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Additives To Avoid


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7 replies to this topic

#1 Jimmy1964

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Posted 25 January 2008 - 05:12 PM

I have a list of food additives to avoid from a year ago. I have seen a few different lists and citric acid is not always on the lists. Can someone tell me if citric acid contains gluten?
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#2 Lisa

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Posted 25 January 2008 - 05:17 PM

http://en.wikipedia....iki/Citric_acid

Citric acid is not gluten related.
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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#3 blueeyedmanda

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Posted 25 January 2008 - 06:58 PM

Not a problem from a gluten standpoint. :) Welcome to the board!
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#4 hathor

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Posted 26 January 2008 - 12:41 PM

I have heard that some citric acid manufactured outside the country may be made from wheat. Googling just now, I found this reported more than once. Here is one site:
http://groups.msn.co...ease/foods.msnw

The stuff made in the US is safe, according to everything I've read.

Someone who researched this once (she found herself reacting to imported coconut milk, with the only other ingredient being citric acid) told me it is the citric acid made in China that is made from wheat, or may be made from wheat. This site indicates this to be the case:
http://www.soycoffee.com/gluten.php

I don't obviously know the truth of the matter. I just thought I should mention the difference of opinion.

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McDougall diet (low fat vegan) since 6/00
Gluten free since 1/6/07
Soy free and completely casein and egg free since 2/15/07
Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07
Fecal Antigliladin IgA 140 (Normal Range <10 units)
Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)
Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)
Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 06xx
Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)
Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)
Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)
Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

#5 lovegrov

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Posted 26 January 2008 - 02:50 PM

Citric acid is not a problem. This is very very old info.

richard
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#6 hathor

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Posted 27 January 2008 - 07:50 AM

Citric acid is not a problem. This is very very old info.

richard


And you know this, how? Not trying to be argumentative. But I haven't seen anything to indicate that China has changed how it makes citric acid. Or do you know of studies that show that no gluten makes it through to the final product?

Is there some source you can point me to that explains, well, we used to think this, but these tests have been run or whatever, and it isn't a problem?

If it isn't a problem, no matter what the source, that's great with me :D

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McDougall diet (low fat vegan) since 6/00
Gluten free since 1/6/07
Soy free and completely casein and egg free since 2/15/07
Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07
Fecal Antigliladin IgA 140 (Normal Range <10 units)
Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)
Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)
Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 06xx
Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)
Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)
Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)
Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

#7 moldlady

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Posted 27 January 2008 - 09:14 AM

Citric acid is not a problem in terms of gluten issues but it is a problem of fungus and mycotoxins. Most people think that the citric acid used in food preserving is from citrus fruits. Years ago that may have been the case but very expensive and most used vinegar instead. Now, you see citric acid as preservative in everything.

What changed? Well, now they make it really cheap in big vats of aspergillus fungus and give it tons of sugar to grow and produce its mycotoxins. One of the fermentation results is the acid, citric acid.
So, if you have fungal issues this product of fungus is not a good thing. It is very hard to avoid however so what I do is to rinse rinse rinse those things that you buy in cans to eliminate as much of the citric acid as possible.

moldlady :)
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#8 kenlove

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Posted 27 January 2008 - 09:44 AM

Every time I see / read a thread of messages like this one I have to think about truth in labeling laws and damned inaccurate and confusing they are. Sure it's getting better but eventually we will have to put our collective feet down and say that, for example, citric acid should be only acid from citrus.

In recent years, i've not only had to change my diet completely because of celiac but also because of the increased imports from countries I've worked in like China. Sorry, A USDA Organic seal on Chinese garlic is not something I can believe -- unless human feces is considered organic these days. Its not just imported foods but processed foods bought locally that contain things like the possibility of citric acid derived from something other than citrus -- how can we know? Perhaps we just need to change our entire focus.
I had to give a littel talk at our farmers market yesterday ---

1-26-08
Keauhou Farmers Market

Aloha
Yesterday my daughter Jennifer emailed me another of those internet jokes that as been circulating about as long as computers have been invented. It's the one about the guy who had an early day scheduled and set his
(MADE IN JAPAN) alarm clock for 6am.
While his (MADE IN CHINA) coffeepot was perking, he shaved with his
(MADE IN HONG KONG) electric razor
He put on a dress shirt (MADE IN SRI LANKA),
designer jeans (MADE IN SINGAPORE)
tennis shoes (MADE IN KOREA) Then cooked breakfast with his (MADE IN INDIA) electric skillet finally got into his (MADE IN GERMANY) car filled it with GAS (from Saudi Arabia) and continued his search for a JOB in the US

The joke was actually much longer with about 10 other countries making items we take for granted everyday.

I started to realize that we know where all of these items came from but don't really know where our food comes from -- kind of warped priorities. (unless you buy food here at the Keauhou farmers market which is the only market that can guarantee that its only locally grown produce.)

If we walk into any of the area groceries we donít know where the garlic comes from or where the taro or corn was grown. We can't even say for sure now if the bananas are from here as the largest Hawaii grower now brings them in from Ecuador, and, it still ticks me off to walk into the local markets, right now, and find avocados from Chile or Mexico.

We also need to remember that farmers markets are for buying fresh and buying local, they are not flea markets and not a place for cheap stuff but a place for the best stuff!

I have this idea for a program called Qc3 ( QC Cubed)
The Q for quality is what all the growers here and chefs are dedicated too. We have to be if we want to be sustainable.

The C cubed or 3 c's are for Community, Communications and Commitment

Your buying local here and supporting chefs who are using local produce shows your dedication to building and sustaining our community. You as consumers, the chefs and us growers are all part of OUR community.

Communications helps to carry this though. When you talk to the growers here, your part of the cycle of communications. You can express your thoughts on what we produce, what you would like to have grown and so on. When you talk to the chefs, it's no different. Farmers and chefs need your communication. We need to know how to be better, for you, for our community.

Finally itís a matter of commitment. The hard part of the equation. Buying Local -- all the time, is not easy. We need to put aside some of the things we might normally do and focus on the commitment to community and communicate our concerns.

Hard to find local mangos in March -- so what do we do. The commitment is not to buy them from Peru and Brazil. Not to buy avocados from Chile and Mexico or the bananas from Ecuador. Make the commitment to Eat Local-- rethink your recipes to buy fresh and buy local. The chefs do --

Speaking of chefs, I know you must be anxious to hear from and taste what Chef Devin has prepared. Fruit is not just for eating out of hand -- It can be used in a wide variety of creative recipes that you are about to experience.

-- -Sorry for the rant
Ken


I have a list of food additives to avoid from a year ago. I have seen a few different lists and citric acid is not always on the lists. Can someone tell me if citric acid contains gluten?


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