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Making Food For Others


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#16 IrishHeart

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Posted 01 April 2013 - 04:29 PM

While "natural flavors" can contain gluten, they very rarely actually do. The most likely source would be barley malt, and that is a relatively expensive ingredient, so it is usually explicitly declared as "malt flavor."
 
If there were wheat in it, in the US (and Canada) it would be required by law to be disclosed as just that, "wheat."
 
Shelley Case on flavorings:
 
 
Gluten-Free Diet - A Comprehensive Resource Guide, published 2008, page 46
 
Note: As of August 2012 Canada requires ALL gluten sources to be explicitly disclosed. Some foods packaged before August 4 may still be in stores.

 

 

and Tricia Thompson, RD explains it as well:

 

 

Flavorings & Extracts: Are They Gluten Free?

I frequently am asked about the gluten-free status of ingredients, including natural flavor, smoke flavoring, extracts containing alcohol, and caramel.

Natural Flavor
According to the Food and Drug Administration the terms natural flavor, natural flavoring” or flavoring on a food label, means “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

In other words, natural flavor, natural flavoring, and flavoring may be derived from gluten-containing grains. BUT unless you see the words wheat, barley, rye, or malt on the label of food product containing natural flavor, the natural flavor probably does not contain protein from these sources.

Why? Under the Food Allergen Labeling and Consumer Protection Act if an ingredient in an FDA-regulated food product contains protein from wheat, the word “wheat” must be included on the food label either in the ingredients list or Contains statement.

Even though natural flavoring is one of those ingredients (along with coloring and spice) that may be listed collectively, wheat protein will not be hidden. Barley is used in flavorings, such as malt flavoring and some smoke flavoring (see below) but these ingredients generally are declared in the ingredients list.

Rye also could be used in a flavoring but probably will be listed as rye flavoring (which is generally made from rye flour) in the ingredients list or used in a food product you wouldn’t eat anyway, such as a bread product. The United States Department of Agriculture (regulates meat products, poultry products, and egg products) does not allow protein containing ingredients to be hidden under the collective ingredient name of natural flavor. Rather, protein containing ingredients must be included in the ingredient list by their common or usual name.

Smoke Flavoring
This flavoring is derived from burning various woods, including hickory and mesquite. Barley malt flour may be used as a carrier for the captured “smoke.” Some manufacturers list the sub-ingredients of the smoke flavoring used in their products; others do not. I recently came across a salsa product that included smoke flavoring. The ingredient list read, “natural smoke flavor” (contains organic malted barley flour). Typically, I don’t consider salsa a likely place to find gluten but this is a good example of why it really is important to always read the ingredients list of any processed food!

Alcohol-Based Extracts
There is no reason to avoid flavoring extracts, such as vanilla extract because they contain alcohol. The alcohol in these products is distilled and pure distilled alcohol is gluten free regardless of the starting material. Remember, during the process of distillation the liquid from fermented grain mash is boiled and the resulting vapor is captured and cooled. This causes the vapor to become liquid again. Because protein doesn’t vaporize there are no proteins in the cooled liquid.

Caramel
According to the Food and Drug Administration, caramel is a color additive made from heating any of the following carbohydrates: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, and sucrose.

In other words, caramel color may be derived from barley or wheat. However, I have never come across any manufacturer information indicating that caramel was derived from malt syrup. In the U.S. caramel is typically made from corn. In Europe it may be made from wheat. BUT caramel color, regardless of what it is made from probably is an ingredient you don’t have to worry about.

Why? According to DD Williamson, the largest manufacturer of caramel color in the U.S., cornstarch hydrolysate is the most likely source of caramel when the ingredient is made in the U.S. In their plants in Europe, DD Williamson uses wheat as their source of caramel.

However, if a food product regulated by the FDA includes caramel containing protein from wheat, wheat must be listed on the food label either in the ingredients list or Contains statement. Nonetheless, even if a food manufacturer in the US uses wheat-derived caramel imported from Europe, the caramel is unlikely to contain much in the way of intact protein. This is a highly processed ingredient.

Copyright © by Tricia Thompson, MS, RD


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


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#17 psawyer

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Posted 01 April 2013 - 05:00 PM

Look, guys, if some of you don't quit with the misinfo on the USDA "natural flavors" loophole, which allows gluten in barley and rye byproducts, and from processed starches and other grain byproducts which may not be gluten free, to be applied or used as flavoring or seasonings,  you are going to inadvertently make somebody sick.

