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    Scott Adams
    The following was a post from Merete Askim regarding the avoidance of the contamination of foods during the manufacturing process. If you have any questions regarding it, direct them to him at: Merete.Askim@INF.HIST.NO.
    My name is Merete Askim, and I am a College Lecturer at the Department of Food Science, Soer-Tronedelag College, Trondheim, Norway. In my teaching in nutrition...

    Michael Weber
    Celiac.com 02/06/2009 - Have you, as a Celiac, ever suspected that the medicine you were taking was making you sick? It could be because that pill or capsule was made with gluten. That’s because the U.S. Food and Drug Administration (FDA) allows pharmaceutical companies to use wheat gluten, a large protein that celiacs can’t eat, to be used as a mixing agent in drugs. Drug companies use...

    Jefferson Adams
    Celiac.com 01/03/2014 - The United State Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August, the agency said that, for restaurants, “any use of an FDA-defined food labeling claim (such as “fat free” or “low cholesterol”) on restaurant menus should be consis...

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    It sounds like the equipment in most places would be pretty easy to clean if its made of metal. but if cross contamination with oats starts in the field you could literally just have a wheat stock in the batch which is totally different than...
    Try Ground Flax Seeds like by Gerbs Allergen Friendly Foods. Whole flax seeds do not break down well and can clump up. They might be irritating your gut, a ground version can be easier broken down and does not form rough clumps. Psyllium...
    Thank you for your response, I really appreciate it. I decided to give flaxseeds another go. I am starting with a low dose and so far so good. I really think the health benefits of chia and flax seeds are worth the try. Also, psyllium husk ...
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