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News: Celiac.com: Something Else, Not Gluten, Might Be Making Some People Sick

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

Celiac disease prevalence plateaued as gluten-free diets became more common. This made scientists question if gluten actually made people ill.

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    • TraceyG
      Celiac Diagnosis from Bloodwork Only?

      By TraceyG · Posted

      @Wheatwacked ha! That sums it up nicely. That’s the part I wasn’t clear on. Thank you !
    • Wheatwacked
      Celiac Diagnosis from Bloodwork Only?

      By Wheatwacked · Posted

      I found this article very a very clear explanation of test results with example cases.  I especially liked this line at the end. "In an effort to justify why we can go against the result of a positive test, we ask “how positive is it’? It’s like getting a positive pregnancy test back and asking “how pregnant am I?” I think it answers some of your specific questions. Are You Confused About Your Celiac Disease Lab Results?
    • RMJ
      Kachava

      By RMJ · Posted

      What organization certifies them? I didn’t see a logo.
    • trents
      Kachava

      By trents · Posted

      Very interesting! I did not realize that. But it does seem to be a trite point whether or not the presence of gluten in a food item results from whether or not a gluten containing grain is an intentional ingredient or merely an artifact of processing. Gluten is gluten.  But to add some additional information to this discussion on Ka' Chava, I emailed them and pointed out that their ingredient list included "organic barley", a gluten-containing grain. I got a reply almost right away from someone named Jah: "Thank you for reaching out and sharing your concerns regarding our ingredients. I genuinely apologize for the confusion.   We’re extra cautious about food allergies, especially gluten intolerance. So while it might be confusing to see barley grass in our ingredient list, we assure you there’s no gluten involved. Here’s the nitty-gritty.   Barley starts as grass. As the plant matures, it develops barley grain, which contains gluten. But when barley grass is harvested as a young plant—before the grain appears—it’s gluten-free. This young version of barley is what’s included in our blends, which means it’s gluten-free.   The Food and Drug Administration allows barley grass as an ingredient in gluten-free products as long as the final product contains <20 parts per million of gluten, including any gluten due to cross-contact with gluten-containing grains. Ka'Chava meets these requirements and therefore is certified gluten-free." I replied to Kha and also pointed out that they actually made the advertising on their website that their products are Certified Gluten Free" which required there be less than 10ppm according to the GFCO. I sent her a link to the GFCO handbook. She seemed not to be aware that "Gluten Free" and "Certified Gluten Free" were different standards from two different organizations and she expressed appreciation for the new information.  So, I'm wondering if the GFCO, unlike the FDA, does not prohibit the use of small amounts of actual gluten containing grains in order to grant certification as long as the concentration does not attain to or exceed 10ppm. I also suggested to Jah that the company update their ingredient list to say "organic barley grass" instead of "organic barley". So, if in fact barley grass is used instead of the barley grain head in their product, they would seem to be in compliance with either the FDA regs or the GFCO regs.
    • rio
      Kachava

      By rio · Posted

      I emailed with the company today. In the FAQ's of their website they did in fact say that their product is "certified gluten free".  I asked how they could make such a claim with barley in their ingredient list. They responded explaining that their product contains barley grass which is gluten free and not barley. I proceeded to point out that their product might in fact contain barley grass but that barley is what's listed in the ingredient list on the website. Here is their response: "Thank you for your understanding and for bringing this to our attention. I completely agree that clarity in our ingredient list is essential, and I apologize for any confusion this may have caused. I’ll make sure to pass your feedback along to our team to ensure that the distinction between "barley" and "barley grass" is communicated on our website. Your input is invaluable in helping us improve." I just went back to the website to try and copy and paste their language around being "certified gluten free" but it looks like that has already been taken off the site- I can't find it anymore.
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