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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • An Unmistakeable Journey
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  • The Patient Celiac
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  • Trials and Tribulations
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  • Research on South African Celiac Tours
  • lindylynn's Blog
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  • shelly184's Blog
  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
  • AmandasMommy's Blog
  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
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  • Ellenor Whitty's Blog
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  • Scott's Celiac Blog
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  • Angie Baker
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  • Silly Yak 08's Blog
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  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
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  • Inspiration
  • Cindy Neshe's Blog
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  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
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  • Joe pilk
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  • My Blog
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  • GlutenFreeLexi's Blog
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
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  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
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  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
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  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
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  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 08/19/2020 - The US Food and Drug Administration (FDA) has ruled that distilled foods and spirits made from gluten-containing grains can be labelled as ‘gluten-free.’ The FDA ruling covers fermented and distilled foods, or foods that contain fermented or distilled ingredients, which are made using gluten-containing grains such as rye, barley and wheat. The ruling changes the previous FDA requirement that distilled products labeled "gluten-free" must contain no gluten ingredients from start to finish. The change was hailed by Chris Swonger, president and CEO of the the Distilled Spirits Council of the United States (Discus), who said: “We commend FDA for this consumer-friendly ruling that will allow ‘gluten-free’ labelling claims to be included on distilled foods made from gluten-containing grains, and urge TTB to act swiftly to align policies allowing the same for distilled spirits products." Text of the new FDA ruling reads, in part: "[D]istillation is a process capable of separating gluten and other proteins from the remaining compounds...distillation must remove all protein (and thus gluten), regardless if the product has been distilled from gluten-containing grains. [Distillation] removes gluten because gluten does not vaporize. Therefore, there should not be any gluten remaining in the final distilled product. For this reason, a distilled product labeling may bear a “gluten-free” claim and should be safe for people with celiac disease to consume." The change means that manufacturers of distilled foods and beverages can now label their products as gluten-free without explanations about their gluten removal process. Gluten-free marketing has long been an issue of contention among regulatory bodies, people with celiac disease, and experts, with most scientists agreeing that the distillation process removes gluten from the final product. Health professionals and celiac support groups, like Celiac.com, and Coeliac UK, have long advised that distilled spirits are gluten-free and safe for celiacs on a gluten-free diet. Swonger said that “Allowing distillers to include a "gluten-free" statement on products made from gluten-containing grains will provide additional clarity for consumers to make informed choices about which products meet their dietary needs.” The rule will take effect on September 14, 2020. Read the full text at FDA.gov Read more at thespiritbusiness.com Resources: Here are some of the most common questions about gluten-free alcoholic beverages. Here's a helpful list of Gluten-Free Alcoholic Beverages
  2. Celiac.com 11/12/2022 - It is the issue that unites every family affected by celiac disease: The need for clear and understandable food labeling in the United States. At a time when so few celiacs receive a diagnosis, those that do often fend for themselves when learning the gluten-free diet. Mistakes are made, and the person with celiac disease can face debilitating symptoms and health problems later in life. After years of working to raise awareness, the celiac disease community felt the floodgates open when the U.S. celiac disease prevalence study was published in the Archives of Internal Medicine. Since February, there has been a significant amount of news coverage on celiac disease, including a segment on the Today Show, articles in the nation’s most prominent newspapers and news segments on local television stations across the country. A key group of advocates has come together to build on this momentum, specifically by calling on Congress to enact legislation that would significantly improve food labeling for consumers affected by celiac disease and food allergies. The American Celiac Task Force is comprised of research institutions, support organizations and industry representatives (14 organizations in all) that have been working since March to develop and implement a comprehensive strategy on food labeling. The Task Force is lead by highly experienced advocates who have a track record of success on Capitol Hill and are personally affected by celiac disease. The primary objective of the Task Force is to influence the development of legislation that addresses the most important issues of the celiac community in a manner that is likely to be approved at the committee level and in both houses of Congress, and then signed into law. While many celiacs have noticed that companies such as Kraft have voluntarily begun to identify the eight major food allergens in their foods (dozens of companies have voluntarily done the same), this arrangement has been at the initiative of the manufacturer, and many food companies are not doing so. The American Celiac Task Force has decided to join forces with the food allergy community to work towards a comprehensive bill that will require companies to label the eight major food allergens in their foods. Wheat is one of those allergens, and it is the ingredient that causes the most headaches and heartaches for the celiac community (rye is almost never labeled as anything but, and barley, when not labeled barley is most often listed as malt). This approach is most ideal because it has already received some industry support (evidenced by voluntary labeling) and it is not a piecemeal approach to labeling, unlike legislation that calls for labeling only the sources of spices and natural flavors. The American Celiac Task Force strategy would effectively encompass that and far more. The reality of enacting food labeling legislation for celiacs is that a label stating "gluten-free" will not be acceptable to lawmakers and the industry (think of the last time you called a company and they said "we cannot guarantee that this product is gluten-free"). Eliminating the fear of lawsuits is the key to developing—and passing—food labeling laws. While we would all wish it to be the case, it is not possible to legislate away all of the work that a celiac has to do in order to go grocery shopping. You can imagine, however, what a tremendous burden would be lifted if you could read a statement that says “this product contains wheat.” Many celiacs and their families are experiencing this now when they purchase a Kraft product, for instance. What you imagine today could become real in the near future, but not without your help. Join the efforts of the American Celiac Task Force and speak with one voice to educate and influence members of Congress. You can find out how by going to www.celiaccenter.org/taskforce.asp and registering to receive regular updates. You can go to www.capwiz.com/celiac to send your member of Congress a letter urging them to support better food labeling laws. Most importantly, if you receive publications, mailings or are a member of an organization on the American Celiac Task Force (such as the University of Chicago Celiac Disease Program) you can be assured that you will be hearing more about the American Celiac Task Force and what you can do to help this tremendous effort. Each organization is working to educate its own constituency directly, in addition to a public effort to urge families to join this effort. Make sure you do your part.

