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GOOD FOR THEM! The Gluten Free Watchdog is really working for the Celiac Community. Gluten-Free Oat Production is into the stage of "Purity Protocol vs Mechanical or Optical Sorting". They ask us if it is important to us, and of course it is. I love oats and have been severely restricted from eating them. My specialist said not to have the OAT CHALLENGE until I had been totally free from a celiac outbreak or dermatitis herpetiformis for at least one year, and I never reached that golden year. There is an article that includes an interview with Michael Marshall of Marshall Gluten Free Milling. His company will be making available gluten-free oats grown on third-party certified gluten-free farms. The article is available at:
https://www.glutenfreewatchdog.org/blog/Gluten-free-oat-production-purity-protocol-versus-mechanical-or-optical-sorting-Does-it-matter-to-you-/54/

Image: CC--pato garzaNow, I do not know if you have to be a paid up subscriber to the Gluten Free Watchdog in order to avail yourself of this interview, but it is good to know that we are moving ahead with certified gluten free oat production.

The arsenic testing: Rice-based breads are currently at Dartmouth for testing. They have two more product categories left to test as of the middle of June. They were rice grain and rice-based snacks. Choosing five snack foods will be difficult they say as there have been so many product requests. Currently they are thinking of focussing on savory snacks (rice chips, rice crackers, rice cakes, etc.)

Tricia Thompson, MS, RD, Owner/ Founder of Gluten Free Watchdog, LLC agreed to meet with General Mills in July to discuss gluten-free Cheerios. The meeting is/ or was to take place at their new mill facility. It was not another "Cheerios Forum", and those involved with testing Cheerios at Medallion labs also were to be present. General Mills told Tricia Thompson that it was important to provide her with detailed information about their testing protocols as well as allowing her to view the test results. That was necessary so that years of testing data on oats produced under a purity protocol can be compared to testing data on oats "cleaned" at the backend of production using mechanical sorting.

The GLUTEN FREE WATCHDOG has issued a statement on its "Position On Oats as of June 11, 2015, and we have no idea how hard it must have been for the group to reach a consensus on the wording of their position! I have been on a TEAM working on a Positional Statement and it took us two full days to agree on the wording, so a big thank you to all of you!

"Gluten Free Watchdog supports the use of gluten-free oats by the celiac disease community that are produced under a purity protocol. At this time we do not support the use of regular oats that are cleaned at the back-end of production via mechanical and/or optical sorting to be "gluten-free". Before we can support the use of oats "cleaned" in this manner to be gluten-free we must be provided with thorough testing data. We can then compare this data to the thorough testing data provided to us for oats grown under a purity protocol."

I will share, with their permission again, the interview Tricia Thompson had with Michael Marshall, President and CEO of Marshall Gluten Free Milling (www.glutenfreemilling.com), a company that has been working for fifteen years in the natural and organic grain and food ingredient business, Other companies are bound to get on the band wagon, some of them selling cheaper products in order to attract the celiac public. We are a market remember and they all want a "bite" out of us. The bottom line is $$$ and cents. And, as goes the United States, so goes Canada, and according to Health Canada "every effort is being made to harmonize with other countries which have developed similar food labelling laws, i.e.: The European Union, Australia, New Zealand, and the United States. For example, Canada and the United States require food allergens to be declared either in the list of ingredients or in a "Contains" statement. Canada requires food allergens to be declared either in the list of ingredients or in a "Contains" statement to clearly indicate that the information in the statement is in addition to the information in the list of ingredients and that this information has to be exhaustive. (I.e. - all allergens present as ingredients are declared). What is important, says the positional statement and Andre Gagnon, Media Relations Officer Serving Health Canada and the Public Health Agency of Canada, is that all imported foods sold in Canada must meet the same safety requirements including health based labelling requirements as domestic foods sold in Canada. (Andre Gagnon also speaks very highly about The Gluten Free Watchdog which, though American based, serves the celiac community world wide.

You see, most of us are unaware of how production machines work, how they clean them, and how they just add gluten free sorting at the end of a production of regular foods.

