mama.liz07

I checked out this last article and then linked from there to a study done by the FDA. I thought this was interesting. "In sum, these findings indicate that a less than 1 ppm level of gluten in foods is the level of exposure for individuals with celiac disease on a GFD that protects the most sensitive individuals with celiac disease and thus, also...

Mine did too and because of that, I just assumed certified foods would NOT be produced on shared lines. I was very surprised to learn otherwise. And for foods that say "gluten free" but aren't certified, when I called and asked about cross contamination, the companies often said, "there is no chance of cross contamination." I assumed that meant dedicated...

Thanks! That is a massive list!

Thanks for sharing! I'm glad you've figured out what works for you too! And I agree--I think most companies do a good job following the guidelines of the FDA, certification groups, etc. I just didn't realize until recently how many of my products--even healthy ones like butter, chicken, frozen veggies, canned fruit, etc...are processed on shared lines...

Well, that's good to know. But I sure have been getting sick on shared equipment foods. When I looked at the regulations--how often they have to test, how large the sample is, etc, I think there could be parts of the food that are higher and parts that are okay. And they don't have to test every batch. But whatever is happening, my son and I finally getting...

Gluten Free Facilities Ancient Harvest Badger lip balm (Look for gluten free label. They produce some products in another facility) Bakery on Main Better Body Foods Bob’s Red Mill Bush’s beans Cannon Fish Carnation Evaporated Milk Carrington Farms Coconut/Ghee Choice tea Crunchmaster Crackers Dakota Grass Fed Beef Derma-e ...

FYI! Certified gluten free foods (tested below 10ppm) are often made on shared equipment. Also, foods labeled gluten free (tested below 20ppm) can also be made on shared equipment. Cumulatively, this could be too much gluten. i.e. If you use too many brands that all contain trace amounts of gluten then you could accumulate too much...

Wow, thanks everyone! I don't have time to reply to each person right now, but I am going to read and consider everything. We'll make this work! :-D Really appreciate it!!

Thanks for your replies! I love the baking mat idea. What do you use to wash down the table? And gloves...you are probably right--he wouldn't play with his lips with gloves on. Maybe just at home would be enough to break the habit. Something to think about. It's nice to know we're not the only one! :-) Any other ideas? :-D :-D

Hi! My 9 year old son and was diagnosed with celiac disease about a year ago. Since then, we have discovered that he is VERY sensitive to trace gluten. Also, he's just one of those absent-minded, really smart, day-dreaming-type boys who is always in another world, thinking...thinking. And when he is thinking, he usually pulls at his lips without realizing...