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Celiac.com 06/04/2018 - Rates of contamination in commercial food advertised as gluten-free are improving, but nearly one in ten still show unacceptable levels of gluten. As part of a government mandated food sampling program, the city of Melbourne, Australia recently conducted a survey of 127 food businesses advertising gluten-free options. For the tests, government officers conduct unannounced site visits and take a sample of at least one food item declared to be gluten-free. Ridascreen Gliadin R5 ELISA analysis showed that 14 of 158 samples (9%) contained detectable gluten in excess of the official Food Standards Australia New Zealand (FSANZ) definition of gluten-free. Nine of the 14 samples (6% overall) registered gluten above 20 parts per million, which exceeds the official threshold for foods labeled gluten-free in Europe and the United States. At one business, food labeled gluten-free registered above 80 ppm, even though they were asked directly for a gluten-free sample. These findings confirm the lack of understanding reported by many people with celiac disease. The good news is that rates of gluten non-compliance has improved over earlier audits, from 20% of samples in 2014 to 15% of samples in 2015. The survey team notes that one-third of the businesses in this study had previously been audited) and education seems to be paying off. In one burger chain alone, four of five venues which were non-compliant in 2014, were fully compliant in 2015 and 2016. The survey results showed that businesses that provided gluten-free training for staff showed 75% better odds of compliance. The overall good news here is that gluten-free compliance in commercial food businesses has improved steadily since the first surveys in 2014. One in ten odds of getting gluten contamination from food labeled gluten-free is still to high, but even though there is room for improvement more and more businesses are providing gluten-free training for their staff, and those that do are reaping benefits. Look for this trend to continue as more businesses offer training, gluten-free and celiac disease awareness increases, and more consumers demand safe gluten-free foods. Read more at: The Medical Journal of Australia
I was able to get four out of five antibody levels down to normal by reading labels carefully to avoid gluten-containing ingredients, and avoiding contamination within our kitchen (discard wooden spoons, colander, teflon-coated pans, no shared condiments, etc). It took Fasano's gluten contamination elimination diet to get the DGP IgA under control. Per his paper, most patients didn't have to stay on that diet forever but were able to go back to a more typical gluten free diet. I don't mind the extreme diet too much, and I won't go back to my original gluten free diet that didn't work, but I really would like more flavor! I don't have symptoms so I can't tell when I've eaten trace amounts of gluten. My questions for super sensitives: Can you use Penzeys spices? Can you recommend a brand of barbecue sauce? Can you recommend any Mexican food/flavoring/sauces? Are Mission yellow corn tortillas ok? Might frozen raspberries be ok? Thanks for any super sensitive recommendations!