Celiac Disease vs Food Allergies

Sources of Gluten

What Does “Gluten Free” Mean?

Is Gluten an “Allergen” Under FALCPA?

Unlike many other countries, the United States does NOT require the disclosure of all gluten containing grains. At this time, the United States Food Allergen Labeling Consumer Protection Act only requires Wheat to be declared in food labels. No requirements exist for labeling barley or rye.

A note about malt and gluten free labeling rules. Any grain may go through the malting process. In the United States, if the word “malt” exists in an ingredient list, without any additional disclaimers, the FDA says this is malt from barley. If the ingredient list says malted corn, malted sorghum, etc. then the malt in question IS gluten free.

Does the FDA Require Testing Before Using a Gluten Free Claim?

The following statement is found in the United States Guidance for Industry Gluten-Free Labeling of Foods. (PDF) “The (FALCPA) rule DOES NOT require you to test for the presence of gluten in your starting ingredients or finished foods labeled “gluten-free.” (emphasis mine)

“We encourage you to use effective measures to ensure that any foods labeled as “gluten-free” comply with our requirements; such measures may include: •1) testing the ingredients to determine their gluten content; 2) requesting certificates of gluten analysis from ingredient suppliers; or 3) participating in a third-party gluten-free certification program.”

Is Gluten Free Certification Required?

What are the Requirements for Labeling Gluten And Food Allergens in the United States?

Allergens Must Be Plainly Stated in the Ingredient list

Food allergens must be labeled in plain English. For example, “wheat is a group of wild and domesticated grasses of the genus Triticum.” (Wikipedia) Food producers can’t simply use the term “Triticum’ on a food label. They must use the word wheat.

Sub Ingredients Must Be Listed

What are sub ingredients? They are ingredients within a larger ingredient. For example, wheat is often an ingredient in soy sauce. If a packaged food contains soy sauce, it must list all the ingredients used to create that soy sauce. Sub ingredients are usually listed within parentheses of a larger ingredient, although not always.

In the example above, the Enriched Wheat Flour includes the added vitamins in brackets.

Do Allergens Need to Be Bolded in an Ingredient List?

No, gluten free and food allergen labeling rules do NOT require allergens to be printed in bold lettering. The sole requirement for food allergen labeling is that that all ingredients must be listed in either the ingredients list or Contains statement. If a Contains statement is used, all major allergens must be declared even if declared in the ingredients list. See more about this below.

A Note about “Contains” Statements

“Contains” Statements Are Not Required

Some companies may include a CONTAINS statement at the end of an ingredient list to highlight food allergens in their product. This is often very helpful. However, is it not required. Do not assume that just because wheat is not highlighted in a contains statement that the product is gluten free.

The One Important Caveat of Contains Statements

If a company chooses to include a “Contains” statement at the end of the ingredient list, they must list ALL food allergens contained in the product.

For example, if a chocolate bar contains tree nuts and milk, and they choose to use a contains statement, both the milk and the tree nuts have to be included in the “Contains” statement. If they only included the milk in the contains statement, but left out the tree nuts, that product would be considered to be misbranded and should be reported to the FDA.

What about “May Contain” Statements?

“May Contains” statements are neither required nor regulated by the FDA. In fact, they tend to cause more confusion than comfort. Gluten Free Watchdog has tested multiple products with “may contain” statements and many have tested under 20 ppm.

Can something be labeled gluten free and contain wheat?

What I am about to say is very important for those who have a wheat allergy, NOT Celiac Disease. Per United States Gluten Free and Food Allergen Labeling Rules, products labeled gluten free CAN contain sources of highly refined wheat starch.

Companies outside the United States (mostly Europe) have used gluten free wheat starch in their flours and baked goods for many years. An example is the popular Caputo Fioreglut flour blend.

Some companies in the United States are now integrating some of these same practices. These brands include Schar [Croissants and Pain au Chocolat], King Arthur Baking [Gluten Free Pizza Flour and Gluten Free Bread Flour] and Capello’s [New Dinner Rolls and Pizzas.]