AN ASIDE: Picture if you can, a flour mill, with the air floating with flour dust, so much so, that the people working there wear hair nets and masks. Then picture the machines milling flours for hours and hours. And finally being cleaned and allowing them to flow through with gluten free flours. I have watched a machine making "regular" pasta every day except Thursday, when they make gluten free pasta - pasta for ravioli, lasagne, linguini, etc. They are then hung and dried on long wooden poles. Tell me the machines are cleaned and sanitized and the wooden poles are cleaned and sanitized ready for Thursday's production. We are bound to get a certain amount of infiltration. When a Chinese Food Restaurant tells you they have a gluten free menu, do they have a set aside gluten free large deep fryer and large wok specifically set aside ONLY for their gluten free clientele. I experienced ordering from a gluten free menu in a large Chinese Food Restaurant and came away seriously glutened. Because the Chef was busy, and obviously no-one had told him he could not liberally pour Soya Sauce containing MSG and flour over the entire meal!

Watch for the Fall Issue of the Celiac Journal of Gluten Sensitivity for more about food labelling, more "strange, mysterious names that can be our downfall".

Celiac.com 07/17/2015 - Today, the USDA issued a voluntary recall notice on one item produced at Establishment P-516, Murry's, Inc., in Lebanon, PA. This item was produced and packaged by Murry's, Inc., for the Bell & Evans' brand. The product in question is focused on one production date of March 25, 2015 to include Bell & Evans GLUTEN FREE Breaded Chicken Breast Nuggets with a BEST BY: 03/25/16. They were distributed to various Bell & Evans customers. The official recall notice can be found here: http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-casearchive/archive/2015/recall-100-2015-release

Bell	&	Evans	GLUTEN	FREE Breaded	Chicken	Breast	NuggetsAs a result of this report, Bell & Evans is alerting our customers and assisting in the removal of the product from our distribution and retail channels. We are also working closely with both the USDA and Murry's, Inc., to aggressively rectify this situation. Bell & Evans takes this claim very seriously and are doing what's necessary to ensure the public health.

The specific information for the item involved is:

  • BE Item#: 20229 – Bell & Evans GLUTEN FREE Breaded Chicken Nuggets
    • 12 oz retail box
    • Best by: 03/25/16
    • UPC #: 738985277291

Please note, there are NO REPORTED illnesses related to this recall.

Bell & Evans GLUTEN FREE Breaded Chicken Breast Nuggets showing the BEST BY: 03/25/16, is the ONLY product involved. The best by date can be found on the master case label and on the front of the individual retail unit. If you are a wholesale customer in possession of product from this date ONLY, please segregate it and place it on HOLD. We will follow up with specific instructions on returning the product.

Most importantly, Bell & Evans fresh products or any of our other products ARE NOT INVOLVED. We are confident and committed to the continued quality of all of our products.

Consumers with questions may contact Murry's Customer Service directly at 1-800-638-0215 between the hours of 9am and 5pm (EDT), Monday thru Friday. You can also click HERE for a list of "Frequently Asked Questions."

The NWO Spinoza prize in brief: The NWO Spinoza prize is the highest award in the Netherlands science arena and can be seen as the 'Dutch Nobel Prize'. Each year, NWO (the Netherlands Organisation for Scientific Research) awards Spinoza prizes to three or four researchers working in the Netherlands who, according to international standards, belong at the very top of their scientific field. NWO Spinoza laureates perform ground-breaking research that has a major impact and they are a source of inspiration to younger researchers. The prize winners will each receive 2.5 million Euros to spend on scientific research. In this way NWO aims to stimulate top research work in the Netherlands.

Cisca WijmengaThis year the prizes will be awarded to four scientists:

  • René Janssen, Professor of Molecular Materials and Nanosystems at TU Eindhoven
  • Birgit Meyer, Professor of Religious Studies at Utrecht University
  • Aad van der Vaart, Professor of Stochastics at Leiden University
  • Cisca Wijmenga, professor of Human Genetics at University of Groningen

Professor Wijmenga says "This is incredibly good news for my research work, for my research group, for the many patients who have made my work possible over the past 20 years by willingly cooperating with my projects, for the UMCG and the University of Groningen, and certainly for my department! The NWO Spinoza award is not only a prize, an honour, but also primarily a huge encouragement for my further research work".