This allegation lacks foundation. If you have an example, you need to provide:

The exact name of the product with gluten hidden in "natural flavors" (the UPC would be helpful); and
Evidence (proof) that gluten was actually hidden.

Anything less than that it groundless fearmongering.


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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#18 kenlove

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Posted 01 April 2013 - 06:25 PM

Here are a few links which seems to be the basis for some of the confusion.

http://www.scientifi...e-be-2002-07-29

 

Which seems to be what other articles are based on

http://www.naturalne..._aspartame.html

http://www.care2.com...scastoreum.html

 

http://www.ams.usda....STELPRDC5088008


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

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#19 psawyer

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Posted 01 April 2013 - 08:31 PM

Here are a few links which seems to be the basis for some of the confusion.
http://www.scientifi...e-be-2002-07-29
 
Which seems to be what other articles are based on
http://www.naturalne..._aspartame.html
http://www.care2.com...scastoreum.html
 
http://www.ams.usda....STELPRDC5088008

The first link is to an article about the definition of "natural flavor" that is more than ten years old. The second is about natural versus artificial flavor. The third is the legal definition of flavor from the USDA.

So, again, can anyone provide an actual, verifiable example of a product where gluten was hidden in flavor, whether natural or artificial?
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#20 kenlove

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Posted 01 April 2013 - 09:03 PM

The first link is to an article about the definition of "natural flavor" that is more than ten years old. The second is about natural versus artificial flavor. The third is the legal definition of flavor from the USDA.

So, again, can anyone provide an actual, verifiable example of a product where gluten was hidden in flavor, whether natural or artificial?

http://www.celiac.co...ents/Page1.html

 

is Scotts listing showing it may or may not contain gluten along with:

6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentationproducts thereof. Whose significant function in food is flavoring rather than nutritional.

-----------------------

I think its obvious some have more problems with this than others.  Also some  have more faith in labeling and adherence to laws than many others.  In my job I see almost daily abuse of a wide variety of labeling laws in Hawaii, including USDA organic and country of origin labeling laws. I would always err on the side of caution when it comes to recommendations regarding what new celiacs might ingest. 

ken


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

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#21 Juliebove

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Posted 02 April 2013 - 12:28 AM

When my daughter was diagnosed, we went totally gluten-free.  My husband only tolerated this for a while and then he wanted regular pizza and sandwiches.  My solution for this was to buy a little fridge for my daughter's gluten-free foods.  Anything that did not need to be refrigerated was put on our card table.  Not the best solution but it cost so much money for the gluten-free foods, I had to wait until I could afford a shelving unit.  A freestanding pantry would have been even better but...  The shelving unit works.

 

I told my husband that if he wanted stuff that we didn't have in the house to go out and buy it and eat it while he was out.  Eventually I began buying him prepackaged sandwiches or getting him something from Subway and once in a while ordering out for pizza.  Since you are the one with the gluten issues, this might not work for you.  But it is likely that your kids shouldn't be eating gluten either.  I would advise getting them tested as well.

 

If it turns out that they do not have gluten issues, then...  I would still try to keep the house gluten-free.  You can use gluten-free pasta, rice, potatoes, etc.  And people probably won't notice the difference.  My Italian husband never once questioned the gluten-free pasta.

 

I don't know if this is true or not but I was watching Christina Pirello (vegan chef) the other night and she said they have now discovered that it can be harmful for people who do not need to eat gluten-free to eat a gluten-free diet.  Says that it makes some sort of changes in the gut.  But even if I did believe this, I would still make the house as gluten-free as possible and let them get their gluten elsewhere.  I'm sure they might get cookies or crackers or even a sandwich when visiting people.  Perhaps you could buy some sort of individually packaged things that they could open by themselves and eat outside?  Like crackers or Goldfish or something.  Or you could buy a big package of those things and have someone else portion them out in little containers or plastic bags, somewhere other than in your house.  Let them eat those outside.  Never in your house.  Never in your vehicle.  When we lived in one place, we had a covered deck.  I would send my then young daughter out there to eat messy stuff.  I could easily hose down any crumbs or mess.

 

I don't know that I would advise a person without gluten issues to eat gluten-free all of the time.  But I don't think it would hurt at all do eat gluten-free at home.  If your kids get school lunches or if you ever dine out, they can eat gluten there.


