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Gluten Free Certification Enforcement Aug 2014

Celiac Ninja

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Celiac Ninja Enthusiast
Celiac Ninja
Posted

The Gluten Free Certification Organization is finally heard by the FDA and this August 2014 the law for gluten free labeled food and beverages must meet below the 20ppm (parts per million) standard or they will be relabeled (to not have a gluten free or certification label) or removed from the shelves. It took 10 years for the GFCO (Gluten Free Certification Organization) to be heard by the FDA.

 

 

Go get 'em FDA! I'm tired of getting glutened!

 

 

 

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BlessedMommy Rising Star
BlessedMommy
Posted

That's great that they are strengthening the standards!

 

I wonder, though, how are they going to enforce that?

 

It seems that there wouldn't be enough man power to go investigate every food that carries a gluten free label.

dilettantesteph Collaborator
dilettantesteph
Posted

It further complicated by a lack of accurate testing: Open Original Shared Link

 

"The results demonstrate that current gluten analysis methods cannot accurately quantify prolamines in all food matrices and further work is needed to improve the reliability of gluten quantification."

LauraTX Rising Star
LauraTX
Posted

In a perfect world, they would be on things proactively, but that is usually not the case.  Generally a complaint has to be filed, takes them a while to look into it, they send a cease and desist, etc etc.   Just think about all those dangerous weight loss supplements that come out and make millions before the FDA throws the hammer at them... I speculate it will be a similar pace to that.  Of course, in the case of gluten-free mislabeling, there seem to be many smaller companies labeling their product with many claims with ignorance to what they actually mean, so hopefully most issues will not get to the point where the FDA has to force them to close, and it will be cleared up with the first contact.  

StephanieL Enthusiast
StephanieL
Posted

It further complicated by a lack of accurate testing: Open Original Shared Link

 

"The results demonstrate that current gluten analysis methods cannot accurately quantify prolamines in all food matrices and further work is needed to improve the reliability of gluten quantification."

Yeah, that!  

 

I think manufacturers are just going to repackage rather than actually keep the gluten-free claim and worry about being "caught" but the non existent government regulators ;)

bartfull Rising Star
bartfull
Posted

The best solution then is to continue to eat whole foods, and when a gluten-free treat is in order, buy from the "good guys" we already trust - Udi's, Canyon Bake House, Against the Grain, etc.

LauraTX Rising Star
LauraTX
Posted

The best solution then is to continue to eat whole foods, and when a gluten-free treat is in order, buy from the "good guys" we already trust - Udi's, Canyon Bake House, Against the Grain, etc.

I fully agree.  I will still go with a trusted brand over something questionable every time.

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BlessedMommy Rising Star
BlessedMommy
Posted

^Exactly!

 

My CSA produce has no confusing labels on it. :)

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  • Posts

    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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