• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 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.

The Gluten Free Label
0

10 posts in this topic

Recommended Posts

lucky97    3

I'm seeing more and more products specifically labeled "gluten free," which is a good thing for us I am led to assume.

How exactly does a product get to have the "gluten free" label? I see this label in several forms...the "certified gluten-free" label, the words "gluten free" above a bar code, some Giant Eagle soups labeled "gluten free" right above the words "product of Canada."

I've seen "gluten free" with the wheat symbol, and the same symbol that says "naturally gluten free."

Some products say gluten free on their main label, like Bio-Tech protein powder that is "wheat and gluten free." Isn't that redundant?

Are all these products tested before they can label them like that? In another thread I asked about Choceur chocolates I found at Aldi's here (I was super thrilled...missing chocolate) but someone replied that cross-contamination could still be an issue.

I thought "Well that's crazy!" Then what IS safe to eat then if something can be labeled "gluten free" but could be cross-contaminated.

I'm confused now.

Share this post


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


I'm seeing more and more products specifically labeled "gluten free," which is a good thing for us I am led to assume.

How exactly does a product get to have the "gluten free" label? I see this label in several forms...the "certified gluten-free" label, the words "gluten free" above a bar code, some Giant Eagle soups labeled "gluten free" right above the words "product of Canada."

I've seen "gluten free" with the wheat symbol, and the same symbol that says "naturally gluten free."

Some products say gluten free on their main label, like Bio-Tech protein powder that is "wheat and gluten free." Isn't that redundant?

Are all these products tested before they can label them like that? In another thread I asked about Choceur chocolates I found at Aldi's here (I was super thrilled...missing chocolate) but someone replied that cross-contamination could still be an issue.

I thought "Well that's crazy!" Then what IS safe to eat then if something can be labeled "gluten free" but could be cross-contaminated.

I'm confused now.

In America, as far as I know there is no law and you can put whatever labels you want on your food as long as it isn't a blatant lie, e.g. putting "gluten-free" on a loaf of whole-wheat bread. But you don't have to actually test your products for the presence of gluten or declare possible cross-contamination or any of it. Very little regulation.

Here in Ireland and the UK, as of last January you have to actually test to < 20 ppm in order to label as gluten-free. If you don't test, but your food is supposedly naturally gluten free, you can put "no gluten ingredients". Also it seems like in the UK they have to list gluten as an allergen along with the other top 8, and declare cross-contamination with allergens as well. At least, stuff from Tesco is always well-labelled.

As for "wheat and gluten free": it isn't redundant, because wheat can be processed to be gluten free in some cases, such as wheat maltodextrin or gluten-free wheat starch, which is used in some breads and cakes around here (I still avoid it like the plague though). A wheat allergy person would still react to gluten-free processed wheat derivitives probably, whereas a celiac might not.

Share this post


Link to post
Share on other sites
dani nero    49

I'm seeing more and more products specifically labeled "gluten free," which is a good thing for us I am led to assume.

How exactly does a product get to have the "gluten free" label? I see this label in several forms...the "certified gluten-free" label, the words "gluten free" above a bar code, some Giant Eagle soups labeled "gluten free" right above the words "product of Canada."

I've seen "gluten free" with the wheat symbol, and the same symbol that says "naturally gluten free."

Some products say gluten free on their main label, like Bio-Tech protein powder that is "wheat and gluten free." Isn't that redundant?

Are all these products tested before they can label them like that? In another thread I asked about Choceur chocolates I found at Aldi's here (I was super thrilled...missing chocolate) but someone replied that cross-contamination could still be an issue.

I thought "Well that's crazy!" Then what IS safe to eat then if something can be labeled "gluten free" but could be cross-contaminated.

I'm confused now.

Don't know about the law in us, but in Europe 20ppm of gluten can be labeled as gluten free, 0ppm is naturally gluten free, I think.

Share this post


Link to post
Share on other sites
lucky97    3

Well I hate to ask the obvious stupid question but...

Then how are all the USA Celiacs staying gluten free if they're trusting gluten free labels on food that might be cross-contaminated or NOT gluten free because nobody tests it?

I thought the cross-contamination issue was for things NOT labeled gluten free, in which case you call the manufacturer.

I'm very confused by all this now.

Share this post


Link to post
Share on other sites
StephanieL    74

There is no gluten labeling required in the US. Also, there are NO labeling laws for "same equipment/shared line/same facility" for ANY food/allergens. There is current legislation to change this but there are FALCPA regulations that are still being hammered out over 6 years later.

It is about reputation and word of mouth and trusting your food if it isn't naturally gluten-free. Even calling may not be enough because there are plenty of companies that won't answer questions (which I won't buy from after that but that's just me!)