Gluten Free “Wheat” sources

• Gluten Free Wheat Starch
  • Gluten free wheat starch is made by essentially “washing” the gluten containing protein from the grain and leaving the starch behind.
• Glucose Syrup
  • “Glucose syrup is a concentrated sugar solution made by breaking down starches (usually from corn, wheat, or potatoes) into smaller sugar molecules. This process creates a thick, sweet syrup. ” Quote from Pastry Class
  • “The production of glucose syrup involves treating starches with water and enzymes. Enzymes are natural substances that speed up chemical reactions. In this case, they break down the long chains of starch into smaller sugar units, resulting in the syrupy liquid.” Quote from Pastry Class
  • “Glucose syrup is considered safe even when derived from wheat, barley or rye. That is because the process used to produce glucose syrup renders the starting material to contain less than 20 parts per million of gluten.” National Celiac Assoc.
• Wheat Grass
  • From the National Celiac Association – Wheat grass or barley grass (and their juices) are the young (gluten-free) grasses of the wheat or barley plant. They are different from the wheat grain or barley grain that grow on the same plant and DO contain gluten.”
  • “The Food and Drug Administration will allow wheat or barley grass as an ingredient in a labeled gluten-free product, including supplements, as long as the final product contains <20 parts per million (ppm) gluten”

FDA Labeling Requirements of Wheat in Gluten Free Products

If a packaged food that is labeled gluten free contains wheat starch, it is required to include an asterisk and the following statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration requirements for gluten-free foods“. Read the quote below from the FDA regulations on gluten free labeling of food to learn more.

A food that bears the term “wheat” in the ingredient list or in a separate “Contains wheat” statement in its labeling, as required by 21 U.S.C. 343(w)(1)(A), and also bears the claim “gluten-free” or a claim identified in paragraph (b)(2) of this section will be deemed misbranded unless the word “wheat” in the ingredient list or in the “Contains wheat” statement is followed immediately by an asterisk (or other symbol) that refers to another asterisk (or other symbol) in close proximity to the ingredient statement that immediately precedes the following: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”

Wheat Protein vs Starch

Wheat grains contains protein and starch. People with Celiac Disease experience an autoimmune reaction to the PROTEIN in wheat, not the starch. This is why highly refined wheat starch can be labeled gluten free.

This Family’s Story Highlights the Need for Better Gluten Free and Food Allergen Labeling Rules

Hi, I’ve followed you for years. My son, he’s almost 9 now, but was diagnosed with an anaphylactic wheat allergy at 10 months. Over those years we’ve had one exposure at day care and one at a restaurant. Last night though, was the first time we had an issue at home that resulted in a hospital visit (he’s good now).

I’m reaching out to you because you’re more active / knowledgeable in the gluten space than I am. What happened was we made enchiladas and the sauce (La Preferida red Chile enchilada sauce) doesn’t have the warning ‘Contains: Wheat’ but looking closer at the ingredients it contains ‘Wheat Flour’.

I’ve used this sauce before, but, I must’ve had the organic variant which is certified GF. Tough lesson but I’m trying to understand how something can contain ‘Wheat Flour’ and not have the warning.

What Else Do You Need To Know About Eating a Gluten Free Diet?

I do want to make sure to say this – IT DOES GET EASIER. If you recently received a Celiac Disease diagnosis, this can be very overwhelming. Trust me when I say you will find your new normal, and it will be all right.

In addition, many people on the internet make a living by making you scared and afraid. Be careful about which voices you listen to. I trust these USA bloggers to give factual info.

We can control what happens in our own kitchens. When we eat out, we need to ask more questions. (Luckily, I have a handy guide for that!) If you live in Michigan, check out my list of restaurants with great gluten free options that I recommend. It includes a sub list of Michigan restaurants that maintain a 100% gluten free kitchen.

Have any additional questions? Drop me a message in the comment section below! Did you find this post to be incredibly helpful? Please share it with others who need it.

Sincerely,

Margaret Clegg aka MI Gluten Free Gal

The post United States Gluten Free and Food Allergen Labeling Rules appeared first on MI Gluten Free Gal.

