• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Rate this topic

Recommended Posts

Ads by Google:
Ads by Google:


That's an interesting article. I'm not familiar with the specifics of your gluten-free labeling laws. From what I have seen from other people in Australia, they may not be either.

I would hate for them to loosen up just because the rest of the world is a bit looser. But....many gluten-free companies are testing to 10 ppm even if the US proposed law is 20.

Share this post


Link to post
Share on other sites

I like Australia's labelling requirements and cannot understand their reasoning why they would want to bring them in line with Europe and North America.  In my opinion, the goal is to protect and inform people with gluten intolerance, not to create standardization internationally.  Especially when there are many that still react to less than 20 ppm and are initially confused by 'gluten free' labelling as to mean 'no gluten present'.  

 

Australia also has a caveat in their labelling that manufacturers can claim their product is 'low gluten' if it falls under 20 ppm.  

 

An interesting note is that in Europe historically, it was believed that 200 ppm gluten levels were considered safe for celiacs (1981 standards) and thus food containing <200 ppm was labelled gluten free.  It was only decreased in 2009 to <20 ppm.  This was also in conjunction with the industry using a variety of  detectability tests that had different sensitivities of detecting gluten.  For example, one commercial method that was approved by the American Association of Official Analytical Chemists could only detect gluten levels above 160 ppm.  As different tests were developed that had a higher degree of sensitivity in detecting gluten, the acceptable 'gluten free' level was dropped to 20 ppm. based on serological testing that this level was safe for most celiacs.  (However, Fassano's recent study of some celiacs not healing at all on a diet of <20 ppm is throwing a bit of a curve on the <20 ppm being safe for all celiacs).

 

At this point, if they have the ability to detect gluten levels down to under 3 ppm (they do and it's what Australia bases their 'gluten free' labelling on) they should label the products as such.  I wish more countries would standardize to Australia, not the other way around.

 

 

Ref:  http://link.springer.com/article/10.1007/s00216-009-2943-1#page-1

Ref: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2036.2006.02768.x/full

Ref  http://celiacdisease.about.com/b/2013/03/04/study-trace-gluten-responsible-for-ongoing-celiac-symptoms.htm

Share this post


Link to post
Share on other sites

Kamma, should we assume that all those "greater than" symbols (>) were actually intended to be "less that" symbols (<)?

Share this post


Link to post
Share on other sites

:)

Oscar, you're a peach.  Thanks for catching that and will edit.

Share this post


Link to post
Share on other sites
Ads by Google:


Kamma, should we assume that all those "greater than" symbols (>) were actually intended to be "less that" symbols (<)?

Or maybe they are "less than" symbols? :D  I see she already fixed 'em up.

 

Kamma,

 

There's an old saw, if it ain't broke, don't fix it!  It seems to me everyone in Australia would easily understand the current labeling there.  Changing the standard seems unneeded to me.

Share this post


Link to post
Share on other sites

Here's an article from a newspaper in Sydney.  The push to change the labelling comes from inside the industry.

 

Excerpt:

Australian food manufacturers and suppliers are pushing to increase the amount of gluten allowed in so-called ''gluten-free'' foods on which thousands of people with digestive problems rely.

The Australian Food and Grocery Council is preparing to ask Food Standards Australia New Zealand to relax its current standard, which states there must be no detectable gluten in foods labelled ''gluten-free''.

The lobby group instead wants such foods to be able to contain up to 20 milligrams of gluten per kilogram, which would bring Australia in line with British and European standards.

A confidential survey by AFGC of 98 businesses that either manufacture ''gluten-free'' foods or supply them found nearly 80 per cent think the new standard would cut down manufacturing plant costs, including gluten testing costs, and make it easier to source products from overseas.

http://www.smh.com.au/national/industry-push-to-allow-gluten-in-glutenfree-foods-20130525-2n3z5.html

 

 

So it's fuelled by a cost cutting measure.within the industry.

Share this post


Link to post
Share on other sites


Ads by Google:


Coeliac disease is only part of the wider picture.

 

Gluten is an allergen. A product with less that 20ppm will be labelled "gluten-free" up until they have an anaphylaxic fatality. 

 

Besides, they would have to legislate a change in the "Truth in Labelling" laws/regulations. You cannot say it it "gluten-free", if, by it's very definition, it is not ..

 

All lobby groups have their own agendas ...

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,895
    • Total Posts
      943,399
  • Member Statistics

    • Total Members
      67,089
    • Most Online
      3,093

    Newest Member
    xerovyn
    Joined
  • Popular Now

  • Topics

  • Posts

    • My husband & I used to be beekeepers. It would be almost impossible for wheat protein to get into honey. The honey is inside the hive; it's not like it's laying out in the open in a plate or a bowl. Here's a hive.: https://www.mannlakeltd.com/10-frame-traditional-growing-apiary-kit-wood-frames-painted?gclid=CjwKCAiA4vbSBRBNEiwAMorER1htsezzCA5djegusWEGx_DzRHG4xePYQIxxd1paGZy4ibxMR_dSFxoCFUoQAvD_BwE The bees have a narrow opening at the bottom of the hive where they enter & exit & when they enter then they climb upward inside the hive. The bottom section is the brood chamber where the queen lays eggs & eventually become bees. At the top of that section is something called a queen excluder which is generally a metal screen type thing with holes in it. The queen is larger than the workers so the holes are smaller than the queen in order to keep her in the brood chamber. This is so she doesn't go laying eggs all over the hive. The workers fit through the excluder allowing them to go to the supers (boxes) above where the nectar is deposited in honeycomb & turned into honey & when a cell is full, they cap it off. You've seen honeycomb before. So when harvest time comes, the beekeeper takes the full (of honey) supers off the brood chamber & replaces them with empty (of honey) supers so the bees can start filling those up. The full supers get taken to what we call the honey house which is where extraction takes place. Here's a YouTube video of honey extraction. As you can see, this is not anywhere that other food is being made or prepared. Other food does not get done in honey production. It's a class all it's own. There's not going to be any wheat barley or rye there.   
    • I noticed my  gluten sensitivity problem started 2 yeats ago after I had my gallbladder removed.  I had to figure it out on my own what my problem was .my sister -who is a nurse practitioner -suggested to me that maybe I am allergic to gluten? I asked her what is gluten ?that was two years ago I have noticed a definite correlation between all my gastrointestinal problems starting after my gallbladder was removed.  as soon as I accidentally ingest gluten my stomach swells up so tight it feels like it will burst have a terrible pain right at the site of where my gall bladder was removed.  I'm so thankful for the site I've learned so much from all of you it is a hard road to travel to try to find things and you can eat that will not make you sick keep posting. I think it gives all of us encouragement! thank you.
    • I reached out to Divina to inquire as to whether their olives contain gluten. The customer service representative replied informing that the blue cheese stuffed olives contain breadcrumbs therefore contain gluten.    1) The Divina brand blue cheese stuffed olive label does not list gluten as an ingredient.    2) All Divina brand olive labels have an allergen disclaimer specifying that the olives were manufactured in a facility that handles nuts. However, it is unclear as to whether the blue cheese stuffed olives are produced alongside all other Divina olive products in which case the allergen statement fails to disclose the fact that these products are produced in a facility that uses gluten.
    • You're most welcome. Let us know how things go along okay?  Also, you might want to start getting prepped for going gluten free. Start learning now so it isn't so overwhelming later. Here's a link to the Newbie 101:  
    • Thank you for your response, GFinDC. I agree that buying from a local producer is a safe bet.
  • Upcoming Events