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Reading Labels
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Other posts I've read have stated regulations for labeling on US products. I want to be sure I understand correctly. Does EVERY product sold in the US now have to say specifically,"contains wheat" if it does? I've noticed on some labels that after the list of ingredients there is a line that says "contains: eggs, milk, soy, wheat, peanuts", for instance. So whatdo I need to look out for? If wheat is not listed after "contains", do I just check for barley, rye, malt and oats, due to cross contamination?

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FALCPA applies to most packaged food sold in the US. It requires clear disclosure of eight top allergens, one of which is wheat.

The law can be met either by listing wheat in the ingredients list, or by including a "contains" statement listing wheat. Many companies do both. But if there is no contains statement, you must still read the ingredients completely.

FALCPA does not apply to USDA regulated foods, but USDA regulations require disclosure of any grain added.

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Keep in mind that this does not apply to barley, rye or oats. So even if the package has a "contains" statement and does not list wheat, you will still have to read the individual ingredients to rule out other sources of gluten.

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FALCPA applies to most packaged food sold in the US. It requires clear disclosure of eight top allergens, one of which is wheat.

The law can be met either by listing wheat in the ingredients list, or by including a "contains" statement listing wheat. Many companies do both. But if there is no contains statement, you must still read the ingredients completely.

FALCPA does not apply to USDA regulated foods, but USDA regulations require disclosure of any grain added.

What USDA regulated foods might contain grain? Enhanced meat?

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What USDA regulated foods might contain grain? Enhanced meat?

The USDA regulates meat and poultry. We hear stories here regularly about chicken or turkey being injected with broth, and allegations that the broth contains wheat. I have yet to see a proven case, but if any grain product (including, but not limited to, wheat) were added it would have to be disclosed.

The USDA also regulates eggs.

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The USDA regulates meat and poultry. We hear stories here regularly about chicken or turkey being injected with broth, and allegations that the broth contains wheat. I have yet to see a proven case, but if any grain product (including, but not limited to, wheat) were added it would have to be disclosed.

The USDA also regulates eggs.

Thanks for the replies. So I have to keep reading labels closely, but I now have a better idea of how to read themwell.

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
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    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
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