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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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Spice Safe Ingredient
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3 posts in this topic

With the new labeling regulations do they have to list in () behind spices if they contain wheat, rye, barley, or oats? Or do I need to call the manufacturer to find the source of the spice?

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In the USA, under FALCPA legislation, wheat must be explicitly declared if present in a packaged food product. There are two different ways that a label can do this.

a) Wheat can be named as an ingredient, or can be named in parentheses after the name of another ingredient;

OR

B) There can be a "Contains: Wheat" statement following the ingredient list, in type at least as large as the ingredient list.

Many manufacturers do both, but the law does not require both--one will suffice.

Wheat must be disclosed, but barley, rye and oats can still hide. Having said that, the only one of those that actually does hide is barley. It can be hidden in flavor, but usually is revealed as "malt" in some form. Barley malt is a relatively expensive flavor, so manufacturers have an incentive to make its presence known.

In my experience, "spice" or "spices" have never been found to contain gluten. "Seasoning" is a whole 'nother matter.

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Thank you so much for your time and answer! I'm new to this and am learning more every day.

In the USA, under FALCPA legislation, wheat must be explicitly declared if present in a packaged food product. There are two different ways that a label can do this.

a) Wheat can be named as an ingredient, or can be named in parentheses after the name of another ingredient;

OR

B) There can be a "Contains: Wheat" statement following the ingredient list, in type at least as large as the ingredient list.

Many manufacturers do both, but the law does not require both--one will suffice.

Wheat must be disclosed, but barley, rye and oats can still hide. Having said that, the only one of those that actually does hide is barley. It can be hidden in flavor, but usually is revealed as "malt" in some form. Barley malt is a relatively expensive flavor, so manufacturers have an incentive to make its presence known.

In my experience, "spice" or "spices" have never been found to contain gluten. "Seasoning" is a whole 'nother matter.

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