Should You Eat Gluten-Free Foods From a Shared Facility or Equipment?
If you follow the gluten-free diet because you have celiac disease or non-celiac gluten sensitivity, you may need to be cautious with foods made in the same facility as wheat-containing or gluten-containing foods, or with foods made on the same equipment or foods that say "may contain traces of wheat."
Although some of these foods may qualify legally as "gluten-free," they still may contain tiny amounts of gluten... potentially enough to make you sick. Food labeling laws in the United States are tricky, and ultimately leave it up to the consumer to decide if she wants to take the risk. Here's some more information to help you decide if this is a risk you should take.
Gluten Label Disclosures Voluntary
By law, food manufacturers must disclose if a given product contains wheat. However, they are not required to tell you if there's gluten in their product, nor are they required to disclose whether that product is made in the same facility or on the same equipment as wheat-containing or gluten-containing products.
Therefore, while the presence of one of these statements on a label indicates the need for caution, the absence of such a statement doesn't mean you're home-free and can consume the food with impunity.
A Word from Verywell
You may be able to consume any or most of these products without a reaction, or possibly with just a small reaction.
In fact, some people with celiac disease have what's called silent celiac disease, meaning they don't react at all, even when they eat all the gluten they want.
- If you're not particularly sensitive to gluten (for example, if you have no problem eating foods with no obvious gluten ingredients), you probably can eat foods made both on shared equipment and in shared facilities without experiencing a reaction.
- If you find yourself reacting sometimes when you take chances with new products or a new restaurant, you might want to steer clear of foods made on shared equipment, but you may find through trial and error that you can eat some foods made in shared facilities, especially if they're certified gluten-free (gluten-free certification programs dictate the steps companies must take to avoid gluten cross-contamination between products).
- If you know you're very sensitive to trace gluten (for example, if you avoid most processed foods because you usually react), then you'll probably react to these products, too ... but of course, you likely already knew that.
- If you want to avoidallpossible gluten whether you react or not (as some people do to protect their health), then you obviously should skip products with these statements, as well.
Video: Tips to Avoid Cross-Contamination in Gluten-Free Foods
After Cancer, I Felt Like A Collection Of Stitches And Medical Devices. Heres How I Made Myself Whole Again
Nina Dobrev Opens Up About Not Loving Her Body When She WasYounger
Do I Need Surgery for Gout
The Top 10 Skateboard Truck Brands of 2019
How to Confront Someone Who Has Been Gossiping About You
How to Address Envelopes to Japan
Heres how to see and download old Instagram stories
Whats The Best Way To Tone Your Inner Thighs: Curtsy Lunge Or Lateral Lunge
Leave It to Rihanna to Make White Sunnies Indoors LookCool
How to Make a Tabletop Fire Bowl
How to Clean Sunbrella Fabric
Snag Reese Witherspoon’s Glam Old Hollywood Hairstyle in 8 Easy Steps
10 Netflix TV Shows and Movies With the Most Sex to StreamNow
How to Ship a Bicycle Cheaply