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Gluten Free Consumers Among Most Brand-Loyal

Celiac.com 01/21/2015 - Congratulations, shoppers with celiac disease and non-celiac gluten sensitivy, you are among the world's best informed and most loyal consumers, according to Paul Valder, President and CEO of the Allergen Control Group.

Photo: CC--Mike SchmidThe Allergen Control Group, with the endorsement of the Canadian Celiac Association (CCA), operates the Gluten Free Certification Program (GFCP).

Speaking of these consumers, Valder says that they are not only the best ingredient label readers in the world, but "[o]nce they've identified a brand as safe, they'll stick with it, even if that means visiting multiple stores on a weekly basis."

The Gluten-Free Certification Program has certified over 100 facilities in 12 countries, and over 2,500 products. Currently, over 130 GFCP-approved and trained auditors provide global coverage to accommodate today's multi-national supply chains. Brand loyalty among gluten-free consumers can be encouraged with a certified gluten-free product label.

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Such a label, says Mr. Valder, "…creates a distinction from other products that are advertised as gluten-free."

Does this sound like you? Do you read every ingredient on every label? Will you travel to multiple stores to find your trusted gluten-free brand? Share your comments below.

Read more at Global Food Safety Resource.

Celiac.com welcomes your comments below (registration is NOT required).





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4 Responses:

 
Jab
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
24 Jan 2015 10:00:35 AM PDT
Many gluten-free/dairy free companies were started because someone in their family has dealt with similar problems. With multiple allergies, I've found the best way to survive and eat healthy is to stay with those companies who actively work with and support those who suffer from these problems. It's important to support this industry!!

 
Wendy Limbrick
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said this on
26 Jan 2015 8:44:40 AM PDT
Yes, I will visit multiple stores in search of what I need. Mostly basic ingredients or mixes that work and crackers which really cannot be made at home. My one big gripe are stores that do not promote a new product or give it time to gain a market before removing it from the shelves. It is infuriating to find something that one really likes, only to have it disappear! And yes, I do read every label!

 
Michael
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said this on
26 Jan 2015 8:00:06 PM PDT
Of course I am brand loyal, because I need anything that is processed or not easily washable to be from a gluten-free facility. Multiply that by my many other sensitivities, and I'm even more brand loyal with supplements.

 
john j acres
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said this on
27 Jan 2015 3:40:22 PM PDT
Like I have said before these products may be gluten free but are they additive free such as 464,466,435 and what does bread improver consist of?
Coeliacs cannot have additives or derrivitives.




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I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free