LPat02

3 hours ago, Scott Adams said:

Taco Bell’s meat (seasoned beef, chicken, steak) does not contain oats and is gluten-free by ingredient. However, due to shared cooking equipment, cross-contamination is possible, so it may not considered safe for celiacs. The only oats on the menu are in Cinnamon Delights, which contain gluten. Gluten-sensitive diners can opt for corn-shell tacos or Power Menu Bowls, but Taco Bell advises against it for severe gluten sensitivities or wheat allergies. Always check their allergen guide for updates.

Taco meat has oats. Not gluten free oats either. Three ingredients in the taco packets that May or may not be gluten free is yeast extract, natural flavors and vinegar. Dietician says no.

21 hours ago, Scott Adams said:

I have you two sources--Celiac.com and The Gluten Intolerance Group, so you are incorrect that there "isnt a single source online recommending to eat McDonald Fries."

You are thinking of Burger King, as McDonald's hasn't changed their fry recipe the way that you falsely describe in your post. McDonald's has made changes to their French fry recipe in 2008, when they switched to using a trans-fat-free oil for frying. Prior to that, in 2002, McDonald’s also made modifications to reduce the amount of trans fat in their fries. However, the basic ingredients of the fries, including potatoes, vegetable oil, and natural beef flavor, have remained consistent. The introduction of the natural beef flavor, which includes hydrolyzed wheat, dates back to the early 2000s and has been a subject of debate regarding gluten content.

Provide a source for your claim that "They recently started to spray a coating on fries that makes them crispy that does contain wheat."

It’s approved by the FDA if it is labeled gluten free. 

19 hours ago, Scott Adams said:

I have you two sources--Celiac.com and The Gluten Intolerance Group, so you are incorrect that there "isnt a single source online recommending to eat McDonald Fries."

You are thinking of Burger King, as McDonald's hasn't changed their fry recipe the way that you falsely describe in your post. McDonald's has made changes to their French fry recipe in 2008, when they switched to using a trans-fat-free oil for frying. Prior to that, in 2002, McDonald’s also made modifications to reduce the amount of trans fat in their fries. However, the basic ingredients of the fries, including potatoes, vegetable oil, and natural beef flavor, have remained consistent. The introduction of the natural beef flavor, which includes hydrolyzed wheat, dates back to the early 2000s and has been a subject of debate regarding gluten content.

Provide a source for your claim that "They recently started to spray a coating on fries that makes them crispy that does contain wheat."

https://www.glutenfreewatchdog.org/news/fda-publishes-final-rule-on-gluten-free-labeling-of-fermented-or-hydrolyzed-foods-the-basics/

20 hours ago, LPat02 said:

https://www.mcdonalds.com/us/en-us/product/small-french-fries.html#accordion-c921f9207b-item-283bee7dbd

There isnt a single source online recommending to eat McDonald Fries. The website you sent is from 2006. They were gluten free then. They recently started to spray a coating on fries that makes them crispy that does contain wheat. McDonald’s has said they aren’t gluten free. Even if they were the oil to fry them I’m is right next to the oils they use for all the breaded items. Hamburger buns are passed over these things. The baskets get switched up and are used for both. It’s not responsible to tell people they are safe. That is what you are accusing GFWD of doing. There have been several other products recommended here that I have confirmed to have gluten per the manufacturer. 

4 hours ago, Scott Adams said:

The Gluten Intolerance Group, who runs the GFCO certification, has also endorsed McDonald's French fries, if made in dedicated fryers (which is currently standard), as safe for those with celiac disease, so I am not taking any radical stance on this. They've tested them and detected zero gluten. My daughter, who has dermatitis herpetiformis and is very sensitive--she gets a dermatitis herpetiformis rash with any level of gluten exposure--eats them regularly with zero issues. 

 

https://www.mcdonalds.com/us/en-us/product/small-french-fries.html#accordion-c921f9207b-item-283bee7dbd

3 hours ago, Scott Adams said:

As I've already mentioned, since they didn't actually test the same batch the posts by GFWD sow confusion, which may lead some people to believe that the bagels and other products that were found to be higher in gluten than allowed are actually safe. This seems to run counter to their mission, at least from my perspective.

They made people aware that it wasn’t the same batch. Another group did test the same batch and it came out negative. The bagels at this time are safe. The ones that tested positive could go either way. We all know it could be a false positive or a negative. It’s up to the consumer to decide if they want to risk it. She helped me out with a product awhile back that contained barley but was gluten free. She contacted the company and posted about it. I haven’t found misinformation like I have here at celiac.com. Celiac.com has listed foods safe that are not (I confirmed with the companies) also I saw where you were saying you eat McDonald’s fries and insisted that they are safe. That will do more harm than the batch of gluten free bagels. 

2 hours ago, Scott Adams said:

GFWD tested a different batch! They did not run any tests on the batch which tested positive. So what could their posts possibly mean for anyone who might have bagels from the contaminated batch in their freezer or refrigerator? So according to you their article is telling celiacs to go ahead and eat them, is that right?