I love Aldi. They sell many gluten free, money saving, products. However, I remembered a notice on the Gluten Free Watchdog Facebook page about a bratwurst they sell. They label these sausages as “gluten free.” However, they also list “beer” as an ingredient.

Now, in the United States, the FDA denies a gluten free label to anything that contains malt as an ingredient. Unless made from 100% gluten free grains, most beers in the world do not meet that criteria. However, this product falls under the jurisdiction of the USDA, not the FDA. Why? Because it contains meat. Therefore, I contacted Tricia Thompson a.k.a Gluten Free Watchdog on what to do.

She directed me to this article on her website, that outlines the steps on reporting a misbranded gluten free product to the USDA.

At the time I spotted this, our country found itself in the midst of a government shutdown. Therefore, many USDA employees lacked a job, or the income which which to perform it. I called the phone number she listed, but an automated reply stated the service was not available. Therefore, I turned to the power of the internet, and contacted the various parties involved with my facial misbranding concerns.

How to Report a Concern to Aldi, Online

I used Aldi’s online contact form to report my facial misbranding concern, first. If at all possible, I attempt to connect with the immediate business. I have done so in the past with success. Often, it accomplishes things quickly. I used their online comment system, filling out my complete concerns, and uploading the pictures I took. It took me less than 10 minutes to do. They impressed me by calling my back the same day! They listened to my concerns, gave me a claim number, and told me the supplier would get in touch with my. (To date, they have not.)

Reporting Facial Misbranding, Online, to the USDA

I used the online USDA reporting system Gluten Free Watchdog told me about. Like the Aldi system, I found it easy AND QUICK to use. It only took my information, and did not allow me to upload pictures. Surprisingly, the USDA promptly emailed me and asked me for more information. They requested a list of information, and I took time to address each one. Below is the bulk of the email I sent them, about the facial misbranding of the Aldi sausages.

“My concern about the misbranding / mislabeling is that while this item is marked “gluten free” by Aldi, it contains beer. While I know that the FDA definition of “gluten free” is not necessarily also delegated by the USDA, it is my understanding that the USDA feels that meat and poultry producers should follow this law. Per FDA regulations, nothing can be declared gluten free if malt is an ingredient, even if that product tests to under 20 ppm. Being that Aldi prices are relatively cheap, I am highly doubting that these Aldi Beer Bratwurst are made with beer that originated from non-gluten grains. Also, these sausages are imported from Germany, and did not originate in the United States. This gets trickier, because Europe’s definition of “gluten free beer” is different than the US. The US does not allow “gluten removed” beers to be labeled as gluten free, where as Europe does. Also, Germany is now making beer with an altered form of barley called “Kebari” that I don’t think is approved for US consumption. It may be possible that the beer in these brats is made with that.

No Establishment Number?

The USDA asked for the establishment number (inspection number) for the sausages. However, Aldi imports these sausages from Germany. They are not inspected in the United States. Foreign products sometimes utilize a different numbering system. After a minute or two of online research, I discovered that the “EV-717” Vet. Control No traced back to a plant in Germany. This number specifically relates to the plant where HoWe’s sausages were produced.

Interaction with HoWe’s

While neither Aldi nor the USDA directed me to do so, I contacted HoWe. Their website states all their products are gluten and lactose free. Therefore, I emailed them inquiring “What is the grain source of that beer? Is the beer made with only gluten free grains, or does it contain malted barley?” Their first reply simply stated that the ingredients and product test to under 20 ppm of gluten. I replied to their email, asking them to answer my original question. They replied, “We can confirm, that the beer does not contain malted barley.” But what will the USDA say?

Response back from USDA –

Two weeks after submitting my facial misbranding the concern, I received the following response from the USDA

“Dear Margaret,

Thank you very much for the additional information, and for your patience. Upon investigation, we determined that the product is not expected to contain a level of gluten that would pose a risk to public health. However, the company will be required to remove the “gluten free” claim from the label. Please find attached a formal letter regarding the outcome of your case.” (emphasis mine)

It takes a village, friends. The government is understaffed, underfunded, and some manufacturers are uneducated. The USDA & FDA don’t need us to be their enemies. They need us to be their eyes and ears. We need to continuously encourage them to do the right thing. Squeaky wheel gets the grease, right?

