Toxic Levels of Glyphosate, Pesticides, Low Mineral Content, and Even Gluten Found in Gluten-Free Products

This article is extremely revealing. Glyphosate has gotten a bum rap for years and really it is the misuse of it as a drying agent to accelerate harvest time that is the real problem. Food companies need to put their feet down and only buy agricultural products from producers who do no use glyphosate in this way. And consumers must hold their feet to the fire for this to happen and there also needs to be some government regulation enacted to outlaw this practice.

But the other shocking thing from this article is the deception in advertising or laxness in testing or both of companies producing gluten-free products. What can we do to stop this? Is a class action suit in order here?

Good questions, there is already one lawsuit that we reported on regarding glyphosate:

I google-news'ed the two brands and found nothing. Good to hear there's a lawsuit. About the FDA and whether or not they know, I went to the web site of Moms Across America and found this:

"Moms Across America has reported these violations to the FDA and we will report back on the steps that will be taken."

21 hours ago, trents said:

This article is extremely revealing. Glyphosate has gotten a bum rap for years and really it is the misuse of it as a drying agent to accelerate harvest time that is the real problem. Food companies need to put their feet down and only buy agricultural products from producers who do no use glyphosate in this way. And consumers must hold their feet to the fire for this to happen and there also needs to be some government regulation enacted to outlaw this practice.

But the other shocking thing from this article is the deception in advertising or laxness in testing or both of companies producing gluten-free products. What can we do to stop this? Is a class action suit in order here?

This comes from the FDA. It’s no surprise that Gluten Free labeled foods test higher than they should. They aren’t required to test and when they do get caught it is a slap on the wrist and maybe a fine. We need gluten listed as an allergen like 80+ other countries. It’s pretty much the honor system.

Are manufacturers required to test for gluten to make a “gluten-free” claim on their food labels?

No. The regulation does not require manufacturers to test for the presence of gluten in their starting ingredients or finished foods labeled “gluten-free.” However, manufacturers are responsible for ensuring that foods bearing a “gluten-free” claim comply with 21 CFR 101.91. Among other requirements, this means that any unavoidable gluten present in a food labeled “gluten-free” is less than 20 ppm. Manufacturers may choose to use effective quality control tools to ensure that any foods they label “gluten-free” do not contain 20 ppm or more gluten, such as:

conducting in-house gluten testing of starting ingredients or finished foods,

employing a third-party laboratory to conduct in-house gluten testing,

requesting certificates of gluten analysis from ingredient suppliers, or

participating in a third-party “gluten-free” certification program.

Additional record-keeping requirements may exist if the food is hydrolyzed or fermented or contains hydrolyzed or fermented ingredients (see 21 CFR 101.91(c)(2)-(4)).

LP023, you hit the nail on the head when you term the use of "Gluten Free" by the food industry an "honor system". This whole system is too casual. But my understanding is that the GFCO logo does imply that the products have indeed been tested. The FDA needs to ratchet up the testing standards here.

It would be interesting to have a range of products tested over time that bear the gluten-free label against their mainstream equivalents. I'm talking here about food products that would not intentionally contain gluten grains as an ingredient - just to see if the gluten-free ones are actually any safer. So, for instance, are mainstream Quaker oats really less safe than Bob's Red Mill "Gluten Free" quick oats that we pay much more for?

5 hours ago, LP023 said:

This comes from the FDA. It’s no surprise that Gluten Free labeled foods test higher than they should. They aren’t required to test and when they do get caught it is a slap on the wrist and maybe a fine. We need gluten listed as an allergen like 80+ other countries. It’s pretty much the honor system.

Are manufacturers required to test for gluten to make a “gluten-free” claim on their food labels?

No. The regulation does not require manufacturers to test for the presence of gluten in their starting ingredients or finished foods labeled “gluten-free.” However, manufacturers are responsible for ensuring that foods bearing a “gluten-free” claim comply with 21 CFR 101.91. Among other requirements, this means that any unavoidable gluten present in a food labeled “gluten-free” is less than 20 ppm. Manufacturers may choose to use effective quality control tools to ensure that any foods they label “gluten-free” do not contain 20 ppm or more gluten, such as:

conducting in-house gluten testing of starting ingredients or finished foods,

employing a third-party laboratory to conduct in-house gluten testing,

requesting certificates of gluten analysis from ingredient suppliers, or

participating in a third-party “gluten-free” certification program.

