starcaster2358

glutenfreesociety.org

All celiac's all gluten sensitive people..Please go to that website..glutenfreesociety.org

Your life will change

I am a gluten sensitive Mom to a highly gluten/corn sensitive son. I don't think enough is being done about gluten levels in foods etc. The 20ppm is still too much gluten!  Corn is the same genetic make up as gluten, no one mentions this. You have to do research.

Don't get me started on contamination issues. I just wish that celiac, gluten sensitivities, would be taken very seriously by these food manufacturers, and really by everyone.  It is not enough to slap a gluten free label on a food, then find out-oops! there is some gluten in it after all. Or it is contaminated because the warehouse that produces gluten free products, also process foods that have wheat, barley or rye in them.

Now, many companies do a great job cleaning  equipment after gluten grains on them, but many don't.  If a company makes a gluten free product, then please have a separate room or building. This goes for corn allergy as well. Corn is in all, over all, through all. Cheese might be gluten free, but if you need corn free also, you can't eat the cheese. Cornstarch is swept on top and sides of the cheese wheel. Cornstarch is lined in boxes and bags, so the food does not stick to the box or bag. If you have a corn allergy, make your own baking powder. Cornstarch is the main ingredient! Powdered sugar has cornstarch for the base. On and on. You really need to contact the manufacturer of anything you put in your mouth. Hopefully, they are being honest with you. I could go on and on. It is extremely frustrating that any amount of gluten is still in gluten free food!  It says gluten free-then it should be!!!