General Mills Describes the Success of its Gluten Detection System

I don't trust these brands at all. The only way something is truly gluten free is when there are zero wheat products mixed in or exposed to the product. Less than 20 ppm is still too much gluten for sensitive celiacs. There's too much room for error and some brands, like Bob's Red Mill, will just go on labeling their products gluten free when they have been contaminated with high levels of gluten. I have learned the hard way and spend my money on trusted brands like Enjoy Life which never mix their products with gluten.

I don't trust these brands at all. The only way something is truly gluten free is when there are zero wheat products mixed in or exposed to the product. Less than 20 ppm is still too much gluten for sensitive celiacs. There's too much room for error and some brands, like Bob's Red Mill, will just go on labeling their products gluten free when they have been contaminated with high levels of gluten. I have learned the hard way and spend my money on trusted brands like Enjoy Life which never mix their products with gluten.

"Less than 20 ppm is still too much gluten for sensitive celiacs." Please explain, as this level is considered safe by experts and governments, and any company can have issues with cross contamination (even the company you mentioned does not grow its grains, ship them, mill them, etc.).

I don't trust them. gluten-free Bisquik made me very ill. There can be cross contamination from the fields, in the air, and on the equipment. This is the second article concerning General Mills. What's the deal? Are they trying to convince us they are safe for their bottom line?

I agree with the Canadian Celiac Association's stand point. The term "Gluten-free" implies 0 ppm. I feel that something labeled gluten-free should be 0. If something is gluten LESS then maybe I'll take a chance, but it's me choosing not some large corporation...jf..

I agree with the Canadian Celiac Association's stand point. The term "Gluten-free" implies 0 ppm. I feel that something labeled gluten-free should be 0. If something is gluten LESS then maybe I'll take a chance, but it's me choosing not some large corporation...jf..

Hopefully you understand that there is no testing that goes down to zero? If they made the labeling laws zero gluten, then no company would use the term on their packaging, and we would be right back where we were before there were labeling laws.

And yet... my local grocery has a section of freezers clearly labeled "GLUTEN-FREE" (along with a please read labels carefully CYA statement) that have 4 different non-gluten-free products planted right in the middle of a bank of 3 gluten-free-dedicated freezers. These are next to a longer section of "NATURAL LIVING" freezers with a wide range of both organic, diet-specific and gluten-reduced products. The non-gluten-free "blintzes" were reported to the store chain nearly 2 months ago, and followed up on 17 October 2017. And while there are now 2 freezer doors between the "Natural" and "gluten-free" freezers that are currently un-labeled, these blatantly non-gluten-free items still remain in the middle of the gluten-free freezers! When I brought this up tonight for the third time with the staff, the overnight freezer manager said he was aware of the complaints, and that the grocery chain had attempted to move the offending items to the other section of the freezers. But the company who sets the "floorplan" model for the section refused to let them do so! The outsourced management company is reputed to be called DPI. Research shows they are based in Canada. WHY IS A COMPANY IN CANADA TELLING A SMALL GROCERY CHAIN (BASED IN MD & PA) HOW THEY ARE TO ORGANIZE THEIR SHELVES??? THIS NONSENSE LEADS TO MANY PEOPLE GETTING SICK because no one seems to have any accountability within the immediate chain of command. IN ADDITION TO THIS PROBLEM of non-gluten-free product getting shelved beside gluten-free products GETTING FIXED... the paradigm of grocery chains outsourcing the floor plan management NEEDS TO STOP. There are local people who went to school for this sort of thing who can handle the floorplan (and within a general corporate framework) who can take responsibility for fixing these sorts of problems in short order... instead of it dragging on for months and months.

And yet... my local grocery has a section of freezers clearly labeled "GLUTEN-FREE" (along with a please read labels carefully CYA statement) that have 4 different non-gluten-free products planted right in the middle of a bank of 3 gluten-free-dedicated freezers. These are next to a longer section of "NATURAL LIVING" freezers with a wide range of both organic, diet-specific and gluten-reduced products. The non-gluten-free "blintzes" were reported to the store chain nearly 2 months ago, and followed up on 17 October 2017. And while there are now 2 freezer doors between the "Natural" and "gluten-free" freezers that are currently un-labeled, these blatantly non-gluten-free items still remain in the middle of the gluten-free freezers! When I brought this up tonight for the third time with the staff, the overnight freezer manager said he was aware of the complaints, and that the grocery chain had attempted to move the offending items to the other section of the freezers. But the company who sets the "floorplan" model for the section refused to let them do so! The outsourced management company is reputed to be called DPI. Research shows they are based in Canada. WHY IS A COMPANY IN CANADA TELLING A SMALL GROCERY CHAIN (BASED IN MD & PA) HOW THEY ARE TO ORGANIZE THEIR SHELVES??? THIS NONSENSE LEADS TO MANY PEOPLE GETTING SICK because no one seems to have any accountability within the immediate chain of command. IN ADDITION TO THIS PROBLEM of non-gluten-free product getting shelved beside gluten-free products GETTING FIXED... the paradigm of grocery chains outsourcing the floor plan management NEEDS TO STOP. There are local people who went to school for this sort of thing who can handle the floorplan (and within a general corporate framework) who can take responsibility for fixing these sorts of problems in short order... instead of it dragging on for months and months.

What does this have to do with the article?

I don't trust them. gluten-free Bisquik made me very ill. There can be cross contamination from the fields, in the air, and on the equipment. This is the second article concerning General Mills. What's the deal? Are they trying to convince us they are safe for their bottom line?

The issue is in the news lately. Also, the FDA just released their report on gluten-free product compliance. They tested hundreds of products, and found overwhelming compliance with gluten standards in food labeled gluten free. Overall, 99.5% of products tested were compliant. That means that American-made foods are likely not contaminated with gluten.

I don't trust these brands at all. The only way something is truly gluten free is when there are zero wheat products mixed in or exposed to the product. Less than 20 ppm is still too much gluten for sensitive celiacs. There's too much room for error and some brands, like Bob's Red Mill, will just go on labeling their products gluten free when they have been contaminated with high levels of gluten. I have learned the hard way and spend my money on trusted brands like Enjoy Life which never mix their products with gluten.

I haven't seen any evidence to show that Bob's Red Mill products labeled "gluten-free"are contaminated with gluten. Where are you getting that? Also, the scientific evidence show that the vast majority of people with celiac tolerate gluten below 20 ppm, and that they experience gut healing and relief from symptoms. Remember, back in the days when there was no standard, there was simply no way to tell if anything was actually gluten-free or safe.

I agree with the Canadian Celiac Association's stand point. The term "Gluten-free" implies 0 ppm. I feel that something labeled gluten-free should be 0. If something is gluten LESS then maybe I'll take a chance, but it's me choosing not some large corporation...jf..

Do you realize that if 0 ppm were used as a standard, then any trace of gluten could get a company sued. What company would claim to a product was "100% gluten-free?" How would you guarantee that standard? How would you test?