Is Ka'Chava Gluten-Free?

They said they batch test every single batch...why isn't that credible? I can only assume they are looking forward to a certification at some point, which is likely whey they are going to the trouble of batch testing.

1 hour ago, Rakdan said:

You are correct. I am not saying that this product is definitely not gluten-free. My point is that, when something is certified, if you have faith in the certification system, you are satisfied that the product is ok. If not, you have to contact the company, and you have to assess their credibility as well. The answer that this company gave about gluten does not make them sound credible.

Well said!

Wheat has gluten in it. The product has gluten in it. Therefore the product is not gluten free. 

21 minutes ago, Guest Plari said:

Wheat has gluten in it. The product has gluten in it. Therefore the product is not gluten free. 

The air you breathe probably has gluten in it, that is if you had instruments sensitive enough to detect it.

I just bought this product for the first time and was very excited to try it out. The packaging is now marked gluten free (it may not have been at the time of the previous responses), however when I read the ingredients part of the label more closely, at the very bottom in fine print it says “manufactured in a facility that also manufactures wheat”! I accept that I should have looked for the full ingredient description on the website before ordering, but I assumed that I could trust this company because they seem to be so health conscious and proactive about health etc. But it really upsets me when a product is labeled gluten free and then also says manufactured in facility with wheat! Then it’s not gluten free! And I realize the difference between certified gluten-free and just labeled gluten-free, but it sure would make my life so much easier if companies were simply not allowed to say gluten-free at all if they are manufactured in a cross contaminated facility. OR there should be a special label for manufacturing in a cross contaminated facility. I realize that some people can tolerate trace amounts and would still be able to use the product. So if there was a clear distinction on the front of the packaging instead of hidden in the fine print, it would be so much easier for us to determine if a product is safe for our particular level of sensitivity. Putting the big gluten-free label on the front and then “manufactured in facility with wheat” in the very fine print at the bottom back is deceptive marketing and makes me feel taken advantage of! Moral of the story: I get that I am the only person solely responsible for my own health and I need to double and triple check always! But come on people this supplement is like $65 - not cheap! I excepted more from a high end supplement company. 

No, made in a facility that produces wheat products does not equal gluten contamination, that is a fallacy. Clearly they take steps to avoid contamination, and have indicated on their site, and on their packaging, that their products are gluten-free...from their site:

Quote

"All the ingredients in Ka’Chava are Gluten-Free in accordance with FDA specifications. We test every single batch of finished product as part of our Certificate of Analysis. In addition, we have independent, third-party labs test and verify periodically for additional assurance. As always, please review all the ingredients with your doctor first, if you have any health conditions such as Celiacs Disease."

"Made in a factory that also produces products containing wheat . . . " is typically a cover their backside statement and is generally only a concern, if for anyone, for the most sensitive celiacs among us.

Personally, I am not too worried about a shared facility. However, sometimes companies lie, and it is really shared equipment, so it makes a difference whether you trust the company. You could also call to confirm that it is not shared equipment. I am also allergic to dairy. With dairy, I would be somewhat worried about a shared facility because lots of dairy is cooked, and dairy really spreads in the air. I don't find that to be the case with gluten so much.

In terms of gluten free, as I understand it, that means two things. 1. Under 20 parts per million. 2. No ingredient (or sub-ingredient) is gluten. In other words, no gluten is intentionally added, no matter how little. So, even a product made on shared equipment could be labelled as gluten-free as long as there is less than 20 ppm, since the company has no intent to have the gluten from the equipment be an ingredient.

Unfortunately, there is a limit as to how much is disclosed to the public.