In the USA Over 20% of Foods Labeled "Gluten-free" Could Contain Too Much Gluten

I would not recommend that anyone knowingly eat such a product when there are so many alternatives available.

Unfortunately they're not required to label it as such if there's less than 20 ppm. It's very likely the majority of celiacs are unknowingly glutened quite frequently. Even going to basic ingredients and nothing processed is a risk if you eat meat when the meat market puts everything next to each other behind the glass when a plain cut of meat is stored right next to a questionably seasoned one, or worse in the fish section where breaded fish and crab cakes are right beside non breaded ones. Not to mention with meat and fish markets we don't know what surfaces were used to prepare what on and if they were fully cleaned between gluten items and non gluten items and you can be sure it is extremely rare to find a place with dedicated gluten free work surfaces and tools. I tend to check labels to be sure it doesn't say "Processed on shared equipment or in a shared facility", but I don't think they're required to put that on their label even, so it's still a risk.

Seems to me there is an ethical obligation for the study to name the products.

When writing those articles, please post the names of the items that might harm us. What is the sense of spending big bucks on products that are not safe for us to consume.

It is irresponsible of the researchers not to disclose the brands they tested. I also question why the writer and celiac.com chose to publish an incomplete article. All you have done is raise the panic level of celiac patients.

It is irresponsible of the researchers not to disclose the brands they tested. I also question why the writer and celiac.com chose to publish an incomplete article. All you have done is raise the panic level of celiac patients.

We are reporting the findings of a study. Those who conducted the study opted not to publish brand names, thus, to report this study here, we are limited, but find the information important enough to share with our readers.

When writing those articles, please post the names of the items that might harm us. What is the sense of spending big bucks on products that are not safe for us to consume.

The people who conducted the testing did not disclose the brands, thus we cannot share them here, or we would.

It is difficult but it can be done. If you have eaten a "Gluten Free" labeled product, go to the FDA website, dig until you find the form and NAME the Company. I am sorry that it has come to this. Progress? They are leaving it up to us to get sick before they will investigate. SO, REPORT the companies that are calling their products "Gluten Free."

Seems to me there is an ethical obligation for the study to name the products.

See my comment to Davi above. Naming brands would certainly be helpful for people with celiac disease. However, the researchers likely omitted that information to avoid potential legal issues with the companies whose products they tested.

I would not recommend that anyone knowingly eat such a product when there are so many alternatives available.

It almost sounds like the sourdough post was a bot. This is what is wrong with the gluten reduced movement. They are mostly bought by people who are doing it as a lifestyle choice and they are impacting our regulations.

Kilogram? Who eats a kilogram of anything, at least at one sitting. Gluten per 100 grams is realistic, as that is 3 ½ ounces, a reasonable serving.

Let's turn this into beer, say Omission, a gluten-reduced beer through enzyme process. At 20 parts per million for a 355 milliliter bottle of the stuff, one would be ingesting 7 milligrams of gluten. Omission posts its test results for every batch, and it's been significantly below this when I've looked, but still, I got sick about three slugs into the second bottle.

Check my arithmetic, please.

For any 3 ⅓ oz serving of supposedly gluten-free comestible, one may be getting a 7 milligram dose of gluten, big enough to send you to the toilet.

We have a group for people who got sick drinking gluten reduced beers. To let the FDA and TTB know that we had an adverse reaction.

In addition, we need to be aware that eating more than one serving at a time will potentially put more ppm in your body. We need to be aware. Time to go grain free.

I think we are quite naive about assuming that there are scientists in white coats out there checking the food we eat. I'm sure companies that produce foods are largely left to their own consciences, and rarely get actually checked by government officials...especially all the little companies, or those who can afford to pay off the officials... no one is baby sitting our food for us. It is up to us to choose cook and eat what is good for us. Even if a label says something is gluten free, how do you know that particular batch didn't have something different in it, maybe they were low on an ingredient and high on production pressure...maybe they substituted a little here and there... who would know the difference. I for the most part buy single ingredient foods, a piece of meat, a potato, some veggies and eat that. If we want meat that is safe, we need to buy local meat from a farmer and butcher we can shake hands with and talk to, someone in our community who lives up to their promises. If we buy food from mass producers whose motivation is to earn money, we should expect to be disappointing in their integrity a percentage of the time.