Nearly All Tested Gluten-Free Food Products Meet FDA Standards

I am very glad to hear this. My concern prior to the FDA ruling of 20 ppm on 8-5-14 effective date was that some companies were not consistent or confused. The label standard 20ppm appeared to give it some needed clarity. The companies who were founded by celiacs or had relatives or employees that were celiac seemed to grasp the importance prior to 8-5-14. I'm glad to hear they are testing and keeping watch that there is compliance with the labeling standards, that more companies understand and are taking the proper GMP' s, testing , and food industry guidelines that gluten-free requires.

This headline is very misleading. It implies that 99% of the gluten free products on the shelves are safely below the 20ppm standard. But this is total lie. The only thing that this “study†shows is that OF THE LIMITED LIST of products TESTED, 99% of them are actually within the legal definition of gluten free. That cannot be extrapolated to ALL PRODUCTS. What actions has the FDA taken against those who produce products that are above the standard? They are the ones with the power to ensure that this legal definition of gluten free is followed. What has the FDA done to ensure that 100% of products labeled gluten free are within the standard? Just testing them does nothing to keep celiacs safe from harm. What difference does it make to anyone that most products are within the legal standard? If the one dangerous products is being used by people, then they are getting sick and having their bodies damaged in a very serious way. That damage leads to starvation and cancer and death. Gluten Free Watchdog has evidence of products that are well about the standard. When they contacted the FDA, the report was ignored. 7 months later one dangerous product is still allowed to be marketed with the gluten free label and the dangerously high PPM. Then we have General Mills who advertises that their products are safe for celiacs. Yet, their testing process is very flawed. And people are still being made very ill by their gluten free oat four. This is very disappointing. I expected this site to be helpful to celiacs. Apparently, the news here is just more sensationalism.

This headline is very misleading. It implies that 99% of the gluten free products on the shelves are safely below the 20ppm standard. But this is total lie. The only thing that this “study†shows is that OF THE LIMITED LIST of products TESTED, 99% of them are actually within the legal definition of gluten free. That cannot be extrapolated to ALL PRODUCTS. What actions has the FDA taken against those who produce products that are above the standard? They are the ones with the power to ensure that this legal definition of gluten free is followed. What has the FDA done to ensure that 100% of products labeled gluten free are within the standard? Just testing them does nothing to keep celiacs safe from harm. What difference does it make to anyone that most products are within the legal standard? If the one dangerous products is being used by people, then they are getting sick and having their bodies damaged in a very serious way. That damage leads to starvation and cancer and death. Gluten Free Watchdog has evidence of products that are well about the standard. When they contacted the FDA, the report was ignored. 7 months later one dangerous product is still allowed to be marketed with the gluten free label and the dangerously high PPM. Then we have General Mills who advertises that their products are safe for celiacs. Yet, their testing process is very flawed. And people are still being made very ill by their gluten free oat four. This is very disappointing. I expected this site to be helpful to celiacs. Apparently, the news here is just more sensationalism.

We are just reporting an FDA press release that is relevant to our readers.

This headline is very misleading. It implies that 99% of the gluten free products on the shelves are safely below the 20ppm standard. But this is total lie. The only thing that this “study†shows is that OF THE LIMITED LIST of products TESTED, 99% of them are actually within the legal definition of gluten free. That cannot be extrapolated to ALL PRODUCTS. What actions has the FDA taken against those who produce products that are above the standard? They are the ones with the power to ensure that this legal definition of gluten free is followed. What has the FDA done to ensure that 100% of products labeled gluten free are within the standard? Just testing them does nothing to keep celiacs safe from harm. What difference does it make to anyone that most products are within the legal standard? If the one dangerous products is being used by people, then they are getting sick and having their bodies damaged in a very serious way. That damage leads to starvation and cancer and death. Gluten Free Watchdog has evidence of products that are well about the standard. When they contacted the FDA, the report was ignored. 7 months later one dangerous product is still allowed to be marketed with the gluten free label and the dangerously high PPM. Then we have General Mills who advertises that their products are safe for celiacs. Yet, their testing process is very flawed. And people are still being made very ill by their gluten free oat four. This is very disappointing. I expected this site to be helpful to celiacs. Apparently, the news here is just more sensationalism.

I agree with your assessment. I remember seeing the 4 to 5-foot amber waves of grain waving in the wind. Modern wheat differs from its origins as the result of intense cross-breeding (hybridization) programs. "The crops are neither physically nor genetically like its old self." Modern wheat (grown in 99 percent of the world's wheat fields) is dubbed "dwarf wheat." The FDA was made aware of the changes in the wheat gluten content, but did not require further research regarding the effects of gluten protein increase on humans. Modern wheat exceeds the 1960's content by 17 times. I ate wheat, barely and rye for over half- a-decade before the 2008 variation hit the grocery shelves. Modern wheat is an assault on the health of many thousands of people. Celiac enteritis, celiac encephalopathy, celiac steatorrhea, gluten-sensitive enteropathy, celiac related dermatitis hepetiformis, and gluten ataxia are a few of the modern wheat era diseases that are captured by the W.H.O. Most of the above disease listing are NEW disease occurrences that have been added to the disease reporting statistics. An estimated 1% of the world population has celiac disease alone. Keep in mind, that for many persons, it takes up to 14 years from the start of symptomology to receive a confirmed diagnosis. Physicians now consider “modern wheat†as exacerbating: fibromyalgia, irritable bowel syndrome, dementia, rheumatoid arthritis and diabetes. Think back for a moment. When did your first heart of the term: gluten? When did you first hear the news media attack on: gluten? When did you first hear comedian jokes and advertisements poking fun at persons who did not consume gluten?