If you need to report a packaged food item, that contains gluten AS AN INGREDIENT (not a may contain statement), use this link to contact the FDA. Gluten Free Watchdog also shares what to do whenspot a labeled gluten free food that contains gluten.

The post Facial Misbranding: How To Report It appeared first on MI Gluten Free Gal.

The Celiac Disease Stages of Grief

After being diagnosed with Celiac Disease, there is definitely a period of grief we go through. It’s a huge adjustment to change our diet. Some people in denial refuse to ever change their diet. And we all know that eating out gets more challenging.

However, we also need to embrace, as Shirley Braden puts it, the new health they can have. Or as Curtis Zimmerman puts it, the unexpected lessons that our Celiac Disease diagnosis can teach us. And while it may not be fair, others are watching how we handle our diagnosis. Are we constantly stuck in a stage of depression? Or are we willing to accept where we are the thrive despite our autoimmune disease?

I had a stage of my life where I didn’t always follow the diet. I lacked support. I share about that time in my life in this blog post. It wrote it after I realized I forgot how hard those first few years were, and how it reminded me that compassion goes further in creating community than condemnation.

The Downide of Social Media Community

Many of us used to go to Celiac Disease support group meetings. That’s where we’d talk about our frustrations. In community. Face to face with actual people with whom we would interact.

Now we belong to online Facebook groups, where we have distance through a computer screen. Where we attack others for eating foods that have high-fructose corn syrup or slam them for eating foods with genetically modified organisms.

Somehow that lack of face-to-face interaction has made us forget we’re talking to ACTUAL PEOPLE. Making untrue or hurtful statements are so much easier through a keyboard. Worse, online communities can force us out because they don’t want to hear an alternate side. Because there’s no relationship built, no depth of trust. It’s sad.

Who’s Our Real Enemy?

There’s a quote I love from Donald Miller. It’s a theological quote, but I find the last sentence appropriate in this situation. “This battle we are in is a battle against the principalities of darkness, not against people who are different from us. In war you shoot the enemy, not the hostage. (Pg 191, Searching for God Knows What, Donald Miller)”

Sometimes I wonder if the Celiac Disease community has become its own worst enemy. Some days, we’ve become this angry mob, ready to attack. Eager to publicly highlight those with whom we have disagreements. We fight over beer and cereal and make snarky remarks on Twitter. For God’s sake people, we’re better than that.

Instead, of fighting each other, we should be focusing our bigger issues. Generating attention on better education of doctors and patients. Making sure companies follow FDA rules to keep our food safe. Bringing to light the issues of food insecurity and the lack of gluten free options. There’s so much more we can do together, than divided.

Shaming Others Doesn’t Lead To Real Change

Some times I’ll hear my husband typing frantically on the computer. When I ask who he’s writing to, he responds, “Someone is wrong, on the internet.”

What should our Celiac attitude be towards untruth?  I know that there are those out there that share posts that have misinformation. What should be our reaction? I feel our first response should be to educate, not humiliate.

Attacking and mocking and arguing will not get us to our goal. After all, it may be someday that we are the one in the wrong. We may be the one that needs to listen to a gentle word to redirect our path.

Are Diagnosis Rates Impacted By Our Poor Attitude?

One more thing about having a negative attitude towards Celiac Disease. Have you ever considered it could be hurting diagnosis rates?

If we complain all the time about how hard life is or how bad something tastes, might that impact how others approach getting help? If all we share are the bad things, why would anyone want to live that kind of life?

I’ve heard people state their family members who refused to get tested because they refuse to give up certain foods.

We should be showing others how life can be so much BETTER. Not by highlighting how crappy it can be. I love this article from Amy Burkhart R.D. about the Ten Positive Aspects of a Celiac Disease Diagnosis.