The official presentation ceremony will be held on 14th September 2015 in the Nieuwe Kerk in The Hague.

More information can be found at http://www.rug.nl/news/2015/06/spinoza-prizewinner_-_research-on-gluten-intolerance-is-a-matter-of-patience_#.VXtfLe3B6Ss.facebook

Laudation given at Bessensap (NWO event for science journalists and communicators), The Hague, 12 June

Prof. Cisca Wijmenga (1964) is professor of human genetics at the University of Groningen. She is a leading researcher, both nationally and internationally, in the area of complex genetics and in particular the genetic risk factors that play a role in celiac disease, a chronic intestinal disorder. She has identified the risk genes for this disease and also developed a reliable, simple and cost-effective method of testing for these risk genes. Previously, she conducted similar research on genetic defects in type 2 diabetes and leukaemia. Wijmenga's work is highly interdisciplinary in nature. She successfully applies insights from molecular genetics, immunology, epidemiology and bioinformatics to her research.

As a scientist, Wijmenga uses many state-of-the-art techniques. In 2004, she was one of the pioneers to chart the whole human genome (genome-wide association study), in order to identify genetic risk factors for different diseases. This work led to the revolutionary insight that there is genetic overlap between celiac disease and other autoimmune diseases that initially seemed very different. Wijmenga highlighted the importance of identifying genes for different diseases and is considered to be a world authority in this area.

Wijmenga studied biology at the University of Groningen. In 1993, she obtained her doctorate with honours at Leiden University. Wijmenga was appointed professor at the University of Utrecht at the young age of 39 and in Groningen at the age of 42. She was awarded a prestigious ERC Advanced Grant from the European Union in 2012 for her research on gluten intolerance and sensitivity. She is also director of BBMRI-NL2.0, the Dutch project for biobank collaboration, which stores tissue samples and data from patients and healthy people. Wijmenga has been a member of the Royal Netherlands Academy of Arts and Sciences since 2012. She was recently involved in a project entitled 'Genome of the Netherlands', in which she mapped the historic development of the Dutch population through large-scale genetic analysis. She is also highly active internationally, as a member of Academia Europaea (since 2013) and as a distinguished visitor to the Harvard Medical School (Boston). In 2014, she was among the top 1% most-cited scientists on the Web of Science.

In addition to being an internationally renowned scientist, Wijmenga is also an accomplished and skilled ambassador of science, who likes to convey her insights to the public at large. For the Noorderzon Performing Arts Festival in Groningen, she and her team of 'DNA sleuths' developed the successful DNA bar, where visitors could isolate their DNA and take it home with them in a pendant.

Cisca Wijmenga was nominated by the Rector of the University of Groningen and the Chair of the Dutch Network of Women Professors.

Tesco Chocolate Flavoured Brownie Cake BarsTesco Ireland is recalling all batches of its "Free From" 4 Chocolate Flavoured Brownie Cake Bars as gluten was detected in some batches.  This product is labelled as gluten free and therefore it may be unsafe for consumers who are allergic to or intolerant of cereals containing gluten. 

More Info: https://www.fsai.ie/news_centre/allergen_alerts/recall_glutenfree_cakebars.html

Five of Britain's leading supermarkets have recalled the affected brands, including g, Sainsbury’s, Waitrose, Tesco and Morrisons, due to gluten detected in the products at levels between 5 and 80 parts per million.

The Food Standards Agency of the UK said that there may be a "possible health risk" for those with celiac disease.

The list below includes the affected products/brands:

 

Product descriptionBest before dates
Asda Chosen by you 2 Free From Garlic & Coriander Naan Breads

