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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.

Usda Labeling For 'starch'
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4 posts in this topic

I was NOT aware of this at all. Sigh.

glutenfreedietician.com

The basics of the article are this:

1) Foods regulated by FSIS (under the USDA) have different regulatory rules re: allergens.

2) Under these rules, 'starch' can be derived from either corn or wheat, although in the US, it is usually derived from corn (but not always - and this is per an interview with the USDA. See above link).

3) Under FSIS regulations ingredients must be listed by their common or usual name, which may or may not indicate the source of the ingredient. Allergen labeling is not mandatory under FSIS, although "at this time, the FSIS believes they have widespread voluntary compliance (approximately 80 to 90 percent) with allergen labeling among their manufacturers."

So, what risk exists would be very limited in scope, I imagine. Probably more of concern for those who have more severe reactions to gluten and need to be sure of gluten free status.

So what products does this involve? "...The USDA regulates meat products, poultry products, egg products (meaning any dried, frozen, or liquid eggs, with or without added ingredients), and mixed food products that generally contain more than 3 percent raw meat or 2 percent or more cooked meat or poultry meat."

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I was NOT aware of this at all. Sigh.

glutenfreedietician.com

The basics of the article are this:

1) Foods regulated by FSIS (under the USDA) have different regulatory rules re: allergens.

2) Under these rules, 'starch' can be derived from either corn or wheat, although in the US, it is usually derived from corn (but not always - and this is per an interview with the USDA. See above link).

3) Under FSIS regulations ingredients must be listed by their common or usual name, which may or may not indicate the source of the ingredient. Allergen labeling is not mandatory under FSIS, although "at this time, the FSIS believes they have widespread voluntary compliance (approximately 80 to 90 percent) with allergen labeling among their manufacturers."

So, what risk exists would be very limited in scope, I imagine. Probably more of concern for those who have more severe reactions to gluten and need to be sure of gluten free status.

So what products does this involve? "...The USDA regulates meat products, poultry products, egg products (meaning any dried, frozen, or liquid eggs, with or without added ingredients), and mixed food products that generally contain more than 3 percent raw meat or 2 percent or more cooked meat or poultry meat."

Unless you are eating processed meats, etc., this shouldn't be an issue for Celiacs. Fresh meats, eggs, etc. are naturally gluten free.

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Unless you are eating processed meats, etc., this shouldn't be an issue for Celiacs. Fresh meats, eggs, etc. are naturally gluten free.

For the most part, yeah. But I was really surprised about how LITTLE meat had to be in a food for it to be under the USDA auspices ( "...mixed food products that generally contain more than 3 percent raw meat or 2 percent or more cooked meat or poultry meat.") That could involve a lot of items in the freezer section, for example, that I would have automatically assumed were FDA regulated. Like, say, corn tortilla taquitos. At least that's what I'm understanding this to mean.

Even if it's simply the raw meat, however, like I have always thought previously, some of the companies that provide raw poultry are injecting broth into some of their poultry, so this could be an issue for that if the broth contained starch, I imagine. Or perhaps glazes included with spiral hams, that seem to be gluten free aside from the starch.

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For the most part, yeah. But I was really surprised about how LITTLE meat had to be in a food for it to be under the USDA auspices ( "...mixed food products that generally contain more than 3 percent raw meat or 2 percent or more cooked meat or poultry meat.") That could involve a lot of items in the freezer section, for example, that I would have automatically assumed were FDA regulated. Like, say, corn tortilla taquitos. At least that's what I'm understanding this to mean.

Even if it's simply the raw meat, however, like I have always thought previously, some of the companies that provide raw poultry are injecting broth into some of their poultry, so this could be an issue for that if the broth contained starch, I imagine. Or perhaps glazes included with spiral hams, that seem to be gluten free aside from the starch.

I think if you stick with a reputable company or eat organic, this won't be a problem. There are many poultry suppliers that do not inject their poultry with solution and that can be easily found out by asking. I have to admit I don't eat much in the way of processed frozen stuff, except those made specifically to be gluten free by a gluten-free company. So far, I haven't had any problems. You may have to call a company but should be able to find out it's gluten-free status.

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