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Celiac.com 03/16/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about fruit cups. Specifically, are Dole Fruit cups gluten-free and safe for people with celiac disease? First, it's important to understand that Dole brand fruit cups are a trademarked brand of the fruit cups, and are actually called Dole Fruit Bowls. Many other companies and brands sell various types of fruit cups. Generally, fruit cups are going to be made without gluten ingredients, and will be naturally gluten-free, even if they are not specifically labeled that way. Dole Fruit Bowls brand fruit cups are labeled "Naturally Gluten-Free," and are made without gluten ingredients, and contain no wheat or gluten allergens. Specifically, the Dole website says their Fruit Bowls are: Naturally Gluten Free "The Naturally Gluten Free claim attribute includes all products making a claim of being free from gluten naturally on their package." Others brands are also likely to be similarly gluten-free, but read labels and choose carefully. Dole Fruit Bowls and other brands of fruit cups without listed wheat or gluten as allergens are generally regarded as gluten-free and safe for people with celiac disease. This applies to Dole Fruit Bowls 100% Juice; Fruit Bowls Gel; Fruit Bowls No Sugar Added; and Fruit Parfaits, including: Cherry Mixed Fruit Diced Pears Mandarin Orange Mandarins Mango Mixed Fruit Peaches Pineapple

Celiac.com 07/15/2015 - The other day I was thinking about some of the things that I miss most since going gluten-free. Most of them involve the loss of the sense of freedom that I remember having while eating out or shopping. For many years after my diagnosis something as simple as being able to buy a frozen pizza at a supermarket was just not possible. My how things have changed over the last few years! Now it is not only possible to buy frozen pizzas again, but it is also possible to buy truly outstanding frozen gluten-free pizzas, like Freschetta's new Gluten Free Signature Pepperoni Pizza. Preparation of the Freschetta Gluten Free Signature Pepperoni Pizza is simple, just remove the packaging and bake it on a pan in a pre-heated oven at 450F for 12-16 minutes. I baked mine on the longer side, as I like the mozzarella cheese to be light brown and bubbling. The first thing I noticed about this pizza is that the crust is thin, which I like, and it gets brown easily, which is not always the case with gluten-free pizzas. The second thing I noticed was the wonderful smell coming from the oven—it smelled like I was at a pizzeria. After removing it from the oven and letting it cool for a couple of minutes, I cut it and noticed that my family could not wait to try it. The taste was amazing! This pizza offers a generous amount of mozzarella cheese and perfectly flavored sauce—and I love the light, crispy and chewy crust (yes, to me great pizza is all about the consistency of the crust!). My whole family really loved this pizza, and it should be noted that neither of my kids nor my wife need to be gluten-free, yet each of them thought that this pizza was great! For more info visit: www.freschetta.com Review written by Scott Adams.

Celiac.com 01/25/2023 - Studies that have tried to measure the effects of a gluten-free diet on the clinical, biochemical and psychological condition of youths with both type 1 diabetes and celiac disease have delivered mixed results. A team of researchers recently set out to evaluate the impact of gluten-free diet on growth, metabolic control and quality of life in children and adolescents with type 1 diabetes and celiac disease. The research team included Enza Mozzillo, Roberto Franceschi, Francesca Di Candia, Francesco Maria Rosanio, Letizia Leonardi, Ludovica Fedi, Valentina Rosà, Vittoria Cauvin, Adriana Franzese, and M. Loredana Marcovecchio. They are variously affiliated with theDepartment of Translational Medical Science, Section of Pediatrics, Regional Center of Pediatric Diabetes, Federico II University of Naples, Naples, Italy; the Department of Pediatrics, S. Chiara Hospital in Trento, Italy; the Pediatric Diabetology Unit, Pediatric Department, S. Chiara General Hospital inTrento, Italy; and the Department of Paediatrics, University of Cambridge and Cambridge University Hospitals NHS Foundation Trust, Cambridge, UK. The team first performed a systematic search of studies published in the last 15 years. They used PICOS framework to inform the selection process, and assessed evidence using the GRADE system. Their systematic review included only studies of moderate-high evidence quality level and reporting data on objectively assessed adherence to a gluten-free diet. Their findings highlight pre-adult adherence to a gluten-free diet in youth with type 1 diabetes and celiac disease leads to regular growth, stable BMI, without any negative effect on HbA1c and insulin requirements. Their main finding was that patients who followed a gluten-free diet experienced regular growth without any adverse increase in BMI. Moreover, the gluten-free diet does not negatively affect HbA1c and insulin, but is associated with higher post-meal glucose levels. Evidence from several studies indicate that a gluten-free diet is associated with better lipid profile and major quality of life and the psychological condition of juveniles with both type 1 diabetes and celiac disease. This study offers strong evidence that a gluten-free diet offers major benefits to juveniles with both type 1 diabetes and celiac disease. Read more at Diabetes Research and Clinical Practice.

Celiac.com 07/06/2018 - I had the chance to road trip through Texas. It’s an awfully large state, and there is a lot to see, eat and appreciate. I was surprised by the amount of amazing food I was able to consume without concern of cross contamination. I had the opportunity to visit Dallas, Houston, San Antonio and Austin. I compiled a list of my favorite options from each city. Dallas Company Cafe (2104 Greenville Avenue, Dallas, TX 75206) Ladies and Gentleman, I finally got to eat some DELICIOUS fried chicken and couldn’t have been happier. I also had their version of french toast bites, which tasted a million times better than what I remembered. A 100% gluten free restaurant and bakery. Everything we ate here melted in our mouths. We got to meet the owners, and hear their story, which made the food taste all of the more better. Let them know if you have any dairy allergies, and they will be happy to accomodate you. Also be mindful of their hours, as they are open everyday but only for brunch. Hopefully they expand to San Diego soon, fingers crossed! Back Home BBQ (5014 Ross Ave., Dallas, TX 75206) Back Home BBQ’s Smoked Meat Selection: Sliced Brisket, Sausage and Smoked Chicken Brought to you by the same owners of Company Cafe. It’s not 100% gluten free, but the BBQ is, as is the cornbread and pecan pie. Authentic BBQ delicious that is safe to eat (yeehaw). HG Sply Co. (2008 Greenville Ave, Dallas, TX 75206) A restaurant where ALL items can be made dairy and/or gluten free. Yaaaasss! We ordered and absolutely loved the HG Chips and Queso (cashew cheese), Beet Poke (actually tastes like you’re eating fish because of the white seaweed), the curried sweet potato soup and Pulled Pork Tacos. They have a second location in Fort Worth. Houston Pondicheri / Pondicheri Bake Lab - Upstairs (2800 Kirby Dr B132, Houston, TX 77098) Pondicheri’s Gluten Free Avocado Dosa Indian, GF and vegan option deliciousness! Chickpea Masala fried chicken… Yes, this is real life. They have a restaurant downstairs, open during specific hours. While their upstairs cafe and bakery is open all day, it has a different menu, as well as enough interesting GF baked goods (like honey mesquite cake) to fill your heart’s desire. They also sell Indian spices, ghee and other fun supplies in their small shop. Be sure to check out India1948 for recipes, their online store and cooking classes. In case you’re wondering, they have NY location. True Food Kitchen (1700 Post Oak Blvd, Houston, TX 77056) True Food’s Strawberry & Rhubarb Crisp: almond crumble, chia seed, vanilla ice cream I truly love this place, and it’s no wonder they now have so many locations in the USA. They are known to have a health conscious, organic, and seasonal menu. Although not 100% gluten free, they use all separate equipment if you are Celiac, or have other food allergies. I feel safe and satisfied each time I eat there. My favorite? A side of their gluten-free pita to dip in their ponzu sauce, and their almond ricotta pizza. Now, wait until you try one of their seasonal desserts, with a side of their homemade coconut ice cream. Sign up for their birthday list, and get one for free. You’re welcome. San Antonio 5 Points Local (1017 North Flores, San Antonio, TX 78212) Karma Bowl (v): Fluffy quinoa, roasted rosemary sweet potatoes, whole black beans, fresh kale salad, and drizzled with our chipotle cashew crema aka "Kitchen Crack" An organic, 100% gluten free restaurant, serving ingredients that are all consciously sourced. They cater to all types of diets, and are consistent in tasting delicious. I recommend any of their bowls, and fluffy pancakes. They also have a yoga studio and school attached! Can’t get any cooler. Green Vegetarian Cuisine (200 E Grayson St #120, San Antonio, TX 78215) Since most restaurants in San Antonio are closed on Mondays (still not entirely sure why), this was a great option for us. Located in the very hip Pearl Brewery District, this is a fun little vegan restaurant with gluten-free options. I was quite happy with my nachos and enchiladas (the plates are huge FYI), and cupcake. The best part of our experience, was our waiter, Heath. He made the experience a lot of fun. Parking in the lot there allows you to explore the river walk a bit, which we loved. They have a another location in San Antonio, and one in Houston. Larder Coffee (Hotel Emma, 136 E. Grayson, San Antonio, TX 78215) Larder’s gluten Free Avocado Toast with house smoked salmon. And their Gluten Free Bagel with cream cheese, housemade jam and strawberries. This is attached to my new favorite hotel, Hotel Emma, also located inside hip Pearl Brewery District. It is an adorable coffee shop, that serves many dairy alternative options, and gluten free toasts and treats. There is also a small market inside. Be sure to check out the bar area right next door, and the hotel, which has the coolest architecture. P.S. They also have a restaurant attached with Gluten Free options, called Supper. Austin Picnik (4801 Burnet Rd, Austin, TX 78756) Picnik’s Chicken Tenders: Rice flour tempura, honey-mustard aioli. Available at their brick-and-mortar restaurant on Burnet Road. Our friend half-joked when she said she moved to Austin from LA because of this restaurant… I now can understand how that might be a real thing. They are 100% gluten, corn, soy and peanut free. The food is just, wow, and can be modified to fit most dietary restrictions. Did we visit twice in less than 24 hours? Yes. The chicken tenders aren’t like anything else, and I would recommend ordering at least two orders to start off with, including two of their honey aioli sides. They also have a couple grab and go trailers in Austin. Wild Wood Bakehouse (3016 Guadalupe St., Ste. 200 Austin, Texas 78705) Another great 100% gluten free restaurant and bakery. They serve some yummy comfort food, like fried calamari and chips, chicken and waffles, biscuits, sausage and bakery. Did I mention their amazing bakery? A mountain of gluten free options. Thanks for treating me well Texas...until we meet (I mean eat) again. As Always, Buen Camino

