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Celiac.com 06/11/2024 - The findings from a study conducted by Moms Across America shed light on concerning levels of glyphosate, pesticides, low mineral content, and even gluten in gluten-free products. This is particularly relevant to individuals with celiac disease and gluten intolerance, a population that relies on gluten-free products to manage their condition. The study tested 46 samples of organic and non-organic gluten-free food products, including bread, pasta, crackers, snacks, flour, dessert mixes, and chips, for glyphosate/AMPA, 236 pesticides, gluten, and mineral content. The results revealed that 44 out of 46 samples tested positive for glyphosate, a known contributor to gluten intolerance. What's more alarming is that 21% of these samples exceeded the EU threshold for acceptable glyphosate residues. Notably, the highest level of glyphosate was found in Banza Chickpea Pasta, reaching a staggering 2,963 ppb, the highest amount ever recorded in human food by the lab. Additionally, the study identified 2,4-D, the active chemical in Agent Orange, as the most prevalent pesticide detected in the samples. Moreover, three of the samples tested, including products made by Trader Joe's, Simple Mills, and Made Good Foods, registered gluten levels above the FDA's allowable limit of 20 ppm, posing a risk to individuals with celiac disease who rely on gluten-free products. Key Findings - Gluten in "Gluten-Free" Products: Trader Joe's Everything Bagel registered 269.8 ppm gluten, over ten times the level deemed safe by the FDA. A product recall should be issued for this product, as it exceeds the FDA's level of 20 ppm for gluten-free products. Three of the samples, namely Simple Mills Brownie Mix, Made Good Foods Soft Baked Double Chocolate Cookies, and Simple Mills Almond Flour Crackers registered gluten levels above the 20 ppm allowed by the FDA (31.7 ppm, 56.1 ppm, and 59.4 ppm, respectively) - Each of these products were certified gluten-free by the Gluten-Free Certification Organization (GFCO), which certifies products as gluten-free if they are below 10 ppm. A product recall should be issued for these products, as they exceed the FDA's level of 20 ppm for gluten-free products. Three additional samples had levels of gluten above 10 ppm: Jovial Foods Spaghetti (10.6 ppm), GoMacro Berry Granola Bar (15.9 ppm), and Shar Pretzels (14.3 ppm). This level of gluten is considered safe for celiacs according to the FDA, however the GoMacro bars and Jovial pastas are also certified gluten-free by the Gluten-Free Certification Organization (GFCO), which means they are breaking the certification rules of the GFCO. Likewise, these products should also be recalled per the GFCO's guidelines for gluten-free certification. Key Findings - Pesticides and Weed Killer in Gluten-Free Products 44 of the 46 samples tested were positive for glyphosate, a known contributor to gluten intolerance. Twenty-one percent tested higher than 10 ppb, the EU threshold for acceptable glyphosate residues. The highest level of glyphosate - 2,963 ppb found in Banza Chickpea Pasta - is the highest amount ever measured in human food by the lab. Gluten-free products that were also organic were not the lowest in glyphosate. 2,4-D, the active chemical in Agent Orange, was the most prevalent pesticide detected. King Arthur’s Gluten Free Flour and Milton’s Sea Salt Crackers had the highest levels of pesticides at 147 ppb and 75 ppb, respectively. The mineral values in all samples were very low based on the FDA Recommended Daily Values and accurate serving sizes per category, well below the 10% of daily value considered sufficient across age and gender. "The glyphosate contamination in these products should set off alarm bells, because those who try to improve gut health by switching to a gluten-free diet may be jumping from the frying pan into the fire," remarked MIT research scientist Stephanie Seneff, author of Toxic Legacy. Zen Honeycutt, founding Director of Moms Across America, states, "The prevalence of glyphosate and agrochemicals in gluten-free food products made for people with conditions such as celiac disease is disturbing for many reasons, especially because it is avoidable. All our policy makers need to do is disallow the spraying of glyphosate and other agrochemicals as a drying agent, as the EU has done, and 80% of our exposure to glyphosate would be eliminated from our diet altogether. We urge food manufacturers to join us in calling for better regulation of the food supply." The low mineral content in all samples further raises concerns about the nutritional value of gluten-free products. With these findings, there is a call for improved regulation of the food supply chain to eliminate glyphosate and other harmful agrochemicals, particularly in products marketed to individuals with conditions like celiac disease. This study underscores the importance of informed consumer choices and the need for transparency and stricter standards in gluten-free food production. For more details on all test results, visit: momsacrossamerica.com Read more at: wkrg.com Join the lively discussion on this topic in our forum. 06/14/2024 - An earlier version of this article mentioned that Made Good Foods Vanilla Cookies were found to contain over 20ppm gluten, but was updated to Made Good Foods Soft Baked Double Chocolate Cookies. This change reflects a change that was made to the original study after we had published this article. 06/18/2024 - Trader Joe's Everything Bagel was also added to this article.