3 July 2015, 7 July 2015, 9 July 2015

Barcode: 5051413185469

Asda Chosen by you 2 Free From Pizza Bases

26 June 2015, 30 June 2015

Barcode: 505244979125

Asda Chosen by you 4 Free From White Pitta Breads

26 June 2015, 30 June 2015, 2 July 2015

Barcode: 505244989731

Genius Crumpets 18 June 2015 - 26 June 2015
Livwell Garlic Naan 20 August - 28 August 2015
Livwell Gluten Free Crumpets 21 June 2015
Morrisons Free From Pizza Bases 29 May 2015 - 4 June 2015
Sainsbury’s freefrom 6 Syrup Pancakes 198g 12 July 2015 - 20 July 2015
Sainsbury’s freefrom 2 Garlic & Coriander Naan, 196g 25 June 2015  - 03 July 2015
Sainsbury’s freefrom 4 Multiseeded Pitta breads, 260g 25 June 2015 - 3 July 2015
Sainsbury’s freefrom 4 Sultana Scones, 252g 29 June 2015  - 7 July 2015
Sainsbury’s freefrom 4 White Pitta breads, 260g 25 June 2015 - 3 July 2015
Sainsbury’s Freefrom Pizza Base, 185g 25 June 2015 - 3 July 2015
Tesco Free From 2 Garlic & Coriander Naan 2 July 2015  - 10 July 2015
Tesco Free From 2 Pizza Bases 25 June 2015 - 3 July 2015
Tesco Free From 4 Crumpets 18 June 2015  - 25 June 2015
Tesco Free From 4 Pitta Bread 25 June 2015 - 3 July 2015
Waitrose Gluten Free Pancakes 26 June 2015 - 3 July 2015
Waitrose Gluten Free Pitta 25 June 2015 - 3 July 2015
Waitrose Gluten Free Scones 7 June 2015 - 15 June 2015

Livwell Garlic Naan

Schneider's All Beef Bologna - 175 g - Product code: 2015 JN 15 - UPC: 0 62000 31690 1

Schneider's Brand All Beef BolognaAdvisory date: May 29, 2015
Reason for advisory: Allergen - Milk, Allergen - Wheat
Hazard classification: Class 2
Company / Firm: Maple Leaf Foods
Distribution: Alberta, British Columbia, Manitoba, Nova Scotia, Ontario, Quebec, Saskatchewan
Extent of the distribution: Retail
Reference number: 9862

Click here for more info 

SP Wholesale Meats, a Portland, Ore., establishment, is recalling approximately 1,729 pounds of raw pork and chicken sausage products due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains wheat, a known allergen which is not declared on the product label.

Don Filipe Green ChorizoThe following products are subject to recall:

  • 10-pound boxes with 4 oz. and 2 oz. links of CASCADE FARMS “Chicken Apple Sausage” with a lot number of 079.
  • 1-pound packages with 4 oz. links and bulk of DON FELIPE’S TOLUCAN BRAND “Chorizo Verde” with a lot number of 084, 097, 104, 111, 113 and 118.
  • 1-pound packages with 4 oz. links and bulk of DON FELIPE’S TOLUCAN BRAND “Chorizo Rojo” with a lot number of 104, 111, 113 and 118.
  • 1-pound packages with 4 oz. links and bulk of DON FELIPE’S TOLUCAN BRAND “Chicken Chorizo” with a lot number of 079, 098, 112 and 119.

The products bear the establishment numbers “EST. P-2886” and “EST. 2886” inside the USDA mark of inspection. These items were shipped to restaurants in Oregon and Washington.

The problem was discovered when SP Wholesale Meats received an e-mail notice of an FDA recall involving Oregon Spice Co. due to the presence of wheat/gluten. The oregano was recalled due to the presence of wheat that was formulated into the sausage products.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall can contact Charlie Ryan, President, or Jim Register, General Manager, at 503-234-0579.

Source:

Professor Detlef Schuppan is the first recipient of the international celiac disease prize awarded by the University of Tampere in Finland. The Maki Celiac Disease Tampere Prize was awarded on Friday 17 April in an event to celebrate the farewell lecture of Professor Markku Mäki.

Photo: Gutenberg University in Mainz, GermanyProfessor Schuppan is a leading German scientist in medicine and gastroenterology who is well known for his research into celiac disease but who has also researched the molecular and cellular biology of chronic liver diseases and fibrosis. His more recent research also includes food intolerances.

In 1997, Schuppan and his research team were able to identify tissue transglutaminase as the autoantigen in the gluten-triggered celiac disease. That discovery took the research on celiac disease to an entirely new level.

Professor Schuppan is the Director of the Institute of Translational Immunology and the Celiac and Small Intestinal Disease Center at Johannes Gutenberg University in Mainz, Germany. He also works as a professor and senior researcher at Harvard Medical School. Schuppan’s research publications have been cited for more than 18,000 times.

