What does it mean, "Made on equipment that..."

Lately I've been seeing some labeling information that has caused Rob and I to wonder about the level of gluten free in the foods we are consuming.

By no means do we want to put ourselves into a sweat with over-worry, but I am writing this post to see what you might think about this and if you have any insight to share.

As an example (and certainly not to single out the Maca bar), it says right on the Maple Chunk Fudge Organic Maca bar, "cold processed, doctor formulated, gluten-free, soy-free, non-GMO, low sodium, dairy-free, wheat free, cholesterol free". Yes, we're very pleased to see all the Maca bar doesn't contain- but then when you turn the package over and open the flap under the Nutrition Facts, this statement appears:

"Allergy information: Manufactured in a facility that processes peanuts/tree nuts, soy, dairy, wheat and eggs."

Rob's big question is how thoroughly cleaned are the machines in between making the Maca bars and whatever wheat containing product Potent Foods is manufacturing? Then again maybe the above warning simply means made in the same facility but separate equipment? Who knows?

I have seen this same statement now on an array of products including the tortilla chips we always took for gluten-free granted, and other supposedly gluten free cereals and snacks.

What then does it all mean? Do we know if we are getting any gluten by-products? Is this something new? Should we only be eating foods that are manufactured in a dedicated gluten free facility? If that's the case, we'll surely be on our way to a very highly restrictive caloric intake, as I've only seen a small handful of products that say they are actually made in a dedicated gluten free facility.

As I've said before, I am not looking to stir up a frenzy, and yes Rob is a perfect example of a life-long celiac survivor who grew up in the days long before the Gluten Free seal of approval existed, but it still makes us wonder.

I guess you just opt for the seemingly safest gluten free options and hope for the best. Rob for instance adamantly refuses to ingest Dark Chocolate Dipped Altoid Mints (containing: semisweet chocolate (sugar, cocoa liquor processed with alkali, cocoa butter, soy lecithin, natural vanilla flavor), sugar, acacia, natural flavors (oil of peppermint), gelatin, corn syrup, confectioner's glaze, modified corn starch)- precisely because just below the ingredients is the dark warning we've come to suspect:

"Made on equipment that also processes peanuts, tree nuts, milk and wheat".

Why risk it he tells me-

Beer: Redbridge

My wife and I dined at Risotteria in NYC last night and as I asked for a gluten-free beer with my gluten-free meatball pizza the server mentioned they had Redbridge.

What a coincidence. I just blogged about it's release yesterday, I never expected it to be in the market so soon.

I've tried two other celiac safe beers, Bard's Tale and Ramapo. I would say that Redbridge is my favorite, but I must make the disclaimer that I've never drank regular beer - I have no idea if it is actually like the real thing.

My wife tried some and said it was lighter in texture than a Samuel Adams but the taste was similar. My fraternity brother dining with us thought it tasted good, but not that good.

Please try it out for yourself and let us know.

Happy Holidays!