Best Bets for Avoiding Cross-Contamination
At this time, manufacturers are not required to indicate on their labels whether there is a risk of cross-contamination. Some companies do voluntarily indicate whether a product is processed on the same equipment as wheat, and these warnings should be heeded. Research shows that these products often do have cross-contamination.
There has been considerable effort in the Celiac community to identify "commercial products" that are safe. However, you should know that any food processed on any equipment shared with gluten is at risk to have at least some degree of contamination. To be gluten-free, special handling is needed during every step of growing, harvesting, milling and processing of non-gluten grains. Shared equipment results in gluten contamination, whether in the field, a manufacturing facility, a restaurant, or a home kitchen.
As an example, Gluten Intolerance Group runs a gluten-free certification program, and in the process of testing they found two large manufacturers of rice flour that would not meet the standard for "gluten-free".
Some commercial products are likely to be truly gluten-free, not because of any great skill on the part of the manufacturer, but simply because there is normally no gluten involved in their processing, such as canned tomato products.
There are many good references to help identify potential contamination problems in the home, such as this Quick Start Diet Guide.
So, for a more truly gluten-free diet (use these tips especially if you are very sick or very sensitive):
A Food-Grade Enzyme Preparation with Modest Gluten Detoxification Properties
How to handle the problem of contamination?
Everyone with Celiac Disease needs to follow at least the standard GF diet (i.e., no ingredients containing gluten and reasonable attempts to verify that foods prepared at home, commercial products, and restaurant meals are not contaminated).
However, some find it necessary to go to the next level of safety. This might include:
As an example, Gluten Intolerance Group runs a gluten-free certification program, and in the process of testing they found two large manufacturers of rice flour that would not meet the standard for "gluten-free".
Some commercial products are likely to be truly gluten-free, not because of any great skill on the part of the manufacturer, but simply because there is normally no gluten involved in their processing, such as canned tomato products.
There are many good references to help identify potential contamination problems in the home, such as this Quick Start Diet Guide.
So, for a more truly gluten-free diet (use these tips especially if you are very sick or very sensitive):
- As much as possible, stay with home cooking using fresh foods and minimally-processed foods that were made in a gluten-free environment.
- Try using starches in frying and baking, such as cornstarch, potato starch and tapioca starch. Starches have been processed to remove the protein. Although there may be a small amount of residual protein, most of that would be, for example, from the corn, potato or tapioca used to make the starch, and not from any contaminating wheat. (Note that wheat starch is not safe). A cookbook that uses only starches is "The Gluten-Free Kitchen" by Robin Ryberg. Also, Chebe Bread_ is an excellent line of bread mixes made with tapioca starch.
- Consider milling your own flour. This way, you can inspect and wash the whole grains, reducing the chance of contamination in your flours.
- Try grain-free flatbreads, or gluten-free sourdough recipes (sourdough fermentation may at least partially break down any contaminating gluten).
- When you buy GF products, buy those that have been certified gluten-free. The GFCO certifies products to have less than 10 ppm gluten, which is the best standard available.
- CSA recommends certain food manufacturers that have obtained their "Seal of Recognition".
A Food-Grade Enzyme Preparation with Modest Gluten Detoxification Properties
How to handle the problem of contamination?
Everyone with Celiac Disease needs to follow at least the standard GF diet (i.e., no ingredients containing gluten and reasonable attempts to verify that foods prepared at home, commercial products, and restaurant meals are not contaminated).
However, some find it necessary to go to the next level of safety. This might include:
- reducing or eliminating restaurant meals due to the strong potential for mistakes by the restaurant staff
- eliminating foods that are processed on equipment shared by gluten-containing foods
- eliminating foods that are made in facilities that contain gluten
- buying flour-based products only from dedicated, certified gluten-free companies
- reducing the amount of flour-based products consumed
- eliminating processed foods entirely, since there is no way to know which ones may be contaminated
- reduce or eliminate the amount of gluten in your home
Copied from old site:
The ingredient label only tells part of the story! You should know that there IS gluten contamination in supposedly gluten-free food. To minimize your risk, read Best Bets for Avoiding Cross-Contamination.
This is an interesting blog post and video by Kinnikinnick, a major dedicated gluten-free manufacturer, about contaminated equipment.
Although very few test results are published, here are some of the publicly available data:
Gluten Contamination of Grains, Seeds, and Flours in the United States: a pilot study
Plus, two interesting blog posts by the author of the above article with more explanation:Part 1, Part 2
In a paper by Collin, et al 17 of 59 (29%) products labeled "gluten-free" contained levels from 10 to 200 ppm gluten. The tested items were the most commonly-used European GF products and were not made with wheat starch.
A study by Lardizabal showed similar results in American products.