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  4. Celiac.com 06/16/2022 - The odyssey began four years ago with a one-page bill authored by New York Representative Nita Lowey. It ended on August 2, 2004, when President Bush signed the Food Allergen Labeling and Consumer Protection Act (FALCPA) into law. There have been many questions about when the new law goes into effect, and what it will mean for individuals with celiac disease. Beginning on January 1, 2006, food labels will be required to list the top eight food allergens. This date was the earliest that the law could go into effect. In order to minimize the burden on business, the Food and Drug Administration (FDA) sets periodic effective dates timed in two year cycles. This date also coincides with the labeling changes required for trans-fats. The top eight allergens account for 90 percent of all food allergic reactions. For individuals with celiac disease, it is estimated that 90 percent of food products contain wheat, or a wheat derivative. Of the remaining problematic grains—rye is almost never used as an additive. Barley is sometimes found as a main ingredient, or is listed as “barley malt,” or simply as “malt.” In addition to food ingredient labels, labels on dietary supplements or vitamins will also need to conform to the new FALCPA law. Further, institutional-sized food packaging— such as ten pound cans of tomatoes used by restaurants—must also conform to the new regulations. The bottom-line according to a spokesperson for the FDA, food packaged in any form will have to list the top eight allergens. The new law mandates not just labeling, but various other factors as well. Specifically, it requires: Food labels must list—in everyday language—any of the eight main food allergens (milk, egg, peanuts, tree nuts, fish, shellfish, soy, and wheat) that are in the product. Allergens in flavoring, coloring, or incidental additives to be labeled in accordance with these requirements. The U.S. Centers for Disease Control and Prevention to track food allergy-related deaths. An examination of how to eliminate unintentional contamination and cross-contact of foods. The FDA to consider revisions of the Food Code to provide allergen-free preparation guidelines for restaurants and foodservice establishments. An investigation of consumer preference pertaining to advisory food labeling such as precautionary “may contain” statements. Guidelines to be established for use of the term “gluten-free” on product labels. Again, the changes to food labels go into effect on January 1, 2006. Many food manufacturers have already begun listing allergens in some form or another, but don’t expect to see wholesale changes until then. What Happens Next? While we anxiously wait for the label revisions, there will be a lot happening at the FDA on another key provision of the law—setting standards for the use of the term “gluten-free” on food packages. These standards would be for companies which choose to label their products as gluten-free. The standards will be set out in regulations. Developing regulations is very time intensive. On average, it takes about a year to make a rule; some can take up to four years! The more specific, or detailed a law is, the easier it is to develop the rules for implementing, or putting that law into action. At a regulatory agency like the FDA, there is an annual priority-setting process. Things they want to do are put on a list, along with new laws passed by Congress, which have specific deadlines. Although it is not clear when the FDA will begin work on the regulations for using the term gluten-free on labels, the process is well established. According to sources at the FDA’s Center for Food Safety and Applied Nutrition (CFSAN), they will begin by assembling a multi-disciplinary team with experience in labeling, economics, and enforcement. Based on the law, the team will rough out what the rule should look like, and the issues that should be addressed. This first draft will be reviewed by leaders at CFSAN, and then by the FDA management. Depending on the complexity of the issues involved, it may take several drafts before the document is ready to go to the next step, called “clearance.” Regulations and policy statements are “cleared” through an administrative hierarchy beginning with the center (CFSAN) level, then moving up to the agency (FDA) level. After approval by the FDA, the draft rule must pass review at the Department level—Health and Human Services (HHS)—and the Office of Management and Budget. At any one of these stages the rule could be forced to go back for revision and have to start the process over. The draft rule must be open for public comment. The time allotted for such comments vary, but will be no less than 60 days. Under FALCPA, the proposed rule must be published by August 2, 2006. After the internal clearances are complete, the proposed rule is published in the Federal Register. Comments on the proposal will be requested from the public, interest groups, other government agencies, and members of Congress. The notice in the Federal Register will provide information for when comments are due, and how they must be submitted. We will be closely monitoring this process and any information published by the FDA regarding this rule will be posted to the ACTF website: www.celiaccenter.org/taskforce.asp. Those signed up for the E-Action List will receive a news alert (go to www.capwiz.com/celiac for more information). Once the comment period closes, FDA will review all the comments and the rule may be modified based on the feedback received. In some cases, re-drafting to address the concerns presented can take years. Luckily, FALCPA requires the final rule to be issued no later than August 2, 2008, which will prevent any extreme delays. The final rule, just like the previous draft, must be published in the Federal Register. For rules that have a significant economic impact, Congress has at least 60 days to register its objection. After this waiting period, the rule can take effect. The only way to undo the final rule is to start the process all over again. Many individuals have suggested that the FDA could speed up the process by adopting the proposed Codex Alimentarius gluten-free standard—20 ppm for naturally gluten-free foods, and 200 ppm for foods with ingredients that normally contain gluten but have had the gluten removed, such as Codex quality wheat starch. Others would prefer that it adopt the more stringent Canadian gluten-free standard of 20 ppm for all foods. The FDA is clearly aware of these existing standards. While it might be easy to accept either and just move on, it doesn’t work that way. The agency will review how, and when, these other levels were established. But, in order to set a gluten-free standard for the United States, the FDA will conduct a thorough, independent analysis of the science. Among other things, it will assess research on safe thresholds of gluten contamination for persons on a gluten-free diet; current testing methods for products, the availability and