In the event where the prize was awarded, Schuppan gave a talk on celiac disease and related wheat sensitivities reactions, the mechanisms that cause the disease and how the body’s autoimmune system turns against its own tissue transglutaminase. Schuppan is developing a new treatment method based on the inhibition of tissue transglutaminase.

“We wanted to award Professor Schuppan because his scientific breakthrough in 1997, which identified tissue transglutaminase, is one of the three most important milestones in the diagnosis and treatment of celiac disease. The other two are the discoveries of gluten and the HLA tissue type,” Professor Markku Mäki says.

The name of the prize is an abbreviation of “Multiple Approach as Key In celiac disease”. The University of Tampere established the prize to honour Markku Mäki, professor of paediatrics, now emeritus researcher at the university.

International experts were asked to propose suitable candidates for the prize, which was now awarded for the first time. The University of Tampere decided on the recipient of the prize after hearing the experts.

The prize is EUR 15,000 and it will be awarded every other year.

The next awardees will be selected on the basis of an open competition by a panel that consists of a representative of the University of Tampere, the first awardee, Professor Markku Mäki, and other experts, including the executive director of the Finnish Coeliac Society.

The prize will be awarded in an international symposium on celiac disease that will be started in Tampere and organised in cooperation by the University of Tampere, researchers of celiac disease, the Finnish Coeliac Society and Tampere Hall.

For more information, please contact:
Professor Markku Mäki, tel. +358 50 365 6668, markku.maki@uta.fi

Campos Foods, LLC, a Caryville, Tenn. establishment, is recalling approximately 136,950 pounds of beef products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain wheat, a known allergen, which is not declared on the product label.

HEB CheeseburgersThe Ready-To-Eat (RTE) cheese burger items were produced on various dates between Aug. 22, 2014 and Jan. 9, 2015. The following products are subject to recall: [View Labels (PDF Only)]

  • 15-lb. case containing eight 3.75 oz. burgers of “H-E-B FULLY COOKED THICK N’ TASTY Bacon CHEESE BURGERS NATURAL SMOKE FLAVOR ADDED.”
  • 15-lb. case containing eight 3.75 oz. burgers of “H-E-B FULLY COOKED THICK N’ TASTY CHEESE BURGERS NATURAL SMOKE FLAVOR ADDED.”

The products subject to recall bear the establishment number “EST. 2260 T” inside the USDA mark of inspection. These items produced were shipped to retail locations in Texas.

The problem was discovered when plant management approached the FSIS Inspector of a possible wheat contamination from a spice mix that was being used to formulate the product.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions about the recall can contact Chris Rodney, Assistant VP for Sales, at (405)-603-7500. Media with questions about the recall can contact Jim English, President and COO, at (405) 603-7500.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

Kasia’s Deli Inc., a Chicago, IL. establishment, is recalling approximately 2,059 pounds of pierogi products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain wheat, soy, eggs, and milk, known allergens which are not declared on the product label.

Photo: www.kbzk.comThe pierogi (dumplings) products were produced on various dates prior to September 19, 2014 and include lot numbers #4262 and below. The following products are subject to recall: [View Labels (PDF Only)]

  • 11.5-oz. white plastic tray packages containing 6 pieces of “Polana Beef Pierogi” with product code 608.
  • 11.5-oz. white plastic tray packages containing 12 pieces of “Polana Beef Pierogi” with product code 108.
  • 14-oz. white plastic tray packages containing 6 pieces of “Polana Potato and Bacon Pierogi” with product code 630.
  • 14-oz. white plastic tray packages containing 12 pieces of “Polana Potato and Bacon Pierogi” with product code 130.
  • 14-oz. white plastic tray packages of “Polana Chicken Pierogi” with product code 126.

The products subject to recall may contain the establishment number “EST. 33985” or “P- 33985” inside the USDA mark of inspection. These products produced were shipped to a distributor for national online sales.

The problem was discovered by an FSIS investigator during routine surveillance when the investigator noticed that the packaging lacked ingredient labels and /or the mark of inspection.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers and media with questions about the recall can contact the Kasia’s Deli Inc. at (312) 666-2900.