Celiac.com 04/08/2017 - "Do not fear to be eccentric in opinion, for every opinion now accepted was once eccentric" – Bertrand Russell. I would like to introduce the term "zero" when we talk about eliminating gluten. Precise language leads to precise action. Zero means none, not some. Yes, my recommendation is to change the gluten-language that we have been using. The meaning of the phrase 'gluten-free' has been diluted, so it almost has the connotation of 'not-much-gluten'. It suggests that 'a-little-gluten-does-not-matter' or 'you-are-free-to-give-up-gluten-if-you-want-to'. A much stronger expression is needed. I am changing the term 'gluten-free diet' to 'gluten-zero-diet'. This should change how people think about gluten. I am a paediatrician, so I see lots of sick children, and many of them are gluten-affected. Happily, they get better much more quickly, after going off gluten, than gluten-affected adults. I am a strong believer in putting these children on a gluten-free diet well before they end up with substantial gluten-related harm, and to spare them from years or even decades of gluten- induced symptoms. This means making an early diagnosis. It also means putting them on a gluten-zero-diet before they get the severe gut damage of celiac disease. The big question for the children, their parents, and me is "how gluten-free does he need to be?" and "for how long does he have to be gluten-free?" If you read my early books, I talk about eating gluten to tolerance. But I have completely changed my mind about that. My stance now is firmly zero-gluten. This might seem a radical position to take in the face of the FDA and other groups talking about 20 ppm as the okay level of gluten contamination. So, how can I justify my gluten-zero-diet opinion? I'll explain a little background information first. Do I have to go gluten-free? I am often asked if a gluten-free diet is the only way to manage celiac disease. Many of my families are initially resistant to the idea. This is no surprise because gluten-foods are all they know about. Actually, all they know about gluten is that they are just living like everyone else, mostly on wheat-derived foods. They have a food habit. They do not think much about what they are eating. They just eat what is cheap and convenient - that means wheat. But the simplistic answer to this question is "Yes! a zero-gluten diet is the answer." However, this is a complex question. So to broaden the question I have included all gluten-related disorders. I repeat, "Yes! A gluten-free diet is the central management strategy for celiac disease and gluten-related disorders." But what does a 'gluten-free diet' mean? How free-of-gluten do you have to be? To me, a gluten-free diet means zero-gluten for life – with no exemptions. Certainly there are many who suggest that people can eat gluten to tolerance. (I used to say this as well.) But now I strongly disagree. Any gluten has the potential to cause you harm. Get your gluten antibodies down Going on a gluten-free diet is more than just the eradication of gluten from your diet. Surprisingly, it is also about reducing the gluten antibodies that your immune system is churning out. Gluten can harm you in more ways than by a direct, or an immune effect, in your gut. Did you know that gluten can also cause you harm through the gluten antibodies that your body produces? (See the chapter on neurological harm.) There is growing evidence that the gluten antibodies (AGA – anti-gluten-antibody) are damaging to us, particularly to our neurological system. The research work done by Hadjivassiliou (2012) needs to be heeded. Think about why you get vaccinated. Vaccination is to keep you protected from bacteria and virus throughout your life. For this purpose, once you have stimulated antibody production by your immune system, whenever your body comes in contact with the identical stimulant again, your immune system begins to produce much more of this same antibody again. Most people get vaccinated against illnesses. For instance, most people have had their tetanus shot. This comprises a tiny amount of tetanus protein (the allergen), which stimulates your body to produce antibodies against the tetanus bacteria. This then protects you from tetanus infection for years to come. The vaccine is intended to stimulate your body to produce the anti-tetanus-antibodies, lifelong. To ensure this happens you will need to get a couple of booster shots during your lifetime. This also happens in gluten sensitization. So when you think about gluten, and the antibodies against gluten that your body is continually making, you can now understand that every time you eat gluten, by error or design, this will stimulate more gluten antibody production. And that is a very bad thing for you. It is crucial to reduce gluten antibody levels. Even a tiny amount of gluten is enough to stimulate ongoing antibody production, which is potentially harmful for your nerves and brain. The goal should be to get and keep your gluten antibodies down. Antibody reduction rather than just the elimination of gluten Hadjivassiliou, in his 1998, paper says, "These results strengthen our contention that eliminating these antibodies through strict adherence to a gluten-free diet may have important therapeutic implications for patients with gluten ataxia." Here the focus is on antibody reduction rather than just the elimination of gluten. Surely there is a strong case for investigating for gluten-sensitivity in all people with the likelihood of gluten-related disorders. Is 20 ppm really okay? Does a gluten-zero-diet literally mean no-gluten-at-all? Definitely, "Yes!" But the question everyone is asking is, "what does a gluten-zero-diet mean in terms of every-day practicality?" There is ongoing debate about how many parts per million (ppm) of gluten is acceptable in food. Pragmatically, because it is so difficult to get rid of cross-contamination in food production and processing, the number of 20 ppm is now surfacing as a 'reasonable' level of gluten to be consumed (some countries have 200 ppm, and the FDA is recommending 20 ppm). When you first hear about this number, it seems to be a negligible amount. However, there are still concerns for some people who seem to be exquisitely sensitive to gluten. For me, a gluten-zero-diet means 'no-gluten-at-all'. This can be achieved if you eat fresh fruits and vegetables, unprocessed meat and fish, uncontaminated rice, corn and other alternate grains, eggs, nuts and unprocessed dairy foods. This means no packet or processed foods – I have called this the no-packet-food-diet. Gluten-free is more than removing gluten It is a lot more than 'just' going gluten-free. Yes, there are many more things to do when healing someone with celiac disease/ gluten-related disorders. The longer you have had gluten-symptoms, the worse your body will be. More healing will be required. You may need additional minerals, vitamins and probiotics. There are many routine health checks to take. You should also ensure that your gut has healed (via blood test and, maybe, a repeat endoscopy). Advocating ZERO gluten Yes! I am a zero-gluten man. I advocate a gluten-zero-diet. This is based on the concern that tiny amounts of gluten in your food are enough to stimulate your immune system. Even if you are not feeling unwell from this apparently trivial exposure, your body could be getting sick. What seems trivial to you may not be trivial to your highly tuned and sensitized immune system. By definition, 'zero gluten' means ZERO! In other words – it is undetectable gluten (say less than 1 ppm – gluten detection is now getting down to these very low levels). Consequently, any food in which gluten can be detected (between 5–20 ppm should not be labeled gluten-free. This is because it is NOT gluten-free. It does contain (an apparently) trivial amount of gluten. These foods that contain 5–20 ppm need to be labelled 'contains gluten at levels 5–20 ppm'. We need to know exactly what is in our food. We need this information to make informed, healthy food choices. The main opposition to zero-gluten labeling comes from the food manufacturing and processing industries – not from the gluten-free community. Food companies say it is not practical or economic to make zero-gluten products. They claim that a 20 ppm is a realistic compromise. They say that 20 ppm is close enough. But this is not what the gluten-free community want: we demand "no-gluten-at-all". That is zero-gluten. The gluten-contaminated food chain needs to be entirely cleaned up. The zero-gluten market is growing. The gluten-free community does not want any gluten traces in their food. Gluten labeling: a two-tier approach In New Zealand, "Coeliac New Zealand" runs a gluten-logo program to give "consumers a quick reference point when shopping and faced with uncertainty about the genuine gluten-free status of a product." They have, very sensibly, adopted a two-tier system of certification. Products carrying the 'Crossed-Grain-symbol' in addition to the words 'GLUTEN-FREE' adhere to the FSANZ standard of "No detectable gluten". Products carrying the Crossed-Grain-symbol without any other words (that is, not displaying the wording 'GLUTEN-FREE') adhere to the international Codex standard for 'gluten-free tested' and they have gluten levels of less than 20 ppm ( which is considered suitable as per the Codex standard for gluten content). This two-tier system: undetectable-gluten; and less-that-20-ppm-gluten, is simple. We know just what we are getting. How hard is this? Everyone is satisfied. So why does the FDA just want a single definition? If we, the gluten-free consumers, refuse to buy gluten-contaminated products, then food makers will have to change – or some may decide not to chase the gluten-free market. Refractory celiacs still gluten contaminated Another argument for zero-gluten is that not all celiac sufferers heal on an apparently gluten-free diet. Celiac disease does not heal when you are constantly exposed to gluten. Dewar and co-workers investigated 100 patients who had non-responsive celiac disease. They found the following: 45 (45%) of these patients were not adequately adhering to a strict gluten-free diet, of whom 24 (53%) were inadvertently ingesting gluten, and the remaining 21 (47%) admitted non-compliance. http://www.ncbi.nlm.nih.gov/pubmed/22493548. Cross-contamination I suggest that you look at the "Gluten-Free Certification Organization (GFCO)" website for detailed information on testing for gluten and gluten cross-contamination. gfco.org The GFCO is a program of The "Gluten Intolerance Group" (GIG). GFCO inspects products specifically for gluten. They say "Unless food is grown in your own garden in an airtight bubble, it is impossible to guarantee a 100% pure product." Measuring gluten contamination is difficult as there are so many factors to consider. For example: the raw materials and the possibility they were cross-contaminated; the process used in production (such as the movement of raw materials and equipment) that could increase cross contamination; cleaning and packaging processes. Also their testing procedures need to be robust but affordable. They have to take into account: what is being tested (raw materials, equipment or finished products); the type of laboratory technology that is appropriate; the appropriate