accuracy of such tests; and the impact of different standards on food manufacturers. The FDA has been very supportive of the need for gluten-free labeling for persons with celiac disease. The foremost issue will be the safety of those who will be relying on such labels. It is not possible to set the threshold at zero, in part, because there is no way to determine that level. No test has that level of sensitivity. In all probability, the FDA will settle somewhere between zero and 200 ppm. There is a lot of room in the middle, and our job is to help the FDA find the best possible point within that spectrum. Just as politics drive the legislative process, they also loom over the rulemaking process. Some will argue that these are “our” rules, and therefore the celiac community’s perspective should carry more weight. There are other interests which will need to be balanced against those of persons with celiac disease. If we are to be taken seriously, our views must be supported by science. Individual stories supported solely by anecdotal evidence, will receive little consideration. Reasonableness will also be a major factor in the FDA’s decision making. Demanding a standard which imposes significant burdens on the nation’s multi-billion dollar food industry will not be perceived as reasonable. One FDA staffer noted this could be a real opportunity for the celiac community because, through the rulemaking process, companies will get to see the real potential in developing products for a ripe and relatively untapped market. Thanks to an incredible effort we were instrumental in the passage of FALCPA. The development of the gluten-free rules provides another prime opportunity to demonstrate our collective strength. The same unity, along with strong, scientific-based research, will be necessary to achieve a safe gluten-free standard.
  5. Celiac.com 03/15/2022 - A lawsuit filed in Missouri accuses food retailer Frickenschmidt Foods of mislabeling products as gluten-free, when they actually contain gluten. The suit accuses Frickenschmidt of labeling its Wicked Cutz Teriyaki Beef Stick as gluten-free, despite the fact that, according to plaintiff Oluwakemi Adewol, the product does contain gluten. The plaintiff seeks declaratory, injunctive and monetary relief, including punitive damages and “restitution and disgorgement,” herself and “all others similarly situated," on behalf of three separate classes of product purchasers: a “Multi-State Consumer Class” that includes California, Florida, Illinois, Maryland, Massachusetts, Minnesota, Missouri, New Jersey, New York, Pennsylvania, Oregon, and Washington; a specific Maryland Class; and a Nationwide Class. The suit comes in the wake of a finding by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), on February 22, 2022, which determined that Frickenschmidt's Wicked Cutz Teriyaki Beef Stick contains wheat and thus is not ‘gluten free,’” and accordingly, that the FSIS “ordered a recall for approximately 6,000 pounds of the Product that remained in the marketplace.” In the complaint, the plaintiffs claim that consumers would not have purchased the product, or have paid a premium for the product, had they known the product contained gluten. The complaint alleges five causes of action: Violation of State Consumer Protection Statutes (On Behalf of the Multi-State Consumer Class); Violation of the Maryland Consumer Protection Act; and Breach of Express Warranty, Breach of the Implied Warranty of Merchantability and Unjust Enrichment, all on behalf of the Nationwide Class. We'll keep you posted if this suit moves forward. Stay tuned for more on this and related stories. Read more at LawStreetMedia.com

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  7. Celiac.com 11/29/2021 - For anyone who has ever been confused about the labelling of gluten and other tops allergens, help may be on the way in the form of a comprehensive food labeling bill recently introduced in the United States Congress. The bill would make it easier to require labeling for additional food allergens in the future. FLMA Offers Major Progress on Gluten Labeling Under the Food Labeling Modernization Act (FLMA), introduced in the House and Senate on August 3 as HR 4917 and S 2594, respectively, regulators could add new allergens more easily, and gluten-containing grains would need to be declared. The bill improves food labeling laws, ingredients lists on packaged foods, and front-of-package food labeling and nutrition claims. The new bill requires the FDA to define claims made on packaging including “healthy” and “natural” and require more open disclosure of “gluten-containing grains" and ingredients. For example, the bill would require gluten-containing ingredients such as barley and rye to be overtly labeled, in the same way that wheat is now labeled. That means that gluten will no longer remain hidden in yeast, malts, and flavorings. Sponsored by Representatives Frank Pallone, Jr. (D-NJ) and Rosa DeLauro (D-CT) in the House, and Senators Richard Blumenthal (D-CT), Sheldon Whitehouse (D-RI), and Ed Markey (D-MA), in the Senate, the bill has won enthusiastic support from numerous celiac nonprofits and advocacy groups. Pallone told reporters that manufacturers must do more to properly disclose allergens. “The [FLMA] would allow FDA to act quickly to protect consumers by authorizing the agency to define major food allergens and ensure compliance,” he says. Read more in Allergic Living
  8. Celiac.com 06/21/2021 - In a move that could help to protect people with celiac disease who purchase oral drugs, a senator in the Illinois State Legislature has sponsored a measure to require oral drugs to carry proper warning labels to alert users to the presence of gluten or other allergens. “Restaurants and grocery stores have increased their gluten-free offerings and have become far better equipped to properly label and handle items for people with dietary restrictions,” Morrison said. “People with Celiac and other gluten intolerances should feel just as protected when visiting a pharmacy.” Under the recently passed legislation, any prescription or over-the-counter drug that contains gluten that is not labeled would be considered misbranded. The fact is that most oral drugs do not contain gluten, so many consumers assume that all are gluten-free, unless otherwise specified. However, that is not true. Currently, many oral drugs do contain gluten ingredients that are not labeled and not required to be labeled by law. Inadvertently consuming gluten can be harmful to with celiac disease or other gluten intolerance, and may interfere with the action of some medications. “The measure will make it easier and safer for people with Celiac disease or gluten sensitivity to make informed purchases of necessary medications,” Morrison said. “We expect the food we purchase to be properly labeled, so why shouldn’t we expect the same from the medications we take?” Illinois House Bill 279 has now passed both chambers, and now goes to the Governor for approval. Read more at illinoissenatedemocrats.com.
