facilities that process wheat

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ldubois7
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facilities that process wheat

Post by ldubois7 »

I had a thought this morning....

I purchased several bags of Natures Path organic millet puffs, a few weeks ago. I bought it before I realized that it says on the label that it is processed in a facility that processes wheat.

I hate wasting food, and I wondered if there would be any point in rinsing the cereal in a strainer for several minutes, (then dehydrating it), to cleanse any trace of gluten that may be on it. I can tolerate sorghum, millet, and teff grains, but no others, and want to keep it a part of my breakfast routine.

What do you think, is it worth a shot, or not?



:confused:
Linda :)

LC Oct. 2012
MTHFR gene mutation and many more....
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tex
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Post by tex »

Hi Linda,

IMO, washing probably wouldn't make much difference (if it were contaminated), because it's simply not practical to remove gluten by washing. Gluten is, by definition, glue, and because of that, it would probably be virtually impossible to effectively remove most of it without completely destroying the cereal itself.

That label warning is there to cover unforeseen issues, where someone fails to properly clean a piece of equipment, or some other accidental exposure to gluten occurs. It boils down to luck of the draw — if we happen to be unlucky enough to buy one of the first packages of a product after a production line has been switched from a gluten product to a gluten-free product, and some of the equipment wasn't properly cleaned, then we may have a problem. Probably 99.99 % of the packages will be safe, so the odds are in our favor. Of course, the odds of developing MC are mighty small, also, but we still developed it, so we're not strangers to becoming a victim of extremely improbable odds. :sigh:

Back when I used to buy a fair number of processed products, I sometimes ignored such warnings, and lived to tell about it. :lol: Frankly, judging by all the articles about spot checks of grocery shelf items showing that cross-contamination is widespread in the food industry, I have a hunch that the primary difference between manufacturers who add that warning to their labels, and those who don't, is that the ones who add the warning are probably better aware of the real risks involved, and they are just being more open and honest. Cross-contamination is ubiquitous in the food industry, and that problem is not likely to go away anytime soon.

This is just my 2 cents worth, of course. YMMV.

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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