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Thomas Apprentice

gluten-free sunscreen info?


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lovegrov Collaborator

Have her try the Gluten Intolerance Group at www.gluten.net. There's contact information. Personally, I find the CSA nearly useless. They were even opposed to the recently passed allergy ingredient bill.

richard

celiac3270 Collaborator
Personally, I find the CSA nearly useless. They were even opposed to the recently passed allergy ingredient bill.

Wow.....that stinks....why the hell wouldn't they want this allergy bill? :angry: I don't get it.........

lovegrov Collaborator

They didn't want the bill at least in part because it didn't require companies to clearly list barley, rye and oats (there are other reasons but I don't pretend to understand them all). The rest of the celiac community decided to go with the bill that passed because it became apparent that any insistence on listing barley, rye and oats would kill the allergen bill. In addition, hidden wheat is 95-98 percent of our problem. Rye and oats just aren't ever hidden ingredients.

CSA was the ONLY major celiac group that didn't join with the celiac task force in trying to pass this legislation, although if you go to their web site their announcement about the legislation almost makes it look like they were responsible for it. CSA's president-elect has also recently been embroiled is some major public dustups lately, including one at the recent NIH consensus conference on celiac. It's a personal decision for anybody, but my membership money goes to GIG, not CSA.

richard

Boojca Apprentice

Unfortunately barley is frequently hidden...in caramel coloring. I wish they would've included all of these in the bill. Talk about making life REALLY much more simple! Sigh....baby steps I guess...

Bridget

lovegrov Collaborator

If the caramel color is made in the U.S. it will not have barley. In fact, I can't remember the last time I found caramel color with barley. I'm not saying barley is never hidden, but wheat is really more than 95 percent of our problem.

richard

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    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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