Maybe We All Need a Pep Talk

Celiac Disease can be frustrating. However, let’s try to use that frustration to bring about real change. Not just for us, but for everyone. Think of those who are undiagnosed that need us to stand up for better testing. For more funding for research. For the simple rights to be treated with dignity in public. Did you know Celiac Disease is afforded legal protection under the ADA?

Living with Celiac Disease can be hard. Dining out can be frustrating. Finding safe food can be frustrating. Mistreatment from others can be frustrating.

So let’s try to find the silver linings in our diagnosis. Whether it’s been companies we’ve come to love, or people we wouldn’t have met otherwise, let’s try to show the world living with Celiac Disease isn’t the end of life. It’s just the beginnning.

How has your attitude towards your Celiac Disease diagnosis changed over the years? How has it changed who you are as a person? (I love Casey the College Celiac’s article on how it’s helped make her a better person.) Please feel free to share your thoughts below. 

Originally Published August 2017

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Gluten Reduced Beer, Brewer’s Clarex, and Hydrolysis

Brewers create gluten reduced beers with barley, a grain that naturally contains gluten. The creators of Omission (and many other gluten reduced beers on the market) add a chemical that claims to “break down” gluten through hydrolysis. This chemical, Brewer’s Clarex, hydrolyzes gluten proteins to make beers appear less cloudy. But testing its safety is less transparent.

So far, the only testing methods widely available to manufacturers is ELISA testing. For non-hydrolyzed or non-fermented foods, ELISA is good. However, it only detects complete gluten protein chains, not fragments. Therefore, hydrolyzed foods and liquids, which create gluten fragments, can’t be accurately tested with these methods.

For a better scientific explanation about hydrolysis and gluten free testing, please see this post “Sandwich ELISAs and Hydrolyzed Gluten,” written by the Gluten Free Dietitian.

Another good article regarding Brewer’s Clarex – “Is Barley Based Beer Gluten Removed Beer Safe for People with Celiac Disease?”

Gluten Intolerance Group Performs Study on Gluten Reduced Beer

In 2017, the Gluten Intolerance Group conducted a study, in coordination with the University of Chicago Celiac Disease Center. They sought to understand the conflicting anecdotal reports from those who drink gluten reduced beer.  Some claimed after imbibing, that they had no reactions. Some stated that they did. Therefore, GIG and Univ. of Chicago performed a lab based study.

This study utilized serum from patients diagnosed with Celiac Disease. They tested serum against traditional beer, naturally gluten-free beer and gluten reduced beer. They did this by reducing the beers down, extracting their residual proteins, and then pairing those proteins with patient blood serum. Chemical reagents then showed whether Celiac antibodies bound to those proteins.

Interestingly, their research reflected the comments from those drinking gluten reduced beer. Serum from some patients reacted, some did not. However, based on their research, GIG concluded they will NOT certify these beers as gluten free. Because one cannot predict who will react, and who will not, one must take precautions that will protect everyone.

The FDA Clarifies Concerns About Hydrolysis and Gluten

In 2013, the FDA created a definition of the term “gluten free.” This included statements that foods (and beverages) labeled gluten free must contain under 20 ppm of gluten. Since then, advocates have requested (multiple times) for the FDA to speak further on hydrolysis and fermentation in foods labeled gluten free. Which impacts the gluten reduced beer market.

In August of 2020, the FDA finally spoke. They declared that any hydrolzyed or fermented foods, that desire a gluten free claim, must use ingredients that are gluten free prior to these chemical reactions. Please read Gluten Free Watchdog’s post “FDA Publishes Final on Gluten Free Labeled Fermented or Hydrolyzed Foods.”

The FDA vs the TTB

Technically, most alcohol falls under the jurisdiction of the Tobacco Tax and Trade Bureau, known as the TTB.  In fact “The labeling of all beers made with both malted barley and hops is under the jurisdiction of the TTB. If a beer is made without either malted barley or hops its labeling is under the jurisdiction of the Food and Drug Administration (FDA).” (source, Gluten Free Watchdog; Is Barley-Based “Gluten-Removed” Beer Safe for People with CeliacDisease?)