Celiac.com 12/10/2024 - In recent years, gluten-free dietary accommodations have gained attention beyond personal dietary preferences, emerging as a crucial medical necessity for individuals with celiac disease and gluten sensitivity. As a result, some hospitals, like Northern Nevada Medical Center (NNMC) and Sierra Medical Center (SMC), have gone above and beyond, earning "Gluten-Free Safe Spot" certifications to ensure a safe environment for gluten-free patients. Here, we’ll dive into what gluten-free hospital certification entails, why it’s important, and how this designation can create peace of mind for patients with gluten restrictions. The Importance of Gluten-Free Certification for Hospitals People with celiac disease or non-celiac gluten sensitivity experience adverse health effects when consuming gluten, a protein found in wheat, barley, and rye. Even trace amounts from cross-contamination can cause symptoms, which vary but may include gastrointestinal issues, skin rashes, headaches, or even more severe health risks over time. For celiac patients, ingesting gluten damages the small intestine’s lining, impeding nutrient absorption. When admitted to a hospital, these patients must trust the facility's food and handling practices to avoid inadvertent gluten exposure. In light of these needs, NNMC and SMC in Nevada have pioneered gluten-free certification efforts, offering peace of mind for gluten-sensitive and celiac patients during their hospital stays. This certification assures patients that gluten-free dietary practices are strictly adhered to, offering both safety and dietary choice for those with gluten restrictions. What Does It Mean to Be a Gluten-Free Certified Hospital? Certification as a "Gluten-Free Safe Spot" involves rigorous standards to guarantee a gluten-free environment. It covers many areas, from menu offerings to food preparation practices. At NNMC and SMC, the dietary staff has developed specialized, gluten-free meal options designed to meet patients' nutritional needs without risk of gluten contamination. All ingredients are sourced carefully, ensuring that every food item provided is either certified gluten-free or naturally gluten-free. Further, every team member receives training on food preparation and cleaning methods to prevent cross-contamination with gluten. This includes using designated preparation spaces, utensils, and cleaning agents explicitly for gluten-free items. In addition, ongoing assessments and audits ensure that these practices remain consistent over time. Standards and Metrics Required for Gluten-Free Certification Achieving gluten-free certification requires healthcare facilities to meet stringent guidelines. These typically include: Education and Training: All staff must undergo comprehensive training about celiac disease, gluten sensitivity, and cross-contamination. Training often includes safe handling procedures, dedicated equipment usage, and other protocols essential for maintaining a gluten-free kitchen environment. Sanitation and Cleaning Procedures: Facilities must adopt specialized cleaning protocols to prevent gluten from contaminating surfaces or kitchen tools. Dedicated preparation areas, specific cutting boards, and gluten-free-only equipment help reduce contamination risk. Process Development and Audits: To maintain certification, hospitals must implement robust processes that are reviewed and audited regularly. These audits monitor every stage of food handling to ensure standards are consistently met and adjusted as needed. For hospitals like NNMC and SMC, these rigorous processes were essential in obtaining the Gluten-Free Safe Spot certification. This status assures patients that every effort is taken to eliminate cross-contamination risk, allowing them to eat safely while in the hospital's care. Why This Certification Matters for Patients with Gluten Sensitivities or Celiac Disease For patients, gluten-free certification signifies safety and accessibility, ensuring that meals are carefully curated with gluten-free ingredients and handled without contamination. Such a guarantee is invaluable for individuals whose symptoms might flare up even from minor cross-contact with gluten. Given that 98% of gluten-free individuals feel more secure dining at certified establishments, this designation can build confidence and trust between patients and their healthcare providers. Beyond safety, certification allows patients to have choices similar to those of non-gluten-free patients. They can feel confident selecting items from the hospital menu, knowing that every dish is safe. This reduces anxiety about food safety and enables them to focus on healing, not the risks associated with their dietary needs. For many patients, this assurance goes beyond food – it represents a facility's commitment to understanding and addressing their unique needs. Gluten-Free Certification and Its Broader Implications While NNMC and SMC are two trailblazers in gluten-free hospital certification, their efforts highlight a growing need for healthcare facilities to accommodate patients with dietary restrictions. The steps taken by these facilities illustrate how simple practices, like thorough staff training and specialized food preparation protocols, can make a significant difference for patient health and well-being. These standards may also serve as a model for other hospitals, encouraging the healthcare industry to adopt gluten-free protocols for safer, more inclusive patient care. As gluten-free certification continues to expand, it could set new standards in dietary accommodations, providing a much-needed framework for individuals with food allergies, sensitivities, or specific dietary needs across various healthcare and service settings. Conclusion Gluten-free hospital