<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to those who responded. Here are the responses:
1. I do eat their products, actually. They are fabulous. I have reactions to
gluten that I can feel within 30 minutes of exposure and I have never had a
reaction to Sahale snacks.
2. If they don't make put wheat flour or any other gluten flour in their
products, it would not be contaminating their other products. It would not be
leaving coatings on anything.
3. I would -- the peanut issue can cause death, so that "allergen sweep" is
probably very thorough.
4. My reaction to the email is that they are reasonable and honest. I like
the fact that they do a cleansing of the equipment after the product
containing gluten, to eliminate the peanuts that are also in the same products.
Peanuts are such a powerful allergen... if they are making the lines peanut
free, I am confident they are gluten free.
5. I'd eat them if only they weren't so expensive. Sounds like the cleaning
should be more than sufficient to clean out the minimal trace of wheat
present.
6. Wow! Do these look good!!! In fact, they look so good I might personally
try them. However, were I to do that, I might see if they would be kind
enough to tell me which product they run immediately following the one with soy
sauce in it. And I would probably not buy that product, but figure the
others have the possibility of being safer. I had long-time problems with products
from Frito Lay until I understood this concept.
7. I would, they are pretty much saying the same thing every mainstream
company says.
8. I am highly sensitive to glutens and I DO occasionally eat foods
processed in plants or on machinery which processes other gluten foods. I do not
usually eat "gf" french fries, for instance, cooked in dedicated fryers at
restaurants, this is how sensitive I am (what I am saying here is, I feel french
fries from a dedicated fryer are less safe. I could explain this--it has to
do with them filtering the oil at the end of the day and then reusing it,
often contaminating it during filtering or getting it confused with the
"undedicated" oil.) I am also a person who can react almost immediately to glutens,
which means I do not often have an extremely bad reaction to glutens anymore,
usually, because I do not have to eat much to react and have learned what
reactions to look for.
What I have found is, it just depends on the food and the processing plant
you are talking about, as to how safe it is to eat food processed on possibly
contaminated equipment. I react to almost all chicken broths, for
instance--Health Valley, Pacific Foods (not sure if that is the correct name--the one
they sell in a box in the healthfood stores).... Health Valley broth is like
playing roulette--sometimes fine, sometimes not. Pacific I found I reacted
to consistently over 3 times (didn't try more than that.) I can't usually eat
any cereals which are not made in a dedicated facility. ("Roulette" playing
again--sometimes is ok, but usually not, esp. at the bottom of the box or
bag.)
So, that said, it probably depends on how sensitive you are, too. Many here
eat at restaurants regularly and eat fries at restaurants regularly. If
you can tolerate these, you will probably not have a problem with contamination
from most processing equipment, or you will possibly only occasionally react
or react to only certain brands. If you are a "super-reactor" (but not a
"quick super-reactor", like I am), it is probably best to use food from
dedicated equipment.
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