Kulana Foods Ltd., a Hilo, Hawaii establishment is recalling approximately 4,465 pounds of frozen, fully cooked pork products because of misbranding and an undeclared allergen. The products are formulated with a soy sauce that contains wheat, a known allergen, which is not declared on the label.

Mountain Apple BrandThe products subject to recall include:

  • Various weight (approximately .75 – .90 lb.) packages of “MOUNTAIN APPLE BRAND Teri Smoked Pork” with identifying case codes: 03414, 07214, 12814, 16914, 21114, 28114, 03713, 05113, 06513, 23313, or 34513.
  • 5-pound packages of “MOUNTAIN APPLE BRAND Teri Smoked Pork” with identifying case code: 09214.
  • The products bear the establishment number “EST. 12445” inside the USDA mark of inspection on the label. The products were produced on various dates between Feb. 6, 2013 and Oct. 8, 2014 and shipped to retail locations and for foodservice use on the islands of Hawaii and Oahu.

The problem was discovered by FSIS personnel during a label review at the establishment. FSIS personnel are responsible for verifying that establishments are actively labeling the eight most common food allergens. Wheat was a sub-ingredient of soy sauce used in the product and was inadvertently left off the product label.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall should contact Sheryl Taka, company office manager, at 808-959-9144.

Murry’s Inc., a Lebanon, Pa. establishment, is recalling approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Bell & Evans Gluten Free Breaded Chicken BreastsThe products have a best by date of August 9, 2015. The following products are subject to recall: [View Label (PDF Only)]

12-oz. boxes of “Bell & Evans Gluten Free Breaded Chicken Breast Nuggets.”
10.5-oz. boxes of “Bell & Evans Gluten Free Breaded Chicken Breast.”
The products subject to recall bear the establishment number “P-516” inside the USDA mark of inspection. These products were shipped to retail locations nationwide.   

The problem was discovered by the Colorado Department of Agriculture during a retail surveillance and sampling program funded by the USDA at a Federal Emergency Response Network lab. After being notified of the positive test result, FSIS conducted traceback activities.

Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxin-producing Staphylococcus aureus.

Staphylococcus aureus is a common bacterium found on the skin and in the noses of healthy people and animals. Staphylococcus aureus can produce seven different toxins that are frequently responsible for food poisoning.

Staphylococcal enterotoxins are fast acting, sometimes causing illness in as little as 30 minutes. Symptoms usually develop within one to six hours after eating contaminated food. Patients typically experience several of the following: nausea, vomiting, stomach cramps, and diarrhea. The illness is usually mild and most patients recover after one to three days.

To prevent Staphylococcal contamination, keep kitchens and food-serving areas clean and sanitized.  Keep hot foods hot (over 140°F) and cold foods cold (40°F or under). Make sure to wash hands and under fingernails vigorously with soap and water before handling and preparing food. Do not prepare food if you have an open sore or wound on your hands or if you have a nose or eye infection.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.  

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers and media with questions about the recall can contact Murry’s customer service, at (717) 273-9361.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

New Hope Mills Manufacturing of Auburn, NY is recalling all Gluten Free Chia Pancake and Waffle Mix because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life-threatening allergic reaction if they consume these products.

New Hope Mills Gluten Free Chia Pancake and Waffle MixNew Hope Mills Gluten Free Chia Pancake and Waffle Mix was distributed to distributors and retailers in NY, PA, NH, OK, and FL.

The affected product, New Hope Mills Gluten Free Chia Pancake and Waffle Mix, can be identified as a 16 OZ bag in a boxboard box. The box itself is primarily red and white, and includes on the front of box, the New Hope Mills logo along with a picture of the Chia Pancakes. The UPC code on the box reads “07470353012”. The boxes affected will have one of the following “Best By Dates” on the bottom of the box: 11/13/2014, 11/14/2014, 2/26/2015, 7/29/2015, 10/4/2015, 12/13/2015.

No illnesses have been reported to date.

