(Celiac.com 03/17/2000) Under the new FDA rules (effective in 2000), consumers will get more information about the sources of protein hydrolysates in their food. Hydrolyzed proteins are added to foods to serve various functions, including thickeners, flavorings and flavor enhancers, and they pose a major problem for people on special diets. From now on food makers will have to declare the source of added hydrolyzed proteins. The new laws state that the source of all protein hydrolysates--regardless of use--will now have to be identified. Further, caseinate will have to be identified as a milk derivative in the ingredient statement when its used in foods that claim to be non-dairy. According to the FDA these new requirements will help people who have special diet restrictions.
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By Scott Adams
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Reviewed and edited by a celiac disease expert.The Food and Drug Administration Modernizes Labeling Laws
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About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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Celiac.com 09/01/2005 - The Food and Drug Administration (FDA) will hold a public meeting to obtain expert comment and consultation from the public to help them define and permit the voluntary use on food labeling of the term ``gluten-free. The meeting will focus on food manufacturing, analytical methods, and consumer issues related to reduced levels of gluten in food. Celiac.com needs your help to speak out to make sure that this regulation will be written in such a way as to provide the greatest benefit to the gluten-free community, and to make sure that the new regulation will not create an undue burden on any exiting and future gluten-free food manufacturers.
To have an influence on this process please Open Original Shared Link and send your comments no later than September...
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- Newhere19 replied to Newhere19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3New to all of this
Thank you both. I haven't had access to the test results but will get them and post here. -
- jjiillee replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Daughter waiting for appointment
The ulcers are prepyloric ulcers. Not sure if that makes any difference. -
- trents replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Daughter waiting for appointment
Duodenal ulcers are not uncommon either and often result from H.Pylori infections. https://www.healthdirect.gov.au/duodenal-ulcer -
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- Scott Adams replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Daughter waiting for appointment
I had what was termed "lesions," and normally ulcers are in the stomach, rather than the small intestines. I'm not sure why they would want you to have her continue to eat gluten, since she had a positive blood test, but as her doctor said, if she is uncomfortable and having symptoms why not have her go gluten-free at this point? If her symptoms improve,...
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