I was doing that cause I was trying to understand cross contamination better.
Tooling around the Net and I find out
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Tooling around the Net and I find out
that gluten free products contain some gluten in it.
I was doing that cause I was trying to understand cross contamination better.
I was doing that cause I was trying to understand cross contamination better.
Yep. You have to be verrrry careful with G-F products. I use the Bob's Red Mill stuff because they use separate facilities. I really try to avoid anything with a lot of ingredients and that is highly processed, which seems to be the case with most G-F products. It is SUCH a fad right now that they are cranking out more products all the time, but not really perfecting them for people who can't deal with cross contamination. I don't know whether I can or can't, but I figure wherever I can, I will be careful!
Jane
Diagnosed with Lymphocytic Colitis 12/19/12
"When it gets dark enough,you can see the stars."
Charles A. Beard
Diagnosed with Lymphocytic Colitis 12/19/12
"When it gets dark enough,you can see the stars."
Charles A. Beard
Cross contamination can be a problem, but did you know that a food can actually be labeled GF as long as it contains less than 20 ppm of gluten? (Tex, feel free to correct me if I have the wrong figure). Unfortunately, I react to teeny amounts like that, as do many others. That's why I avoid anything in a box or bag. I must eat whole foods - nothing processed.
Polly
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Hi Polly,
As always, you're right on target with your post. 20 mg/kg, which is equivalent to 20 parts per million (ppm), was adopted by the European Codex Alimenarius Commission as the upper limit for gluten content of foods labeled as "gluten-free", back in 2008 (and it went into effect in January of 2009), and the FDA is expected to follow suit, (if they ever get around to it
). IOW, if a product contains 20 ppm of gluten, it can be legally labeled as GF, but if it contains 21 ppm it does not legally qualify for a GF label.
Incidentally, we never see this mentioned in this country, but the labeling changes mandated by the Codex Alimentarius Commission also cover oats and wheat starch. In the U. S., Congress wrote the labeling law as if wheat is the only source of pathogenic gluten. and in their ignorance, they completely ignored oats, barley, and rye. As a result, those of us who are sensitive to gluten are on our own when it comes to avoiding those additional sources of gluten.
Back to the Codex Alimentarius Commission revision of the gluten-labeling regulations: Previously, the allowable gluten content for wheat starch was 200 ppm. That relatively high limit was eliminated, and now wheat starch must have a gluten content within the same limit (20 ppm) if it is to be labeled as GF. The Codex rules also allow for a "low-gluten" label category, for certain dietetic foods, which may contain from 21 to 100 ppm.
Here's a link to a description of the latest Codex position on gluten. Unfortunately, it's in German, but the Google translation appears to leave a bit to be desired, so in case any board members are not fluent in German,
I have listed both.
http://www.querfood.de/blog/allgemein/c ... %E2%80%9C/
http://translate.google.com/translate?h ... CGUQ7gEwBw
Tex
As always, you're right on target with your post. 20 mg/kg, which is equivalent to 20 parts per million (ppm), was adopted by the European Codex Alimenarius Commission as the upper limit for gluten content of foods labeled as "gluten-free", back in 2008 (and it went into effect in January of 2009), and the FDA is expected to follow suit, (if they ever get around to it
). IOW, if a product contains 20 ppm of gluten, it can be legally labeled as GF, but if it contains 21 ppm it does not legally qualify for a GF label.Incidentally, we never see this mentioned in this country, but the labeling changes mandated by the Codex Alimentarius Commission also cover oats and wheat starch. In the U. S., Congress wrote the labeling law as if wheat is the only source of pathogenic gluten. and in their ignorance, they completely ignored oats, barley, and rye. As a result, those of us who are sensitive to gluten are on our own when it comes to avoiding those additional sources of gluten.
Back to the Codex Alimentarius Commission revision of the gluten-labeling regulations: Previously, the allowable gluten content for wheat starch was 200 ppm. That relatively high limit was eliminated, and now wheat starch must have a gluten content within the same limit (20 ppm) if it is to be labeled as GF. The Codex rules also allow for a "low-gluten" label category, for certain dietetic foods, which may contain from 21 to 100 ppm.
Here's a link to a description of the latest Codex position on gluten. Unfortunately, it's in German, but the Google translation appears to leave a bit to be desired, so in case any board members are not fluent in German,
I have listed both.http://www.querfood.de/blog/allgemein/c ... %E2%80%9C/
http://translate.google.com/translate?h ... CGUQ7gEwBw
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.