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


Gemini    785
I'm seeing more and more products specifically labeled "gluten free," which is a good thing for us I am led to assume.

How exactly does a product get to have the "gluten free" label? I see this label in several forms...the "certified gluten-free" label, the words "gluten free" above a bar code, some Giant Eagle soups labeled "gluten free" right above the words "product of Canada."

Let me clarify.....most of the companies that label their products as "certified" gluten free source their ingredients from suppliers to make sure they are gluten free as can be and they test voluntarily. They are not required by law to do so but many, many companies do test their products. Certified gluten free, from a dedicated facility, is as good as it gets for a Celiac. Is it perfect? No, but since the vast majority of people heal fine incorporating some degree of processed gluten-free food into their diet, it's safe to say most are getting it right. Some test to lower levels than 20ppms and will usually volunteer that information upon request.

I've seen "gluten free" with the wheat symbol, and the same symbol that says "naturally gluten free."

From my experience, labels with the wheat symbol usually are naturally gluten free or have no added gluten ingredients. It might be prudent to look at the label to see if it is manufactured with anything else that may contain wheat. It usually states so on the label, in the allergen statement.

Some products say gluten free on their main label, like Bio-Tech protein powder that is "wheat and gluten free." Isn't that redundant?

Wheat free and gluten free are not the same thing. Gluten free cannot contain barley or rye and sometimes oats, if those oats are not certified gluten-free. Wheat free only may contain these other things, usually barley.

Are all these products tested before they can label them like that? In another thread I asked about Choceur chocolates I found at Aldi's here (I was super thrilled...missing chocolate) but someone replied that cross-contamination could still be an issue.

I thought "Well that's crazy!" Then what IS safe to eat then if something can be labeled "gluten free" but could be cross-contaminated.

I'm confused now.

No, not everything is tested and it isn't necessary for everything to be tested. Label reading takes time to learn but everyone does.

If a product in question is manufactured in the same facilty as wheat/gluten products, then you may need to call the manufacturer to question them about their practices. You may end up needing to avoid these places but maybe not. Anything naturally gluten free usually is not a problem but there will be exceptions. You can't go wrong with certified gluten-free.....the vast majority of celiacs can consume these prodcuts with no problems.

Just keep asking questions if you are unsure but get used to calling manufacturers for awhile, at least in the beginning.

  • Upvote 3

Share this post


Link to post
Share on other sites
Emport    1

Just a short note to add that there are some differences between the different certification programs. Joy at the Liberated Kitchen just posted a really thorough review of the different regulations and the different certifying bodies here in the US, along with the critical contamination points that certified manufacturers need to look out for" http://theliberatedkitchenpdx.com/celiac/gluten-free-certification/

Labels are definitely confusing -- it's worth a read!

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


Guest gfcfinfo   
Guest gfcfinfo

In America, as far as I know there is no law and you can put whatever labels you want on your food as long as it isn't a blatant lie, e.g. putting "gluten-free" on a loaf of whole-wheat bread. But you don't have to actually test your products for the presence of gluten or declare possible cross-contamination or any of it. Very little regulation.

Here in Ireland and the UK, as of last January you have to actually test to < 20 ppm in order to label as gluten-free. If you don't test, but your food is supposedly naturally gluten free, you can put "no gluten ingredients". Also it seems like in the UK they have to list gluten as an allergen along with the other top 8, and declare cross-contamination with allergens as well. At least, stuff from Tesco is always well-labelled.

As for "wheat and gluten free": it isn't redundant, because wheat can be processed to be gluten free in some cases, such as wheat maltodextrin or gluten-free wheat starch, which is used in some breads and cakes around here (I still avoid it like the plague though). A wheat allergy person would still react to gluten-free processed wheat derivitives probably, whereas a celiac might not.

Tesco own brand free from foods has cross contamination issues as do Asda and Sainsbury's.

They don't always put this on their labels and their glucose syrup can be derived from wheat but not labelled on the packaging. Their Jam tarts has glucose from wheat (or it did - you'd have to check) even though it stated wheat free because the EU don't consider derivatives as an allergen.

This really has to be addressed as there are so many so called "free from" foods which technically aren't because of cross contamination and derivative issues.

Share this post


Link to post
Share on other sites
AussieChris    0

There are four gluten free certification programs in North America. These are independent organizations, with an associated logo label, that guarantee to the consumer that a product has been independently tested and verified to be gluten free. Details of these organizations can be found here. I believe the logos in this document can be trusted, but I'd be interested in hearing the experience others have had with food labeled with these.