So what does the TTB say on the matter? They state a gluten reduced beer must include this on their label or in advertising: “Product fermented from grains containing gluten and processed to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten.” (See this link, page 10.) Therefore, it’s important to do your research.

Further Thoughts on Gluten Reduced Beer & Testing

All of these regulations depend on the gluten analysis testing we currently have available. Another form of testing, called Mass Spectrometry, looks at gluten differently than ELISA testing does. While this type of testing is in early stages, a Forbes article published in 2017 showed that gluten reduced beers contained well over 20 ppm of gluten.

Unfortunately, the understanding of malt and gluten reduced beers is not universal. In the UK, gluten reduced beers are actually allowed to be labeled gluten free. GF Tracy further explains the UK guidelines in her post about “Can you Detect Gluten in Beer?” Which means we need to be on guard when purchasing beers from outside the United States.

Therefore, I encourage you to only drink beer made from gluten free grains. I’ve compiled a list of them in my updated Gluten Free Beer Review post. In addition, wine, hard cider and mead all contain no gluten, and are acceptable choices. GF Jules provides some excellent suggestions in her post about Gluten Free Alcohol. Please remember to always drink responsibly.

How do you feel about gluten reduced beer? What is your favorite gluten free beer?

The post Gluten Reduced Beer – Bane or Blessing? appeared first on MI Gluten Free Gal.

The Only Celiac Disease Treatment

The first thing you need to know is that there is no oil, no pill, no medical intervention for Celiac Disease OTHER than the gluten-free diet. You can’t grow out of this disease. You can’t “cheat” on it either. Think of the gluten-free diet as your new BFF. (Best Friend Forever)

What do you know about gluten? Hopefully, your doctor referred you to a dietitian after your celiac disease diagnosis. Maybe you only received a piece of paper of do’s and sent on your way. Either way, you are not defined by your gluten free diagnosis. You simply need to follow a certain diet to live a better life.

Which Foods are NOT Gluten Free?

So what do you absolutely need to stop eating? Wheat, rye, barley and all of their offspring. Sometimes oats. Wheat has many different names, such as spelt, graham, couscous, seitan and many more. You also need to stay away from malt, because it’s derived from barley.

In addition, the U.S. bans “gluten-free barley.” (Investors recently engineered gluten free barley in another country.) Of course, this also means that regular beer is out. This also goes for “gluten removed” beer. Research has shown it to be unsafe for those with Celiac Disease.

Where Gluten Hides

Gluten is stealthy. It hides in all sorts of places that you wouldn’t even imagine. Soy sauce. Twizzlers. Potato Chips. Taco Seasoning. It’s also in things that you may not think of, because you don’t know how they’re prepared. Crab cakes. Meatloaf. Cheeses made from bread mold.

You need to check your medications as well, both prescription and over-the-counter. Even though gluten cannot penetrate the skin, we should still check lotions or anything that could come into contact with our mouths. It’s important to make sure your lipstick is gluten-free too.

Are Oats Gluten Free?

A word about oats. Most doctors will tell those who are newly diagnosed to stay away from oats for at least a year after diagnosis. Oats in and of themselves, by definition, do not contain gluten. BUT, they are often grown in fields and harvested with wheat. It’s practically impossible to separate wheat grains from oat grains, not to mention the dust and particulate matter.

Many experts and advocates will strongly encourage anyone with Celiac Disease to only eat purity protocol oats. (Oats grown in dedicated gluten free fields.) Recently manufacturers have started to do mechanical, optical sorting of oats to pick out any wheat, barley or rye grains. Manufacturers using this method include General Mills, who make Cheerios and Lucky Charms. Read my post explaining that not all “gluten free oats” are the same.

Which Foods are Gluten Free?

So now that we’ve talked about what you can’t have, let’s focus on what you CAN have. Fresh fruits, vegetables, meats (preferably lean), dairy, and lots of other things. Remember, gluten is only found in grains. Therefore, any natural grain free food is fair game. This is your opportunity to get creative in the kitchen!