frequency for testing samples. Companies rely on "their Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP) programs, and standard operating processes and procedures to determine a corrective action plan." Living with cross contamination Terri says about cross contamination at school, "We have to be so careful. So we go with home lunches, because food preparation can be an issue. Just one spoon in the wrong dish, and then back again, contaminates everything … and have you ever seen the cloud of flour that emits when you turn on a food mixer? We deal with celiac disease for my girls and for me. It is just not worth the risk of cross contamination. We prepare homemade gluten-free pasta salads, make homemade gluten-free "Lunchables" with far healthier ingredients, homemade minestrone, gluten-free sandwiches, chili, and a thousand other foods. We make gluten-free granola and trail mix for snacks. It gets easier. The best thing you can do is to find some awesome recipes and make sure whoever has celiac disease learns how to cook! My daughters are 7 and 9, and both know how to read labels and search for hidden gluten. They can prepare several easy foods and snacks, and do not feel like they are missing out. It really does get better!" How much easier it would be if there was no gluten in the food chain! Yes, cross contamination is the big on-going issue that few gluten-outsiders understand. At a recent hotel breakfast, I asked if they offered gluten-free options. She said, "yes, we have gluten-free bread". This was sitting among the ordinary gluten-breads, and shared the same toaster – covered in crumbs. The staff had no understanding of the concept of cross contamination. Should the whole family go gluten-free? Yes, there is a huge benefit for the entire household when all adopt a gluten-free lifestyle. But there is always resistance due to the cost and the "inconvenience" – and dads who do not want not give up their beer. However, if there is gluten in the house, there will be cross-contamination. Also, it is poor role modelling when the parents eat gluten (a forbidden food for the child) but their child is denied foods that (from their child's perspective) might seem like a punishment or an arbitrary rule. (Children often do not understand the reason they were put onto a gluten-free diet.) Having said that, at least having their child on a gluten-free diet is a great start, and many children seem to manage with low levels of cross-contamination. By the way, the parents can eat gluten outside the house if they are prepared to play gluten-roulette. However, for their own health they should adopt the gluten-zero policy. If gluten is in the house, there is cross-contamination. A Day in the Life: Living in a Mixed House If you want to know how to avoid cross contamination on a day-to day basis, I recommend that you read this article by Al Klapperich (GIG, East Central WI). http://www.gigofecw.org/news/files/living_in_a_mixed_house.php Al says "This document draws upon my knowledge and experience I have acquired since going gluten-free in 2003. I have given you, the reader, a glimpse into how I personally carry out a gluten-free diet in a mixed house. I am not suggesting this is the only way or the best way; it's simply my way. My only intent is to help others that may be struggling with the gluten-free lifestyle. Not only do we have to be concerned about gluten ingredients that make up our food – we also have to be concerned about any gluten that may come into contact with our gluten-free food." Do you put gluten on your skin? Cosmetics, should they be gluten-free? Nancy asks: "Doctors in the USA state there is no need to avoid gluten-containing cosmetics & topical medications for those with celiac. What is your viewpoint on this?" This is a great question. I tell my patients to avoid any gluten on their skin. However, the answer depends upon where your focus is. If your focus is only on gut damage (that is, celiac disease), then the tiny amounts of gluten in these skin products is trivial and not enough to cause intestinal damage. But, if your focus is on the person and symptoms, then gluten on the skin often causes itch and irritability. For example, people complain of itchy hair if using a gluten-containing shampoo. Children using play-dough can develop a contact rash and become irritable. Swallowing gluten in lipstick causes some people a sore tummy. I recommend gluten-free cosmetics and topical medications. Gluten-free food not always healthy There is a not-so-subtle message promoted by many food-manufacturers, that gluten-free foods are, as of by right, healthy foods. This is definitely not true. Have you seen all those advertisements for gluten-free cookies and sweet treats? They are empty calories, full of fat and sugar, and lacking micronutrients. I was recently sent a message that was advertising the gluten-free benefits of a "Natural alternative healthy energy drink". This was misleading and dishonest. This drink was just a sugar (sucrose) water, with a few added vitamins. It is a terrible product. It cannot even be called a food. It would be much healthier to eat fruit and vegetables than drink this. It would be much better value to buy and eat healthy whole foods and drink water. Carrying the label "gluten-free" does not automatically mean that the product is either healthy or good for you. Often it is not. For example, Coca-Cola is both gluten-free and fat-free, however, few health professionals would recommend it. Lots of specialized gluten-free products are full of sugar and fat. They might taste great, and they are okay for a treat, but should not be eaten as a regular every-day food. When first confronted with the need to go on a gluten-free diet, most people feel overwhelmed. They also want to reject the whole notion of being gluten-free. They might be angry. They feel as though they are giving up a cherished food, and they certainly are. They have been used to eating gluten-foods for their whole lives. Suddenly, they have to start paying attention to what they are eating. This is very difficult. No wonder there is resistance to a gluten-free diet from so many people. Is gluten-free food safe to eat for everyone? Anna asks me by email: "Hi Dr Ford, I would like to know if people who are not gluten-free should eat gluten-free food? Can you provide any information of this topic please for me as to the pro's and con's of this? Many thanks." This is an interesting question, as it insinuates that gluten-free foods could be unhealthy for some people. Except for the gluten-grains of wheat rye and barley, all foods are naturally gluten-free. Gluten free foods are naturally healthy. It is only over the last 100 years that wheat has been added to more and more of our foods. There is nothing harmful about eating gluten-free foods. Can you live without gluten? Arthur wrote: "Your article about gluten causing nerve problems has touched a nerve, as you could see from the general round of applause and approval it received. Bravo! I have consulted dozens of doctors over 30 years (in USA and France) but not one had ever suggested gluten could be the culprit for my problems. Now, I wonder if more education is needed in the medical community on this problem. I've been gluten-free for nearly three months now, and all my symptoms have disappeared and I feel great." My question is 'Can humans get along without gluten?' and what role does gluten play in nutrition. Thanks. Best wishes, Art." Who needs gluten? Here is the dilemma. The world still needs gluten grains to feed the population. But this is creating ill health in at least 10% of the population. If so many people are getting ill from the foods that they are eating, then surely it would be better to shift to other food types to improve the health of the population. It turns out that gluten is not a necessary protein. The gluten grains are convenient and demanded - but they are not biologically essential. In fact, for perhaps a third of the population, gluten is biologically undesirable. (This is a controversial statement and needs a lot more research to back it up.) Are there risks when going gluten-free? It is my experience that for most families who go gluten-free, the quality of their diet actually improves. As they no longer rely on the easy-filling cheap breads, they are forced to branch out into vegetables, fruits, meats and other non-gluten grains. This greatly enhances their food variety, which, in turn, improves their health. Gluten is unnecessary for a well-rounded diet. Is the gluten habit easy to kick? Unfortunately, gluten has an addictive quality because one of its breakdown products has a morphine-like activity. As you know, foods crammed with gluten such as cakes, dumplings, steamed puddings and big hunks of bread are often referred to as "comfort foods". For some, this comfort is derived from this morphine-like sedation of gluten on the brain. Consequently, when gluten is suddenly removed from the diet, some people experience a withdrawal effect. This is one of the reasons a gluten-free diet is viewed as a horror story by so many people. Indeed, withdrawal effects from gluten during the first week of a gluten-free diet are not uncommon. Although this usually passes after a week or so, it can be difficult for children during the first few days. It is sensible to gradually go gluten-free over a week or so to avoid this reaction. To sum up, yes! You can you live a healthy life without gluten! Absolutely! Overall, your diet without gluten is a much more healthy, wholesome and packed with goodness. This will be good news to people who have embarked on their gluten-free journey. High-fat high-sugar. When deprived of gluten, people often feel that they deserve something to replace it. This yearning for some sort of compensation for being on a strict gluten-free diet leads to people over-indulging in these high-fat, high-sugar gluten-free specialty products. Although these foods are gluten-free, they are not disease-free. They have a high glycemic index, and you can eat too much. They are unhealthy. Weight gain, obesity and insulin resistance may catch up to you. Many people are also addicted to gluten. Therefore, as they go through the withdrawal phase, the pleasure of eating sweet-food can provide some compensation to them for being denied gluten. Going gluten-free is not an easy thing for most people. Gluten-free reluctance You would think that being diagnosed with celiac disease would be a big motivation factor to go onto a gluten-zero-diet. But a study in England (2011) found that over 40% of patients with celiac disease were dissatisfied with a gluten-free diet (jgld.ro). They said that they were keen to go back onto gluten if they could get some sort of vaccine or pill to change the way their gut processes gluten. They were willing to make unknown changes to their immune system just so that they could go on eating a toxic food. To me this shows: the massive ignorance of these people about the seriously harmful nature of gluten. the low level of family and community support for these people. Going gluten-free should be easy, healthy and enjoyable. Gluten-free does need assistance initially. the lack of knowledge about the neurological and autoimmune harm caused by gluten. This is a chapter from Dr Rodney Ford's new book "Gluten: ZERO Global."

