• 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

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

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
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. :)

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
Ads by Google:


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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites


Ads by Google:


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

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
      108,929
    • Total Posts
      943,565
  • Member Statistics

    • Total Members
      67,196
    • Most Online
      3,093

    Newest Member
    Danielle harris
    Joined
  • Popular Now

  • Topics

  • Posts

    • Your numbers should not be going up at all. You are getting gluten somewhere. Do you eat out? Have you read the Newbie 101 at the top of the coping section? That will help you to ferret out how you may be getting glutened. Do you have a gluten free household or is it a shared household? Do you read ingredient labels?
    • I’m 62 and have just now been tested for Celiac.  My Titer was negative, I have zero IGa and too much IGg (16) which is an indicator of intolerance at the very least and may indicate the need for another endoscopy. He also tested for EPI (exocrine pancreatic insufficiency) which was negative.  I just had a colonoscopy/endoscopy last year as a part of being diagnosed w/ Gastroparesis. I also have (among other things which I’m not sure are as relevant) - T2 Diabetes, Hashimotos Thyroiditis (late 30’s) Chronic Kidney Stones (since age 40), Osteoporosis (way before Menopause and not well controlled), and Gallbladder disease.(was removed) I’m discovering that all those I listed may be related in some way, and related to Celiac.  I haven’t seen the gastro doc for followup since the testing (obtained results from lab) so I’m not sure what he’s going to recommend.  Here’s where it gets scary... my daughter has many of the same things. She was just diagnosed with EDS (Ehlers-Danlos Syndrome) at 32.  She was diagnosed w/Glucose intolerance at 15, had her Gallbladder removed at 20, PCOS at 22, and Gluten intolerance at 30 (no testing, just her gastro’s recommendation). She’s been diagnosed w/Gastroparesis, POTS,  MAST Cell Activation Disorder, Peripheral Neuropathy, (lost use of her bladder and has a neuro stimulator) - all in the last year.  Too much coincidence for me.  This has to be all related. I keep reading more and more studies linking all these things (like EDS and Celiac) together. My daughters  geneticist is blown away by the multiple overlapping and co-morbid conditions we have and tells us it’s not uncommon. She also says research is expanding.  Sadly, the specialist docs seem baffled and can’t even begin to address our issues, and only help to manage the symptoms - sometimes. And every “Disease/Disorder” has a “diet” or protocol, and they are all at odds with each other - very frustrating.  I guess the moral of this story is to let others know that there’s a lot more to all this than meets the eye. Don’t let anyone tell you you’re fine if you have what seem to be strange unrelated symptoms. You’re not crazy. Keep fighting for understanding and knowledge. Be an advocate for yourself, you’re loved ones,  for us all.      
    • Nice to know that Disney makes an effort to take care of people with allergies or special diets (like gluten free!): https://publicaffairs.disneyland.com/walt-disney-parks-resorts-receives-honors-allergy-friendly-fare/
    • Wow, I also had pyloric stenosis that was misdiagnosed for some weeks as an infant (and almost died from it).  I also have Raynauld’s and I started following celiac diet, finding an immediate improvement of my symptoms.  I thought I was the only one that had all 3 of these diagnoses.   Interesting.
    • If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or ‘Arroz con Pollo’ as it appears on countless menus. This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer. View the full article
  • Upcoming Events