New Hope Mills was contacted on 10/15/2014 by The Raymond-Hadley Corp., the Contract Manufacturer of New Hope Mills Gluten Free Chia Pancake and Waffle Mix. The Raymond-Hadley Corp. notified New Hope Mills that they had discovered that New Hope Mills Gluten Free Chia Pancake and Waffle Mix was made with an ingredient containing soy and was produced and distributed in packaging that did not reveal the presence of soy.

Consumers who have purchased New Hope Mills Gluten Free Chia Pancake and Waffle Mix are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 315-252-2676. Monday – Friday, 8am-4pm, EST.

Last night, I heard David Sax speak to a packed crowd in Los Angeles to promote his new book, "The Tastemakers: Why We’re Crazy for Cupcakes But Fed Up With Fondue." As a Toronto-based journalist who's written for publications such as New York Magazine, Vanity Fair, the New York times, NPR and GQ, David's won a James Beard award for Writing and Literature, has written before on food topics and has credibility as a food writer. David's topic was food trends, in this case why Angelenos love Kogi BBQ, kale and cupcakes. Before he began, David polled the audience on how they felt about different food topics. When he asked about food trucks, the audience cheered.  When he asked about gluten-free, people booed.

While I was surprised and perturbed by the boos, I understood. From my observation, Angelenos think they're ahead of the curve when it comes to food. In my experience, they're behind. More restaurants than in prior years have a gluten-free item on their menu. Most still don't. This is in contrast to Seattle, my prior home, which is currently ranked #1 for gluten-free offerings. Last week, I made my annual pilgrimage to Seattle and discovered an Italian restaurant that's had a separate, gluten-free kitchen for several years and offers an extensive, entirely gluten-free menu in addition to their non-gluten-free menu.

David didn't address the gluten-free boos during his talk. So, during the post-lecture q and a, I approached the mike. First, I asked David what he thought about Seattle's longtime, public relations-generated, crazy love affair with Copper River salmon. This time of year, Copper River salmon can be had for upwards of $26 per pound. David knew nothing about this. In fact, he managed to simultaneously mispronounce Copper River salmon and dismiss it in the same breath.

My second question was about gluten-free. David proceeded to dismiss gluten-free with a vengeance. He saw gluten-free as a fad diet that didn't do anything for anyone. He mentioned the Jimmy Kimmel man-on-the-street interviews where Jimmy interviewed three people who said they were gluten-free but couldn't describe what gluten was. David declared that research has shown that gluten intolerance doesn't exist. I found his attitude toward gluten-free as snide and condescending. David said a gluten-free diet was only relevant for those who had celiac disease or other significant health issues.

My takeaway? I hope David Sax gets to eat his words.

As someone who appreciates film, and obviously spends a lot of time spreading the work about celiac disease, I just wanted to share this Kickstarter possibility:

For people with celiac disease like my wife, Jackie, eating gluten-free is serious business. That's why she looks forward to grocery shopping before Passover and being able to choose from the expanded selection of cakes and cookies made with potato starch or coconut and other foods that replace wheat with ingredients she can actually digest. The season has inspired her to compose this jingle sung to the tune, usually heard around Christmas, "It's the Most Wonderful Time of the Year."

 

It's the most wonderful time of the year!

Market shelves lined with care for the Passover fare,

It's when celiacs eat without fear!

It's the most wonderful time of the year.

 

It's the hap-happiest season you see.

There's matzo and taiglach,

Kugel and kreplach

And most gluten-free!

It's the hap-happiest season for me.

 

Those with gluten allergies

Don't count the calories

They grab for the cakes, pies, and cheer.

They inhale Parve like vacuums

Not needing the bathrooms like

They do the rest of the year!

 

It's the most wonderful eats of the year!

Things made without flour

We quickly devour

'Cause they'll soon disappear.

It's the most wonderful time ,

It's the most gluten-free time,

It's the hap-happiest time of the year!

Recruitment Notice!

College students are invited to volunteer for a study conducted for research purposes and approved by the Pennsylvania State University. The purpose of the study is to determine what educational, dietary, and social experiences college students are having as a result of their celiac disease and what accommodations colleges and universities are making to meet the needs of these students. The study will also help to determine what recommendations college students have for schools so that higher education personnel might better meet the needs of individuals with celiac disease and gluten intolerance. Any college student (community college, four-year college or university) with celiac disease will be asked to participate in a 15-20 minute phone interview. By sharing their experiences college students may provide higher education personnel with information that will allow them to better serve the needs of students with celiac disease.

