Is Kraft Parmesan Cheese Gluten-Free?

I guess this isn't lactose free?  Many celiac patients have lactose & fructose problems.

Yes. But why not, in the course of this article, attack the very thing that raises the flag for Celiacs to begin with:  WTF actually IS "cellulose powder"???

50 minutes ago, sc'Que? said:

Yes. But why not, in the course of this article, attack the very thing that raises the flag for Celiacs to begin with:  WTF actually IS "cellulose powder"???

It's ground up pine trees....

PRODUCTION OF CELLULOSE FIBRES FROM DIFFERENT RESOURCES AND IN DIFFERENT DIMENSIONS AND PHYSICAL PROPERTIES

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"...cellulose fibers can be used in a lot of other industries such as food, pharma and filtration. They work as fillers, binders, stabilizers, disintegrants and dietary fibers."

6 minutes ago, knitty kitty said:

It's ground up pine trees....

PRODUCTION OF CELLULOSE FIBRES FROM DIFFERENT RESOURCES AND IN DIFFERENT DIMENSIONS AND PHYSICAL PROPERTIES

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"...cellulose fibers can be used in a lot of other industries such as food, pharma and filtration. They work as fillers, binders, stabilizers, disintegrants and dietary fibers."

 

I knew this already--wood pulp, though not specifically pine.  The fact that this is not more widely understood (and OPENLY DISCUSSED) with consumers is part of why things are so confusing for Celiacs, other allergy and auto-immune sufferers... as well as restauranteurs, and the general public. 

The food industry needs more truth in labeling, less jargon... and no more catering to food production industry lobbies. 

28 minutes ago, sc'Que? said:

I knew this already--wood pulp, though not specifically pine.  The fact that this is not more widely understood (and OPENLY DISCUSSED) with consumers is part of why things are so confusing for Celiacs, other allergy and auto-immune sufferers... as well as restauranteurs, and the general public. 

The food industry needs more truth in labeling, less jargon... and no more catering to food production industry lobbies. 

In a quirky way, I'm glad I have Celiac because now I'm more aware of what I'm putting in my body.  And pine trees are not something I want to put in there, no matter what Euell Gibbons says...“Ever eat a pine tree?  Many parts are edible.” 

On 3/8/2022 at 3:32 AM, ALBANICKAP said:

I guess this isn't lactose free?  Many celiac patients have lactose & fructose problems.

 

It'sade from milk! Go figure!  I buy grated frozen parmesan and keep it in the freezer. Go to the source. The less processing, the less chance of mysterious gluten turning up...

21 hours ago, knitty kitty said:

In a quirky way, I'm glad I have Celiac because now I'm more aware of what I'm putting in my body.  And pine trees are not something I want to put in there, no matter what Euell Gibbons says...“Ever eat a pine tree?  Many parts are edible.” 

 

 

I have no problem eating wood pulp. I just WANT TO KNOW that I'm eating WOOD PULP.  

Having recently discovered an allergy/intolerance to nightshade vegetables, I had to call a multivitamin manufacturer today to clarify what "vegetables" certain ingredients were derived from.  If they can take the time to designate that ingredients are derived from vegetables (I imagine to keep vegetarians happy) WHY can't they just tell us what the vegetables are so we're not wasting our time making phone calls to some call-center operator who likely doesn't even have a medical degree?  

Same goes for nebulous ingredients in food, such as "spices" and "natural flavorings".  Admin Scott will continue to disagree, I have no doubt. But ingredient labels should leave no questions as to what the ingredients are, "trade secrets" be damned! 

The one issue I have with this product, like many others, is the possibility of cross contamination. I have issues with even trace amounts of gluten. I use this product as it is the only brand on my grocers shelf that doesn't have some indicator of the possibility of cross contamination. even then, I take a GliadinX as a precaution before consumption.

Kraft has a very good allergen labelling system which is described on their Web site. If there is any possibility of wheat contamination in any of their products they will include that in the ingredient label.

@Scott Adamsthat is good to know. For the most part, I quit checking websites when I found that several had made changes to their gluten stance without a change in product labeling. I would need to re-verify web content regularly to  keep current and safe. unless you know of a better way, I am considering setting up a spreadsheet of the manufactures I use and track the gluten status and last check date. Then re-verify them every 3 months. For me that is less than two dozen for what I use. Although a little time consuming, it might be feasible.

Recently I have only checked websites for new products that I am considering and to compare available products for the best option.

That is one method that should work for you, however, I still recommend, at the very least, always looking at the ingredient labels and allergen warnings, as ingredients and suppliers could change at any time. I became an ingredient "expert" years go by maintaining these lists, but if you are in the USA look for "gluten-free," or better yet, "certified gluten-free" on the label, and if that isn't there look for the allergen warning "Contains: Wheat". Unfortunately the allergen warning doesn't have to reveal barley ingredients, which is why it's still safest to check all the ingredients as well (the forbidden list is the main one to memorize): 

So its not gluten free….got it