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Date: | Mon, 25 Aug 2003 14:55:46 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I am wondering how many people are comfortable eating GF products that have
been made on shared equipment, or in a non-gluten facility.
I know that some celiacs are not particularly sensitive to trace amounts of
gluten, at least as far as outward symptoms are concerned, however others
are exquisitely sensitive.
When you buy a product labelled GF, or a product for which you have
contacted the manufacturer, do you inquire as to whether the product was
made on a dedicated GF line of production?
I am aware that certain cleaning procedures must be followed, but I am also
aware that the CFIA (Canadaian Food Inspection Agency) has found gluten
contaminated products on more than one occasion.
I am also of the understanding that in the US, gluten is allowed to be
present in a product if it is under a certain allowable parts per million.
Please correct me if I am wrong.
So, do you eat food made in a gluten-containing facility or a shared line
of production? Why or why not?
Janice.
*Support summarization of posts, reply to the SENDER not the Celiac List*
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