Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New Laws In Uk = Stupid ?

tennisman

By tennisman
in Coping with Celiac Disease

Recommended Posts

tennisman Contributor
tennisman
Posted

So it's 2012 in the UK the new labeling for gluten-free foods starts today . I really don't understand it but I think it's gonna be a mess . 0 - 20 ppm = gluten-free . 20 - 100 ppm = low gluten and safe :S How can a product containing low levels of gluten be gluten free ? It's stupid , also apparently many foods are being taken off prescription because they are luxury . How anyone can call gluten-free from the chemist luxury I will never know . I want to destroy the government :@

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


beebs Enthusiast
beebs
Posted

Ours are going to change to 0-20ppm, currently its <3ppm is considered gluten free. How is Low gluten helpful to anyone with coeliac disease anyways? Has the world gone mad!

mushroom Proficient
mushroom
Posted

Ho boy, good luck tennisman :unsure: Is there are provision for labelling something as containing less than 20 ppm, or saying "contains no gluten" or some other way to distinguish that you are getting less than 20? They have probably made that illegal, right? :blink:

tennisman Contributor
tennisman
Posted
  • Author

Ours are going to change to 0-20ppm, currently its <3ppm is considered gluten free. How is Low gluten helpful to anyone with coeliac disease anyways? Has the world gone mad!

I think it's ridiculous , I might as well just eat chinese as soy sauce is most probably low gluten . I think Fad diet has changed celiac disease and it's a big shame . Surely gluten-free has to be 100 % gluten free all this low and 20 ppm or 3 ppm just confuses me :S

giggleburger Rookie
giggleburger
Posted

Wow, this is one of those times where you can tell whoever devised that setup doesn't know enough about the issues relating to it.

Is there anyway to start some sort of awareness that this may not be the best way to handle the labeling?

psawyer Proficient
psawyer
Posted

So it's 2012 in the UK the new labeling for gluten-free foods starts today . I really don't understand it but I think it's gonna be a mess . 0 - 20 ppm = gluten-free . 20 - 100 ppm = low gluten and safe :S How can a product containing low levels of gluten be gluten free ? It's stupid , also apparently many foods are being taken off prescription because they are luxury . How anyone can call gluten-free from the chemist luxury I will never know . I want to destroy the government :@

Under the "old" rules, up to 200 ppm could be labeled "gluten-free" in some cases. While not yet perfect, the EU is moving in the right direction.

tennisman Contributor
tennisman
Posted
  • Author

Ho boy, good luck tennisman :unsure: Is there are provision for labelling something as containing less than 20 ppm, or saying "contains no gluten" or some other way to distinguish that you are getting less than 20? They have probably made that illegal, right? :blink:

Thanks mushroom :) Here is some info Open Original Shared Link it's very confusing . How can restaurants test 20 ppm :S

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation. :angry:

tennisman Contributor
tennisman
Posted
  • Author

Wow, this is one of those times where you can tell whoever devised that setup doesn't know enough about the issues relating to it.

Is there anyway to start some sort of awareness that this may not be the best way to handle the labeling?

Lots of people on Coeliac UK Facebook said this isn't a good idea . The UK government is stupid though they think this is a good idea ..

tennisman Contributor
tennisman
Posted
  • Author

Under the "old" rules, up to 200 ppm could be labeled "gluten-free" in some cases. While not yet perfect, the EU is moving in the right direction.

I hope so :) But having 3 different labels , less than 20 ppm , 20 - 100 ppm and no containing gluten ingredients is strange . What's wrong with a symbol for gluten-free or a symbol to say it's not gluten-free .

tennisman Contributor
tennisman
Posted
  • Author

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation. :angry:

:( I find it ridiculous , vegetarian labeling is on everything yet the world can't sort gluten-free labeling properly . England is stupid they sell fake cheap dangerous alcohol , won't be long before these same people sell gluten free foods full of gluten :(

Takala Enthusiast
Takala
Posted

I believe we had some joker, er, "scientist," propose something like this (low gluten labels) for the United States, and they were serious. Wheeee! American Exceptionalism!

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation.

You so do not want this particular contemporary version of the U.S. House passing any food labeling legislation. Their version of a new and improved school lunch program under the USDA Ag commodities program was to attempt to replace carbohydrates such as beans and potatoes with grains, I swear to God. One of the Senators in the potato growing states stopped it. You could almost hear the GMO lobby crying in their barley beers over it.