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#22 IrishHeart

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Posted 02 April 2013 - 03:25 AM

http://www.celiac.co...ents/Page1.html

 

is Scotts listing showing it may or may not contain gluten along with:

6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentationproducts thereof. Whose significant function in food is flavoring rather than nutritional.

-----------------------

I think its obvious some have more problems with this than others.  Also some  have more faith in labeling and adherence to laws than many others.  In my job I see almost daily abuse of a wide variety of labeling laws in Hawaii, including USDA organic and country of origin labeling laws. I would always err on the side of caution when it comes to recommendations regarding what new celiacs might ingest. 

ken

 

 

Interestingly enough, I posted this exact same excerpt from Tricia Thompson's site (see my post above) and her conclusion is:  that it is NOT a problem for celiacs.

 

It appears the confusion may lie in what conclusions we celiacs may draw from the information available to us.

:unsure:

And we should add that Scott's posted list has several footnotes, quantifiers and explanations attached to the list for people to read.


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#23 Takala

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Posted 02 April 2013 - 08:51 AM

"Tricia Thompson, RD" is not a regulatory authority.  She is not the FDA nor the USDA, of the United States, which have written rules on this topic, which are original source content which can be found online, which do have exploitable loopholes.  The top allergen list for the USA does not contain 2 sources of triticum gluten - barley and rye.   According to research I have done previously, the FDA does not inspect and test every ingredient used in human grade food manufacture coming into this country, either- the importers must self- certify the content.

 

__________

I don't know if this is true or not but I was watching Christina Pirello (vegan chef) the other night and she said they have now discovered that it can be harmful for people who do not need to eat gluten-free to eat a gluten-free diet.  Says that it makes some sort of changes in the gut.

 

The online vegan community has a subset of people who are very, very, very anti gluten-free diet.  They are being encouraged in this by other entities.   I like to remind them that it's likely 1 in 3 vegans have the genes and the potential to be "stricken" with celiac disease,  ;)  and that there are lapsed vegans who have gone gluten free and regained their health, and practicing vegans who were sick until they went seriously, truly gluten free, which is their worst possible nightmare, right after they find out that there are gluten free bakeries.  Vegan, gluten free bakeries.  :blink:  :ph34r:  Spreading the gluten free gospel of World domination, one cupcake at a time. 

 

 

How much would it shock people here that I could point out that there are registered dietitians on the internet who are also on the boards or on the advisory councils of wheat lobby organizations, which are routinely putting out talking points which are designed to be deliberately harmful to the acceptance of the safety of a gluten free diet, without disclosing the source of what paid for said "studies,"  and what were the qualifications and field of study of the person who wrote the study, allegedly showing the "harm" of a gluten free diet ? It is always the same talking points pointing out what they believe to be the superiority of a grain- based diet, the inferiority and harm of a low or no grain diet, the near insistence that adequate fiber and certain vitamins can only be found in a high grain diet, (not true) and it always is nearly word for word the same talking points found on the professional dietitians organization's websites regarding "a healthy diet."  They also, almost comically, note that many celiacs gain weight on a gluten free diet, with a hint of disapproval, saying that this shows the gluten free diet is not healthy, missing the larger reason that hey, maybe they aren't suffering the look of fashionable malnutrition anymore. :rolleyes:   If only we could get it through their heads about the relationship between a high carb diet and insulin resistance and the differences between "normal" people and those who suffer from auto immune diseases.    But these people are just doing what they have been hired to do, even if they believe in it.  The culprits are the various interests competing for agricultural subsidies from government. 

 

It would be better if the food manufacturers of America didn't keep getting offended that we'd like to just know what is really in the package that our tax dollars heavily subsidized to bring to market. 


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#24 karichelle

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Posted 02 April 2013 - 09:00 AM

Torani flavored syrups are one example of a gluten-containing ingredient being part of "natural flavors" and not being otherwise declared. The FAQ page on their website lists the following flavors as containing gluten:

 

Bacon, Classic Caramel, Sugar Free Classic Caramel, Toasted Marshmallow and Sugar Free French Vanilla.

 

Here are the ingredients for the Classic Caramel: Pure cane sugar, water, natural flavors, citric acid, sodium benzoate, potassium sorbate (to preserve freshness). I have one of the SF Classic Caramel and it does not say that it contains wheat or gluten anywhere on the package. But it does, according to their website.


