Q:  How do I find out if a food is free of the foods I need to avoid?

A:  There are several good online sources and printed product listings (see resources under each food category).  However, the golden rule of thumb though is ALWAYS read the label and when in doubt, call the manufacturer.  Products and procedures can change at any time, even with familiar brands (regardless whether the last time you bought the product it was okay). It is equally important to read labels when changing brands. Different brands of the same type of food may contain different ingredients.

Q:  Why is shopping for hidden foods such a headache?

A.  First, there is the ingredient label issue.  The laws regarding labeling and production may differ depending on the country of origin, and the size of the company.  Small companies are often exempt from some of the labeling laws.  A 4oz. bag of Smarties made in/for the USA may have different ingredients or cross contamination risks then if made in/for Canada, or packaged differently. USA label laws, while strict compared to other countries, do not require ingredients comprising less than 3% of the product to be listed.   Second, depending on the production, packaging, and cleaning/sanitation procedures of the company, there is the risk of cross contamination of the actual product or ingredients used to create the product.  Again, this need not be listed on the label. 

Manufacturing of food is a complex structured business.  Many subdivisions and subsidiaries may pack or manufacturer food for the parent company.  While Nabisco may be the name on the label, they may have several different companies preparing and packaging the food product.  Further complicating this is different size packaged products may be made or packaged in different locations. To emphasize the complexity of the issue, recognize that small tuna fish cans may contain dairy to help keep the flakes from separating.  Yet the same company may be producing large tuna fish cans that are dairy-free. 

And the ingredients used to make the product may change overnight if suppliers (and their practices) change. Most companies produce more than one food product so machinery will possibly also be used to make many other products. You will always need to read and verify the ingredients listed on the labels of products of every item you purchase.   If there is any question about the ingredients, or risks of cross contamination, contact the manufacturers of foods you purchase.  Verification should also be made individually at fast food chains to insure that the ingredients have not changed and that they use separate oils for deep frying their gluten and casein free foods. 

Cleaning/sanitation practices vary from company to company in total accordance with US FDA guidelines. Even if a company sterilizes and cleans machinery between each item, there may still be risks of airborne exposure or contact contamination while packaging.  With increasing legal battles, companies rarely will risk declaring complete allergen-free status unless the product is not used in that plant or ingredient source(s).  Many times terms used on the label are too nebulous/non-specific.  For example “natural flavorings”, hydrolyzed vegetable protein”, and food starch” still do not tell you specifically which foods were used.  The whole arena of natural flavorings is big business and most the details of ingredients are proprietary information. While many companies will answer yes or no questions about ingredients, you may not get a quick answer.  Many of these flavors are bought from a separate flavor house and the information is kept under lock and key with only one person holding the specifics.

Not uncommonly the product ingredients themselves may be safe but the packaging or procedures used to produce the product utilizes the food you need to avoid.  For example, wheat starch is commonly used as an anti-caking agent where you least expect it, like frozen broccoli or dried fruits to keep the product from clumping together, or dusted on the food preparation belts carrying the product.  Dairy products may be used to line the cartons of juices.  To get all the specifics you need when calling a manufacturer be sure to state that you need to know:

a.      What are the ingredients used in the product, including sources of ingredients (e.g. maltodextrin, natural flavorings, coloring, etc)? 

AND

b.      Is there ANY risk of cross contamination in production, handling, or packaging in the raw ingredients or finished product?

If you are uncertain the information you are getting is reliable, try to talk to their higher level of technical support or food chemist. If in doubt (e.g. the company representative doesn’t make you feel confident or they cannot disclose enough details) don’t use the product.

In essence, the question “Is (fill in the product) okay?” really depends on many different factors and can change at any time.  You will unfortunately always need to play sleuth and read labels, and network.  Listservs such as GFCFDiet, Autism-Diet, ANDI, and support groups allow you to connect quickly with many other individuals in the same boat and update others on recent product information.

What are the more common things I need to concern myself with about cross contamination in my own kitchen?

A:  The most common sources of contamination could be pots, pans, breadboards, toasters, cutting boards, crumbs, condiment jars (where a utensil has touched gluten or casein and then been inserted into the condiment jar), insufficient washing up, and flour-contaminated dust (dust can become inhaled; make contact other surfaces, or be swallowed).  It is best not to touch forbidden foods without washing your or your child’s hands thoroughly afterwards.  Skin is porous and will absorb small quantities of milk, etc. Wooden kitchen utensils (spoons, breadboards etc) should be kept strictly separated (or consider using separate utensils for each) and should be clearly marked.