CR5442 Contributor
CR5442
Posted

Yeah, stupid. At least your country HAS laws, though. We have a useless congress who can't even manage to sort out a budget, let alone pass food labeling legislation. :angry:

Hi Skylark, so true. We are getting better on the legislation thing, in many areas. And if I have been eating gluten-free food with 200ppm gluten in then no wonder I still feel like I'm getting glutened occasionally. Though it's usually ok if you eat clean unprocessed foods.

I thought the US had the 20ppm already in force?

psawyer Proficient
psawyer
Posted

I thought the US had the 20ppm already in force?

No, there is no legal definition yet in the United States for "gluten-free."

nora-n Rookie
nora-n
Posted

It is not the uk government, it is the new EU law from January 2009, and January 2012 was the last date for implementation.

The requirements for gluten free went down from 200ppm to below 20ppm (but now in the finished product)

Which makes it possible for people who have a celiac home test for food, to test for 5ppm or 20ppm right where they are out eating. Like the glutentox home test kit, or other test kits.

Otherwise they would have to go home and dry the foodstuff and then test it....

auzzi Newbie
auzzi
Posted

Australia's definition of "gluten free" is no detectable gluten ie 3ppm, which the lowest that they can test for.. Above that, it is just "gluten".

It's stupid, also apparently many foods are being taken off prescription because they are luxury.

As for gluten-free on prescription: as far as I can work out, the UK and Italy are the only ones that subsidize gluten-free products .. so don't complain too loudly. We pay full price for bread, bread mix, flours, pasta, and xanthan gum, let alone everything else ..

nora-n Rookie
nora-n
Posted

Sweden also has gluten-free products on prescription, for children and young adults, and probably other countries have too, possibly spain.

Other countries give money towards the increased cost.

irish daveyboy Community Regular
irish daveyboy
Posted

I think it's ridiculous, Surely gluten-free has to be 100 % gluten free all this low and 20 ppm or 3 ppm just confuses me :S

What specially produced Gluten Free Products do you consume ??

Have you ever asked any manufacturer of Gluten Free products what level do the test to ??

Where the New Gluten Free level is <20PPM means an upper limit, in actual fact most of the Gluten Free products test to between 3PPM and 10PPM, the <20PPM was set to accomodate a small level of error in checking!

If it were possible to get 100% Gluten Free (it's not possible to check to such small amounts, 3PPM is the smallest at the moment that render reliable results)

The costs involved would mean that NO COMPANIES would produce Gluten Free products, for fear of litagation.

Even if it were possible then the average loaf of Gluten Free bread would cost in excess of $30 each.

We have to strike a happy midpoint where Gluten Free products are available and as safe as is possible comercially.

If you want to be 100% gluten Free then restrict yourself to a diet of meat, fish and well washed vegetables.

Cross Contamination is possible on everything else whether processed or raw (think about crop spraying, feed, nutrients etc)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Celiac.com Sponsored Post
      0

      Recently launched Daura Non-Alcoholic Named One of the Best in the World by Forbes

    2. Iam
      - Iam replied to Larzipan's topic in Related Issues & Disorders
      33

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Yes. I have had the tmj condition for 40 years. My only help was strictly following celiac and also eliminating soy. Numerous dental visits and several professionally made bite plates did very little to help with symptoms
    3. trents
      - trents replied to Scatterbrain's topic in Sports and Fitness
      6

      Feel like I’m starting over

      Cristiana makes a good point and it's something I've pointed out at different times on the forum. Not all of our ailments as those with celiac disease are necessarily tied to it. Sometimes we need to look outside the celiac box and remember we are mortal humans just like those without celiac disease.
    4. Scott Adams
      0

      New Research Reveals Why the Gut May Stay Sensitive Even After a Gluten-Free Diet

    5. bobadigilatis
      - bobadigilatis replied to Larzipan's topic in Related Issues & Disorders
      33

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Also suffer badly with gluten and TMJD, cutting out gluten has been a game changer, seems to be micro amounts, much less than 20ppm. Anyone else have issues with other food stuffs? Soy (tofu) and/or milk maybe causing TMJD flare-ups, any suggestions or ideas? --- I'm beginning to think it maybe crops that are grown or cured with glyphosphate...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,304
    • Most Online (within 30 mins)
      7,748
    Lynette Eve Lord
    Newest Member
    Lynette Eve Lord
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Iam
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Iam · Posted

