Who is NSF?

NSF International, based in Ann Arbor, Michigan offers third party gluten free certification. Originally known as the National Sanitation Foundation, they have been ensuring consumer safety since 1944. In the 50’s they created “standards for the sanitation of soda fountain and luncheonette equipment.” Today they are an international company that tests products for many safety factors.

Where is NSF and What is Their History of Certification?

I recently had the chance to tour their Ann Arbor headquarters. It contains 150,000 square feet of laboratory space. They take the integrity of their work and the privacy of the companies they certify very seriously. Therefore I wasn’t allowed into individual labs. A few times they covered up work stations as we walked past in the hallways.

In 2004, NSF acquired QAI, one of the largest certifying organizations of organic foods and products. QAI had a long history of certification standards, since 1989. NSF created their gluten free certification standards from the organic testing protocols from QAI. In addition, NSF and QAI had gluten free standards of 20 ppm per million long before the FDA did.

What is NSF’s Process for Gluten Free Certification?

There are 5 steps to gaining gluten-free certification through NSF.

1) Application – Companies must submit an application, necessary documents & a signed application.

2) Product Review – NSF reviews the product, which includes product labeling, raw ingredients and the company’s allergen procedures and protocols.

3) Onsite Inspection – A team member travels to the manufacturing plant and visually inspects the premises to make sure all things disclosed in the paperwork are accurate.

4) Sample Testing – Staff take a random product sample while on premises. NSF staff then send back to the lab to verify it contains less than 20 ppm of gluten content.

5) Certification – Once a product is certified, the NSF certification mark can be used on packaging. It is also allowed on advertising literature and on the company website. Certification is an ongoing process. NSF audits businesses every year. Also, they make unannounced visits to verify that companies are maintaining their standards.

How Easy Is It To Get Certified thru NSF?

If you think this is a stringent process, you’re right. Brandon Rudolph, one of the writers of the gluten-free certification protocols, told me that many businesses never get past the second step. As someone with Celiac Disease himself, Brandon fully understands just how important this process is.

Have you seen the NSF certification mark on products? It’s a blue circle with the letter “NSF” written in the center, in white. The NSF gluten-free certification logo also includes a white ring around it with the words “certified gluten-free.” Some products that bear this logo inclue Toffee-Tastic gluten-free girl scout cookies made by Little Brownie Bakers, and Twin Lab children’s Wicked Smart Gummies.

Why Is Third-Party Gluten Free Certification Helpful?

Living with Celiac Disease can cause trust issues when it comes to food. Even though the FDA has finally defined what gluten-free means, it may not always mean that producers (or consumers) understand. Gluten can show up both in ingredient sourcing and in food production.

When we’re trying a new product, we don’t necessarily know the manufacturer personally, or their level of gluten free knowledge. Having a process, audited by an outside organization, we can trust is beneficial. It may make items cost more due to the certification process costs they incur, but I think it’s worth it to keep our health.

But Still Read the Label

Please know that, while certification logos are helpful, these processes aren’t fool proof. Companies sometimes add gluten ingredients to their products, even certified products. (They get recalled. Malt and barley are most often the culprit, or wheat in soy sauce.) Also, brands that are not certified occassionally use the logos without the organization’s permission. At the end of the day, you will  always be your best advocate for your health. Read the label.

Read my post entitled, “Gluten Free Defined,” to learn about other third party gluten free certification organizations.

Do you tend to buy certified gluten-free products? What certification marks do you trust? Share your thoughts with me in the comments below. 

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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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