Celiac.com 10/19/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about Whole Foods products. We've done various articles on top brands of gluten-free products at Whole Foods, including gluten-free pie crusts, cupcakes, and desserts. Still, the questions keep coming. Lately, we've seen a lot of questions about frozen vegetables. Specifically, which frozen vegetables at Whole Foods are gluten-free? Here's the lowdown. Because all vegetables are gluten-free, and because vegetables usually remain gluten-free through processing, freezing and packaging, it's likely that most frozen vegetables are naturally gluten-free, with or without declaring that fact. As with many foods that are naturally gluten-free, it is not unusual for companies to simply not label those products gluten-free, even though they very likely contain no gluten. A quick search on the Whole Foods website shows the following frozen vegetables, though selection and availability may vary by region and store. As with all foods, read labels and avoid gluten ingredients. Naturally Gluten-Free Frozen Vegetables at Whole Foods Market (But Not Labelled Gluten-Free): 365 by Whole Foods Market Fries Mixed Root Veggies Frozen Broccoli Florets Frozen Brussels Sprouts - Petite, Frozen Butternut Squash Frozen California-style Vegetable Protein Blend Frozen Caribbean Style Vegetable Protein Blend Frozen Crinkle Cut French Fries (No Added Salt) Frozen European Greens Vegetable Blend Frozen Frozen Spinach Cut Frozen Green Peas Frozen Organic Broccoli Florets, Frozen Organic Cauliflower Florets, Frozen Organic Chopped Kale Frozen Organic Chopped Spinach Frozen Organic Chopped Spinach Frozen Organic Crinkle Cut Fries Frozen Organic Cut Green Beans Frozen Organic Frozen Three Pepper Blend Frozen Organic Hearty Blend Frozen Organic Mini Corn On The Cob, 6 ears Frozen Organic Mixed Mushrooms Frozen Organic Mixed Mushrooms Frozen Organic Riced Cauliflower Frozen Organic Shiitake Mushrooms Frozen Organic Stir-Fry Blend Frozen Organic Sweet Green Peas Frozen Organic Tater Puffs Frozen Organic Vegetables Haricots Verts (Extra-fine Green Beans) Frozen Organic Vegetables, Baby Lima Beans - No Salt Added Frozen Organic Vegetables, Butternut Squash Frozen Organic Vegetables, California-Style Blend (Broccoli, Cauliflower, Carrots) Frozen Organic Vegetables, Fire-Roasted Corn Frozen Organic Vegetables, French-Style Green Beans Frozen Organic Vegetables, Green Peas - No Salt Added Frozen Organic Vegetables, Mixed - No Salt Added Frozen Organic Vegetables, Mixed Mushrooms Frozen Organic Vegetables, Mixed Mushrooms Frozen Organic Vegetables, Peas & Carrots Frozen Organic Vegetables, Petite Green Peas - No Salt Added Frozen Organic Vegetables, Sweet White Corn - No Salt Added Frozen Organic Vegetables, Sweet Yellow Corn - No Salt Added Frozen Organic Vegetables, Zucchini Spirals Frozen Organic Whole Leaf Spinach, Frozen Potato Poppers Frozen Provencal Vegetable Blend Frozen Riced Cauliflower - Pilaf Style Frozen Riced Cauliflower - Stir Fry Style Frozen Riced Cauliflower Blend Frozen Roasted & Ready Baby Golden Potatoes, Frozen Roasted & Ready Baby Heirloom Potatoes, Frozen Roasted & Ready Baby Sunrise Potatoes, Frozen Romanesco Cauliflower Vegetable Blend Frozen Shelled Edamame Frozen Shredded Hash Browns (No Added Salt) Frozen Straight Cut Fries Frozen Sweet Potatoes Frozen Sweet Potato Fries With Sea Salt Frozen Vegetables, Artichoke Hearts Frozen Vegetables, Asparagus Spears Frozen Vegetables, Chopped Spinach Frozen Vegetables, Cut Green Beans Frozen Vegetables, Green Peas - No Salt Added Frozen Vegetables, Green Peas - No Salt Added Frozen Vegetables, Mixed - No Salt Added Frozen Whole Kernel Corn Frozen Sesame Citrus Riced Cauliflower

