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MurrayM

Translation Please?

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I got this answer when I inquired if a product was gluten free;

"xxx products are classified as "gluten-free" and this statement is

based on the international guidance Codex Alimentarius we name products

with a gluten content less 200ppm (20mg/100g) as "Gluten Free".

"xxx xxx and xxx are all classified as "Gluten Free". The

origin of the gluten are ingredients like glucose syrup,

glucose-fructose-syrup, sorbitol or dextrose which are made from wheat".

Sounds like it contains gluten, doesn't it?????

Murray

P.S. They added a blurb to the bottom of their e-mail to me stating it was private, no re-publishing allowed, yadda, yadda, yadda.....

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Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


what type of product is this? food, beverage or medication, etc.?


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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I'll be real honest and throw this out there: This doesn't make sense to me.

Couple things:

those products listed are rarely made from wheat. Not that they can't be, but they are rarely made from wheat.

if they contained wheat, they would be required to list wheat as an ingredient on the labels.

I don't know, I just don't get it. I've found that the occassional companies often know less about what gluten is than Celiacs.

Now, I wouldn't risk it, nor am I advocating that anyone risk it, but, these are just my opinions.

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sometimes hard candies have barley in them and the problem is that manufacturers do not as yet have to list barley as the allergen, only grain they have to identify is wheat (right?).


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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I got this answer when I inquired if a product was gluten free;

"xxx products are classified as "gluten-free" and this statement is

based on the international guidance Codex Alimentarius we name products

with a gluten content less 200ppm (20mg/100g) as "Gluten Free".

"xxx xxx and xxx are all classified as "Gluten Free". The

origin of the gluten are ingredients like glucose syrup,

glucose-fructose-syrup, sorbitol or dextrose which are made from wheat".

Sounds like it contains gluten, doesn't it?????

Murray

P.S. They added a blurb to the bottom of their e-mail to me stating it was private, no re-publishing allowed, yadda, yadda, yadda.....

It sounds like this company is following European rules about what is gluten free, which say that a product that has under 20mg of gluten per 100g of product may be called gluten free. They're also saying that if there is gluten in this product, the source of it is in the glucose syrup etc. In Europe, glucose syrup made from wheat is an exception in the labelling laws, they don't need to say what it is made from.

I know some people who do eat the under 200ppm stuff with no symptoms and have had follow up testing and are fine, so apparently some people really do tolerate that amount. Personally though I wouldn't eat it (or drink it).

Pauliina

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