The USFDA has a proposal to allow companies to call a product "gluten free" if it contains less than 20ppm of gluten. Interestingly, the test for the presence of gluten can be tested to 5ppm. For this reason, in Australia and New Zealand, countries that have the strongest Gluten Free product labeling laws, you can only call a product "Gluten Free" if it contains less than 5ppm of Gluten. That is, you can only call a product Gluten Free if you test it for Gluten using the best available test, and the test cannot find any gluten present.

Europe, the UK, USA and Canada either have or are proposing laws that allow products to be called Gluten Free if they contain less the 20 parts per million (ppm) of Gluten.

There's a certain obvious common sense approach to Australia and New Zealand's Gluten Free labeling laws, and you have to wonder why any country would propose a law that allows a product to be tested, to be found to contain 5 to 19 ppm of gluten, but still be able to be labeled Gluten Free. This a very strange kind of insanity, and is definitely not in the interest of people with Celiac Disease, the primary buyers of Gluten Free products.

Australia and New Zealand have the most stringent labeling laws regarding labeling for gluten containing products, and labeling a product as Gluten Free. These two countries show that it is possible for the labeling laws to really look after the health interests of the gluten allergic and intolerant public. Despite claims by industry "experts" that this approach is unfeasible, our governments need to look to these countries on how to best serve the public, and stop pandering to industry special interest groups and corporate lobbyists. Industry will always lobby government to put in the weakest labeling laws, as this will maximize their profits. I'm not blaming them for that. But I expect my government to look after my health interests before industries' bottom line.

Further reading:

Mealanie Weir's article about Gluten Free labeling

New UK Gluten Free Labeling Laws

Latest news regarding USFDA proposed labeling legislation

New European Gluten Free labeling legislation

Article on Gluten Free labeling laws in Australia and NZ - world's best practices

Share this post


Link to post
Share on other sites
auzzi    5
For this reason, in Australia and New Zealand, countries that have the strongest Gluten Free product labeling laws, you can only call a product "Gluten Free" if it contains less than 5ppm of Gluten. That is, you can only call a product Gluten Free if you test it for Gluten using the best available test, and the test cannot find any gluten present.

Australian Standards/Law says that if it is not free of gluten [not discernible], then you cannot say it is "gluten-free" .. simple straight-forwards.. Current testing can detect 3ppm - so that's the benchmark in Australia.

Low gluten has no relevance to the majority of coeliacs as they follow the zero gluten-free diet.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


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
      107,896
    • Total Posts
      938,533
  • Member Statistics

