Believing Food Manufactuers

[cernacki]

hi, My husband was just diagnosed with celiac desease. I am trying to read these labels, some are confusing, some I can handle. For example: I called the Ragu company they make spagetti sauce the label shows all natural ingredients, but does not say it is gluten free. Should I believe them when they tell me it is gluten free or should I look strictly for gluten free labeling? If anyone has an answer I would appreciate the help.

Thanks,

cernacki

[Tim-n-VA]

It is largely a personal choice. Trying to summarize a lot of messages on this board is difficult but it seems that most people, thru trial and error, find a few companies that they trust and stick with those. Kraft is one that is frequently listed as one with trustworthy labels.

A similar issue is the "shared equipment" warning. Some completely avoid those, some are willing to try.

[Lisa]

hi, My husband was just diagnosed with celiac desease. I am trying to read these labels, some are confusing, some I can handle. For example: I called the Ragu company they make spagetti sauce the label shows all natural ingredients, but does not say it is gluten free. Should I believe them when they tell me it is gluten free or should I look strictly for gluten free labeling? If anyone has an answer I would appreciate the help.

Thanks,

cernacki

A gluten free label means that there is no gluten added. There is no guarantee that anything is 100% unless you grow you own food. The US is working on a standard for labeling gluten free, but until then you should contact the companies. If you are looking for foods labeled gluten free, although they are more plentiful today, I am afraid you might starve to death.

Wheat, by law, if an ingredient, must be listed in the ingredient listing or in the allergen statement. Rye, barley and malt can hide in names such as "natural flavors" and "spices".

This listing is very helpful. Here is a list of companies who will clearly list all forms of gluten to include barley, malt and rye: (we like to support these companies)

Open Original Shared Link

They key to success with Celiac Disease is learning to read lables. Here is a listing of safe and forbidden terminolody:

https://www.celiac.com/categories/Safe-Glut...3B-Ingredients/

Hope this helps.

[JNBunnie1]

Wheat, by law, if an ingredient, must be listed in the ingredient listing or in the allergen statement. Rye, barley and malt can hide in names such as "natural flavors" and "species".

Species? You mean spices?

[Lisa]

Species? You mean spices?

Yes, "Natural Species" ..rabbits, goats, ducks, elk, water buffalo. Spices, yes, spices (I'll go fix) Shame on spell check

[cernacki]

Yes, "Natural Species" ..rabbits, goats, ducks, elk, water buffalo. Spices, yes, spices (I'll go fix) Shame on spell check

[cernacki]

Thank-you I will check out the web sites you suggested

[jerseyangel]

Yes, "Natural Species" ..rabbits, goats, ducks, elk, water buffalo. Spices, yes, spices (I'll go fix) Shame on spell check

goats?

[lovegrov]

I generally trust manufacturers that if they don't list wheat, it's not there or at least isn't supposed to be there. I also trust them if they tell me it's gluten-free even if it doesn't have that label. Because the U.S. doesn't have set standards for what's gluten-free yet, there are many things that are gluten-free but aren't yet labeled that way.

Of course, any processed food is prone to mistakes or cross contamination. This has even happened in specialty gluten-free foods in the past.

richard