  9. Celiac.com 10/26/2020 - The U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) has announced a new policy that permits any distilled spirits made from gluten-containing grains to be labeled as "gluten-free." The move follows a ruling by the US Food and Drug Administration (FDA) in July that permits any distilled foods made from gluten-containing grains to be labelled "gluten-free." Previously, both rules permitted gluten-free labeling only on distilled spirits made from non-gluten ingredients, such as grapes, corn or potatoes. Following the FDA rule change, the Distilled Spirits Council of the US (Discus), an alcohol industry trade group, urged the TTB to update its policy to match FDA rules. In response, the TTB updated its rule on 13 October. Discus CEO and president, Chris Swonger, welcomed the move, saying that the new rule "...provides additional clarity for consumers and allows for more information to assist them in making informed decisions about what products meet their dietary needs. This policy update also provides greater flexibility for industry members in labeling their products." To match the new policy, the TTB has rewritten the rules for gluten content statements on labels and in advertisements for distilled spirits, wine and malt beverages regulated under the Federal Alcohol Administration Act. Under the revised ruling, TTB permits the use of the term "gluten-free" for labeling if the product meets FDA regulations for gluten-free labeling. However, companies are required to follow manufacturing practices that prevent any gluten-containing material from entering the final product. Additionally, TTB will continue to allow labels and advertisements for products fermented from gluten-containing grains to declare that the product has been processed to remove gluten. The TTB will require documentation to support the claim. It has long been known, and scientifically proven, that distillation removes removes gluten from the final product, and that all distilled spirits are gluten-free. Numerous health professionals and celiac support groups, such as Celiac.com and Coeliac UK, permit the consumption of spirits as part of a gluten-free diet.
  10. 09/01/2020 - Fresh from an FDA ruling that distilled foods made from gluten-containing grains can be labelled as “gluten-free,” the Distilled Spirits Council (DISCUS), the trade body for America’s spirits, is now pressing the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) change their policies to align the the FDA, and to permit all distilled products to be labeled as "Gluten-Free." The FDA's new ruling says that the distillation process removes all gluten from the finished product, even if the original ingredients contained gluten. The ruling is consistent with the advice of numerous allergy and nutrition groups, including Celiac.com, and the National Celiac Association, which state that distilled spirits, even those made from a gluten-containing grain, such as wheat, rye or barley, are gluten-free and should be considered safe for people with celiac disease and gluten intolerance. The FDA ruling helps to pave the way for for distilled foods and beverages made from gluten-containing grains to be labelled as “gluten-free.” However, a few regulatory hurdles remain. Chief among them, TTB policy currently states that some people with celiac disease or gluten sensitivities could become sick from spirits made from grains such as wheat. The TTB rule means that only spirits made from non-gluten-ingredients such as grapes, corn or potatoes, or products specially treated to remove gluten, may be labeled as gluten-free. DISCUS president, Chris Swonger, says the ruling will allow "gluten-free" labelling claims on distilled beverages made from gluten-containing grains. Swonger says that his organization is now urging TTB “to act quickly to revise their 2014 interim policy on gluten content statements to align with FDA’s final rule and begin allowing "gluten-free" statements on distilled spirits products made from gluten-containing grains. A change by the TTB, says Swonger, will permit a "Gluten-Free" label on distilled products made from gluten-containing grains, and will “provide additional clarity for consumers to make informed choices about which products meet their dietary needs.” These developments are big news for people with celiac disease who drink distilled beverages, and also for drinkers, in general, who will have more clarity.
