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Usa Gluten Free Labeling

T.H.

By T.H.
in Super Sensitive People

Recommended Posts

T.H. Community Regular
T.H.
Posted

Last year, I had read that the USA had not decided on exactly what 'Gluten Free' was going to mean on our labels, yet. They were trying to determine what ppm gluten free would be, and what all the standards would be that a company would have to meet, etc...

But then a couple months back, I came across a couple websites for Gluten Free Beer that said that the gluten free ppm had been decided: 20 ppm. Sometime in August, 2009.

And now, I'm seeing more things that say that no, it's still up in the air. USA hasn't finalized the gluten-free standard yet.

Does anyone know what the truth is??? I haven't been able to figure this out, don't know where to look for the information, etc... I'd just like to know where the law stands right now, and what standards a company has to be meeting, if any, to legally call itself gluten free.

Every time I think I know, I find something else that says I'm wrong. Urg...very confused and befuddled right now. :huh:

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psawyer Proficient
psawyer
Posted

As far as I know, it is still unsettled from a legal perspective. Many companies are declining to put a "gluten-free" label on their products until it is finalized. Others are testing, and reporting the results.

Bottom line:

You can not ever ensure 100% gluten-free. There will always be a chance of contamination from outside sources. You can test, and declare that the product is tested to be below a certain content level (parts per million). No test can ever be accurate to zero ppm. The best test available today has a sensitivity of 5 ppm, but it is too costly to use for mainstream products. A test for 20 ppm can be justified economically, and is more common, but still raises the end price of the product. Testing for 200 ppm is even less expensive.

Keep in mind that the test is for a sensitivity level. A totally gluten-free product will test as: less than 200 ppm; less than 20 ppm; and, less than 5 ppm. The words to focus on are less than.

Konez Newbie
Konez
Posted

I know what you mean.

The other day I got a box on Nut-Thins. On the box it said "Gluten Free!", but when I went to eat them

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    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
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      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
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      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
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      By Scott Adams · Posted

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
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