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Gluten-Free Foods, Products, Shopping & Medications
Share info on about GF products, medications, cosmetics, etc., or warn others about dangerous ones. Which ingredients are safe and which are not? Food labeling issues and legislation.
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- K6315 replied to K6315's topic in Related Issues & Disorders6Newly gluten free… withdrawal?
Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long? -
- trents replied to Doris Barnes's topic in Gluten-Free Foods, Products, Shopping & Medications1Can I trust the gluten free label if a product was made in a facility that also processes gluten?
Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known... -
- Doris Barnes posted a topic in Gluten-Free Foods, Products, Shopping & Medications1Can I trust the gluten free label if a product was made in a facility that also processes gluten?
Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust... -
- trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications6
Hidden Gluten in distilled vinegar
@Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten... -
- Lynnard commented on Jefferson Adams's article in Gluten-Free Foods & Beverages6Blistex Medicated Lip Balm and Other Gluten-Free Brands
I just looked up Carmex chapstick. I got to a screen that listed ingredients and was about to conclude it was safe. There was a button that said more about our ingredients and then I saw it listed colloidal oatmeal (which wasn't listed on the first screen).- blistex
- blistex medicated lip balm
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Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
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Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
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By Doris Barnes · Posted
Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination. If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you. -
@Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
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