Additional record-keeping requirements may exist if the food is hydrolyzed or fermented or contains hydrolyzed or fermented ingredients (see 21 CFR 101.91(c)(2)-(4)).

I agree that gluten should be declared in the ingredients just like wheat and other allergens, it would make life much easier for us.

While there have been some instances of non-compliance, the FDA monitors and enforces regulations to ensure that gluten-free products meet the required standards. Non-compliance can result in enforcement actions, including recalls. The proliferation of home testing devices like the Nima Sensor have made it so that companies can be reported to the FDA quite easily for non-compliance. Also, the statement that companies get "a slap on the wrist and maybe a fine" is an oversimplification. The FDA can take various enforcement actions against companies that fail to comply with labeling regulations, which can include product recalls, warning letters, and fines. Product recalls can cost companies a good deal of money, especially for a mainstream, widely distributed product. 

The ultimate enforcement in the USA, however, would be lawsuits, and I'm sure that there will be some that are related to this study. Class action lawsuits can cost companies millions and bankrupt them, which is probably the biggest motivation for companies with "gluten-free" on their labels to closely monitor their products, ingredients, suppliers, etc. for gluten.

The other thing to be concerned about is that litigation may motivate some companies to simply drop their gluten-free food lines altogether.

26 minutes ago, Scott Adams said:

I agree that gluten should be declared in the ingredients just like wheat and other allergens, it would make life much easier for us.

While there have been some instances of non-compliance, the FDA monitors and enforces regulations to ensure that gluten-free products meet the required standards. Non-compliance can result in enforcement actions, including recalls. The proliferation of home testing devices like the Nima Sensor have made it so that companies can be reported to the FDA quite easily for non-compliance. Also, the statement that companies get "a slap on the wrist and maybe a fine" is an oversimplification. The FDA can take various enforcement actions against companies that fail to comply with labeling regulations, which can include product recalls, warning letters, and fines. Product recalls can cost companies a good deal of money, especially for a mainstream, widely distributed product. 

The ultimate enforcement in the USA, however, would be lawsuits, and I'd sure that there will be some that are related to this study. Class action lawsuits can cost companies millions and bankrupt them, which is probably the biggest motivation for companies with "gluten-free" on their labels to closely monitor their products, ingredients, suppliers, etc. for gluten.

I’ve contacted the FDA and several companies on how often products with a gluten free logo are tested and I’ve gotten vague answers each time. No one can tell me a straight answer. Each batch is not tested. I contacted companies with certified gluten free logos about yeast extract and one company told me it was from barley but it passed the testing if it had the gluten free logo. I got Gluten Free Watchdog in on that one and she got the runaround also. No one is keeping up with it unless they have a complaint. Most of us get sick and can’t figure out why so it’s never reported. Unless we figure out a way for gluten to be listed as an allergen and get these companies and the FDA to require the testing records be sent for proof they were tested and get the FDA to go in and randomly test this will keep happening. 

I like the idea of random testing, like they do in the professional sports leagues for doping.

47 minutes ago, trents said:

I like the idea of random testing, like they do in the professional sports leagues for doping.

I thought they did but after questioning them apparently not. It’s left up to the manufacturers and they arent monitored unless there is a complaint. I’ve had things labeled gluten free and when I questioned the company they said the imported ingredients aren’t tested. Stay away from the gluten free Idahoan Scalloped Potatoes. 😂 

Personally, I'm not as concerned that the individual imported ingredients are tested as gluten free as I am the final product. To me, that's where the rubber meets the road.

Even companies making foods certified gluten free by GFCO don’t have to test every lot.  After enough lots that pass they are allowed to reduce testing. 

GFCO 2024 manual Step Down Testing pp22-23