Confused About Gluten Free Labeling/manufacturing

[txveronica]

Hello, all. I was diagnosed with Celiac Disease a couple of days ago after an upper GI endoscopy. My husband and I have bought a few gluten-free products to get me started, but I'm concerned about the manufacturing and cross contamination. Can I eat a product if the label says "gluten-free" and none of the ingredients contain gluten or do I have to go as far as research the manufacturing process? If a label doesn't include information about manufacturing, is it safe? If the label states the product was produced in a facility that also process wheat-containing products, is it automatically out for me, or is that a CYA statement?

 

I'm wondering if I should stick with products that have various gluten-free "seals of approval" such as those from Celiac organizations.

 

Sorry for so many questions in one post. I am very concerned for my health and want to do everything right. Thanks!!

[bartfull]

In the USA, they can no longer put "gluten-free" on the label unless it IS gluten-free. However, they are not required to test their products in order to call it gluten-free. MOST companies who put gluten-free on the label should be safe, but under the new law, they are only required to test if someone complains.

 

The products you see that say "Certified gluten-free" HAVE been tested and are safe for us to eat.

 

Companies are not required to state whether or not their products are made in the same facility or on the same line as gluten containing products. Some companies do though - Kraft, Unilever, Nestle, Con-Agra, General Mills, and probably some others. Planter's nuts for example, are a Kraft product and although the label doesn't say gluten-free, if you read the ingredients and don't see a gluten ingredient or "processed in the same facility/line...", you will know they are safe. (I eat them all the time.)

 

So that opens up lots of possibilities for you. In the US, wheat MUST be labeled, rye is mostly only found in rye bread, so the only thing you have to watch out for is barley (things like malt). Also, oats, unless they are certified gluten-free are almost always contaminated. And there are some celiacs who can't even tolerate certified gluten-free oats because the protein (the part we react to) is so similar to gluten.

 

Now, all that being said, you should stick to whole foods at first. Meats, rice, potatoes, fruits, veggies and nuts. It's hard to digest foods when your gut is damaged and these things will be easier for you. Shop the outside aisles where whole foods are more likely to be found. The fewer ingredients in a food, the better.

 

gluten-free substitutes are full of calories and have very little nutrition. They are also very expensive. There ARE some decent tasting breads out there, but save them for later. First of all, you will have time to heal, and second of all, you will "forget" what regular bread tastes like and they will be more palatable. Do not, I repeat, Do NOT try Ener-G bread. It is the nastiest, vilest tasting thing ever invented!    When the time comes for you to buy bread try Udi's multi-grain or Canyon Bakehouse Seven Grain.

 

Now, go to the coping section and read the Newbie 101 thread to learn LOT'S, then come on back with any questions.

 

And welcome to the forum.

[StephanieL]

Welcome to you!  There is a lot to learn at the beginning but I'm sure you will figure it all out!


Many people here will suggest you start by getting away from packaged foods for a while to help aid in your healing.  Some suggest up to 6  months.  Everyone is different thought so you need to do what is right for you.  So people are extremely sensitive that they do need to research manufacturers or stick to those with certifications.  Some can manage with anything that doesn't have gluten in it and are fine.  You will have to see where you fall in the scope of things.  

 

Also, it is often recommended that you try and stay away from restaurants in the beginning to try and be as true to the gluten-free diet as you can be.

 

Again welcome and I'm sure others will be around with more thoughts for you!

[bartfull]

Oh yeah, as far as same facility/same line, it depends on the item. I mostly stay away from things made on the same line because I'm 60 years old and have worked long enough to know that quite a few employees at any job will cut corners when they can. That means even if they SAY they clean the lines between batches, I just don't trust them to be clean ENOUGH.

 

But same facility is a different thing. If they make baked goods or pastas where there is likely to be flour dust in the air, I don't eat them. But other things like soups, I don't worry about.

[sunny2012]

You should give your body a few months to actually heal before trying those "gluten free" labeled items off the shelf. They can leave a 100% gluten free facility and then be cross contaminated during shipping, handling, and shelving in the stores.

 

It is best to shop around the edges of a grocery store. Purchase the fresh (or frozen) veggies and meats. That will prevent most gluten issues until you are more certain. 

 

 in the US, The standard for gluten free is below 20 ppm. Manufacturers are self policing. So there are occasions when gluten free is not so completely gluten free. But watch the internet for news about such situations.

[bartfull]

"You should give your body a few months to actually heal before trying those "gluten free" labeled items off the shelf. They can leave a 100% gluten free facility and then be cross contaminated during shipping, handling, and shelving in the stores."

 

Sunny, according to that statement, ANYTHING can be cross-contaminated during shipping, handling, and selving in the store. If a product is wrapped that is very unlikely. Fresh fruits and vegetables on the other hand are not wrapped. But we wash them before eating them whether we are gluten-free or not so we aren't eating dirt and pesticides, so those aren't a problem either.

 

It's a good idea (again, whether we are gluten-free or not) to wash the tops of cans before we open them so we don't get possible flour dust, regular dust, or germs in our food.

 

The 20 PPM or less standard for gluten-free labeling does not mean there are 20PPM. It says, "OR LESS". Some things have NO PPM. But most celiacs can tolerate 20 PPM or less so that is the standard they use. Things that have the CERTIFIED gluten-free label are often tested down to 5 or 10 PPM, but because they ARE tested, they are perfectly safe. You don't even need to read the ingredients on them.

 

One other thing Veronica, once you start eating processed foods again that DON'T have a gluten-free label,  it is vital that you read every label, every time. Companies change ingredients often depending on price and availability. Something you bought last week that didn't contain gluten might contain it this week.

[nme23]

Question, natural flavoring a, can there be gluten in there?if there is will it list contains wheat? And modified food starch is it safe. I have read varying comments and it going either way.

[psawyer]

Question, natural flavoring a, can there be gluten in there?if there is will it list contains wheat? And modified food starch is it safe. I have read varying comments and it going either way.

If you are in Canada, or the US, wheat is an allergen whose presence must, by law, be clearly disclosed. If you see the items you mentioned, but do not see wheat on the label, it should be safe. In the US, barley can be legally hidden under "flavoring" but in reality it is not. Barley malt is an expensive ingredient, and rather than hide it, manufacturers will boast about it.