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admin

Member Since 14 Dec 2003
Offline Last Active Today, 09:00 AM
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#735087 In Defense Of 20 Parts Per Million

Posted by admin on 29 September 2011 - 11:12 AM

Or they could be like Freedom foods and have a completely gluten free factory...



I hate to be the one to tell you this but as far as I know there is no "gluten-free factory" in existence. Contamination can happen anywhere in the supply chain, including but not limited to the field where the gains are grown, during transportation, at the mill when they are ground into flour (very common), etc., and many so called gluten-free facilities are therefore no better than their counterparts who take steps and clean lines and machinery. The only way to decide if something is gluten-free is to batch test it at the end. I am not aware of any company anywhere that grows their own grains and grows or makes all of their own ingredients they use, and does all the processing on them. They would also have to restrict employees from bringing gluten to the workplace. In my opinion that is what it would take to make the claim that their facility is 100% gluten-free.

Also, for those who are super sensitive and have explored all of their other food intolerance issues, and have made sure their diet is 100% gluten-free, I have some bad news: You could be in the refractory sprue category, which is a whole different issue and requires additional medical treatment. For people in this category the proposed 20ppm regulations will be better than what we have now, but in reality only additional and more aggressive medical treatment is likely to improve their condition. Here is more info on that:
http://www.celiac.co...lagenous-Sprue/

Take care,
Scott
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#734770 In Defense Of 20 Parts Per Million

Posted by admin on 28 September 2011 - 08:51 AM

T.H. if you don't trust the government at all then what difference does it make what the regulation says? It sounds like you are not going to buy it anyway, right? I think you should read Come Dance With Me's post and prepare your own foods, as it sounds to me like you don't have enough trust in governments or corporations to allow you to eat processed foods anyway (which makes me wonder what your motivations are in this discussion).

Many celiacs, perhaps you and your father included, don't take the time to explore all other food intolerance possibilities. I suspect that many people who believe that they are super sensitive celiacs and getting cross-contamination actually have additional undiscovered food intolerance, for example to soy, corn, casein, tomatoes, eggs, etc. It is very difficult to return to health if you are in this category and are still eating something that is offending to your system. I do no mean to try to diagnose you here, but I offer a possibility that many super sensitive people don't often consider. It can be extremely difficult and time consuming to find all intolerance issues, but, for many people, doing so is the only way to recover.

Take care,
Scott
  • 1


#733092 In Defense Of 20 Parts Per Million

Posted by admin on 22 September 2011 - 02:51 PM

GlutenFreeManna, it is highly doubtful that you will see a complete rewrite of these regulations at this point, and the way you put things here would be completely opposed by the food industry as it would be very expensive indeed. The ppm of gluten can vary per batch, and packaging is very expensive--how can a food company make multiple types of packaging for each level of gluten that different batches might have? The more complex you make this, the less people with understand it, and the less likely it will be to get passed. The more expensive you make it to implement the more industry and consumers will oppose it.

Again, you can work to derail well over 10 years of hard work that is supported by most experts in the field, including medical doctors, or you can support it and view this as 1) much better than what we have now (which is nothing); 2) a great strating point that can be improved later. I chose to support this the way it is now.

I believe that the current regulations do specify what test is to be used to demonstrate compliance.

Take care,
Scott
  • 1


#733067 In Defense Of 20 Parts Per Million

Posted by admin on 22 September 2011 - 01:50 PM

T.H. - What does "Fat Free" mean to you...and what does it mean in a label regulation? Probably something completely different, right? The government has been regulating such things for many years. What is low sodium to some might actually be high to others, yet the government may have a regulation about its use on a label to protect a majority, but not all, of the people its use might affect.

We currently have no regulation in the USA for use of the term gluten-free on labels, and the one that is about to be passed took ten years or more of work to reach the stage it's at--and the proposed regulation does not include the term "low gluten." It is a red herring for you to try to discuss the current labeling regulation and say that it ought to say "low gluten" instead--again, it doesn't so why go there? Opposing this regulation, after so many years of work and support by many experts is really you just saying that no regulation is a better alternative, as that is the only outcome here...they either pass it they way it is written or there won't be a regulation (at least that is my take on the situation).

As you mentioned, there isn't testing for gluten that goes down to zero, so by your standards how can anything be called "gluten-free?" Obviously the government, with the help of experts like Dr. Fasano, is in the business of defining what it means in order to protect people, and most experts agree, based on years of research, that 20 ppm is indeed a safe level, and a level that is acceptable by the majority of the food industry.

Take care,
Scott
  • 2


#733012 In Defense Of 20 Parts Per Million

Posted by admin on 22 September 2011 - 11:06 AM

There is a lot more scientific research posted on this site about this topic at:
http://www.celiac.co...s-Wheat-Starch/

The problem with a lower level, say 5ppm, is that many companies will no longer put "gluten-free" on their labels due to the vastly increased liability factor, and the huge expense of trying to maintain such levels in all batches. While the idea of being more strict sounds like it would make you more safe--this might not actually be the case. More strict could mean less choice and more cost.

I am aware of at least one manufacturer who have already removed "gluten-free" from their labels due to the new 5ppm Canadian laws. Their products haven't changed a bit, and are still gluten-free according to the 20ppm standard and they regularly test below 5ppm, however, they occasionally get a batch that is slightly above 5ppm. Such a test would, under current Canadian standards, set of a nationwide recall of their products, the cost of which could put them out of business.

