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What Does Certified Gluten Free Really Mean?

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I recently purchased some Brown Cow Vanilla Cream Top Yogurt from the health food section of my store. On the label it clearly shows a Certified gluten-free symbol. I opened the carton and placed a small amount in a bowl that I took straight from my dishwasher. I also used a spoon from the dishwasher...because yeah, I'm too lazy to go to the silver drawer! Anyway, after having been symptom free for a while now, I started to show gluten symptoms within 1/2 hour of eating this stuff and suffered for over two days because of it. I know it was the yogurt because I had nothing else to eat and only a few sips of my coffee, which I have used forever and never had a problem. Cross contamination could not have been an issue because it was a new carton and the utensils were still warm from the dishwasher.

I contacted the manufacturer(Stonyfield Farms) and was first told that there were 'immeasurable' amounts of gluten in the flavoring of the yogurt. I explained that there was no such think as immeasurable and that if I was allergic to peanuts or shellfish I would be dead. I also told them that they had capitalized on my disability and asked if they would sell a wheelchair to a handicapped person with a 'slightly' flat tire.

Then I was told that none of their products carried the gluten-free certification on their label. After much searching we determined that although Stonyfield Farms does own the company that manufactures Brown Cow yogurt, they do not have any control over content, etc.

So my question to all of you is: Has anyone else had this experience with gluten-free certified products and just exactly how does a company go through the process of being gluten-free certified? What restrictions and controls are on these products to make sure that they are indeed gluten-free?

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Have you been tested for dairy/casein yet? I believe the guideline is under 20ppm for gluten.

And I have found I react to gluten-free products for example Bob's Red Mill when others love it..... just because the product states gluten-free does not mean you definately will not get a reaction from it. For me when a product states no gluten or gluten-free I feel that just makes that product a little more safer than others that do not carry the gluten-free label.

For me I have never felt any product is completely gluten-free & I can get ill from anything.Even in a gluten-free home someone can drag in gluten just from stopping at a place where gluten is present , on coats , shoes, crumbs from something. The same goes for bacteria , we don't antit or need it in our homes but we drag it with us.....

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I had been on a gluten-free diet for over a year, and was also was having reactions to yogurt, etc that was supposed to be gluten free :( . Then I was tested for dairy/casein, soy, tree nuts, and found they were actually causing my problem, rather then getting glutened, as I had thought. When I eliminated those offenders from my diet, I had much better results. :) My be worth a try to see if you have a sensitivity to any of the main allergic offenders.

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