  11. Celiac.com 06/15/2020 - Usually, when a food manufacturer makes an ingredient change, even a minor one, to a food product, they must produce a new label for all the changed products. However, Covid-19 has changed that. Responding to calls from food manufacturers facing supply chain problems in the wake of the Covid-19 pandemic, the Food and Drug Administration (FDA) is relaxing some labeling requirements for certain ingredients in food in the U.S. The move will give food manufacturers the ability make small changes to the ingredients in a product without making label changes. That may mean adding, omitting, or blending ingredients to meet the product needs. The FDA guidance on the matter states that such labeling changes "should not cause any adverse health effect, including those from gluten and food allergens." The guidance states that ingredients used as substitutes should not alter any voluntary nutrient or health claim on the label, such as gluten free, and that ingredients that are the reason for the label should not be changed. Basically, “Manufacturers should avoid substitutions that could result in a safety concern without making a conforming label change or providing other means to inform consumers of the change,” the new guidance says. The FDA wants to avoid any risk of allergic reaction due to any such substitutions, and the temporary rule change reflects that. The safety, claims, and prominence section of the guidance specifically states that no gluten ingredient can be used as a substitute for a gluten-free ingredient. The flexibility in labeling will continue for the duration of the public health emergency declared by the Department of Health and Human Services, including extensions. The FDA notes that it may consider extensions, depending on how quickly supply chains return to normal. For questions, answers, and more information, read the FDA's page on Food Safety and the Coronavirus Disease 2019 (COVID-19)
  12. Celiac.com 03/28/2020 - Were you thinking that there wasn't much gluten in your medicine? Had you read that less than 1% of drugs were made with it? Think again, because while pharmaceutical manufacturers don't actually add gluten to drugs in most instances, they very frequently cannot say that their products are gluten free. That's because before some ingredients get into a manufacturing facility, they are purchased from suppliers that are not controlled by the drug maker. Let me explain. When you take a drug, most of what you are swallowing is filler. This is called an excipient in the trade. Excipients are inert stuff that the actual drug is mixed with, and it influences the rate the drug enters your blood. For people with celiac disease, the problem is that the excipient is often made from starches derived from corn, rice, tapioca, etc. If you're reading this, you probably just recognized how gluten could be getting into your medicine even when a drug maker did not intentionally use gluten as the excipient. Drug companies affirm that even when they have not added gluten to a particular drug, there could be gluten in that drug, and they won't say the drug is gluten free. Here is where Sister Jeanne Patricia Crowe Pharm.D. (no relation to the actor) comes into the picture. About ten years ago Sister Jeanne Patricia did a study which established just how much trouble drug makers had even knowing when there was gluten in their products. Working with her research partner Nancy Patin Falini M.A., R.D., Crowe sent out questionnaires to about 170 drug makers asking each what the gluten content of their medicine was. Their results were published in the American Journal of Health-System Pharmacy in 2001 (1). In their peer reviewed article titled Gluten in Pharmaceutical Products, the two researchers were able to conclude the following: Only 5 of 100 pharmaceutical companies that responded to a survey reported having a policy of producing gluten-free products. Many companies believed their products were gluten-free but could not guarantee it. But what Crowe and Falini's results also showed was that drug makers themselves had a hard time making sure that when they bought an ingredient from an outside supplier, that they were not letting gluten get into their manufacturing facility. Two other studies support the Crowe and Falini findings, so they are pretty convincing. Simply put, gluten can be making its way into your drugs, and you can't find out about it because the drug manufacturer also doesn't know it's there. And if the drug maker doesn't know, then when your pharmacist helps you to read the package insert, it really won't matter much what it says on the label. This chaotic situation is not acceptable for the manufacture of medication. At the least, a company that makes drugs needs to determine whether they are making their product with an excipient like corn starch, and whether that the corn starch is gluten-free. Either the excipient is gluten-free or it isn't. Even when a consumer goes to buy a gluten-free food like Cheese Curls, the manufacturer at least has a letter from its raw ingredient suppliers, stating that the ingredients are gluten-free. Some food makers will even test every batch of raw ingredient before it enters their own facility. It isn't too much to ask that drug makers learn what's in their products. The FDA is currently looking at how to address the issue of gluten in medications. One approach is to require that drug makers disclose when a particular drug is gluten-free. At the other extreme, as a petitioner, I have argued that because gluten is toxic, the law of the United States should be satisfied, and gluten should be taken off the list of allowed excipients. But the work of Sister Crowe and Nancy Falini has demonstrated just why the FDA must take a step back and first require drug makers themselves to know exactly what's inside that pill or capsule. I hope that I've gotten at least a few of you wound up. I'm a bit surprised that drug makers would put themselves in a position where they sometimes don't know what's in any given pill they make. Don't they see the liability issues? Where are their lawyers, anyway? In the first article I wrote for celiac.com, I asked readers to let the FDA know that they wanted to get gluten out of drugs, and many people did exactly that. And those comments do get read. Now I am going to make sure that the FDA takes into account the work of Sister Crowe and Nancy Falini. Tell the FDA what you think. Maybe next time you fill a prescription for whatever ails you, it will be possible for you and your pharmacist to determine whether gluten is present in your medication. Michael Weber lives in New York and can still remember what pizza tastes like. References: 1. Crowe, JP, Falini, NP Gluten in pharmaceutical products Am J Health Syst Pharm 2001 58: 396-401
  13. Celiac.com 06/18/2015 - An Irish distillery has run afoul of regulatory authorities over labels that tout its gin and vodka as "gluten-free." The artisanal, Cork-based, St Patrick's Distillery claims it is a common misconception that all gin and vodkas were gluten-free. The company claims that, since its products are made with gluten-free ingredients, its labels are accurately distinguishing its vodka and gin from other products made with wheat. However, after numerous complaints, the Food Safety Authority of Ireland plans to follow up on the distillery's claims. The FSAI points out that all distilled beverages are gluten-free, calls the claims misleading, and says the company could be in breach of strict Irish food-labeling laws. A spokesperson for th FSAI said: "Under the Food Information for Consumers Regulation, the food information must not mislead the consumer by suggesting that the food possess special characteristics when, in fact, all similar foods (in this case, vodka and gin) possess such characteristics." Niamh O'Connor, who runs Cork Nutrition, said she that she was incredulous about the company's claims. "It is an absolute indisputable fact that distilled spirits are gluten-free, even if gluten-containing grains are used as a raw ingredient," said O'Conner. "Therefore…all gin and vodka products are gluten-free so one cannot label their own product as "gluten-free." Ireland's Coeliac Society, which supports people with the food intolerance, described the claims from St Patrick's Distillery as "unhelpful". "Wine, spirits, and cider are gluten free," said the society's Gráinne Denning. In addition to labeling their gin and vodka as "gluten-free," the company also refers to their new range of spirits as being lactose free. Of course, all distilled spirits are naturally dairy free and lactose free. What do you think? Are such labels helpful, or misleading? Share your thoughts below.