Celiac.com 07/15/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about alcoholic seltzer, specifically, White Claw. White Claw is an alcoholic seltzer, and most alcoholic seltzers in the US are made by fermenting cane sugar, although sometimes malted barley is used. To make sure you get a gluten-free alcoholic seltzer, it's important to read labels. We recently did an article listing a number of top brands of gluten-free alcoholic seltzers, but the questions just keep coming, especially questions about certain top brands, even brands included on our list. We've already done a separate article on Bud Light Seltzer, which is gluten-free and safe for people with celiac disease. Most recently, we've gotten a number of questions about White Claw. So, in the interest of informing those folks, here it is. Is White Claw gluten-free and safe for people with celiac disease? If made in the USA, then Yes, White Claw gluten-free and safe for people with celiac disease. According to the White Claw website, "White Claw‌ Hard Seltzer is made with naturally gluten-free ingredients." We've heard that in Canada malted barley can be used, so beware of Canadian made White Claw. Gluten-Free White Claw flavors include: Black Cherry Mango Natural Lime Ruby Grapefruit Raspberry Watermelon Lemon Tangerine Pineapple Clementine

Celiac.com 11/21/2014 - Some afternoons at work seem to go by slowly. The other day I decided to try a PureFit Nutrition Bar instead of my usual cup of coffee. Since I love peanut butter and nuts, I figured it would be good...and it was! This bar is chewy, sweet, and filling. About 10 minutes after eating it, I felt more alert and had no desire to continue snacking. I highly recommend these bars for their nutritional value and outstanding taste. PureFit has a loyal customer base and for good reason – these bars are delicious! For more info visit: www.purefit.com.

Healthy gluten-free meals for an entire week, month or year are now possible using the Gluten Free Meal Planner. With this amazing online service you can get access to ideas for breakfast, lunch and dinner. The menus come with a pretty photo of the finished dish along with easy to follow instructions including preparation and baking time. I especially love the way the shopping list for each week is designed. It is cross-referenced so you know which food items are needed for which meal, so you don't have to go back and try to figure that out when you return home from the grocery store. For more information visit: www.glutenfreemealplanner.com

I tried out a new app called “Gluten Free Bartender.” This app is designed to make life easier for people to find gluten-free drinks. The “Drinks” section opens by default, and in it you will find categories: beers, champagne, ciders, liquors, mixers, wine coolers, wines, and miscellaneous. What I really liked about the app was the ability to view categories by brand, or by recipes that can be made using a particular brand. You can also easily add items and recipes to a “Favorites” list. Another nice feature is the ability to see dated gluten-free information about the product which comes directly from the manufacturer, including contact information. Visit their site for more info.

