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Here is the summary for ingredient question. I've included quite a bit from the responses as they were very helpful for me.
For food, it depends onthe product.   If the line can be cleanedproperly, shared  equipment shouldn't bea problem.  
 
GF baked goods comingfrom companies that make wheat product raise red flags. Flour becomes airborneand can stays that way for hours.
 
Ice cream lines can't bewashed between flavors because line is kept near freezing. Vanilla issafe--while/clean flavor make first.  Chocolate--darkestcolor/flavors gets made last, can be contaminated with anything made inbetween, like cookies.
 
We vote with our $$.  I choose not to buy topical products withwheat-based ingredients or oatmeal.  
 
Trisha Thompson of GFWatchdog site done research on product labeling which  found that the products with the blanket"Made in  facility that processwheat,..." have a really high risk of cross contamination....I canremember the exact number by It was well over 50%...  Too high to chance when other options areavailable!  Bev 
 
I would purchase both food and skin products made on shared equipment  
with GF ingredients. Most manufacturers clean their equipment between  
GF and non GF runs. If in doubt, call them. If a skin product  
contained gluten, and the product was hand lotion, I would not buy  
that product.
 
I would purchase either or both of these type  products.  Absolutely wouldn't 
hesitate with the skin product, especially since we are only talking 
cross-contamination here.  So far as shared equipment, most companies 
will tell you that they clean the equipment before switching to 
production of a new product, and even if they didn't, after the very 
beginning of the run it seems to me that anything that would contaminate 
the product will be gone.  Misty 





I was diagnosed with celiac in 1978 & do not buy anything to eat,
drink or put on my skin that has any connection with gluten. I live in
Gladys 
 
I wouldn't buy foods that are made on shared equipment with wheat. I've asked several dietitians who specialize in celiac disease and they advise to err on the side of caution and to call the manufacturer to find out how they clean the equipment in between. 
 
Even people who suffer from DH don't need to worry about gluten in skin care products. Gluten molecule is too large to pass through the skin, and gluten only causes trouble when it gets to the intestine or blood stream. Only worry about lip sticks etc. because we end up "eating" the product. 
Karoliina 
 
Iwould not purchase food prepared on shared equipment UNLESS the equipment iscleaned between batches.  Blue Diamond Nut Thins are prime example. They clean the equipment and are certified by CSA.  
 
I trust that lines for food are cleaned well between runs.  That said, I do 
eat foods that are produced in facilities that also produce wheat product. Jean
Copley, Ohio USA 
 
Unless you call the company there is now way to know if this is happening. Putting a statement that the equipment is shared on the label is voluntary. So the absence of that information on the label does not mean that the equipment is not shared. Most people who say they would not purchase based on shared equipment are doing this based on labeling alone and are often buying food and/or body products that are produced on shared equipment even though they say they do not intend to do this. Francie 
 
So far as food made on shared equipment, it depends on the company and whether it states that they clean thoroughly.  I have gotten sick on nuts that were processed on shared equipment (even before I knew they are made on shared equipment pre 2006 labeling law). Laurie
 
I try to avoid it because you never know how well they clean equipment.
I might in the case of something topical but then again they say a lot is 
absorbed through the skin.
I try for 0 ppm of gluten in any form but unless you are going to carry 
your own food everywhere… that is a little hard to achieve.
 
 
 
 
 
 



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