Some important information about using wheat starch in gluten-free foods has been posted at glutenfreewatchdog.org In the US we are not used to seeing wheat starch in gluten-free food. This may be changing. Schar has introduced their wheat starch-based croissants
Do parents of children with celiac disease really have to worry that their children’s retainers contain gluten?
By Amy Jones, MS, RD and Tricia Thompson, MS, RD Many of you may have heard about the article “An Orthodontic Retainer Preventing Remission in Celiac Disease” recently published in the journal Clinical Pediatrics. In short, this is a case
Update on gluten-free status of yeast extract
Individuals with celiac disease and other gluten-related disorders have long been advised to avoid foods containing the ingredient “brewer’s yeast” but not the ingredients “yeast extract” or “autolyzed yeast extract.” My current recommendation when either yeast extract or autolyzed yeast
Dextrin from Wheat
Individuals with celiac disease have long worried about ingredients that are sometimes (rarely in the US) made from wheat starch, including wheat-based caramel color, wheat-based glucose syrup, wheat-based maltodextrin, and wheat-based dextrin. Under proposed FDA regulations for labeling food gluten
Gluten Peptides in Human Breast Milk: Implications for Cow’s Milk???
Bottom line: A very small number of published studies report finding peptides in exceedingly small amounts (measured in parts per billion) in human breast milk. If dairy cows are fed wheat, barley, and rye grain (not a common occurrence from
Wheat-Based Dextrin: How Much Gluten Does it Contain?
Individuals with celiac disease have long worried about ingredients that are sometimes (rarely in the US) made from wheat starch, including wheat-based caramel color, wheat-based glucose syrup, wheat-based maltodextrin, and wheat-based dextrin. Under proposed FDA regulations for labeling food gluten
Monosodium Glutamate!
Bottom line: There may be other reasons to avoid MSG but gluten is not one of them. According to the International Glutamate Information Service (http://www.glutamate.org) monosodium glutamate (MSG) is gluten free. This flavoring “enhancer” is made primarily through fermentation using
Starch in USDA-Regulated Foods
I have been doing some interesting light reading of late—the USDA’s Food Standards and Labeling Policy Book. I ran across some “new to me” information that I found exceedingly surprising and a bit disconcerting. I recently confirmed the information via
Barley malt ingredients in labeled gluten-free foods
Barley malt ingredients continue to pop up in foods labeled gluten free. There seems to be confusion among some manufacturers regarding the use of these ingredients. Hopefully the following information will be of help to both consumers and manufacturers. Please
Can Products Containing Wheat and Barley Grass be Labeled Gluten Free?
The following post on wheat and barley grass is printed here with permission. Updated: April 5, 2018 The information below from the FDA about wheat and barley grass originally provided to me in 2010 remains accurate. The gluten-free labeling rule