Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 28 Feb 2012
Offline Last Active Oct 13 2012 06:18 PM

Posts I've Made

In Topic: Good Greens Bars - Labeled gluten-free, But Not Really

11 October 2012 - 07:14 PM

response from the company

Begin forwarded message:

From: Good Greens Info <info@goodgreensbars.com>
Date: October 11, 2012 4:14:01 AM EDT
Cc: Jim Clifford <jc@goodgreensbars.com>
Subject: Re: change in formula / gluten free certification?

First off - We would like to thank you for supporting Good Greens, and for asking these questions.

1) The allergen statement about wheat,soy ect IS NEW - it was a requirement made by liability insurance for the facility the produces our bars, since it's not exclusively a gluten free or NON GMO facility

2) The sweetness in the bars comes from (1) the natural ingredients in our Z-52 superfood powder (nine different dehyrdrated berries), (2) the nautral freeze-dried fruit in our bars, (3) Fruitrim which is concentrated fruit juices that we use for freshness and to hold all of the raw ingrendients in our bar together. Since it's a raw product, the taste of the product varies depending upon when we harvest the ingredients for our superfood powder, and generally later in season berries tend to taste sweeter once they have gone thru the dehyrdation proces.

3) Again the grain dextrins are from the Fruittrim, http://advancedingre...om/fruitrim.php, and it's certified Gluten Free

4) The facility that made our bars was at one time certified by GIG as being Gluten Free, and recently we were informed by GIG that they they were no longer certified, and therefore neither was our product. As a result we have had to remove the GIG certification and get certified by an independent 3rd party, which we are now doing. This 3rd party works with our manufacturing facility's Quality Assurance Team to ensure that the proper protocol is met each time we manufacture our product, and then subsquentially randomly tests our product to ensure that the gluten content in our bars is less than 20 ppm which is the FDA standard.

5) The oats we use are from Cream Hill Estates and are certified Gluten Free by GIG -The oats is what give our bar it's 5 grams of fiber, and also allows for bar to be low glyscemic (diabetic safe), no plans for changing in the futue - I understand your concern but this might help

On Wed, Oct 10, 2012 at 4:55 PM, wrote:
Hi - I've been a Good Greens customer for a while; at least one year. I have noticed some changes, and am wondering if you can verity these for me?

1) I noticed the allergen statement about wheat, soy, etc. Has that always been on your packages? Is that fairly new?
2) I noticed that your bars seem to be much sweeter than before. Has the recipe changed? Have your suppliers changed formulas?
3) Can you tell me the grains included in the "grain dextrins" of the fruit sweetener?
4) I thought I recalled your products as having the "Certified Gluten Free" black and white circle logo on them. Do I remember this correctly? Has your certification status changed? I was surprised to look at a newer box and see that it is a wheat logo with gluten free under it, not the circle certification logo. Can you verify? Have you ever been certified? Will you ever be ?
5) Will you ever make a bar that is without oats? Some celiacs cannot tolerate even gluten free oats. Avenin can trigger an immune response like gluten. Have you considered other protein-rich things like chia?

Thanks for any info.

In Topic: Fiber (Metamucil, Heather's Tummy, Etc)

10 October 2012 - 06:58 AM

Yes, I do use ground flax and chia in my smoothies and foods. However, when I travel or have a hectic work schedule, I'm not able to do this as often as I like, and find myself relying on gluten-free protein bars and other foods that make constipation an issue.

I'm specifically looking for capsules or other dissolve-able powders that have good portability and convenience for those times when an occasional apple and leafy greens are not enough.

In Topic: Amy's Burrito's

10 October 2012 - 05:21 AM

I have had difficulty with Amy's products, especially the burritos. I couldn't understand why, until I read the "processed in a facility with wheat..." statement hidden in the seam of the package. My symptoms were bumps on my scalp. I find that I get DH-type flares on my head when I don't get strong GI symptoms.

I wrote the company, and I got the usual "we test our products and meet the FDA threshold for calling our products gluten-free" blah blah blah

I know what I know when I eat something. It doesn't happen every time I eat a burrito, but it's happened enough that I now just stay away from them completely.

After much trial and error, I've learned three major things: 1) I only eat certified gluten-free packaged foods. If it says "gluten-free,: but doesn't have the handy black and white gluten-free with a circle around it (In the US), I stay away and 2) I cannot tolerate gluten-free oats 3) I feel my best when the only things I eat are cooked from scratch at home.

Glad I am not alone with the Amy's products; my advice to others would be to stay away.

In Topic: If Celiac Blood Panel Is So Inaccurate- Should I Spend My Money On It?

29 February 2012 - 06:01 AM

If doing it for yourself isn't enough, then do it for your children. Think of the hell you will save them from IF you have celiac, and IF you can pass it on to them genetically. They can start their lives free from this pain.

I am facing a situation where I asked for the blood test, but the doctor failed to tell me that being full-gluten was a requirement. I had been gluten-free for four weeks, and yet I still tested positive for the EMA IgA antibody. (Negative for the gliadin antibodies). Now I have to back to go full gluten and get the biopsy. (Not looking forward to this at all!)

It sounds like your husband is being defensive. For someone who hasn't experienced the daily hell of intolerance, they see a life without pizza, pasta, and bread as hell. People are afraid of "living without." I told my mom about this and she told me she'll take all the pasta I'm throwing out of my cupboard. She has severe osteopenia, obesity, and diabetes. She should stop wheat based on my history. But she's in denial.

I suggest writing out your personal history in detail. Then also write out your family history. Take your husband with you to a doctor appointment, where he can hear you recite the history, and ask the doctor questions himself. Let him hear from the doctor that the doctor wants a test. If you involve him in the process, he is less likely to be defensive.

Celiac (even gluten intolerance) is serious stuff. I have been to hell and back with autonomic dysfunction, POTS, fibromyalgia, severe anxiety, heart palpitations, dehydration, depression. $500 is a small price to pay if you consider the cost of what no diagnosis means to you and your family. Just make sure you spend the money wisely and get gluten back in your system for several weeks before you go. The tests DO need you to be on gluten.

In Topic: Please Help - Endomysial Ab Iga Results - Should I Eat Gluten For 6 More Week...

28 February 2012 - 02:56 PM

Also, for what it's worth....

A couple years ago during a routine physical, my C-Reactive Protein came back at .96 -- double the upper limit of .5

CRP measures inflammation in the body

Celiac.com Sponsors: