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      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Cornstarch?
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11 posts in this topic

Hi-

Are all brands of cornstarch safe? Any I should look out for (stay away from)? I'm thinking about the gravy on Thanksgiving!!

Thanks

Cali

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Corn starch is safe. It is gluten free. If you have a problem with corn as some do, then it is not.

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I was informed that corn starch can have gluten in it. Same as spices they use it to keep it from clumping. I was told that the Argo brand corn starch is ok.

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I was informed that corn starch can have gluten in it. Same as spices they use it to keep it from clumping. I was told that the Argo brand corn starch is ok.

The best source, is the information listed on the ingredient label.

Pulled out of the pantry is Rumford, Naturals Corn Starch, lists........"made from genetically modified corn."

By law, if wheat is in the caking agent it is required to list it as "wheat". I find it unlikely that corn starch would have an anti-caking ingredient.

I hope this was helpful. :)

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Lisa's assessment is correct.

Also, the FDA mandates labeling laws, beyond just the 8 main allergens. If something is 100% pure, then it just says "Cornstarch" (Or, "SUGAR" or, "ROSEMARY") and can say it on the front, etc. It doesn't have to specifically say

Ingredients: Cornstarch.

But, once another ingredient is added, then they have to list them all, specifically. So, pure spices (made in America) have to be pure. Now, that may have been different years ago, which is how these things get passed around. but now, if it only says "Thyme," it is mandated to be Thyme.

here is the link to the fda: http://www.cfsan.fda.gov/~dms/fdnewlab.html

Ingredient Labeling

Ingredient declaration is required on all foods that have more than one ingredient.

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I'm amazed that people still believe that wheat flour HAS to be listed in the ingredients list. The FDA is clear on this that wheat flour does NOT need to be listed even if it is used as an ingredient because of the Generally Recognized As Safe (GRAS) principle. In the eyes of the FDA, gluten is not a serious-enough allergen to warrant that all cases of gluten contamination during the manufacture of a food product has to been declared on the ingredients list. This is what celiacs have to put up with until the law is changed.

Right now the label 'gluten free' is a unregulated label and is more of a form of advertising than a guarantee (see BP Oil disaster for examples of companies policing themselves to guarantee safety at the cost of profits). The only thing celiacs have to be sure is trial and error and the reputation of the company that CLAIMS to be selling gluten-free products.

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References? Yes, wheat must be disclosed on the ingredient label if it is an ingredient. Please do not make wild claims without evidence to back them up.

Take care,

Scott

I'm amazed that people still believe that wheat flour HAS to be listed in the ingredients list. The FDA is clear on this that wheat flour does NOT need to be listed even if it is used as an ingredient because of the Generally Recognized As Safe (GRAS) principle. In the eyes of the FDA, gluten is not a serious-enough allergen to warrant that all cases of gluten contamination during the manufacture of a food product has to been declared on the ingredients list. This is what celiacs have to put up with until the law is changed.

Right now the label 'gluten free' is a unregulated label and is more of a form of advertising than a guarantee (see BP Oil disaster for examples of companies policing themselves to guarantee safety at the cost of profits). The only thing celiacs have to be sure is trial and error and the reputation of the company that CLAIMS to be selling gluten-free products.

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References? Yes, wheat must be disclosed on the ingredient label if it is an ingredient. Please do not make wild claims without evidence to back them up.

Take care,

Scott

Hi Scott,

Here is another person who also knows about the FDA's recognition as gluten being generally safe and therefore does not need to be listed in the ingredients: http://www.stopkillingmykids.com/should-you-be-eating-a-gluten-free-diet/ . I usually don't make 'wild claims'. I am just pointing out that our federal government does not require companies to list gluten as an ingredient if that company does not want to. This is something that all celiacs should be aware of.

Best Regards,

Nick

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And Stop Killing My Kids backs up your claim ????

Disclaimer:

StopKillingMyKids.com is a marketing and advertising agency only. The products and services discussed on this Website are for educational purposes only. The opinions expressed herein are those of the respective authors and are not necessarily the opinions of the site owner. Consult with a physician before use or discontinued use of any products listed on the site if you have a serious medical condition or use prescription medications. A Doctor

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It may have once been true, but the federal Food Allergy Labeling and Consumer Protection Act (FALCPA) requires wheat to be disclosed, using the word "wheat," for all foods packaged on or after January 1, 2006. That's not just an FDA regulation--it is an Act of Congress.

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Here is the FDA's actual electronic document stating explicitly that gluten is Generally Recognized As Safe: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?type=simple;c=ecfr;cc=ecfr;sid=0887266e8915b637c4837447af2e5a2a;region=DIV1;q1=gluten;rgn=div8;view=text;idno=21;node=21%3A3.0.1.1.14.2.1.90 .

As far as GRAS is concerned, from what I read in this document, there are no limits placed on the amount of gluten that can be present in any food substance. However, the FDA does not state whether it is required for a manufacturer to list a GRAS ingredient that may have been added to the cornstarch through cross-contamination. Since gluten is a GRAS substance and the manufacturer of the cornstarch may have gluten cross-contamination issues when manufacturing, then the manufacturer is not required to be concerned about the amount of gluten that may have come in contact with the cornstarch.

I believe that some new labeling laws will be in effect that state whether the manufacturer also processes wheat or gluten ingredients that are a known allergen. I have seen these labels on some foods, but I don't believe that this is a requirement yet.

Best Regards,

Nick

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