Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New Laws In Uk = Stupid ?

tennisman

By tennisman
in Coping with Celiac Disease

Recommended Posts

tennisman Contributor
tennisman
Posted

So it's 2012 in the UK the new labeling for gluten-free foods starts today . I really don't understand it but I think it's gonna be a mess . 0 - 20 ppm = gluten-free . 20 - 100 ppm = low gluten and safe :S How can a product containing low levels of gluten be gluten free ? It's stupid , also apparently many foods are being taken off prescription because they are luxury . How anyone can call gluten-free from the chemist luxury I will never know . I want to destroy the government :@

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


beebs Enthusiast
beebs
Posted

Ours are going to change to 0-20ppm, currently its <3ppm is considered gluten free. How is Low gluten helpful to anyone with coeliac disease anyways? Has the world gone mad!

mushroom Proficient
mushroom
Posted

Ho boy, good luck tennisman :unsure: Is there are provision for labelling something as containing less than 20 ppm, or saying "contains no gluten" or some other way to distinguish that you are getting less than 20? They have probably made that illegal, right? :blink:

tennisman Contributor
tennisman
Posted
  • Author

Ours are going to change to 0-20ppm, currently its <3ppm is considered gluten free. How is Low gluten helpful to anyone with coeliac disease anyways? Has the world gone mad!

I think it's ridiculous , I might as well just eat chinese as soy sauce is most probably low gluten . I think Fad diet has changed celiac disease and it's a big shame . Surely gluten-free has to be 100 % gluten free all this low and 20 ppm or 3 ppm just confuses me :S

giggleburger Rookie
giggleburger
Posted

Wow, this is one of those times where you can tell whoever devised that setup doesn't know enough about the issues relating to it.

Is there anyway to start some sort of awareness that this may not be the best way to handle the labeling?

psawyer Proficient
psawyer
Posted

So it's 2012 in the UK the new labeling for gluten-free foods starts today . I really don't understand it but I think it's gonna be a mess . 0 - 20 ppm = gluten-free . 20 - 100 ppm = low gluten and safe :S How can a product containing low levels of gluten be gluten free ? It's stupid , also apparently many foods are being taken off prescription because they are luxury . How anyone can call gluten-free from the chemist luxury I will never know . I want to destroy the government :@

Under the "old" rules, up to 200 ppm could be labeled "gluten-free" in some cases. While not yet perfect, the EU is moving in the right direction.

tennisman Contributor
tennisman
Posted
  • Author

Ho boy, good luck tennisman :unsure: Is there are provision for labelling something as containing less than 20 ppm, or saying "contains no gluten" or some other way to distinguish that you are getting less than 20? They have probably made that illegal, right? :blink:

Thanks mushroom :) Here is some info Open Original Shared Link it's very confusing . How can restaurants test 20 ppm :S

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation. :angry:

tennisman Contributor
tennisman
Posted
  • Author

Wow, this is one of those times where you can tell whoever devised that setup doesn't know enough about the issues relating to it.

Is there anyway to start some sort of awareness that this may not be the best way to handle the labeling?

Lots of people on Coeliac UK Facebook said this isn't a good idea . The UK government is stupid though they think this is a good idea ..

tennisman Contributor
tennisman
Posted
  • Author

Under the "old" rules, up to 200 ppm could be labeled "gluten-free" in some cases. While not yet perfect, the EU is moving in the right direction.

I hope so :) But having 3 different labels , less than 20 ppm , 20 - 100 ppm and no containing gluten ingredients is strange . What's wrong with a symbol for gluten-free or a symbol to say it's not gluten-free .

tennisman Contributor
tennisman
Posted
  • Author

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation. :angry:

:( I find it ridiculous , vegetarian labeling is on everything yet the world can't sort gluten-free labeling properly . England is stupid they sell fake cheap dangerous alcohol , won't be long before these same people sell gluten free foods full of gluten :(

Takala Enthusiast
Takala
Posted

I believe we had some joker, er, "scientist," propose something like this (low gluten labels) for the United States, and they were serious. Wheeee! American Exceptionalism!

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation.

You so do not want this particular contemporary version of the U.S. House passing any food labeling legislation. Their version of a new and improved school lunch program under the USDA Ag commodities program was to attempt to replace carbohydrates such as beans and potatoes with grains, I swear to God. One of the Senators in the potato growing states stopped it. You could almost hear the GMO lobby crying in their barley beers over it.

CR5442 Contributor
CR5442
Posted

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation. :angry:

Hi Skylark, so true. We are getting better on the legislation thing, in many areas. And if I have been eating gluten-free food with 200ppm gluten in then no wonder I still feel like I'm getting glutened occasionally. Though it's usually ok if you eat clean unprocessed foods.

I thought the US had the 20ppm already in force?

psawyer Proficient
psawyer
Posted

I thought the US had the 20ppm already in force?

