebraska (FDA facility), where test results confirmed the presence ofgluten in his products. Tests of Seelig's products showed that his“gluten free” breads actually contained more than 5,000 parts ofgluten per million; and for a product to be considered gluten free itmust be less than 20 parts per million. However, Seelig still refusesto cooperate with authorities and provide information about where hisbreads come from. Therefor, a Judge ruled that Seelig cannot sellanymore products until he cooperates with investigators. Seelig claims his breads have beenrigorously tested for gluten. According to his website-which was shutdown following a court order - it took two years of testing to makehis gluten free bread. He also claims that if there was really glutenin his products, hundreds of complaints would have been filed againsthim. Investigators say that Seelig is lyingabout his products, and at this point has not provided any evidenceto prove otherwise. In fact, the investigation revealed informationthat Seelig's company, was buying gluten containing bread productsfrom Tribecca Oven Company and repackaging the bread with gluten freelabels. Additionally, according to Brian Long of the agriculturedepartment, Seelig's company is run out of his house on Cardinal LakeDrive in Durham, North Carolina. Seelig is not new to the court system.In 2001, he spent 4 months in Nebraska prison for several counts offraud. For his current trial, Seelig has been using various stallingmethods in an attempt to delay his trial date, including, claimsthat he has H1N1, was quarantined due to staph infection, had cancertreatment and even a heart attack. Contrary to previous Judge rulings, recent reports indicate that thehearing has now been moved to 2/24/2010, and bail is set at $100,000due to his high flight risk. Sources: http://wake.mync.com/site/wake/news/story/47678/durham-bread-company-owner-arrested http://glutenfreeraleigh.blogspot.com/search/label/Great%20Speciality%20Products http://www.newsobserver.com/news/health_science/story/295478.html
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