      Yes.  I have had the tmj condition for 40 years. My only help was strictly following celiac and also eliminating soy.  Numerous dental visits and several professionally made bite plates  did very little to help with symptoms
    • trents
      Feel like I’m starting over

      By trents · Posted

      Cristiana makes a good point and it's something I've pointed out at different times on the forum. Not all of our ailments as those with celiac disease are necessarily tied to it. Sometimes we need to look outside the celiac box and remember we are mortal humans just like those without celiac disease.
    • bobadigilatis
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By bobadigilatis · Posted

      Also suffer badly with gluten and TMJD, cutting out gluten has been a game changer, seems to be micro amounts, much less than 20ppm.  Anyone else have issues with other food stuffs? Soy (tofu) and/or milk maybe causing TMJD flare-ups, any suggestions or ideas? --- I'm beginning to think it maybe crops that are grown or cured with glyphosphate. Oats, wheat, barley, soy, lentils, peas, chickpeas, rice, and buckwheat, almonds, apples, cherries, apricots, grapes, avocados, spinach, and pistachios.   
    • cristiana
      Feel like I’m starting over

      By cristiana · Posted

      Hi @Scatterbrain Thank you for your reply.   Some of these things could be weaknesses, also triggered by stress, which perhaps have come about as the result of long-term deficiencies which can take a long time to correct.   Some could be completely unrelated. If it is of help, I'll tell you some of the things that started in the first year or two, following my diagnosis - I pinned everything on coeliac disease, but it turns out I wasn't always right!  Dizziness, lightheaded - I was eventually diagnosed with cervical dizziness (worth googling, could be your issue too, also if you have neck pain?)  A few months after diagnosis I put my neck out slightly carrying my seven-year-old above my head, and never assigned any relevance to it as the pain at the time was severe but so short-lived that I'd forgotten the connection. Jaw pain - stress. Tinnitus - I think stress, but perhaps exacerbated by iron/vitamin deficiencies. Painful ribs and sacroiliac joints - no idea, bloating made the pain worse. It got really bad but then got better. Irregular heart rate - could be a coincidence but my sister (not a coeliac) and I both developed this temporarily after our second Astra Zeneca covid jabs.   Subsequent Pfizer jabs didn't affect us. Brain fog - a big thing for people with certain autoimmune issues but in my case I think possibly worse when my iron or B12 are low, but I have no proof of this. Insomnia - stress, menopause. So basically, it isn't always gluten.  It might be worth having your vitamins and mineral levels checked, and if you have deficiencies speak to your Dr about how better to address them?    
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @NanceK, I do have Hypersensitivity Type Four reaction to Sulfa drugs, a sulfa allergy.  Benfotiamine and other forms of Thiamine do not bother me at all.  There's sulfur in all kinds of Thiamine, yet our bodies must have it as an essential nutrient to make life sustaining enzymes.  The sulfur in thiamine is in a ring which does not trigger sulfa allergy like sulfites in a chain found in pharmaceuticals.  Doctors are not given sufficient education in nutrition (nor chemistry in this case).  I studied Nutrition before earning a degree in Microbiology.  I wanted to know what vitamins were doing inside the body.   Thiamine is safe and nontoxic even in high doses.   Not feeling well after starting Benfotiamine is normal.  It's called the "thiamine paradox" and is equivalent to an engine backfiring if it's not been cranked up for a while.  Mine went away in about three days.  I took a B Complex, magnesium and added molybdenum for a few weeks. It's important to add a B Complex with all eight essential B vitamins. Supplementing just one B vitamin can cause lows in some of the others and result in feeling worse, too.  Celiac Disease causes malabsorption of all the B vitamins, not just thiamine.  You need all eight.  Thiamine forms including Benfotiamine interact with each of the other B vitamins in some way.  It's important to add a magnesium glycinate or chelate supplement as well.  Forms of Thiamine including Benfotiamine need magnesium to make those life sustaining enzymes.  (Don't use magnesium oxide.  It's not absorbed well.  It pulls water into the intestines and is used to relieve constipation.)   Molybdenum is a trace mineral that helps the body utilize forms of Thiamine.   Molybdenum supplements are available over the counter.  It's not unusual to be low in molybdenum if low in thiamine.   I do hope you will add the necessary supplements and try Benfotiamine again. Science-y Explanation of Thiamine Paradox: https://hormonesmatter.com/paradoxical-reactions-with-ttfd-the-glutathione-connection/#google_vignette
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.