certification is more than a title—it’s a commitment to patient safety, comfort, and trust. For hospitals like Northern Nevada Medical Center and Sierra Medical Center, achieving this designation involved rigorous training, dedicated gluten-free practices, and an unyielding focus on patient well-being. For patients with gluten restrictions, knowing they’re in a certified gluten-free environment can alleviate concerns and allow them to focus fully on recovery. This step forward highlights the value of addressing specific dietary needs in healthcare, setting an example for institutions across the industry. By prioritizing dietary safety through certification, healthcare providers can better serve those with dietary restrictions, ultimately contributing to a more inclusive, understanding, and health-focused environment. Read more at: foxreno.com Watch the video version of this article:

Celiac.com 06/10/2024 - The European Union's ban on certain single-use plastics in July 2021 has led to an increase in the use of biobased and biodegradable polymers for food contact materials (FCM). These materials, often made from renewable resources, include proteins from wheat and rye, which contain gluten, a known allergen and trigger for celiac disease. Currently, there is no legislation requiring allergen labeling on FCM, raising concerns about the potential for gluten migration into gluten-free foods and subsequent health risks for individuals with celiac disease or wheat allergies. Study Objective The study aimed to determine the extent of possible gluten migration between six different FCM into various liquid and solid foods to determine the overall risk of exposure for those with wheat allergy and/or celiac disease. The research focused on understanding how material properties, food types, and contact time influence gluten migration, with the ultimate goal of raising awareness and informing future legislation. Materials and Methods - Food Contact Materials and Food Samples Six types of biodegradable FCM were tested, including plates, forks, knives, straws, and a wafer cup. These materials were chosen based on their common availability in Germany. The study utilized various food simulants, including deionized water, acetic acid, ethanol, and olive oil, along with real-life beverages like coffee, Coca-Cola, pineapple juice, and sparkling water. Solid foods tested included gluten-free bread, fish sticks, ravioli, lasagna, and pizza base. Gluten Migration Testing Gluten migration was tested by exposing the FCM to the food simulants and real foods under conditions mimicking normal usage. Contact times varied depending on the material's stability, ranging from 10 to 60 minutes. Gluten concentration was measured using ELISA tests, specifically the RIDASCREEN Gliadin test kits, with a detection limit of 5 mg/kg. Results and Discussion - Gluten Content in FCM The study found significant amounts of gluten in the tested FCM, with levels ranging from 12.8 g/kg in some straws to 91.4 g/kg in wheat bran-based plates. These findings align with earlier studies from Spanish and Dutch researchers. Cutlery No detectable gluten migration was observed from the forks and knives into either the simulants or gluten-free bread, indicating that these specific cutlery items are likely safe for celiac disease patients. The lack of gluten migration is attributed to the cutlery's hardness, small contact area, and short contact times. Straws Gluten migration varied among the tested straws. Straws made from durum wheat semolina showed significant gluten migration into acidic and alcoholic simulants but not into water, coffee, Coca-Cola, or pineapple juice. In contrast, a straw made from rye stalks showed no detectable gluten migration, suggesting that stalk-based straws are safer alternatives for those with gluten sensitivities. Plates Wheat bran-based plates exhibited the highest potential for gluten migration, with substantial gluten levels detected in water, acetic acid, and ethanol, but not in oil. Solid foods placed on these plates also showed gluten contamination, especially with extended contact times. This variability underscores the inhomogeneous nature of the plates and their inconsistent stability. Wafer Cups Gluten migration from wafer cups into liquids was detected, particularly in deionized water, acetic acid, and ethanol. The study also noted the presence of partially hydrolyzed gluten, which can escape detection in some tests but was confirmed using a competitive ELISA. These findings suggest that wafer cups made from oat bran and wheat flour can pose risks to celiac patients, despite not being labeled as containing allergens. Conclusion This study demonstrates that gluten can migrate from certain biobased FCM into foods and liquids, posing a significant risk to individuals with celiac disease and wheat allergies. The extent of migration depends on the FCM's material properties, the type of food or liquid, and contact duration. The lack of mandatory allergen labeling on these materials creates a gap in consumer protection. Implications for Celiac Disease Patients For individuals with celiac disease, the study highlights the need for increased vigilance regarding the use of biodegradable FCM. Given the potential for gluten contamination, patients should avoid using unlabeled biobased FCM, especially those with visible grain components like wheat bran. The study calls for urgent regulatory changes to include allergen labeling on FCM, ensuring that consumers can make informed choices and avoid gluten exposure. This research underscores the importance of comprehensive testing and clear labeling to protect the health and safety of those with celiac disease as the use of biobased and biodegradable FCM continues to grow. Read more at: springer.com