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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    FDA'S GLUTEN-FREE PRODUCT STANDARDS TAKE EFFECT


    Jefferson Adams

    Celiac.com 08/21/2014 - It’s official! Since August 5th, 2014, all packaged foods sold in the U.S must comply with new federal rules for labeling foods as "gluten-free." That means that all packaged food claiming to be "gluten-free" must contain less than 20 parts per million (ppm) of gluten.


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    Image: Wikimedia Commons.The FDA finalized the rule in August 2013, and gave food manufacturers one year to comply. The rule went into full effect on August 5, 2014. The new standard applies equally to all products labelled “gluten free,” “no gluten,” “without gluten,” and “free of gluten.”

    Until this rule went into effect, many food and product manufacturers were applying the term ‘gluten-free’ in myriad ways, some questionable. Moreover, consumers needing gluten-free food for medical reasons had no good way to know if the label was accurate, or if the food posed a potential risk to their health.

    Currently, the new gluten-free standard applies all foods and dietary supplements regulated by the FDA. The rule, however, does not apply to most alcoholic beverages, cosmetics, prescription and non-prescription drugs, pet food, or to foods regulated by the USDA, such as meat or poultry.


    Image Caption: Image: Wikimedia Commons.
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    A good start. Having gluten listed as an allergen along with peanuts, seafood, etc., so we don't have to read so much fine print, is my goal.

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    Guest john j acres

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    How stupid that these gluten-free products contain gluten, does not say much for the experts as coeliacs cannot have additives or derivatives.

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    Guest Jefferson

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    How stupid that these gluten-free products contain gluten, does not say much for the experts as coeliacs cannot have additives or derivatives.

    FYI: The new FDA standard matches the European standard. Also, there is currently no way to test for "zero" levels of gluten. Moreover, numerous clinical studies show that gluten levels below 20ppm do not trigger adverse gluten reactions in people with celiac disease. So, as "stupid" as you may find the standard, it is, nonetheless based on scientific evidence and reality. What is your statement based on?

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    How stupid that these gluten-free products contain gluten, does not say much for the experts as coeliacs cannot have additives or derivatives.

    Contrary to what you seem to think, In reality, there is no such thing as a TOTALLY gluten free diet if you are eating any kind of grains or cereal. For example:

     

    'The term ‘gluten-free' implies no gluten, but in practice a zero level does not exist. It is impossible to eat a zero gluten diet, because even naturally gluten-free cereals such as rice can contain up to 20 ppm or 20mg/kg of gluten. Research shows that this tiny amount of gluten is not toxic to people with celiac / coeliac disease who can eat unlimited amounts of products with gluten at a level of less than 20ppm.'

     

    http://glutenfreepassport.com/living-gluten-allergy-free/food-product-labeling/

     

    A detailed but highly technical/scientific account of how the FDA determined the 20 ppm to be the maximum permitted for

    food products to be labelled gluten-free can be found on the

    FDA web-site:

     

    Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten

     

    http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens

    /ucm362510.htm

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    admin
    Celiac.com 07/24/2001 - In an effort to make food ingredient labels easier for everyone to understand, the Food and Drug Administration (FDA) is currently revising its food labeling laws. If Congress passes the current proposed legislation it will make life much easier for those with food allergies and intolerance. The Food Allergy Anaphylaxis Network (FAAN) spearheaded the yearlong label revision project and worked with 18 food companies to create voluntary guidelines for food labels that will help consumers avoid foods that could trigger an allergic reaction. The current recommended FAAN guidelines will identify the top eight allergens that cause 90 percent of food allergies, and will also avoid the use of technical food language in favor of easier to understand terms. For example, instead of using simply natural flavors on labels, the new labels would include the source of the ingredient: natural peanut or milk flavor. According to the guidelines common allergens such as peanuts, tree nuts like walnuts and pecans, fish, shellfish, eggs, milk, soy, and wheat should be clearly identified on all labels.
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    admin
    Celiac.com 07/21/2004 - Tonight the U.S. House of Representatives, under the leadership of Rep. Nita Lowey (D-NY), passed the Food Allergen Labeling and Consumer Protection Act (S. 741).
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    The One Voice of the Celiac Community has been heard !
    American Celiac Task Force
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    Celiac.com 02/03/2011 - Okay, so Canadians take their beer seriously. Beer being one of the few things that might stoke the passions of some Canadians almost as much as, say, hockey.
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    Jefferson Adams
    Celiac.com 07/20/2012 - Many of the millions of Americans who suffer from celiac disease and gluten-intolerance are eagerly awaiting the FDA's forthcoming standards for gluten-free product labeling. Until then, different agencies may apply differing standards, often with confusing results.
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    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
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