A manufacturer of gluten-free foods contacted me and asked me to please help set the record straight regarding the safety of grains, such as amaranth, buckwheat, quinoa, millet, and sorghum for persons with celiac disease. According to this manufacturer she
UPDATE: Please see You Don’t Want Fries With That! Gluten-Free Foods Cooked In Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross Contact. The abstract presented at the AOAC conference along with a power point presentation with audio, a
Organic grain and gluten contamination
The question has been raised as to whether naturally gluten-free grains and flours labeled organic but not gluten-free are likely, because of their organic status, to contain less than 20 parts per million of gluten. In my experience the answer
Contamination of naturally gluten-free grains
My colleagues (Anne Lee, Schar, USA and Thomas Grace, Bia Diagnostics) and I recently published findings from a pilot study on grain contamination in the June issue of the Journal of the American Dietetic Association (Thompson T, Lee AR, Grace
Contamination of naturally gluten-free grains: part 2
Since posting the summary of the article, “Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study,” many concerned gluten-free consumers have contacted me asking “now what?” Important points to keep in mind about the study:
Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study
ABSTRACT from Pub Med (http://www.ncbi.nlm.nih.gov/pubmed/20497786) J Am Diet Assoc. 2010 Jun;110(6):937-40. Gluten contamination of grains, seeds, and flours in the United States: a pilot study Thompson T, Lee AR, Grace T. email@example.com Abstract Under the Food Allergen Labeling and Consumer
Ensuring your food is gluten-free
In light of recent stories about gluten-free foods in the Chicago Tribune, you may be questioning whether the gluten-free food you purchase truly is gluten free. We do not yet have a definition of “gluten-free” for labeling purposes in the
Gluten: Is It OK to Have A Little Bit?
Have you ever been with friends who are eating gluten-laden delicious-looking food and had them ask, “Can’t you have just one bite?” You may be wondering yourself whether a little bit really will hurt you, especially since hearing that the
How much gluten is 20 parts per million?
If you have read about the definitions of “gluten-free” proposed by both the Food and Drug Administration and the Codex Alimentarius Commission you may be wondering just how much gluten is in a product containing 20 parts per million gluten…