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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.

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