If you are interested in participating in this study, please contact Kay Chick, principal investigator and Professor of Curriculum and Instruction by email at kxc19@psu.edu. Informed consent forms will be mailed/emailed to you and a phone interview will be arranged at your convenience.

This post is outstanding. I've been thinking much the same thing for months now, but was too lazy to actually write something about it. Obviously there is no need to now, as Gluten Dude says it all...perfectly. 

 On one hand I am reluctant to further publicize the "Society" site in any way. After more thought, however, I realized that getting the word out may help some poor celiac not waste their money, and may prevent them from going on an unnecessarily restrictive diet.

Check Please!

So my story begins with me planning a special dinner to surprise my husband for his birthday. Now as you all know being gluten-free, we have limited resources when it comes to eating out, however, I was bound and determined to find some place new and exciting to dine. I will not mention the name of my chosen destination due to the fact that they had only been open for a month, and my intention is not to destroy their good name, but rather to help keep people like us more engaged when it comes to dining out.

I made all the proper arrangements in advance, and also went a step further in speaking to the manager about their gluten-free menu. He assured me that they take great precaution when preparing gluten-free meals, including the meal being prepared in a separate area from the rest of the food. At this point I am not only confident in their ability to accommodate me, I am relieved!

Later that night my husband and I arrive at the restaurant and are seated within 10 minutes of walking through the door, so far so good right? The waitress arrived at our table to greet us, and proceeded to ask us what we would like to drink. We ordered a few cocktails to start the night out, and when she returned with them I request a gluten-free menu, and as she brought the menu to me I observed that there are more than just five items on it (that do not include the words “without”), so I was ecstatic!

Well here goes nothing, so I continued to order what I considered to be the best meal you can get, which is of course lobster tails accompanied by a salad with some veggies. Here we arem a great atmosphere, wonderful food, and a few cocktails,,,what could be better...right? Wrong, sorry sister your not getting off that easy! I figured that’s what the cook was thinking when he prepared my meal, you guessed it--Houston we have a problem!

There I was eating as if I had never eaten before, and my husband glances over my plate and asks "what 's that," so I replied "not sure it must come with the meal" (it happened to be a veggie mix with a special sauce). Apparently I was less than convincing because two minutes later he called the waitress back to the table to verify what this mystery item was. So again he verified with the waitress "what is this, and is it gluten-free?" and she replied "umm, I'm not sure let me check with the cook."

Now you can imagine my disappointment, as I am not only afraid they are going to take my food away, but my trust as well. She returned to the table only to explain that it is a garnish that comes on all of their plates and it is not gluten-free, so my husband being the caring person that he is replies: "my wife explained to you that everything she ordered must be gluten-free". In an effort to resolve this issue with the least amount of resistance, the waitress then spoke with the manager and returned to the table only to explain: "I just spoke to the manager and he apologizes for the confusion, however he is also gluten-free and he said as long as you did not eat it all you will be ok".

Really, I am being punked? Am I on that show "What Would You Do"? I don't know what kind of shady condition he has, but mine is legit!  Needless to say my husband received a free dessert and a box of chocolates (that were not gluten-free)! So, in the end, I guess it's true "life is like a box of chocolates, you never know what your gonna get!"

Trust Your Gut!

Have you ever had a conversation with someone about being gluten free, and in the middle of explaining they look at you like you're crazy and ask how something could possibly contain wheat? I find it happens to me quite frequently.  It's easy for people not living the gluten free lifestyle to view our lifestyle as extreme, however if you have done the research and you know what is proven to be safe for you then you have to trust your gut! in other words never let someone dictate what is safe or unsafe for you to consume.  Only you know your body and your limitations therefore do not have doubt about what you know.  It can be tricky in some situations due to people not having the knowledge that you do about food, I have been in that predicament many a time.  Every time the house wins! in other words chances are you are in the right and never let people determine what is safe for you. As time goes on it will get easier for you to better assert yourself in this type of situation without feeling doubt, until you have reached a comfort level with being able to properly communicate this to people, take it slow and trust your gut!

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