Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Undeclared Artificial Sweeteners In Milk


Adalaide

Recommended Posts

Adalaide Mentor

Open Original Shared Link

 

Saw this today. I'm kinda freaked out. This is all sorts of not ok. I took the opportunity to comment on the FDA website about how moronic this is. I think we all should.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

I'm not going to worry about it because they cannot add the sweeteners without placing it on the label. So things like chocolate milk would have it, but plain jane won't. Likewise they cannot hide chemical sweeteners.

mushroom Proficient

I'm not going to worry about it because they cannot add the sweeteners without placing it on the label. So things like chocolate milk would have it, but plain jane won't. Likewise they cannot hide chemical sweeteners.

You missed the point, Shadow.  They are applying for permission not to have to place it on the label, even for chocolate milk and the like, so that they can add it to whatever they please, including plain yogurts, etc.

Takala Enthusiast

Oh, fer the Love of ****, is this for real ?   Just when you think food policy couldn't get any stoopider.....  I can't even SAY what I think about the this, I will have to comment tomorrow, after I have my cooling down period. (need icon with smoke coming out of ears)  :angry:   The only way they could screw this up even further is to make it GMO artificial sweetener  :wacko:  must_not_use_profanity_on_internet..... 

tarnalberry Community Regular

To be fair, it is not clear, but if you read between the lines, it looks like they are petitioning not to have to say "artificially sweetened" on a front label, which does NOT mean that they would be able to leave it off of the ingredient list.  These are two different things and they are, as best I can tell, regulated somewhat differently.

mushroom Proficient

The trouble as I see it is that nobody is going to be expecting artificial sweetener in a product that has never had it and should not have it, so who is going to see that label on the back?

mushroom Proficient

The trouble as I see it is that nobody is going to be expecting artificial sweetener in a product that has never had it and should not have it, so who is going to see that label on the back?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mushroom Proficient

The trouble as I see it is that nobody is going to be expecting
artificial sweetener in a product that has never had it and should not
have it, so who is going to see that label on the back?

mommida Enthusiast

There is another problem.  For example stevia can cause loose bowels in some individuals.  What are some other additives and reactions.  Then we will have to pay more$ to avoid more.

shadowicewolf Proficient

To be fair, it is not clear, but if you read between the lines, it looks like they are petitioning not to have to say "artificially sweetened" on a front label, which does NOT mean that they would be able to leave it off of the ingredient list.  These are two different things and they are, as best I can tell, regulated somewhat differently.

This is what i understood.

Takala Enthusiast

Oh, I'm "reading between the lines," alright.

 

This insidious campaign to put artificial sweeteners in dairy is a marketing "gimmick" to children, whom are minors, who have a greater taste for sweet things than adults, AND have parents that are being harangued by self-styled "health experts" that their little darlings are unpleasingly chubby to the eye, so they are going to cause a cost crisis $$$ treating their future obesity.  

 

It is the EXACT same thing that makers of fast food do to make it more addictive, adding a chemical to the food item to create a craving. 

 

I read the write-up of some sort of government symposium from a few years back, on how to make children drink more milk in schools. You see, dairy consumption has been dropping a bit, and schools get paid to try to force- feed it to children - they get reimbursed a certain amount for each school lunch sold. School lunches are a major price support mechanism for our agricultural subsidies.  The conference was sponsored by various Big Agriculture interests, which you didn't know unless you looked carefully. Truly, these government and non profit foundation people attending the conference were in running contention for the category of Most Clueless People On Earth. They never considered the fact that different ethnic groups develop lactose intolerance at different ages, and some older children just avoid milk, because they cannot easily digest it.  They are in a tizzy because some kids drank soda.  They are not bright enough to consider maybe they should offer them real fruit juice....   They went on this "LOW FAT" craze, and made the school milk for children LOW FAT because well -off professional women are brainwashed to avoid "fat" in food.  Children, on the other hand, are GROWING, and NEED FAT in their diets to promote brain development.  Children also do not like low- fat milk. Why should they ?  They're kids.  They are innately programmed to like foods too rich for adults.   OMG :ph34r:  The HORRORS how do you get them to drink this low fat, tasteless crap ?  You FLAVOR it with chocolate, for example.  Kids like chocolate milk....  chocolate has fat and sugar.  OMG OMG  :ph34r:  :ph34r: THE HORRORS you are now suggesting giving SUGAR AND CHOCOLATE TO CHILDREN ?!   We are going to make them FAT !   We can't do that !

