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Products/ingredients - Need To Purge!


ChemistMama

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ChemistMama Contributor

I'm writing this to ask the Board folks to consider removing old, incorrect posts regarding ingredients for products. Whenever I search the Boards, I often get posts from 5 years ago which are totally out of date. I'm worried that the new celiacs searching the site may be incorrectly informed and end up glutening themselves. My suggestion would be to delete posts before 2006, when the new FDA allergen labelling law went into effect. Could this be done? I"m specifically referring to the Gluten-Free Foods, Products, Shopping & Medications and the Gluten-Free Ingredients & Food Labeling Issues boards. Any thoughts?


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Scott Adams Grand Master

I understand your concern, but simply deleting all posts before a certain date is not the proper way to handle the situation--we'd be deleting tons of helpful and important information, along with a very small amount of outdated (and possibly inaccurate info) if we did that. I believe it is fairly well understood that you can't take everything you read on a message board as 100% accurate, and that information also gets outdated. The dates for all posts are on each post, so hopefully our members understand that if they are reading a post that is 3 years old about the ingredients of a product the information may be outdated.

I believe the best way to handle this situation is for our members to let us know if there is any inaccurate or misleading information by using the "Report" button on the particular post. Simply report any incorrect information and well take care of it.

Take care,

Scott

ChemistMama Contributor
I believe the best way to handle this situation is for our members to let us know if there is any inaccurate or misleading information by using the "Report" button on the particular post. Simply report any incorrect information and well take care of it.

Thanks, Scott, I didn't know about that one! As I'm scanning things, I"ll try to 'report' inaccurate items as i see them.

Another idea I"d mentioned a looong time ago would be a way to sort search results by date; that way you can choose the most recent/current information when you do a search.

I"d like to thank you very much for this site and this board!! It's been a lifesaver in many ways.

Christine

happygirl Collaborator
Another idea I"d mentioned a looong time ago would be a way to sort search results by date; that way you can choose the most recent/current information when you do a search.

If you click on Search (on the celiac.com 'toolbar' so to speak....in between 'members' and 'help'), then 'more search options', you can select "older or newer".

https://www.celiac.com/gluten-free/index.php?act=Search

Hope this helps.

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    • Matthias
    • Scott Adams
      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.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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