Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Multinational Labeling Question

Lisa16

Recommended Posts

Lisa16 Collaborator
Lisa16
Posted

The recent thread on Cadbury's got me to thinking about how different countries seem to have different standards for whether or not something can be considered gluten free.

Here is what I have noticed so far-- please correct me if this seems wrong or out of date:

Australia seems to have the strictest (most conservative) rules about labeling. For example, I contacted ECO Nvey, which makes a beautiful cosmetics line you can get here on sephora. I askedif they were gluten free, and they said that even if their products had no gluten ingredients, they couldn't guarantee a gluten-free status because of the fields the soy beans were grown in. Wow! Many people on this forum could use them.

But then again, French companies like Caudalie, seem to be pretty lax. They let certain wheat starches, germ oil and hydrolyzed wheat protein be marked gluten-free in cosmetics at least. I also found the same for the German company Weleda. So is this so for the rest of the EU as well?

The Greek company Korres also seemed to be very conservative in what it considered gluten-free and sent a whole spreadsheet when I asked about their products. So maybe is varies by company?

I have also written to Japanese companies (for both food and cosmetics) and they are very conservative as well. However, other asian countries don't seem to be quite as careful (I am thinking of Sri Lanka.)

So why is there so much disparity? I know each country sets their own standards, but is there a single international standard code like the less than 20 ppm in the US? And if not, can't we try to get one?

And what about Canada and UK and the rest of Europe? It would be nice to know a little more about this in case I am brave enough to ever travel again.

Lisa

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

This is a big question mark for me, one I have to deal with every day. Here in NZ we have a standardized agreement with OZ, so if anything is marked gluten free, it has to test No Gluten if it comes from Oz or NZ. Low gluten according to the website can have up to 20 ppm. Then we have a lot of British products on the shelves because to use the typical Kiwi quote, which I get tired of hearing, "We are such a small country" so many of the products are imported, often from the UK (mostly Orgran) so then we are dealing with the Codex Alimentarius. Then we also have things on our shelves (some of them) like Lara Bars and some other American products and these can be real question marks and I can't call the company from the market 'cos it's an international long distance call. And then I come back to Nevada in the summer for two or three months and I have to throw most things I know out the window and start again. When there I quit eating beef except for organic, would never consider even traces of corn, I have a totally different shopping list and shopping habits, cook differently, live differently. Keeps me on my toes! Right now I am building a summer shopping list of stuff to bring back (sorghum, Enjoy Life choc. chips, e.g.), but don't know what I am going to do about the new baggage charges. :(

I was happily consuming Lindt 70% chocolate because no gluten (and most importantly no soy lecithin) was listed on the label, only to be informed on here that it does contain gluten even though not listed. So the Swiss can't be trusted.

Life's a crapshoot! (no pun intended)

Lisa16 Collaborator
Lisa16
Posted
  • Author

Right-- almost all Lindt has malt in it from barley-- at least the standard bars you get here, as well as the little balls.

I have a friend who was on the commission that drew up the EU standards for boilermakers/ furnaces, so I know that they made serious efforts with the formation of the EU to set "universal standards." I imagine they did this with food labels too. And if they could do this for one large market, why can't they do a universal gluten-free standard?

How would we go about getting this? The fact is that celiacs ring in at .70% (approx) of the world population and gluten sensitive individuals bring the number much higher than that. Let's say more than 1% of the world market. That is a lot of people. Millions.

Lisa Mentor
Lisa
Posted

Any imported product into the US must comply with the FDA Labeling Laws. I'm not certain what you get when traveling. But Europe and other countries are far more advanced regarding Celiac or Coeliac awareness than the US>

Lisa16 Collaborator
Lisa16
Posted
  • Author

Thanks MG-- that is good to know. I suspect it applies to food mostly.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,181
    • Most Online (within 30 mins)
      7,748
    ViRose
    Newest Member
    ViRose
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Testing

      By Wheatwacked · Posted

      Once you have removed the inflammatories, it is time to focus on the deficiencies.  A lot of them not specific to Celiac, but deficiency in them elicits symptoms associated with Celiac. According to research, celiac disease tends to be more prevalent in urban areas compared to rural areas.  Same is true with airborne viruses.  Because urban residents get less sunlight.  To top it off we use lotion and gear to block the little light there is.  This compremises the vitamin D blood level.  A virus attack further lowers vitamin D and the immune system loses control over the Celiac genes and they go into acute symptoms. 40% to 75% depending depending on country are vitamin D deficient. 50% do not eat the Adequit Intake for potassium (4700 mg a day) 90% do n ot eat the Adequit Intake for Choline. Iodine intake since 1970 had dropped 50%.  The western diet is typically excessive in omega 6 fatty acid compared to omega 3.  Above 14:1 by some estimates.  So they sell us expensive, processed oils to compensate.  Anyway after 10 years gluten free myself,  here is what has helped me in just the past few years; once I realized I was at a healing plateau and just GFD would not cut it, and reallized my deficiencies.  Most recently, I started a statin which I only took for two weeks before it started to cripple me.   Got a prescription for Nicotinic Acid to 2000 and am more flexible now Plus HDL went 29 to 44, eGFR from 55 to 79. I also learned if the pharmacist gets a prescription for Niacin that it is dealer's choice whether you get Nicotinic Acid or Niacinimide.  And it comes out of a regular vitamin manufacturer.   "likely deficiencies and what I take to boost my intake (I get anorexic at the drop of a hat so I take them to keep me stable):  the ones that helped me the most noticibly Was increasing vitamin D blood level to 80 ng/ml and Iodine to 500 mcg once or twice a day, Thiamine, Choline, and Iodine. 10,000 IU vitamin D 500 mg Thiamine or more Choline Iodine – 600 to 1200 mcg of Liquid Iodine Vitamin B2 helps break down proteins, fats, and carbohydrates. It plays a vital role in maintaining the body's energy supply.  500 mg Nicotinic Acid - increase capillary blood flow, lower cholesterol. I recently started 2000 mg a day instead of a statin which I cannot tolerate. I the first month my HDL went from 29 to 44. eGFR (kidney function) jumped from 55 ti 75. It also has make my whole body less stiff. The ichy, flushing with the first few doses goes away. The non flush forms of vitamin B3 do not work. It is the relaxing of the capillaries and tendons. 500 mg Pantothenic Acid vitamin B5 Omega-3 and Omega-6 Fatty Acids in Vegetables  Eating more of the vegetables low in omega six and high omega 3 can reduce inflammation Whole Milk Vanilla yogurt to which I add 100 grams of raspberrys, black berries and blueberries has lots of probiotics and makes my tummy and body happy. Red Bull has sugar (not high fructose corn syrup) and the vitamins (B2,3,5,6 need to metabolize to ATP energy and Taurine as an antioxident). It is a good source of energy for me because my genetic hyperlipidemia does not process complex carbs well.        
    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
×
×
  • Create New...