  14. Celiac.com 07/26/2019 - The Food and Drink Federation (FDF) is a support group that advocates for the food and non-alcoholic drink manufacturing industry, and certain food sectors in the UK. Seeking to provide clarity for consumers and consistency for manufacturers over gluten labeling, the FDF recently issued a set of product labeling guidelines called the Gluten Labeling Guidance: Best Practice for Pre-packed Foods which Include or Exclude Cereals Containing Gluten. The FDF guidelines address various labeling scenarios, with special attention to oat and wheat types. The guidelines include information about the differences between celiac disease and cereal allergy, advice on precautionary allergen labeling, and flow charts for making claims about gluten absence in a given product. They also include an overview of the relevant EU and UK laws and policies. Consumers rely on labels in order to make safe, informed choices about packaged foods. For consumers with food allergies or sensitivities, labels become even more important. Did the food originally contain gluten ingredients? Is it naturally gluten-free? Is it produced in a dedicated facility? For these and other reasons, it is crucial for manufacturers to label their products in compliance with law. That's where FDF comes in. FDF is committed to providing best-practice regulatory guidance, and looks for its new, more comprehensive guidelines to help food manufacturers, large and small, to make safe, informed choices for their package labels, says Alex Turtle, food law, labeling and enforcement manager, FDF. The march toward clear, consistent and helpful package labeling for gluten-free and other foods is an ongoing affair, but the FDF's latest guidelines represent a small victory for all sides in the world of gluten-free foods. The new guidelines are supported by Coeliac UK, Anaphylaxis Campaign, the British Retail Consortium and the Gluten Free Industry Association. Read more at IFST.org
  15. From Gluten Free Watchdog: Urgent Product Warning for Jane Bakes Cookies At least two varieties of the brand Jane Bakes cookies are labeled gluten-free yet list whole wheat flour as the first ingredient—Hazelnut & Chocolate and Coconut & Caramel. If you currently have any variety of labeled gluten-free cookies from this manufacturer in your pantry, please read the ingredients list carefully before eating. A consumer first notified Gluten Free Watchdog about this product on December 26th. The cookies were a gift to the consumer. The person purchasing the cookies relied on the gluten-free label. GFWD was in touch with the manufacturer on December 27th. At this time, the manufacturer stated in email correspondence that they would alert their distributor to remove product from store shelves and that they would contact the FDA. The consumer contacted GFWD again on December 31st to alert us to a second variety of cookie labeled gluten-free yet listing whole wheat flour as the first ingredient. The consumer also stated that both varieties of cookies remained on store shelves. GFWD sent a follow-up email to the manufacturer on December 31st. We have not heard back. The consumer contacted GFWD again on January 6th stating that a new delivery of cookies arrived at a local store. Coconut & Caramel cookies labeled gluten-free yet listing whole wheat flour as the first ingredient remain on store shelves. That labeled gluten-free cookies listing wheat flour in the ingredients remains on store shelves is inexcusable. If you are reading this and you have not yet commented in support of our citizen petition requesting that the FDA establish a specific protocol for increased surveillance, investigation and enforcement of potential Facial Misbranding violations under the Gluten-Free Labeling Rule, please do so now at https://www.regulations.gov/docket?D=FDA-2017-P-5118 Thank you to the almost 1,200 of you who have already commented. Thank you to the national consumer groups, Center for Science in the Public Interest, Beyond Celiac, and National Celiac Association for your support of this petition. We would also love to have the support of the other two national celiac disease consumer groups. It isn’t too late to join us. On behalf of everyone with celiac disease and other gluten-related disorders who require properly labeled gluten-free foods, we urge you to do so today. Thank you. Note: If you do not follow Gluten Free Watchdog on Facebook or Twitter please do so. Product warnings such as this one tend to be posted on social media so that they can be quickly shared.