    • Total Members
      65,804
    • Most Online
      3,093

    Newest Member
    Junimoon
    Joined
  • Popular Now

  • Topics

  • Posts

    •   Hello linzk8! I would suggest you to go with natural foods as you are allergic to latex. One of my friends had the same problem. She also had latex allergic. She used Indian nuts to lose weight purchased from the official site of Nuez Dela India and achieved a success. You can also check the same. Eating at the right time is also important. Avoid eating very late at night. It's fine to eat in between meals, but limit your proportions. Never starve yourself! Hope this could help you!
    • My family visited Peru (my 13 year old has celiac) last Christmas, and we found Peru rather gluten free friendly. Peru is the land of corn and potatoes, and they have lots of grill meats.   Their cooking ingredients tend to be naturally gluten-free.   We did the 4 day Inca trail hike to Machu Picchu, and our chef did a great job making gluten-free meals for my daughter.  
    • Most physicians follow the joint commission’s guidelines on prescribing HTN medications which usually begin with a diuretic and calcium channel blocker (the amlodipine) - see below. Is it possible that your bp was still not controlled on the CCB (amlodipine)? So the ARB was added? Again, I’d just like to say that just bc a drug does have certain adverse effects does not mean you will have them, but I understand if you would not even want to take the chance, given a previous history of celiac disease. http://www.aafp.org/afp/2014/1001/p503.html “In the general nonblack population, including those with diabetes, initial anti-hypertensive treatment should include a thiazide diuretic, calcium channel blocker, angiotensin-converting enzyme (ACE) inhibitor, or angiotensin receptor blocker (ARB). In the general black population, including those with diabetes, initial treatment should include a thiazide diuretic or calcium channel blocker. If the target blood pressure is not reached within one month after initiating therapy, the dosage of the initial medication should be increased or a second medication should be added (thiazide diuretic, calcium channel blocker, ACE inhibitor, or ARB; do not combine an ACE inhibitor with an ARB). Blood pressure should be monitored and the treatment regimen adjusted until the target blood pressure is reached. A third drug should be added if necessary; however, if the target blood pressure cannot be achieved using only the drug classes listed above, antihypertensive drugs from other classes can be used (e.g., beta blockers, aldosterone antagonists). Referral to a physician with expertise in treating hypertension may be necessary for patients who do not reach the target blood pressure using these strategies.” Drugs for BP in different classes work by different mechanisms. It may be worth it to print out those huge, long drug information sheets and go over them with a fine toothed comb. As for CoQ10, have you checked for coupons online? Can your doctor write you an Rx and get your insurance to pay? They might say it’s on OTC and you have to pay out of pocket, but it may be worth it to find a way around that - would a prior authorization do the trick? I don’t know, just bringing up the questions. In the report you cited, these concluding words were to me, chilling:
      “Therefore, we suggest the possibility of a class effect.” Losartan, olmeseartan - doesn’t matter. And I'll say it again, there must be a way to disseminate this information more widely as I had no idea about this adverse effect, and never heard any docs speaking about it either. It really warrants wider sharing. Finally, one person who is often an overlooked resource is your pharmacist. They have just tons of knowledge and should be able to talk to you in some depth if asked, in an articulate, easy to understand way. They may even be able to do some digging and research for you. Plumbago
    • Plumbago et al, Thanks for letting me know  about the "artan" drugs being ARBs. I think Cyclinglady was right the Losartan research is not free and thus not public. I saw the link with no abstract but wanted to read it to confirm as you noted in your ETA that it was another "Artan" drug Losartan causing the problem. I believe it is. I found a great (after more digging) review of all the "artans"/ARBs or most of them about whether they can contribute to sprue symptom's in addition to Benicar. here on wiley as studied by the alimentary pharmacology and therapeutic journal (AP&T) for short. http://onlinelibrary.wiley.com/doi/10.1111/apt.14176/full I wish I knew how to post the able alone it is very informative.  Please scroll over the table to the end of it since it even tells how long to expect before your sprue symptom's/conditions improve IF the "artan" drug is causing your symptom's which I find the most helpful thing about the table.  They also note histological feature (degree of villi blunting) to expect on biopsy. They note Losartan can cause "total atrophy of duodenal villi" by their reporting. I also recently had an issue with my potassium levels so I feel sure it is the Losartan. I remember reading a study about how losartan was better at the "chronic cough" I had developed using Lisinopril so I changed to Losartan a few years ago . . . now I find I could of been making my GI symptom's worse. But to answer  your other question since I began taking Folic Acid a few months ago my BP numbers went down to a healthy level of 120/80 or less sometimes . . . but with medicine. I had already been thinking I wanted to try get off the BP medicine (for good) so this is more motivation. C0q10 worked well but it is too expensive for me to take all the time! I called my doctor to have them put me back on Amlodipine/Norvasc and I can't remember why I changed off that medicine to begin with now.  I do remember needing two medicine's back then to control my BP so maybe we stopped the Norvasc instead of the Linsinopril. But now that they have put me back on Norvasc I hope my potassium levels will correct themselves. I just don't feel safe anymore taking Losartan after learning it could be making my GI symptom's worse or causing the to be unreliable. I first thought my touch of D. was from an antibiotic round but when kefir didn't get me back on track I suspected something else when my Vitamin D levels showed up low too again! Thanks everybody for ya'lls great suggestions and good research on my behalf. I also recommend this verywell article if you are still having GI problems and you suspect an "artan" like ARBs BP medicine and looking for a medicine that might have less severe  or more manageable symptom's for your lifestyle because it comprehensively list's the medicine's by drug types. https://www.verywell.com/hypertension-drugs-1745989 no medicine is without a side effect as (I) am learning but I never thought sprue would be one for my BP medicine and why I prefer Vitamins when I can find out which one too take. Now that I have the Norvasc approved as a replacement for the Losartan I might see if my BP goes up again if I stop my medicine all together as I was hoping the Folic Acid might help me with it (without medicine) and it explains why I was low in Folic Acid to begin with again. posterboy,    
    •   Ironic, We went entirely gluten-free in our home after 2016 for how bad my neurological , joints, mood gets now in addition to my former gi, skin, and other issues . My son shows signs of my early symptoms and voluntarily went off gluten, corn, and milk like me as he did his own food like diary symptom tracking. My daughter continues on gluten outside the home. We warn her of our concern for at times in toddler hood she was constipated and would bloat.  We asked their Dr to test them as I was undergoing my testing and she said no until I had my diagnosis. As we know these things take time and my son went gluten-free . He said after watching mom on my gluten challenge that he will not go back on it .  We await technology further research and we silently watch our soon to be teen girl for we know even if tested negative it can show up one day.  She says I know mom I know. The more Whole Foods here in the home we notice she actually craves gluten / processed foods less and is slowly transitioning as well.  Does your child also naturally eat less gluten and processed as well away from home? I wonder if the taste buds / craving change as the parents diet changes food options.  Thoughts?
  • Upcoming Events