Monday, October 17, 2016

You can't always trust the label: Some products assumed to be non-gluten still contain gluten - New study

When shopping for products for your grain free or gluten free diet, stick to certified gluten free products. Even when the product does not have any obvious gluten in it like tahini, and you don't see the any worry some ingredients like rye or barley, a new study published September 14th in European Journal of Clinical Nutrition shows a fairly high rate of gluten contamination, .9% or almost one in ten have gluten in the amount ranging from 5-20 ppm of gluten. A product has to have less than 20 ppm to be certified gluten free. (So yes a product that is "gluten free" may have some gluten in it.)

Other studies have found gluten free cereals to have a 40% chance of having gluten in them. 

Here is an excerpt from Natural News writer Ethan A Huff :
Just because a food product doesn't contain wheat, rye, barley, or one of the other common gluten offenders as a labeled ingredient on the package doesn't necessarily mean that it's gluten-free. New research by a reputable gluten watchdog group found that many seemingly gluten-free foods actually contain trace amounts of gluten that could cause problems for people with Celiac disease or severe gluten intolerance.

The group "Gluten Free Watchdog" looked at 101 food products sold in the U.S. that fit the bill for not containing gluten ingredients, but that may or may not contain trace amounts of gluten from other sources. Some of these products contained advisory labels warning about possible cross-contamination with gluten, while others did not -- such labels are voluntarily, and not all food manufacturers use them.

Of the 101 products tested, 87 of them were not affixed with advisory labels, meaning customers who purchase them aren't being told that they may contain trace amounts of gluten. The good news is that most of them were, indeed, found to be clean and free of gluten. But 13 of the items, or 15 percent, tested positive for gluten, with nine of these containing gluten in amounts ranging from 5-20 ppm of gluten. Four of the items were found to contain at least 20 ppm of gluten.

On the flip side, of the 14 items that included allergy advisory statements -- these included cereals, spices, candy, baked goods, and tea and various other beverages -- only one tested positive for gluten. These and other findings were published in the September 14th online edition of the European Journal of Clinical Nutrition.

Read the rest of the article here;

If you have Celiac disease or gluten sensitivity, stick with only verified gluten-free foods for your safety or better yet make all your own food, grain, dairy, sugar free and avoid processed foods which have other issues besides whether they have gluten in them or not.

To Your Health

Dr. Barbara (TM)
Celiacbrain (TM)