  16. Celiac.com 12/20/2017 - The US Food and Drug Administration (FDA) wants drugmakers to provide detailed labeling about gluten in drugs. The agency's recent draft guidance encourages drugmakers to provide clear labeling about whether their product ingredients contain gluten. FDA says the guidance is meant to improve consumer knowledge about the presence of wheat gluten in oral drugs. Unless a drug specifically contains wheat gluten or wheat flour as an ingredient, the agency says it expects most drugs to contain less gluten than a gluten-free cookie. Under the guidance, the "amount of gluten estimated to be potentially present in a unit dose of an oral drug product (less than 0.5mg) is significantly less than the range at which gluten is estimated to be present in a gluten-free diet (5 to 50mg)." The guidance notes that 0.5mg gluten is the high end of its estimated range. FDA also says it is unaware of any currently marketed oral drugs that contain gluten as an intentionally added inactive ingredient, and that drugs that with intentionally added gluten would have to be labeled as such. The guidance encourages manufacturers to include a statement that their drug "contains no ingredient made from a gluten-containing grain (wheat, barley or rye)" when such a statement is "truthful and substantiated" in the description section of the drug's prescribing information. The guidance pertains to all human drugs that pass through the small intestine, including drugs that are taken orally, topical drugs applied on or near the lips and drugs that are applied inside the mouth. The guidance was necessary in part because, according to FDA Commissioner Scott Gottlieb, "because there has been uncertainty about gluten in certain drug products, some patients may be avoiding medications that would otherwise offer a health benefit." Read the full guidance at: FDA.gov
  17. Celiac.com 11/09/2017 - Did you know that the precautionary labeling regarding allergies is widely misunderstood, (meaning you are not the only one that is confused!). Not only is the writing so small you need a microscope to read it, this warning is not necessarily listed in the "Ingredients" column. The United States and Canada have different laws concerning allergy labeling. A survey presented in March at the AAAAI Allergists' Conference in Los Angeles reveals that 40 percent of consumers avoiding one or more allergens bought foods manufactured in a facility that also processes allergens. Beyond buying habits the researchers also found a lack of awareness of labeling. Another problem occurs with differences in the food laws of our two countries, the United States and Canada. 45 percent of people surveyed were unaware that precautionary warnings are not required by law. In Canada labeling regulations do require manufacturers to clearly indicate if major allergens are ingredients of a product. But there are no legal guidelines on how companies should identify products that may have come into contact with food allergens during manufacturing. As a result, the manufacturers have been choosing their own phrasing for precautionary labels. Recently, Health Canada recommended companies limit the advisories to the phrase "may contain", but this is not a legal requirement. A recent study tested 186 products with precautionary peanut labels and found 16, just under nine percent, contained the allergen. A 2009 audit of nearly 100 U.S. supermarkets found that half of all chocolate, candy and cookie products had precautionary labels, many worded in different ways. The consequences to allergic consumers ignoring labels have proved tragic. Bruce Kelly, a 22 year old Minnesota man with a peanut allergy, died of anaphylaxis in January after eating chocolate candy with a label that said it had been made in a plat that also processed peanuts. "There are too many different types of wording" says study author Dr. Susan Waserman, a professor of Medicine in the division of allergy and immunology at McMaster University in Hamilton, Ontario. She stated, "Patients assume that differences in wording imply a lower level of risk, which they don't." Gupta and Waserman would like to see precautionary labels reduced to one or two clearly defined phrases. For instance, Gupta says if a "May contain" label meant that the food might have up to 100 milligrams of an allergen, then patients could work with their doctors to find out just how much of their allergen may be safe to consume and purchase foods accordingly. The study noted that research is "underway to develop thresholds" for such labels. Meanwhile, we as two neighboring countries need to urge the U.S. Food and Drug Administration and the Canadian FDA to work with foods coming into our countries that have no labeling advisories at all. For example my husband and I picked up Sweet Shoppe candies sold in both countries, but made in Argentina. The Starlight Mints mints sold in the United States list at the very bottom in small print, "Made in facility that also processes peanuts, tree nuts, soya, milk and eggs." The label did not list wheat, at least on the green and white mints. I have eaten the green and white striped mints in the United States and have had no reaction to them (I am very sensitive to gluten), but yesterday my husband crossed the border to the United States and picked up a package of the Starlight Mints with the red and white stripes. The ingredients listed are glucose syrup, sugar, natural flavor, (peppermint) artificial colors, Titanium Dioxide, FD&C red #40, FD&C blue, Sunflower oil, Propylene Glycol. Nowhere on this packaging does it show "gluten-free" or "wheat-free," or the "Cover all Bases" listing of "Made in a facility that processes...". I will keep you in touch with my findings, but beware, especially with many of us living close to the U.S./Canada borders that the same products may carry different labeling. It may mean that I am on the internet or calling companies like this one to determine their guidelines for allergy labeling. I am particularly surprised by the United States allowing this Starlight Mint into the country without any "Cover all Bases" type of listing for allergies. Canada often looks to the United States for their guidelines, or rulings for other countries, The researchers at the AAAA1 Allergist' Conference in Los Angeles in March cautions, "In the meantime avoid products with precautionary labels...(i)t still seems to be the best way to maximize safety" says Waserman. We have to be pro-active, just like the people struggling with peanut allergies have been for years. They fought the airlines with over serving peanuts to passengers, only to have them substituted for pretzels, which are poison to celiacs. We need to get on the Bandwagon and "unite and fight" until we get the same consideration as those with peanut allergies. Ironically, the peanut folks are now trying to get the same parts per million type labeling that we celiacs won years ago on products that are labeled "gluten-free."