No, there is no legal definition yet in the United States for "gluten-free."

nora-n Rookie
nora-n
Posted

It is not the uk government, it is the new EU law from January 2009, and January 2012 was the last date for implementation.

The requirements for gluten free went down from 200ppm to below 20ppm (but now in the finished product)

Which makes it possible for people who have a celiac home test for food, to test for 5ppm or 20ppm right where they are out eating. Like the glutentox home test kit, or other test kits.

Otherwise they would have to go home and dry the foodstuff and then test it....

auzzi Newbie
auzzi
Posted

Australia's definition of "gluten free" is no detectable gluten ie 3ppm, which the lowest that they can test for.. Above that, it is just "gluten".

It's stupid, also apparently many foods are being taken off prescription because they are luxury.

As for gluten-free on prescription: as far as I can work out, the UK and Italy are the only ones that subsidize gluten-free products .. so don't complain too loudly. We pay full price for bread, bread mix, flours, pasta, and xanthan gum, let alone everything else ..

nora-n Rookie
nora-n
Posted

Sweden also has gluten-free products on prescription, for children and young adults, and probably other countries have too, possibly spain.

Other countries give money towards the increased cost.

irish daveyboy Community Regular
irish daveyboy
Posted

I think it's ridiculous, Surely gluten-free has to be 100 % gluten free all this low and 20 ppm or 3 ppm just confuses me :S

What specially produced Gluten Free Products do you consume ??

Have you ever asked any manufacturer of Gluten Free products what level do the test to ??

Where the New Gluten Free level is <20PPM means an upper limit, in actual fact most of the Gluten Free products test to between 3PPM and 10PPM, the <20PPM was set to accomodate a small level of error in checking!

If it were possible to get 100% Gluten Free (it's not possible to check to such small amounts, 3PPM is the smallest at the moment that render reliable results)

The costs involved would mean that NO COMPANIES would produce Gluten Free products, for fear of litagation.

Even if it were possible then the average loaf of Gluten Free bread would cost in excess of $30 each.

We have to strike a happy midpoint where Gluten Free products are available and as safe as is possible comercially.

If you want to be 100% gluten Free then restrict yourself to a diet of meat, fish and well washed vegetables.

Cross Contamination is possible on everything else whether processed or raw (think about crop spraying, feed, nutrients etc)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      My journey is it gluten or fiber?

      I read that as well but I saw the Certified Gluten free symbol that is the reason I ourchased it.
    2. cristiana
      - cristiana replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Issues before diagnosis

      I agree, it so often overlooked! I live in the UK and I have often wondered why doctors are so reluctant to at least exclude it - my thoughts are perhaps the particular tests are expensive for the NHS, so therefore saved for people with 'obvious' symptoms. I was diagnosed in 2013 and was told immediately that my parents, sibling and children should...
    3. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    4. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    5. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,694
    • Most Online (within 30 mins)
      7,748
    Aanhmcbride
    Newest Member
    Aanhmcbride
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I read that as well but I saw the Certified Gluten free symbol that is the reason I ourchased it.
    • cristiana
      Issues before diagnosis

      By cristiana · Posted

      I agree, it so often overlooked! I live in the UK and I have often wondered why doctors are so reluctant to at least exclude it - my thoughts are perhaps the particular tests are expensive for the NHS, so therefore saved for people with 'obvious' symptoms.  I was diagnosed in 2013 and was told immediately that my parents, sibling and children should be checked.  My parents' GP to this day has not put forward my father for testing, and my mother was never tested in her lifetime, despite the fact that they both have some interesting symptoms/family history that reflect they might have coeliac disease (Dad - extreme bloating, and his Mum clearly had autoimmune issues, albeit undiagnosed as such; Mum - osteoporosis, anxiety).  I am now my father' legal guardian and suspecting my parents may have forgotten to ask their GP for a test (which is entirely possible!) I put it to his last GP that he ought to be tested.  He looked at Dad's blood results and purely because he was not anemic said he wasn't a coeliac.  Hopefully as the awareness of Coeliac Disease spreads among the general public, people will be able to advocate for themselves.  It is hard because in the UK the NHS is very stretched, but the fallout from not being diagnosed in a timely fashion will only cost the NHS more money. Interestingly, a complete aside, I met someone recently whose son was diagnosed (I think she said he was 8).  At a recent birthday party with 8 guests, 4 boys out of the 8 had received diagnosis of Coeliac Disease, which is an astounding statistic  As far as I know, though, they had all had obvious gastric symptoms leading to their NHS diagnosis.  In my own case I had  acute onset anxiety, hypnopompic hallucinations (vivid hallucinations upon waking),  odd liver function, anxiety, headaches, ulcers and low iron but it wasn't until the gastric symptoms hit me that a GP thought to do coeliac testing, and my numbers were through the roof.  As @trents says, by the grace of God I was diagnosed, and the diet has pretty much dealt with most of those symptoms.  I have much to be grateful for. Cristiana
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.