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#25 Melissa.77

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Posted 02 April 2013 - 10:39 AM

Im curious how long does it take your body to heal after being glutin free. I know that going glutin free is a life long thing but how long before your body starts feeling better. Also wanted to know if others experianced over all down and not feeling like there is much in the world for you to do. Im having a hard time with this and dont have any support at all so its hard.


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#26 notme!

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Posted 02 April 2013 - 11:26 AM

hey, melissa - hang in there - you might have withdrawal symptoms before you start feeling better.  most of us quit dairy in the beginning. i did for about 6 months to give damaged villi healing time.  eat simply, that is your best bet.  i went crazy at first, trying to substitute 'familiar' foods - i finally just (mostly) ate boar's head turkey on udi's bread lolz not very exciting but it works.  it is still my "go-to" when my insides are feeling wonky  :)  and feeling better is gradual.  i think one day i woke up and said "WOW.  I FEEL GREAT!" not realizing i was feeling better and better every day.  have your vitamin levels checked - i have to supplement with D and B12 - you might want to look into a gluten-free multi-vitamin.  as you heal, you will absorb more of the vitamins and nutrients your body needs to thrive.  when i was first diagnosed, i caught every flu, cold, etc - my hair was brittle and i had rash after rash.  could not keep weight on at all.  my nails broke easily and i woke up every day thinking about taking a nap.  i am about 2 1/2 years in and happy to say that for the first time in since i can remember, i have gone the whole winter without so much as a cold.  i didn't even get a flu shot!  so, there is proof that my antibodies are staying busy keeping me well instead of attacking my insides/gluten.  stay around here and you will get alot of helpful advice!  this place and these people are priceless.  i would have done much worse (maybe not even stuck to the diet - it's hard!!) without all the tips/tricks i have learned here.  good luck and ask away - the only stupid question is the one not asked :)


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arlene

misdiagnosed for 25 years!
just as i was getting my affairs in order to die of malnutrition...
gluten free 7/2010
blood test negative
celiac confirmed by endoscopy 9/2010

 

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have a nice day :)

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#27 Melissa.77

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Posted 02 April 2013 - 12:22 PM

Well thank you and I have been eating simple. I pretty much live off of boneless skinless chicken on grill and potatoes and veggies. I make enough the night before for lunch the next day. I never was into breads but I did love pasta so its hard. I think the hardest thing is having 4 kids and hubby that dont need to do this and just making their foods make me very sick. Im not sure what to do about that but I will have my kids checked out too. Thanks for the help


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#28 Gemini

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Posted 02 April 2013 - 03:12 PM

Look, guys, if some of you don't quit with the misinfo on the USDA "natural flavors" loophole, which allows gluten in barley and rye byproducts, and from processed starches and other grain byproducts which may not be gluten free, to be applied or used as flavoring or seasonings,  you are going to inadvertently make somebody sick.   USDA does not care at all about gluten free labeling according to a statement I have read from the current Secretary Vilsack, he says companies following VOLUNTARY food labeling for the top 8 allergens is enough and does not think the USA needs stricter standards.  Never assume. We do not have gluten free labeling standards here at this time, April 2013, in the United States. 

We may not have official gluten free labeling but what we do have, or most of us do, is a brain.....which can easily be used to figure out what is safe and what is not.  It requires some research and learning but we do not need the government to figure out what is safe for us.  Peter gave the correct information on Natural Flavorings so listen to Peter!  :rolleyes:


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#29 Melissa.77

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Posted 02 April 2013 - 04:00 PM

Im just so hoping this all will get easier with time. Im not a patient person and being swallon like im 9 months pregnant is so not feeling good. I cant even fit into my own clothes. Im stressed to max


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#30 kenlove

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Posted 02 April 2013 - 05:02 PM

It really does get better Melissa. Each of us takes a different amount of time to heal. Although I had  trained as a chef I had not worked at it in 30 years until I came down with celiac about 8 years ago or. Having it really awakened me and my family and forced me to change for the better.  If cooking for your family makes  you sick I"m sure they will adjust. Try some different  gluten free pastas for them. Let yourself get creative with gluten-free cooking. There are many cook books out there and recipes online. Its a challenge but you can make it fun for you and your family.

good luck

 

 

 

Im just so hoping this all will get easier with time. Im not a patient person and being swallon like im 9 months pregnant is so not feeling good. I cant even fit into my own clothes. Im stressed to max


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

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