According to her article she requested the same batch several times with no response. I will say it again. The FDA should go in and remove the batches themselves that test positive. No warning. They should be walking in and randomly testing products. They do NOT. It is the honor system that companies will do it on their own. I don’t think we need GFWD or Celiac.com advice on whether or not to eat bagels that may or may not have gluten. It’s common sense. It could have been a false positive it could’ve been contaminated. Use your best judgement. People are capable of making that decision on their own. 

5 hours ago, Scott Adams said:

You haven't answered what GFWD's position is--should celiacs eat Trader Joe's bagels from that lot number if they have some in their refrigerator? What do the posts by GFWD say about this? What is their position? We are not making "personal attacks" or "fear mongering" here. Do you realize that a fully accredited lab has tested nearly 300 ppm of gluten in those bagels using one GFCO's approved testing methods? How is it fear mongering to warn celiacs to avoid them? Why isn't GFWD doing the same?

 

I’d say she tested and it was negative. She gave those results. They tested and it was positive. It’s up to the consumer to make a decision on whether or not they want to risk it. 

The manufacturer shouldn’t be trusted to hand over the samples that need tested. The FDA should go in with no warning and take the sample/ batch that needs tested. Do you think the company is going to hand over a batch that tested positive? They are going to replace it with one they have already tested and know is safe. They don’t test every batch and aren’t required to test every batch. 

36 minutes ago, Scott Adams said:

The lab used by Moms Across America ran their test two times on each product, to be sure that their results were correct, and the test they used isn't prone to false positive results. 

A class action lawsuit was filed last Friday against Trader Joe's, and the danger here is that some companies may discontinue their gluten-free products, or smaller companies may go out of business due to such lawsuits:

 

I would rather they discontinue if they aren’t doing to test properly. The problem I see here is all of these companies claim to be in compliance. The evidence says otherwise. Why is it left up to the manufacturer to hand over the batches being tested instead of the FDA going in and investigating and getting the batches of food themselves? For all we know they are handing over a completely different batch. 

39 minutes ago, Scott Adams said:

After finally receiving the lot number from Trader Joe's for the Everything Bagels tested by Moms Across America for their study, I received this response from Trader Joe's yesterday:

So basically all companies we've contacted about high gluten results that were found in the study are circling their wagons and claiming that the batch in question is normal and gluten-free. Can both sides be right? Yes, especially if they have issues with hot spots within a batch, which would be the best way to explain the conflicting results.

I find it hard to believe that Moms Across America hit a hotspot in that many products. Unless someone makes a surprise visit to these companies and makes them pull the same sample in front of them and then test it,  they are able to fudge the books and use any sample they want. Instead they are contacted and given notice. Unannounced testing needs to be done by the FDA in all gluten free facilities. 

I’m more worried about high levels of gluten in gluten free food than I am the chemicals. We don’t know how much of it harmful to us or how much is in food. No one seems to agree. We KNOW gluten should not be over a certain amount and companies are doing it. Let’s all agree on that. What will we do about it?

47 minutes ago, trents said:

I like the idea of random testing, like they do in the professional sports leagues for doping.

I thought they did but after questioning them apparently not. It’s left up to the manufacturers and they arent monitored unless there is a complaint. I’ve had things labeled gluten free and when I questioned the company they said the imported ingredients aren’t tested. Stay away from the gluten free Idahoan Scalloped Potatoes. 😂 

26 minutes ago, Scott Adams said:

I agree that gluten should be declared in the ingredients just like wheat and other allergens, it would make life much easier for us.

While there have been some instances of non-compliance, the FDA monitors and enforces regulations to ensure that gluten-free products meet the required standards. Non-compliance can result in enforcement actions, including recalls. The proliferation of home testing devices like the Nima Sensor have made it so that companies can be reported to the FDA quite easily for non-compliance. Also, the statement that companies get "a slap on the wrist and maybe a fine" is an oversimplification. The FDA can take various enforcement actions against companies that fail to comply with labeling regulations, which can include product recalls, warning letters, and fines. Product recalls can cost companies a good deal of money, especially for a mainstream, widely distributed product. 

The ultimate enforcement in the USA, however, would be lawsuits, and I'd sure that there will be some that are related to this study. Class action lawsuits can cost companies millions and bankrupt them, which is probably the biggest motivation for companies with "gluten-free" on their labels to closely monitor their products, ingredients, suppliers, etc. for gluten.

I’ve contacted the FDA and several companies on how often products with a gluten free logo are tested and I’ve gotten vague answers each time. No one can tell me a straight answer. Each batch is not tested. I contacted companies with certified gluten free logos about yeast extract and one company told me it was from barley but it passed the testing if it had the gluten free logo. I got Gluten Free Watchdog in on that one and she got the runaround also. No one is keeping up with it unless they have a complaint. Most of us get sick and can’t figure out why so it’s never reported. Unless we figure out a way for gluten to be listed as an allergen and get these companies and the FDA to require the testing records be sent for proof they were tested and get the FDA to go in and randomly test this will keep happening.