Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 I was under the impression that Chex was tested for gluten content. BL On Fri, Jul 3, 2009 at 6:56 PM, catchadream04<recyclednew wrote: > > > http://www.triumphdining.com/blog/gluten-free/2009/06/general-mills-removes-glut\ en-containing-ingredients-from-kix-cereal/ > > Seems they are GF but not labels because of possible cross contamination. > This makes me question the safety of the chex! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 I'm just confused as to why they wouldn't test and label kix after going to the trouble of removing gluten ingredients. Especially if they are already doing so with other products! It just doesn't make sense to me. I'm sure the chex are fine because they have to be tested in order to make the claim. I was just being sarcastic. Just keep in mind that FDA standards say the product has to have less than 20ppm to make the GF claim, so it could have 19ppm and still be considered safe, but many will still have a reaction! Many companies will put what they test to but many don't! You can always try calling them and try to get the info but they don't have to tell you anythimg but the generic less than 20ppm. I've seen on blogs many people talking about eating kix without a problem. Take a chance if you want. I'll probably try the chex just because it's something I can share with the family and that's a rarity! Hopefully it will be safe for me...no reactions! Then we can have our breakfast dates again (at home). Yay! I can't go out anymore because the one place that had scrambled tofu stopped offering it! Cookie crisp is suppose to be GF too, but I think they have milk in them (possibly in the chocolate chips) so not safe for vegans/casein frees. On Fri, Jul 3, 2009 at 11:34 PM, Brenda-Lee Olson < shalomaleichemacademy wrote: > > > I was under the impression that Chex was tested for gluten content. > > BL > > > On Fri, Jul 3, 2009 at 6:56 PM, catchadream04<recyclednew<recyclednew%40gmail.com>> > wrote: > > > > > > > http://www.triumphdining.com/blog/gluten-free/2009/06/general-mills-removes-glut\ en-containing-ingredients-from-kix-cereal/ > > > > Seems they are GF but not labels because of possible cross contamination. > > This makes me question the safety of the chex! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 There used to actually be alot of GF cereals on the market in main stream, mostly corn based products. Then manufacturers started using wheat starch to keep them from sticking together. Maybe they have found another option and are going back to their original formulations. I know we were really incensed when French Toast Crunch started carrying the label that it wasn't gf anymore. Of course, now we wouldn't touch that kind of sugary cereal with a ten foot poll anyway but the point is that they took options away simply because they went for the cheapest method of keeping cereal pieces from sticky together. It doesn't have to be that way. As you say, it's just nice to have something to share with the family and not have to fix two meals all the time. I have had reactions to things tested down to 2 ppm so I know 20 isn't good enough. sigh BL On Sat, Jul 4, 2009 at 8:51 AM, Jae Jones<recyclednew wrote: > > > I'm just confused as to why they wouldn't test and label kix after going to > the trouble of removing gluten ingredients. Especially if they are already > doing so with other products! It just doesn't make sense to me. I'm sure the > chex are fine because they have to be tested in order to make the claim. I > was just being sarcastic. Just keep in mind that FDA standards say the > product has to have less than 20ppm to make the GF claim, so it could have > 19ppm and still be considered safe, but many will still have a reaction! > Many companies will put what they test to but many don't! You can always try > calling them and try to get the info but they don't have to tell you > anythimg but the generic less than 20ppm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 my understanding was that kix has not got the new boxes out yet. and the old ones are technically not gluten free. am i wrong here? -- +++++++++++++++++++++++++++++++++++++++ just posted for the 4th: THE FIESTA CASSEROLE http://www.wheatlessandmeatless.com/ +++++++++++++++++++++++++++++++++++++++ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2009 Report Share Posted July 5, 2009 I know corn pops use to be gf many years ago. One of my main foods growing up simply because I didn't get sick on them! That was way before diagnosis too! I wouldn't want all that sugar now either. It's nice that the cereals are going back to being gf just so there are options for the whole family to enjoy together! Kix apparently is made without any gluten ingredients but the box is not being labeled due to possible contamination. I agree 20ppm is not good enough! I was thinking of starting up a petition. I'm gathering medical statements and whatnot that state damage is still done to our intestines and it's not safe even with 1ppm! I think it's important to have that info to back up the petition! On Sat, Jul 4, 2009 at 2:54 PM, Brenda-Lee Olson < shalomaleichemacademy wrote: > > > There used to actually be alot of GF cereals on the market in main > stream, mostly corn based products. Then manufacturers started using > wheat starch to keep them from sticking together. Maybe they have > found another option and are going back to their original > formulations. I know we were really incensed when French Toast Crunch > started carrying the label that it wasn't gf anymore. > > Of course, now we wouldn't touch that kind of sugary cereal with a ten > foot poll anyway but the point is that they took options away simply > because they went for the cheapest method of keeping cereal pieces > from sticky together. It doesn't have to be that way. As you say, > it's just nice to have something to share with the family and not have > to fix two meals all the time. > > I have had reactions to things tested down to 2 ppm so I know 20 isn't > good enough. sigh > > BL > > > On Sat, Jul 4, 2009 at 8:51 AM, Jae Jones<recyclednew<recyclednew%40gmail.com>> > wrote: > > > > > > I'm just confused as to why they wouldn't test and label kix after going > to > > the trouble of removing gluten ingredients. Especially if they are > already > > doing so with other products! It just doesn't make sense to me. I'm sure > the > > chex are fine because they have to be tested in order to make the claim. > I > > was just being sarcastic. Just keep in mind that FDA standards say the > > product has to have less than 20ppm to make the GF claim, so it could > have > > 19ppm and still be considered safe, but many will still have a reaction! > > Many companies will put what they test to but many don't! You can always > try > > calling them and try to get the info but they don't have to tell you > > anythimg but the generic less than 20ppm. > > Quote Link to comment Share on other sites More sharing options...
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