  18. Celiac.com 06/17/2017 - Hello, my name is Gerry. I am a certified Medical Technologist currently working as a Clinical Systems Analyst. I was diagnosed with celiac disease in 2006 by blood/biopsy. I have two wonderful children, 1 of whom has screened positive for a celiac gene pair. My strong background in Medical Technology assured a quick diagnosis once symptoms appeared. Since then, I have been living a strict gluten-free life. I have gone through nutritional counseling at Mayo Clinic and have an enhanced background with my understanding of the world of gluten. I use my experience and knowledge to accurately base my decisions on whether a product is safe for me. To prove my diet to be effective, I have had my TTG levels measured every 6 months since 2006—all were negative. Also, I have had 3 biopsies after beginning my gluten-free life and all were negative for villous atrophy. I do understand that my medical follow-ups do not prove that I am not ingesting small amounts of gluten; they simply indicate that I am not reacting. As for me, I view the gluten-free life to be much simpler and cheaper than it once was, and fear that strict gluten labeling guidelines have the potential to negatively shape the gluten-free life that I know and live today. Within the last few years, I have been receiving emails to ask my support regarding the FDA's gluten-free labeling rule. At first, I was a supporter as I wanted to support the celiac community since I was part of it. However, after I sat down and really thought about it, I am questioning the benefits of a strict gluten labeling act. In fact, I am predicting a negative impact if gluten labeling guidelines are too strict. When I started my gluten-free life in 2006, my grocery bill was atrocious. I was paying very high prices for the simplest of things. Tortilla chips $3.89 for a 6 oz bag. $3.99 for 8 oz of mustard. $5.99 for gluten-free mayonnaise. As the years moved on I noticed two changes that positively impacted my life as a celiac. The first is that many manufacturers have a list of their gluten-free products on their website along with explanations of how their company handles gluten. The second is the fact that many generic/in-store-brand companies are now labeling their products as "Gluten Free" or "Naturally Gluten free". Because of these two advancements, my life is so much easier and much more cost effective. This makes it easy to stick with my diet and keep my health safe and spirits up. Currently, if a product is made without gluten, it can be labeled as "gluten-free". Many products are available at a fraction of the cost and they are safe. Now that my family eats gluten-free, I have noticed that in today's world my grocery bill seems much more normal and realistic: gluten-free mustard $1.29; gluten-free mayonnaise $1.59;20 oz bags of tortilla chips labeled gluten-free $2.59; 8 oz bag of gluten-free cheese $1.99. You see, living a gluten-free life with today's rules is easy and I believe it to be safe if we are careful and make educated decisions. At this time we have many inexpensive non-brand/in-store brand name products that are widely available. I know of some stores that have 20+ pages of gluten-free items on an excel spreadsheet for their own brand of products, including medications. There are stores that update these lists quarterly, and most are listed by bar-code number. I can simply print the list and buy all of my products safely and inexpensively. I could easily make a phone call to clarify items that I may disagree with, or inquire about cross-contamination. Are these products that I speak of above tested for gluten? I don't believe so. Are these products free of gluten ingredients? I trust that they are. Is there cross-contamination? Maybe. It is easy for me to call and ask about their product lines. Are these products safe for me? I believe so, as I have the blood tests to prove they have been safe for me. Phone calls to companies on products that are not labeled as "gluten-free" are still the norm even though they are getting less frequent. As an expert, I am able to screen who I am talking to and the company's knowledge about gluten. I have been able to make accurate judgments on these products as well as deciding whether I believe them to be safe. In many of the cases, the company claimed their product to be free of gluten and I felt comfortable consuming the product. Yes, there were companies that didn't have acceptable knowledge/quality control and I didn't feel these products were safe so I didn't consume them. My first question to the celiac community is this. Do we need a strict gluten-free labeling act when we already have companies testing for gluten and providing safe products? If we want our products batch tested for gluten, we can simply purchase the ones that are currently available as there are many. If we want to know the threshold that the company considers as gluten-free, we can call them and they will tell us. Are there currently batch tested gluten-free products on the market? Absolutely. Many companies state on their packaging that they have been tested to under 20 or 40 ppm. If a company is testing, they make it known on the label and in the price of the product. My next question is what will a strict gluten-free labeling act do for us? I believe that it will ensure that a product is safe for celiac patients defining what a product needs to be in order to be labeled as gluten-free. Simple-yes. How do we suppose a company is going to know if their product is gluten-free? Well, if you ask me, it will NEED to be tested. Who will pay for this testing? I believe that the celiac community (the consumers) will be paying for this in higher food prices. If a company has to test a product to label it gluten-free, the price will need to go up in order to pay the cost of the testing and the quality control program for the company. We know this to be true as these products are already accessible. I see a possible negative impact of this labeling act if it were to be made too strict. I believe that manufacturers that do not test for gluten may need to pull their "gluten-free" labeling from the package. This could eliminate most of the inexpensive safe products that I currently purchase today. We know there are many manufacturers out there that label products as gluten-free as they simply do not use gluten ingredients. I believe these products may recede. I am not so sure a company will be able to label these products as gluten-free without first testing them. Even if they are allowed, I am not so sure they will take the risk. Therefore negatively impacting our pricing/availability. Will Gluten free lists on websites go away too? I believe these could fade or be at risk as well. If there is a law/act that dictates the amount of gluten in a product, I would think that a company would not create gluten-free lists of products without proving them to be gluten-free by some form of testing in an attempt to avoid legal action against them. What about our phone calls to companies asking if their products are gluten-free? Will they have a gluten-free list to review? I would tend to think that they may not be provided with a gluten-free list to reference. I have a hunch they may say, "We do not test any of our products for gluten and therefore are unable to tell you whether the product is gluten-free". I know that reply will complicate my life in many ways. The first thing that comes to my mind, in this regard, are the calls to pharmaceutical companies regarding medications. I feel that there are better ways to change the labeling as we know it that would offer a more positive effect on the celiac community. Maybe just changing the package labeling to force companies to list wheat, oats, rye, and barley on the packaging. How about requiring mandatory labeling of products that share lines with "gluten" containing ingredients? When we look at the big picture, I think it is safe to theorize that the impact of strict gluten labeling guidelines goes far beyond just providing safe products. In conclusion, I ask these questions. Will a strict gluten labeling act have the potential to negatively impact the celiac community by increasing prices and decreasing availability? And lastly, have we looked at the possible outcomes from all angles?
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