Celiac.com 09/14/2018 - Celiac.com was all set to do a story on the latest peer-reviewed data on the Nima gluten testing device, when along comes Gluten-Free Watchdog with another of their famous non-recommendations. Gluten-Free Watchdog says they cannot recommend the Nima gluten test kit because of alleged flaws. But what does the science say? The latest Nima article and Gluten-Free Watchdog’s complaint both focus on the science, so let’s start there. Nima makes two different food sensors: one detects gluten, the other detects peanuts. Each sensor comprises a small, handheld electronic device and a cartridge. To test food, consumers place a pea sized amount into the cartridge, place the cartridge inside the sensor, and run the device. They then receive a smiley face or wheat symbol with "gluten found," depending on whether or not the Nima device detected the allergen. Nima reported their original data in a peer-reviewed scientific journal. Among the conclusions: “Compared with reference R5, Nima antibodies (13F6 and 14G11) had 35- and 6.6-fold higher gliadin affinities, respectively. Nima demonstrated device performance using a comprehensive list of foods, assessing detection sensitivity, reproducibility, and cross-reactivity. Nima presented a 99.0% true positive rate, with a 95% confidence interval of 97.8%–100%.” Gluten Free Watchdog says that: “Based on third party testing data, the Nima Sensor fails to detect gluten at the 20 ppm level over 20 percent of the time. It isn’t until a sample contains a level of gluten at the 40 ppm level, that a gluten found result is received close to 100% of the time.” Gluten Free Watchdog suggests that this is a problem, because: “At a level of gluten in a sample from less than 2 ppm up to a level of gluten between 30 ppm and 40 ppm, the result displayed on the Nima Sensor may be either smiley face or gluten found. If a sample is tested with a Nima Sensor and the result is a smiley face, there is no practical way for a consumer to know if the level of gluten in the sample is less than or more than 20 ppm. If a sample is tested with a Nima Sensor and the result is gluten found, there is no practical way for a consumer to know if the level of gluten in the sample is less than or more than 20 ppm. As a result, the data point received from the Nima Sensor for gluten presents major interpretation problems.” Gluten Free Watchdog charges that Nima uses “NOT the scientifically validated Ridascreen Gliadin R5 ELISA Mendez Method from R-Biopharm used by Gluten Free Watchdog.” The fact is that R5 Elisa remains the industry standard for most testing applications. Gluten Free Watchdog closes its warning with a word from their independent expert: According to Adrian Rogers, Senior Research Scientist at Romer Labs, “It could be argued that the device is not fit for purpose as the company states that there is a clear differentiation between safe and unsafe products based on a 20 ppm level which the validation data does not corroborate.” It’s worth noting that for all his accomplishments, Rogers is neither a doctor, nor a PhD. Rogers' LinkdIn page lists his education as: Bsc (Hons), Microbiology, University of Wales, Aberystwyth. A Bachelor of Science degree may not necessarily make an expert in this subject, yet he is presented as one. Rogers also seems to have a potential conflict of interest that was omitted in Thompson’s press release. Directly from Rogers’ LinkdIn site: “Romer Labs®, Inc. developed an immunochromatographic lateral flow assay for the qualitative detection of gluten in raw ingredients, processed foods, finished food products, and environmental surfaces, using the G12 antibody developed by Belén Morón. The G12 antibody targets a 33-mer peptide which is resistant to enzymatic digestion and heat denaturation, as well as being the fragment of the gliadin protein to which celiac disease sufferers react, making it a reliable analytical marker.” The company Rogers works for, Romer Labs, makes its own gluten testing kits. It seems a bit disingenuous for Gluten Free Watchdog to use a spokesperson from a potentially competing company to try to counteract a peer-reviewed scientific publication for a device which is made by a potential competitor. Nima’s Scientific Advisory Board includes some of the most highly respected celiac disease researchers and scientists in the world. They include: Peter HR Green, MD Phyllis and Ivan Seidenberg Professor of Medicine. Director, Celiac Disease Center at Columbia University; Jody Puglisi, PhD Stanford University Professor of Structural Biology; Lucille Beseler, MS, RDN, LDN, CDE, FAND Family Nutrition Center of South Florida; Benjamin Lebwohl, MD, MS Director of Clinical Research Celiac Disease Center at Columbia University; John Garber, MD Gastroenterology, Mass General; and Thanai Pongdee, MD Consultant, Division of Allergic Diseases, Mayo Clinic. Nima says that Gluten Free Watchdog’s view of their recently published validation is incomplete and misleading. Nima wrote: “All the studies show Nima is highly sensitive across a range of both low and high levels of gluten." "The Nima third party data accurately reported gluten found at 20 ppm and above between 93.3% for food as prepared (a food item that is spiked with an intended quantity of gluten) and 97.2% for food as quantified by an ELISA lab kit (used to determine the exact ppm of gluten in the food)." "The Nima peer reviewed study published in the Food Chemistry Journal reported gluten found at 20 ppm and above at 96.9% accuracy." The statement that: “'Nima will fail to detect gluten at 20 ppm 20% of the time' is almost entirely driven by 1 specific food out of 13 tested. That sample, when quantified, was actually below 20 ppm." "In real life, people get glutened at many different ppm levels, not just 20 ppm. Nima has been shown to detect gluten at levels below, at and above 20 ppm across a variety of foods in a number of studies.” Reading the peer reviewed data provided by Nima, and reading Gluten Free Watchdog’s complaints, it becomes clear that Gluten Free Watchdog’s complaints sound serious and authoritative, but ring a bit hollow. Consider the Following Analogy Imagine a gluten-sniffing dog that performed as well as Nima in scientific trials; same performance, same exact data. You can give this dog a sniff, or a small bite of food, and he can signal you if the food’s got gluten in it with 97% accuracy at 20ppm or below. Nearly 100% accuracy at 40ppm or above (as stated by Gluten Free Watchdog). People would think that the dog was not only cute and fluffy, but wonderfully helpful and everyone would love it, and everyone with celiac disease would want one. And it would be a great big gushing warm and fuzzy feel-good story. Pretty much no one would be arguing that the dog was potentially dangerous, or somehow unfit for people with celiac disease. Such dogs would also be far more expensive to own and maintain than the Nima device. Apparently such dogs can cost upwards of $16,000, not including the cost of food, vet bills, etc. So, what’s the accuracy rate of a gluten-sniffing dog, anyway? From Mercola.com: Willow, a German shorthaired pointer, is another gluten-sniffing dog, in this case living in Michigan. Her owner, Dawn Scheu, says she can detect gluten with 95 percent to 98 percent accuracy. She worked with a trainer (the same one who trained Zeus) to teach her own dog to detect gluten, with excellent results. Gluten-sniffing dogs may detect gluten in amounts as small as .0025 parts per million with 95 percent to 98 percent accuracy. So, will Gluten Free Watchdog be warning against gluten-sniffing dogs anytime soon? Somehow, because Nima is a mechanical device made by a company, it's not so warm and fuzzy, not so feel-good. Maybe Nima needs to shape their device like a cute little doggy, or a Pez candy dispenser? But the data remains, as does the fact, whatever its drawbacks, anything that detects gluten like Nima does, as well as it does, is potentially very helpful for celiac disease in numerous situations. And it is extremely unlikely to do them any harm. Nima seems very much committed to transparency, scientific excellence, and continual product improvement. These are noble goals and generally a win for people with celiac disease. Think of it, just ten years ago, a portable gluten-sensor with the kind of accuracy Nima is reliably achieving would have been the stuff of fantasy. Yet here it is. More accurate than any gluten-sniffing dog, and for a couple hundred bucks. People with celiac disease are living in a very different world than just a few years ago. Nima did not have to publish its data, but it chose to do so, and in a reputable, peer-reviewed scientific journal. Nima conducted its research using solid scientific standards, and reported those results publicly. They explained their methodology and results, they acknowledged product limitations and expressed a commitment to improvement. How is this remotely controversial? The celiac disease community is fortunate to have companies committed to investing time and money into products and devices that help to improve the lives of people with celiac disease. We feel strongly that the perfect should not be the enemy of the good. Devices like the Nima gluten sensor can be helpful for numerous people with celiac disease. Disclosure: Nima is a paid advertiser on Celiac.com. Celiac.com's advertisers do not influence our editorial content. Read Nima’s full report on test data at: Food Chemistry.com Read Gluten Free Watchdog’s Statement on the Nima device at: Glutenfreewatchdog.org Read Nima’s Reply to Gluten Free Watchdog at: Nimasensor.com

Celiac.com 05/03/2022 - We get more than a few questions about food items and condiments. Lately, we've seen some questions about sriracha. Specifically, is Sriracha Rooster Sauce gluten-free, and safe for people with celiac disease? The answer is that Sriracha Rooster Sauce, while not labeled gluten-free, is naturally gluten-free, and regarded as safe for people with celiac disease. Moreover, most other brands of sriracha sauce are naturally gluten-free, but be sure to always read the ingredient label and look for any allergen warnings. Other brands, you say? Yes, that's because the Rooster is just the original. Generically, sriracha is typically a spicy sauce made from chiles and balanced with sugar, garlic, vinegar, and other spices. As this sauce gained popularity, many different companies have made their own versions of sriracha, including Tabasco, and Lee Kum Kee. When most Americans think of sriracha, they think of Rooster brand sriracha, that comes in the familiar green-tipped plastic bottle with a rooster logo. This is the original Sriracha sauce, and was created by Huy Fong Foods. This bottler is now so so recognizable that sriracha is also sometimes just called “rooster sauce,” hence the question. Huy Fong Huy Fong Sriracha Rooster Sauce is made without gluten ingredients in a dedicated factory, and is considered gluten-free and safe for people with celiac disease. Ingredients include: Chili, Sugar, Salt, Garlic, Distilled vinegar, Potassium sorbate, Sodium bisulfite as preservatives, and Xanthan gum. Lee Kum Kee Lee Kum Kee Sriracha Sauce is labeled gluten-free, and vegan. Tabasco Tabasco Premium Sriracha Sauce is certified gluten-free, kosher, halal, preservative free, non-GMI, and kosher. Do you have a favorite brand of sriracha that we've missed? Share it in the comments below.

Celiac.com 01/21/2015 - Congratulations, shoppers with celiac disease and non-celiac gluten sensitivy, you are among the world's best informed and most loyal consumers, according to Paul Valder, President and CEO of the Allergen Control Group. The Allergen Control Group, with the endorsement of the Canadian Celiac Association (CCA), operates the Gluten Free Certification Program (GFCP). Speaking of these consumers, Valder says that they are not only the best ingredient label readers in the world, but "[o]nce they've identified a brand as safe, they'll stick with it, even if that means visiting multiple stores on a weekly basis." The Gluten-Free Certification Program has certified over 100 facilities in 12 countries, and over 2,500 products. Currently, over 130 GFCP-approved and trained auditors provide global coverage to accommodate today's multi-national supply chains. Brand loyalty among gluten-free consumers can be encouraged with a certified gluten-free product label. Such a label, says Mr. Valder, "…creates a distinction from other products that are advertised as gluten-free." Does this sound like you? Do you read every ingredient on every label? Will you travel to multiple stores to find your trusted gluten-free brand? Share your comments below. Read more at Global Food Safety Resource.