 

By the way, where does milk fat go ?  It's cream, and it goes to make BUTTER and CHEESE, the twin Evils of the coming Food Fat Zombie Apocalypse!  But I digress.... 

 

Really, the government, your USDA/FDA and a few people I won't name, <_<  was trying to get rid of that evil chocolate milk in school lunches because kids won't drink the low fat crap these self obsessed, neurotic, fat- fearing people were trying to make them drink at lunch.  At the time, I calculated out the amount of extra sugar a child would be consuming per year if they drank low fat chocolate milk instead of plain low fat milk, all the school year, every school day, and it came out to ..... drumroll.... about a day and a half worth's of calories, total.  That's it.  :o   There was no way the relatively very small amount of sugar could have been plumping up the children.  Oh, darn. 

 

"They" after much outcry, lost the battle of removing low fat chocolate milk from schools, but like the zombie hoards, they're baaaaaack.  Now, no doubt, they want to serve more fat-free flavored dairy with artificial flavoring and sweetening crap to children who will quickly become addicted to the taste of it.   So they are attempting to substitute artificial sweetening chemicals to create a sweet taste, for the real fat they removed to make the luxury foods of butter and cheese, which they will then sell for a higher price.  It would never occur to them, to either serve whole milk, juice, water, or that creating a world where all schools could afford PE classes and sports, or after school, children could actually GO OUTSIDE and PLAY safely to get EXERCISE might be a better, healthier alternative.  :angry:

mommida Enthusiast

They have known since at least the early 80's that artificial sweetners increase your appetite. 

Takala Enthusiast

mommida - And they are taking out the naturally low, or no-lactose portion of the whole milk, and trying to get the children to consume the high lactose part of the product, by adding an artificial chemical "enhancement" to it.  It's insane.  

mommida Enthusiast

You know so much of the general health started to decline when the "no fat" diet started.  Why?  Consuming fat satisfies hunger.  (Cholesteral is needed for brain function.)

 

What people are eating is making the population sick and stupid.

Takala Enthusiast

The USDA is currently taking comments on a new, proposed food rule for snack foods sold in schools which are not part of the regular school meals, called "Competitive foods & Beverages."   

 

This was posted nearly a month ago, on 2/4/13  but got very little notice, so nearly half the 60 day commentary period before the rules are finalized is up:

 

USDA Competitive School Food Rules

Open Original Shared Link

 

At first, it "sounds" good, if you don't really think about it at all, (see above rant on low fat, artificially sweetened milk... ) but then, as icing on the cake, it has enough loopholes in it that it will be meaningless by the time they are done with it.  And it's ONLY a 160 pages long book of food rules, as to what can go into a vending machine or on the a la carte sales.  Instead of local schools saying, we're not going to sell sugared drinks, they think they need a 160 page Federal novel of "if they sell enriched crap alongside it, and some diet sodas, THEN they can sell sugared drinks."   And "the experts" are complaining the kids are devouring pizza (with the Demon Cheese Fat!) if they have the opportunity,  but it never occurs to them that kids are devouring the pizza, in part, because they are being given this low fat milk crap.  Remember, also, that cheese on the pizza is low lactose, and therefore will be easier to digest for some minorities.   It is like they have never either played sports, or had to deal with growing teenaged boy appetites.

 

But this is the part relevant to the original topic:

 


 

 

When it comes to beverages, the rules propose that all schools be able to sell plain water, plain low fat milk, plain or flavored fat-free milk and milk alternatives, and 100 percent fruit/vegetable juice. Elementary schools are capped at eight-ounce portions, with middle schools and high schools selling up to 12-ounce portions.

