Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

"naturally Gluten Free"


Razzle Dazzle Brazell

Recommended Posts

Razzle Dazzle Brazell Enthusiast

Am I the only one who sees this and says, "Haha Just another way of trying to deceive and poison us by avoiding saying this product is gluten free". Am i wrong? It just smells fishy to me. Seems to me that they say this so they do not have to make sure that the particular product is not contaminated according to regulations.

What I am asking is, "Should we not be wary of eating this food because the fact that it does not require gluten to be made is irrelevent to whether it is contaminated."


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

Many things are gluten free. Grapes are naturally gluten free. Would be silly for the grape company to pay for gluten testing and add the cost on for everyone.

What I'm trying to point out is, some companies are not going to pay for testing that will add to the cost for everyone. Because they haven't tested, the lawyers advise them not to say just " gluten free". They have no gluten ingredients and no reason to think there is gluten, so they might say " naturally gluten free".

I'm just speaking about what i jave seen in the US. We have no rules about gluten-free labeling here.

Razzle Dazzle Brazell Enthusiast

Exactly! Does that mean it is safe though? I mean Many things do not have ingredients that contain gluteny items but if you prepare it on the same surface you flowered with wheat flour somebody is gonna get zonked

I wanted to add that I am not speaking about whole foods but prepared and processed foods and sauces, etc.

kareng Grand Master

I think common sense helps. It is not likely there is any wheat in a cheese factory, for example.

I realize someone will tell you there is gluten everywhere and if the guy picking the fruit eats wheat bread for lunch, your fruit is contaminated. I choose to use common sense. I choose to educate myself about how products are grown and made.

psawyer Proficient

Part of the reason for it is regulatory. Labeling something gluten-free means that it is a distinguishing characteristic of that product compared to other similar products. Labeling bananas gluten-free would be considered misleading by the FDA and CFIA because there is nothing special about those bananas.

You are allowed to say it two ways:

Bananas are naturally gluten-free.

These bananas, like all bananas, are gluten-free.

Testing for cross-contamination is a whole different issue. The claim on a tested product will read something like:

This product has been tested and contains less than 20 ppm gluten.

(20 is just an example--it will depend on the test used.)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,425
    • Most Online (within 30 mins)
      7,748

    Kermeling
    Newest Member
    Kermeling
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @dmallbee, about 8% of celiacs react to the oat protein avenin like they do to the wheat protein gluten. In addition, there are some cultivars of oats that apparently do actually contain gluten.
    • dmallbee
      I was diagnosed at 18 months old with celiac and lived without wheat, rye, oats, and barley as instructed by my doctor, Dr. Katz at Boston Children's Hospital in the 60's and 70's. I don't agree nor recommend doctors removing oats from restriction, certified gluten-free or not.  I have eaten certified gluten free oats and have had the usual reactions to gluten.  Please reconsider this with newly diagnosed patients. 
    • bold-95
    • Scott Adams
      It's great to hear that the trip went well, and the general consensus I hear about gluten-free travel in Europe, including my own experiences, is that it is much easier done in comparison to traveling and eating gluten-free in the USA. 
    • CJF
      Safely home from my recent trip to the UK. I had zero gut issues while traveling around this pretty country. Our tour leader was very good at making sure the 2 of us with gluten issues on our tour were well taken care of.  We often got our meals before the rest of the group and adaptations to the menu for us were well thought out and very tasty. I just wish restaurants here in the USA took as much pride in making food that everyone can enjoy. Many of the hotels and pubs we ate at had numerous options that were safe for us with wheat/gluten restrictions to eat.  
×
×
  • Create New...