Celiac.com 07/29/2017 - "So what did you eat over there?" I had only been back for a few days from a year-long deployment overseas and it seemed to me my friends and family were all fascinated that I went to war on a gluten free (gluten-free) diet. They all knew I was gluten-free. I had been strictly adhering to the diet for well over a decade, and many of them had worried about my health in addition to my safety and well-being. In truth, it had been overwhelming at times. The military complex was not set up to cater to food allergies (or auto-immune responses) and I frequently had to order food to maintain a gluten-free existence. Besides the extra cost, the logistics of getting gluten-free food into Afghanistan were mind boggling. Yet, I was often seen around Kandahar with a gluten-free roll in my cargo pocket, trying my best not to crush it to pieces with the barrel of my loaded M16. As a Captain in the United States Army I had the resources to make this happen. I would demand meetings with dining facility mangers, and would pay out of pocket the high shipping cost of getting gluten-free food to Kandahar (a process that took so long the food often arrived moldy or destroyed). I would contact home and was sent additional gluten-free foods from family, friends, and co-workers. My diet, which became primarily salad and packaged gluten-free food, turned out to be sustainable over the course of the deployment. Of course, it was not without its struggles, and in retrospect a lot of the hardship could have been avoided if the military would recognize a need to cater to special diets, in the same way it does for Kosher or Vegetarian meals. So why doesn't the military provide a gluten-free alternative? In my opinion it is because no one is asking for it. While overseas I attempted to find other gluten-free dieters, and celiacs, to reach out to them and document their struggles. I found over fifteen others simply by asking around Kandahar. Yet, even if I could prove that hundreds of people needed a gluten-free diet, it would be fruitless since many of them are too afraid of a discharge to bring up the dietary requirement. Part of this fear is unfounded since celiac disease is not specifically listed in AR 40-501 (The Standards of Medical Fitness); but, part of it is founded since "Nutritional Deficiencies" are listed and can be cause for rejection from service. Not wanting to risk their careers, these soldiers simply sacrifice their health. This risk that the military may ban celiacs is simply acceptance of the quiet suffering of these service members. It is naïve to think otherwise. Should a hot shot superior read my story, throw me out and ban other celiacs (which, albeit unlikely, is possible) all they would be doing is sending a message to others with special diets to keep their mouths shut (pun intended). A more logical approach would be to take simple steps such as listing allergens from the 2004 Food Allergen Labeling and Protection Act on dining facility food. This would go a long way toward improving the lives and health of service members worldwide. Yet, if no one complains then the Army can easily determine it does not need to change. While a few of us may make waves from time to time it may very well take a literal act of congress before a gluten-free- MRE (Meal Ready to Eat) or gluten-free foods are a viable option for service members. Since my memoir, Gluten Free in Afghanistan, was published. many service members have contacted me to share their experiences. Only one has said she was discharged due to celiac disease. Most are still serving after being diagnosed by the Army. Many of them reported similar experiences to my own; which is being sent to a Medical Evaluation Board (MEB), being asked if we could figure out what to eat at the dining facility, and (after answering yes) being sent on our way to rejoin the ranks. In this light, being able to serve is certainly a possibility and one that has been done many times; but, if you are considering military service or know a celiac who is, understanding what you are getting into should be a far greater concern than whether you can or cannot get into the service. If you are not in the service, you may want to consider writing your Senators or Congressman to encourage including gluten-free options for our brave men and women overseas (much in the same way the military offers both Kosher and Vegetarian alternatives). While I have returned from my tour and am once again comfortably eating gluten-free, many of our service members will continue to serve abroad for years to come and could use a gluten-free source of food. As for my year long deployment, I chronicled my gluten-free adventure for three main reasons. First, my overall mission was to increase awareness and promote acceptance of the gluten-free diet and lifestyle. Second, to provide an inspirational guide to all of those who feel they have struggled with their special diet, gluten-free or otherwise. And, finally, to draw attention to our service members who need these accommodations to thrive. Being at war and on a gluten free diet is a distinct hardship, and if you know what you are getting into you understand there's no easy meal.

After countless hours of R&D, Food For Life is pleased to release the first available gluten-free breads, which are made from sprouted grains such as quinoa, millet and chia. It has become clear that many of the gluten free breads on the market today, while being "gluten-free", are simply not addressing the overall health needs of consumers. You see, gluten free breads lack the main all love in bread. They lack the one component that gives bread that familiar soft chewy texture. And, that component is gluten. Without Gluten, manufacturers are forced to use alternative ingredients that mimic the elasticity that gluten provides. And, many of them are choosing to feature egg, milk and refined starches today. However, in their quest to achieve even greater elasticity in an effort to win out on the soft and chewy test, consumers are seeing an ever expanding list of gluten free breads made from ingredients which you wouldn't expect in "natural" breads, some of which are sadly devoid of many nutrients. Yes, the race to replace gluten is getting to the point where it really needed to be addressed for the benefit of the gluten intolerant consumer. And, that is really the inspiration behind Food For Life's Sprouted For Life™ Gluten-Free Breads. Finally, a completely gluten free bread line in (4) varieties specifically created with your health in mind. Not only are they gluten free, but they are also vegan, and are made from incredibly nutritious ingredients like, sprouted quinoa, sprouted millet and hydrated chia seeds. Sprouted to maximize nutrition and digestibility. Available soon in the frozen section. With just one bite, you'll know they're a food for life! For more info visit our site.