Additionally, it is my understanding (correct me if I am wrong here), that Schar products are not available in Canada. I have heard that if you contact them they will tell you it is because they don't have French/English labels, however, I suspect that the 5ppm regulation might be the real culprit.

In any case, the "zero tolerance" position expressed by some on this board and in the celiac community would actually backfire and create less choices, and more expensive products. Additionally I doubt the super-sensitive folks would eat them anyway, as they could contain up to 5ppm...right?

Take care,
Scott
  • 3


#732433 Group hopes to raise gluten-free awareness - Vernal Express

Posted by admin on 20 September 2011 - 02:56 PM


Vernal Express

Group hopes to raise gluten-free awareness
Vernal Express
The Walkers have both been diagnosed with celiac disease. Five of Flossie Walker's seven children also have the genetic disorder. Walker had taken her eldest daughter to about 20 different doctors before the girl was diagnosed at age 6. ...



View the full article
  • 1


#731946 Natural Flavors

Posted by admin on 19 September 2011 - 07:59 AM

Please look at that list again, and you will see that there is a footnote, and that it is under the section: "The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:"

Take care,
Scott

  • 2


#730167 Celiac Awareness Day - Celiac.com (blog)

Posted by admin on 13 September 2011 - 02:49 PM


Celiac.com (blog)

Celiac Awareness Day
Celiac.com (blog)
Celiac awareness day! Why is it so important to have such a day? Because without awareness we have no voice, we will never have a cure, we will constantly suffer from mislabeled foods, accidental gluten intake, and cross contamination. ...



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  • 1


#728078 Alternative goodies: Local couple opens gluten-free, dairy-free bakery - Star...

Posted by admin on 06 September 2011 - 08:50 AM


Alternative goodies: Local couple opens gluten-free, dairy-free bakery
Star Community Newspapers
Medley also said they felt the need for the business because more people are starting "to get diagnosed with either an intolerance or celiac disease." Medley said his wife's father was diagnosed with Celiac Disease and their oldest son has also been ...

and more »


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  • 1


#726780 Gluten-free can be a profitable addition to any restaurant menu - The Laconia...

Posted by admin on 31 August 2011 - 09:35 AM


Daniel Island News

Gluten-free can be a profitable addition to any restaurant menu
The Laconia Daily Sun
To the editor, At the age of three I was diagnosed with Celiac Disease, an auto-immune disease which is estimated to affect as many as 3-million Americans. Celiac Disease is an intolerance to gluten which is found in wheat, rye, and barley. ...
FDA imposing tough regs on gluten-free products CBS News
WNY Group promotes awareness of Celiac disease WBFO
Gluten-Free Living Hits Home For DI Family Daniel Island News
Blogcritics.org (blog)
all 6 news articles »


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  • 1


#725182 Gluten-free not fun for all - HeraldNet

Posted by admin on 23 August 2011 - 11:06 PM


Gluten-free not fun for all
HeraldNet
Although going gluten-free has become the latest diet trend, it's a way of life for people with Celiac disease. Celiac disease has been documented in the medical literature for more than 100 years, but until 10 years ago most doctors knew very little ...
Cooking and eating gluten-free is now easier Richmond Times Dispatch
First Washington DC Gluten-free Expo Celiac.com

all 5 news articles »


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#724423 Denver Merchandise Mart goes gluten-free for a day - 9NEWS.com

Posted by admin on 21 August 2011 - 06:20 AM


Denver Merchandise Mart goes gluten-free for a day
9NEWS.com
"We have 90 vendors who are scheduled to be there," Denver Celiac Sprue Association President Karen Cranford told 9NEWS. "Last year we had about 1800 people through, and we only expected to have about a thousand, so we have moved to a larger location. ...

and more »


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  • 1


#723759 Celiac disease symptoms: 8 red flags - CBS News

Posted by admin on 18 August 2011 - 10:59 AM


Celiac disease symptoms: 8 red flags
CBS News
Got celiac disease? It's not always easy to tell, as symptoms of the disease vary from person to person. "Clinical manifestations can be extremely variable," Dr. Peter HR Green, director of the Celiac Disease Center at Columbia University in New York ...
Increased celiac disease prevalence in women with unexplained infertility EurekAlert (press release)

all 2 news articles »


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#722358 Undiagnosed Gluten Intolerance can Cause Years of Illness and Misery - Market...

Posted by admin on 12 August 2011 - 10:12 AM


Undiagnosed Gluten Intolerance can Cause Years of Illness and Misery
MarketWatch
In fact, a study from Columbia University revealed that it takes an average of 10 years for those suffering from celiac disease to get a correct diagnosis, despite seeing many doctors. HealthNOW Medical Center is now offering a free e-book that ...

and more »


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#722085 Gluten & Allergen-Free Expo Offers Relief From Blah Eating - D Magazine

Posted by admin on 11 August 2011 - 08:58 AM


Gluten & Allergen-Free Expo Offers Relief From Blah Eating
D Magazine
While this may not be the sexiest event on the calendar, it's an important one, especially for people who suffer from celiac and food allergies and are tired of eating food that tastes like a hockey-puck. Keep reading for the release: The Gluten ...



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