In addition to these drinks, high schools can offer up to 20-ounce servings of calorie-free, flavored and/or unflavored carbonated water and other calorie-free beverages with five calories or fewer per serving.   And the proposed rules also would allow 12-ounce servings of "other beverages" within a specified calorie limit of either 40 or 50 calories per 8 ounces.  What's that about?  See below.

 

 

bolding mine.

 

 See how it says  "fat- free milk and milk alternatives ?"  and "flavored and/or unflavored, carbonated water and other calorie free beverages, with five calories or fewer per serving?"

 

They are setting it up so the schools could sell artificially sweetened milk, yogurts, and soda pops.  But they also want to tinker with "sports beverages" such as the gatorade type drinks, giving them a calorie cap of either 40 or 50 calories per 8 oz serving. 

 

 

 

 

As noted, USDA is offering for comment two different standards for certain "other beverages" sold in high schools, with calorie caps at either 40 calories per eight-ounce serving or 50 calories per eight ounces.  So what's the big deal over 10 extra calories?  In  USDA's own words:

The higher 50 calorie limit would permit the sale of some national brand sports drinks in their standard formulas.79 The lower 40 calorie limit would only allow the sale of reduced-calorie versions of those drinks. The 50 calorie alternative would open the door to a class of competitive beverages with great market strength and consumer appeal. Such a change might generate significant revenue for schools and student groups.

 

So not only is the availability of the beloved gatorade at football practice at risk, unless they offer rules exceptions to the rules, which they are planning to do, they are also wanting to tell your school the recommended number of bake sales and candy sales they can do for fundraisers.  However, after school hours, any thing goes.  Just don't do it while school is in session. 

 

I could not make this stuff up if I tried. 

 

______

something is squirrelly with the markup language, it bolded a lot more than I had marked, but it is not showing the mark up parts in the edit box so I can fix it, sorry about that. 

 

kristenloeh Community Regular

That's just awesome. Artificial sweeteners are one of my migraine triggers. For f*cks sake, I swear they just want people to be in pain >.<

mushroom Proficient

Actually, it's even sicker than that.  They just want to sell more product.  They don't care either way :unsure:

Takala Enthusiast

The blow-back begins:

Open Original Shared Link

Aspartame in Milk petition sparks thousands of angry comments to the FDA

 

Consumer group, SumOfUs, has a counter petition up with over 93,000 signatures already, saying no artificial sweeteners unlabeled in milk. 

 

 

 

And if you want to "share the love," :angry:  and see the scathing comments people are leaving,  :blink:   here's the FDA page 2009 P 0147  "Amend the standard of Identity for Milk, cfr 131.110, to include optional flavoring ingredients with any safe and suitable sweetener" at regulations.gov

 

Open Original Shared Link

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - suek54 replied to suek54's topic in Dermatitis Herpetiformis
      5

      Awaiting dermatitis herpetiformis confirmation following biopsy

    2. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

    3. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

    4. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

    5. - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      how much gluten do I need to eat before blood tests?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,256
    • Most Online (within 30 mins)
      7,748

    Christie Fassel
    Newest Member
    Christie Fassel
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • suek54
      Thank you all for your advice and the dermatitis herpetiformis article. The latter made me realise I had stopped taking my antihistamine, which I will restart today. The Dapsone has cleared the rash entirely but I still get quite a bit itching, absolutely nothing to see though. I know its notoriously hard to clear and its still relatively early days for me.  The iodine issue is very interesting. I do eat quite a bit of salt because I have Addison's disease and sodium retention is an issue. I also have autoimmune hypothyroidism, not sure how a low iodine diet would play into that? Because of my Addison's I am totally steroid dependent, I take steroids 4 x daily and cannot mount any defence against inflammation. I need to increase my meds for that. Now that I know what is wrong I can do just that if Im having a bad day. Life is very sweet, just so damn complicated sometimes! Hey ho, onwards. Thank you again for your advice.  
    • trents
      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.