Celiac.com 12/19/2017 - The Canadian Celiac Association (CCA) finds itself facing questions of rumor-mongering and inaccuracy in the face of its ongoing comments about General Mills and Gluten Free Cheerios. The CCA recently retracted a controversial October 20 press release in the face of questions about the accuracy and validity of its statements. The retraction reads as follows: "The CCA retracts its statement of October 20, 2017 and replaces it with this statement due to errors in the original statement." They retracted every claim made in the first press release. In addition to its erroneous, and now retracted press release, the CCA has made numerous public statements casting doubt on the process General Mills uses to create their Gluten-Free Cheerios, and other oat-based cereal products. The CCA has spread fear and confusion about the gluten-free status of Cheerios, and implied widespread gluten contamination in Cheerios. For example, the following statement attributed to the CCA was published on October 26, 2017 by Globalnews.ca: "[CCA] expressed doubt in the company's mechanical sorting system and claim of 100 per cent removal of cross-contaminants." Additionaly, Canadiangrocer.com reported in August 2016 that the CCA was, to paraphrase, "awaiting evidence showing the new line [of Gluten Free Cheerios] is 100% free of gluten." The article quotes Sue Newell, the CCA Manager, Education and Special Projects, as saying: "Our fear is that there are hot spots in their oats. Any given box may be fine, but every third or fifth box may not." Canadiangrocer.com has quoted the CCA's Manager making a very specific claim about the gluten-free status of Cheerios. If her claim is correct it would mean that 20% to 30% of all Cheerios boxes are contaminated with gluten above 20 ppm, and General Mills is producing millions of boxes of tainted cereal per month which are fraudulently labeled "gluten-free." When Celiac.com invited Sue Newell to further clarify her position she would neither confirm nor deny making the quotes, but instead said that her quotes were simply "media impressions." Although Celiac.com requested more clarification, Ms. Newell would not respond to further written questions (re-printed below) about her "media impressions." Celiac.com also requested that the CCA produce any evidence to back up their claims, but so far the CCA hasn't produced anything. In response to our questions (re-printed below), which mostly remain unanswered, the CCA demurred with vague claims about general levels of gluten contamination in raw oats, and even more vague claims about the unreliability of optical sorting systems in removing gluten. They referred to studies that, after further review, appear to be unrelated to General Mills' proprietary sorting and production processes. CBC reported on August 31 2016, that the "Canadian Celiac Association is warning against gluten-free Cheerios products over concerns the cereal is not 100 per cent safe for people with celiac disease." What does the CCA mean by "100 percent safe for people with celiac disease?" To our knowledge General Mills has never made the claim that their sorting process results in "100 percent removal" of gluten from the oats used in their Cheerios. It is our understanding that General Mills has only ever claimed that their process results in gluten levels under 20 ppm, which allows them to be labeled "gluten-free" in both the USA and Canada, and as such they are considered safe to consume for those with celiac disease. When Celiac.com asked the CCA to provide a source for the "100% free of gluten" General Mills claim, or for clarification of her "100 per cent safe for people with celiac disease" statement, no response was provided. Is the CCA hinting that the labeling standard for gluten-free products should be 0 ppm allowable gluten? Again, they would not answer this question. It seems that the CCA made this recommendation and their associated statements based not on independent product testing, or on any confirmed accounts of gluten-exposure in people with celiac disease who had consumed Cheerios, but instead on anecdotal evidence and innuendo. For their part, General Mills has at least publicly described their optical sorting process, and have gone on the record as saying that their raw unsorted oats contain anywhere from 200 ppm to 1,000 ppm gluten. They describe exactly how their sorting process reduces the gluten content in their oats to below 20 ppm, and how they then pulverize, process, and mix their sorted oats to make Cheerios (from Celiac.com's perspective it is this milling/pulverizing and mixing process that should eliminate any chance of "hot spots"). They have even applied for a patent on their optical sorting technology, and in order to receive this patent their process needs to function as described. Ultimately General Mills stands by their product every day by putting a "Gluten Free" label on every box right next to their trade mark. Remember Paul Seelig? Back in 2011, before we even had gluten-free labeling laws in the USA, he sold regular bread that was labeled as "gluten-free." He was tried and convicted of fraud and was sentenced to 11 years in prison. The idea that people can just slap a gluten-free label on a product that contains gluten above 20 ppm and somehow escape our judicial system, whether it be private attorneys who sue them or criminal prosecutors, is highly unlikely. Ultimately the CCA is calling General Mills, Health Canada and the FDA into question when they make unfounded claims based solely on fear and innuendo. The CCA is also casting doubt on U.S. and Canadian gluten-free standards. If 20% to 30% of Cheerios contain "hot spots" of gluten contamination, then why can't the CCA, or anyone else, produce a single box that is tainted? Where are the trial lawyers who ought to be lining up to sue them? Cheerios are are subject to regular, random testing by both Health Canada and the FDA. The FDA recently tested major American gluten-free brands for gluten-free labeling compliance and found that 99.5% of products tested are compliant with current gluten-free standards. The FDA found just one non-compliant product out of the hundreds they tested. They worked with the manufacturer to recall the tainted product and correct the manufacturing process. There is no indication that the non-compliant product was Cheerios or any other General Mills product. In this case the burden of proof for such extraordinary claims lies with the CCA, and not with General Mills. Someone can claim that the Earth is flat, or that humans never walked on the moon, however, the burden of disproving such claims doesn't lie with scientists who spent their entire lives creating a massive body of evidence which support what are now generally accepted facts, but with those making the extraordinary claims. Accordingly, it is only fair that the CCA must back up their claims with more than the equivalent of a vague conspiracy theory, which to disprove, would require General Mills to literally test every piece of cereal in every box of Cheerios (i.e., billions of boxes). General Mills returned our telephone calls and freely answered our questions. They provided a reasonable description of their sorting process and answered our questions about it. The CCA has been coy and evasive when questioned about their past statements, their claims about Cheerios, and their stance on the 20 ppm gluten-free standard, or any other standard for gluten-free labeling. Until such time as the CCA stands by their statements, and until they provide actual evidence to back up their claims, their claims should be regarded with skepticism. In their reply to our questions, the CCA included three links to articles they feel support their position on oats: https://www.ncbi.nlm.nih.gov/pubmed/21623493 Koerner et al 2011 http://www.sciencedirect.com/science/article/pii/S0308814616312614 Fritz et. al 2016 http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13288/full Fritz et al 2016 Celiac.com addresses those studies in a separate article, entitled: Why Do Quaker and General Mills Approach Gluten-Free Oats Differently? Questions Emailed to the CCA by Celiac.com, followed by their response: QUESTIONS FOR THE CCA REGARDING CHEERIOS GLUTEN-FREE LABELING AND RELATED ISSUES: The standard for under 20 ppm allowable gluten in gluten-free foods remains unchanged. in Canada, the US, and the EU. The standard is supported by Health Canada, which says that gluten levels under 20 ppm are safe for the vast majority of people with celiac disease. The 20 ppm standard is also supported by the CFIA, the FDA, the EU, by scientific and medical data, and by all major celiac disease researchers. QUESTIONS: 1) Health Canada says that 20 ppm gluten is safe for celiacs. Does the CCA believe and support that standard? ANSWER: No Response. If not, what standard is safe, according the CCA? ANSWER: No Response. 2) Health Canada allows up to 5 ppm gluten in "Marketing Authorization" oats. Obviously, gluten content above 0 but under 5 ppm is not "100% gluten-free. Does the CCA have any problem with such "gluten-free" oats? ANSWER: No Response. 3) With respect to the gluten-free Cheerios products in Canada, Candiangrocer.com reported in August 2016 that the CCA was, to paraphrase, "awaiting evidence showing the new line is 100% free of gluten." Is that still the position of the CCA? ANSWER: No Response. 4) The Candiangrocer.com article also states: "Our fear is that there are hot spots in their oats," said Newell. "Any given box may be fine, but every third or fifth box may not." Is the CCA asserting that 20% to 30% of Cheerios boxes are contaminated with gluten? What is the basis for this claim? Is the CCA forming policy based actual official test results? ANSWER: No Response. 5) Similarly, the CBC reported on August 31 2016, that the "Canadian Celiac Association is warning against gluten-free Cheerios products over concerns the cereal is not 100 per cent safe for people with celiac disease." Can you clarify what you mean by "100% gluten-free" and "100 percent safe for people with celiac disease?" ANSWER: No Response. 6) In a recent article published in October 26, 2017, Globalnews.ca writes "[CCA] expressed doubt in the company's" mechanical sorting system and claim of 100 per cent removal of cross-contaminants. https://globalnews.ca/news/3826328/celiac-association-applauds-general-mills-decision-to-pull-gluten-free-label-from-cheerios/ ANSWER: No Response. 7) Again, can CCA clarify what it means by "100 percent removal" of gluten? ANSWER: No Response. 😎 Also, we are unaware of General Mills ever making a claim that their sorting process results in a "100 percent removal" of gluten from the oats used to makes Cheerios, only that their process results in gluten levels under 20 ppm, and within the range for labeling product as gluten-free. Can CCA provide any source for General Mills ever making a claim that their sorting process for oats results in a 100 percent removal of all gluten? [ http://www.foodbusinessnews.net/articles/news_home/Research/2017/10/General_Mills_details_gluten-d.aspx?ID=%7BD74CACED-0224-49C3-951A-4E62E87AA243%7D&cck=1 ] ANSWER: No Response. 9) Is it the position of the CCA that the standard for gluten-free labeling should be 0 ppm allowable gluten? If so, how would that be measured? What products would be able to makes such a claim? ANSWER: No Response. 10) Does the CCA have any scientific data that shows that gluten levels under 20 ppm are dangerous or harmful for people with celiac disease? ANSWER: No Response. 11) Does the CCA have any scientific data or medical testing to show that Cheerios do not meet the 20 ppm standard for gluten? ANSWER: No Response. 12) If Cheerios meet US FDA standards for gluten-free products, and routinely test at below 20 ppm gluten, does the CCA feel removing the gluten-free label in Canada makes people with celiac disease any safer? If yes, how? ANSWER: No Response. 13) Regarding CCA claims of member complaints about Cheerios: Is it not possible that people who claim an adverse reaction to Cheerios are actually having a reaction to the avenin protein in oats, or to higher fiber in oats? ANSWER: No Response.