I think one of the biggest challenges in this medically necessary diet is to make the mental switch of focusing on all the food you can eat, and not on what you can’t. It’s about learning to substitute the no-no’s with the “sure, go ahead!” We can have grains like rice, corn, quinoa, amaranth, millet and teff. We can also eat buckwheat, which is actually a relative of rhubarb and has no connection to “wheat” at all.

What is Cross Contact?

A quick word about cross-contact. This means gluten-free items come in contact with gluten containing grains. This doesn’t just happen in the manufacturing process. If you’re the only gluten-free eater in a gluten full home, it can happen in your house too. Most experts recommend celiac disease patients purchase a new dedicated toaster and a new dedicated colander.

Cross-contact comes into play when using condiments as well. Gluten-containing crumbs can find their way back into butter dishes, jam jars, peanut butter containers, and much more. Those who are the only GF eaters in the house often find it easier to have their own condiment containers.

A reminder that “cross contact” and “cross contamination” are two VERY different things. Cross contamination involves bacteria, such as listeria in chicken, touching other food items. Bacteria can be killed. Gluten cannot. Therefore, please use correct terminology, especially when speaking to restaurants. 

FDA Defines the Term “Gluten Free”

It’s one thing to know what grains contain gluten. It’s another thing to claim that something is gluten-free. In 2014, the FDA officially defined gluten free as containing less than 20 PPM of gluten in a given product. (However, they often fail at enforcing that rule.)

Prior to this ruling, manufacturers could label an item as gluten free without having to adhere to a safe standard. How did they come up with 20 PPM? It was based on research done by Dr. Alessio Fasano and other leading Celiac Disease doctors. This definition only applies to manufactured products, and not eating establishments or bakeries.

Gluten Free Certification Organizations

Unfortunately, producers don’t have to verify with the FDA that their product actually tests below 20 PPM before they print that on packaging. This is where third-party certifying organizations step in, trying to protect the Celiac Disease population. The National Celiac Association, the Gluten Intolerance Group, Beyond Celiac and NSF all have certification seals.

•  The National Celiac Association transferred ownership of their seal program in 2019 and endorsed the newly formed GF Certified program through GFFP USA. Products bearing their seal must test, independently, under 5 ppm. They also audit all manufacturing facilities.
• The GFCO is a certification program through the Gluten Intolerance Group. Every product they certify independently tests to under less than 10 PPM. Certified products are submitted to regular testing.
• NSF International certifies packaged foods and supplements that meet the FDA requirement of less than 20 PPM. They certify the gluten free Girl Scout cookies, as well as other products.
• Beyond Celiac endorses the GFCP certification program, managed by the Allergen Control Group. Their auditors insure that facilities operate with best practices and meet the 20 PPM requirement.

The Celiac Disease Foundation Does NOT Certify Gluten Free Food

You may see this Celiac Disease Foundation logo on certain products in the store. It’s most often found on General Mills products such as Cheerios. This logo highlights that the brand donates money to the CDF. In no way do products bearing this logo undergo third party product testing. The product may still be gluten free. Just know that the CDF does not perform product testing.

“May Contain Wheat” Labels are Not Helpful

These certifications especially help when products made in shared facilities come in to question. The FDA does not regulate nor require “May contain” statements. In addition, consumers find them incredibly confusing. To learn more about the issue of “may contain” statements, watch Tricia Thompson’s informational videos on her site, Gluten Free Watchdog.

Certified products that bear a “may contain” wheat or a “manufactured in a facility where wheat is present” still undergo strict testing and manufacturing process scrutiny. Products made in the “same facility” may still be produced in a dedicated gluten free atmosphere.

Final Thoughts

This is a lot of information to digest, and it’s probably overwhelming. I received my diagnosed almost 2 decades and I learn new things all the time. It will get easier. In the meantime, fall in love with your kitchen again, take a deep breath, and enjoy the bounty of naturally gluten-free foods you can eat in abundance!

This article is part of a series on Celiac Disease and gluten-free living basics. Others include:

Why Celiac Disease Makes Food Your Enemy (A primer on Celiac Disease)
Proper Physical and Emotional Care, post diagnosis
Eating Outside of the Home and Other Resources

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