<<Disclaimer: Verify this information before applying it to your situation.>>

The responses to my post about my concerns of Pamela's GF cookies elicited
very strong opinions. I thank you all for sharing your experiences and
thoughts. This is a sampling:

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I feel you have done a disservice to Pamela's in regard to your post.

I am sure they are going through enough telephone calls, emails, etc., with
the original post and the recall that they did. I appreciate Pamela's posted
response and was in hopes that it would eliminate any further posts.

Your post could help to destroy a company financially and respected that has
done so much to help the Celiac Community. First, you need to understand the
testing processes used in Canada versus the United States. I personally know
of another US Gluten Free company that the Canadian government condemned. It
took them several years to recoup from the damage financially and to gain
back the respect of the Celiac Community. I feel there was no need for your
post.

It is your choice to avoid Pamela's products, but what did you gain by
making the post? Possibly financial ruin and loss of respect for a company
that is striving to satisfy the Canadian government.

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I was very upset about Pamela's because besides the gluten, Pamela's
products had undeclared peanuts in the product. It is my feeling that a
company that claims to service people with special food requirements would
be more careful in labeling. I don't think I would touch their product for
my family since we have multiple allergies as well as CD. I expect that
people who are advertising special foods, would be careful to list all
possible ingredients, i.e., this product may contain peanuts. The last
package of the product I saw did not have that correction. I wonder, when
the FAN signals that there is a discrepancy in the label or claim, that when
the company gets caught that it has a choice: ignore it and lose customers
or recall it. I wonder if they would do so if they had not been caught?

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i just wanted to say that i think they make all their cookies on the same
line. they also make gluten cookies like oatmeal etc. i have seen them in
the stores next to the gf ones. i have never been able to eat the "gf"
labeled pamela's without getting sick. i realize i get sick at the tiniest
of contamination, but to me i believe nothing should be labeled gluten free
unless it is actually made on dedicated lines etc. there are some companies
who do this. we went to a whole foods diet in our house because most
companies do share lines and just "clean the lines" inbetween products. this
scares me. i am glad i do not have anaphalactic shock like someone with
peanut allergies! I was always sick until i cut anything processed out. of
course there are some exceptions, but when it came to the gf food list, most
got me sick! especially kraft brands etc. good luck  finding out answers.

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If you think "a totally gluten-free diet is achievable" then you simply
don't understand the realities of chemistry and physics, not to mention
manufacturing.

Small quantities of gluten are in the air you breathe, water you drink, and
soil you walk on. The issue is not whether there is gluten in any given
food, but how much. Just as there is mercury in all water, as mentioned in
this morning's news regarding fish in New Hampshire, as well as arsenic, as
was discussed extensively in the news several months ago. In all these cases
the issue is not whether, but how much.

It may just be that the wind was right to blow some stray flour dust from a
bakery miles away into Pamela's plant. There is no way to prevent such an
incident, and it is mere coincidence that the Canadians happened to test a
particular batch and find the problem. It can happen with any food.

Adding to the atmosphere of fanaticism on this list by talking about
"totally gluten-free" diets serves no one.