Simple Mills and Made Good Foods Products May Contain Gluten Levels Above the FDA's Allowable Limit of 20 ppm
The findings from a study conducted by Moms Across America found gluten exceeding 20ppm in products made by Simple Mills and Made Good Foods. Celiac.com has reached out to both companies about the study, but so far has not received a response. To date, a formal recall for these products has NOT been issued.
Key Findings - Gluten in "Gluten-Free" Products:
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Three of the samples, namely Simple Mills Brownie Mix, Made Good Foods Vanilla Cookies, and Simple Mills Almond Flour Crackers registered gluten levels above the 20 ppm allowed by the FDA (31.7 ppm, 56.1 ppm, and 59.4 ppm, respectively) - Each of these products were also certified gluten-free by the Gluten-Free Certification Organization (GFCO), which certifies products as gluten-free if they are below 10 ppm. A product recall should be issued for these products, as they exceed the FDA's level of 20 ppm for gluten-free products.
- Three additional samples had levels of gluten above 10 ppm: Jovial Spaghetti (10.6 ppm), GoMacro Berry Granola Bar (15.9 ppm), and Shar Pretzels (14.3 ppm). This level of gluten is considered safe for celiacs according to the FDA, however the GoMacro bars and Jovial pastas are also certified gluten-free by the Gluten-Free Certification Organization (GFCO), which means they are breaking the certification rules of the GFCO. Likewise, these products should also be recalled per the GFCO's guidelines for gluten-free certification.
Celiac.com Sponsor (A13):
Celiac.com contacted Moms Across America and found out that the lab used in this study was Health Research Institute Labs, who used the Romer Agrastrip Gluten G12 test, which is highly accurate at detecting the 33-mer peptide of gliadin down to 4ppm. The scientists at HRI carried out the tests in duplicate to ensure accuracy and reproducibility of the results, so currently Celiac.com does not believe that there is a good reason to doubt their findings.
Hopefully recalls for the products will be issued soon, so that celiacs are not exposed to excessive.
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