In the process of validating a new test for gluten in foods, Valdes tested 3,088 "gluten-free" foods, commercially available in Europe. They found that fifty-five percent of the samples contained detectable gluten (>3.2 ppm). Thirty-five percent of these "GF" foods contained more than 20 ppm; ten percent contained more than 100 ppm; and six percent contained more than 200 ppm. These results are not directly applicable to American GF products because the "gluten-free" products tested in this study were purchased commercially from European countries. Codex Alimentarius wheat starch is often used in "gluten-free" products in Europe (but not the U.S.), so this is the source of some of the contamination. Unfortunately they did not break down the results by wheat-starch vs. non-wheat-starch-containing products.
Article: Are Grains Labeled Organic Likely Gluten-Free? (Answer: no)
This quote describes the situation in the U.S.:
"While a number of products on the market claim to be "gluten-free," there is no legal standard for such labeling, and testing for the presence of gluten is not required to make the gluten-free claim. Marketers of gluten-free products may base the claim on the presumption that, since ingredients in the product do not contain gluten, the product is gluten-free. However, consumers sensitive to gluten should be mindful that "gluten-free" products made in equipment and/or facilities that also make gluten-containing products can contain gluten through cross contamination. Therefore, individuals who are severely sensitive to gluten should confirm that so-called "gluten-free" products are substantiated by tests showing that gluten is not present in the product." (Message quoted from a letter from Shaklee Products, Celiac Listserv, Item #54914, 22 Sep 2004 14:20 - Calcium recommendation)
In July, 2005, the FDA held a meeting to discuss how to set thresholds for contamination in gluten-free food. There were many interesting presentations by experts in the field. The transcripts are available at:
http://www.fda.gov/ohrms/dockets/ac/05/transcripts/2005-4160t2.doc The table of contents is on page 4.
The slides that accompany these talks are at: http://www.fda.gov/ohrms/dockets/ac/05/slides/2005-4160s1.htm
Jane DeMarchi from the North American Miller's Association spoke at another FDA meeting on Gluten-Free food labelling in August, 2005, explaining the milling process and why oats (and possibly corn) obtained from large mills are expected to be contaminated.
See the text version of her powerpoint slices about milling practices.
How to handle the problem of contamination?
Everyone with Celiac Disease needs to follow at least the standard GF diet, i.e., no ingredients containing gluten and reasonable attempts to verify that foods prepared at home, commercial products, and restaurant meals are not contaminated.
However, some find it necessary to go to the next level of safety. This might include reducing or eliminating any restaurant meals due to the strong potential for mistakes by the restaurant staff. Beyond this, it may be necessary to eliminate foods that are processed on equipment shared by gluten-containing foods, or even in facilities that contain gluten, buying only from dedicated gluten-free companies. Some eliminate processed foods entirely, since there is no way to know which ones may be contaminated. You may even need to avoid having any gluten in your home.
See Additional recommendations to help you make a full recovery from Celiac Diseasefrom Celiac.com
The ingredient label only tells part of the story! You should know that there IS gluten contamination in supposedly gluten-free food. To minimize your risk, read Best Bets for Avoiding Cross-Contamination.
This is an interesting blog post and video by Kinnikinnick, a major dedicated gluten-free manufacturer, about contaminated equipment.
Although very few test results are published, here are some of the publicly available data:
Gluten Contamination of Grains, Seeds, and Flours in the United States: a pilot study
Plus, two interesting blog posts by the author of the above article with more explanation:Part 1, Part 2
In a paper by Collin, et al 17 of 59 (29%) products labeled "gluten-free" contained levels from 10 to 200 ppm gluten. The tested items were the most commonly-used European GF products and were not made with wheat starch.
A study by Lardizabal showed similar results in American products.
In the process of validating a new test for gluten in foods, Valdes tested 3,088 "gluten-free" foods, commercially available in Europe. They found that fifty-five percent of the samples contained detectable gluten (>3.2 ppm). Thirty-five percent of these "GF" foods contained more than 20 ppm; ten percent contained more than 100 ppm; and six percent contained more than 200 ppm. These results are not directly applicable to American GF products because the "gluten-free" products tested in this study were purchased commercially from European countries. Codex Alimentarius wheat starch is often used in "gluten-free" products in Europe (but not the U.S.), so this is the source of some of the contamination. Unfortunately they did not break down the results by wheat-starch vs. non-wheat-starch-containing products.
Article: Are Grains Labeled Organic Likely Gluten-Free? (Answer: no)
This quote describes the situation in the U.S.:
"While a number of products on the market claim to be "gluten-free," there is no legal standard for such labeling, and testing for the presence of gluten is not required to make the gluten-free claim. Marketers of gluten-free products may base the claim on the presumption that, since ingredients in the product do not contain gluten, the product is gluten-free. However, consumers sensitive to gluten should be mindful that "gluten-free" products made in equipment and/or facilities that also make gluten-containing products can contain gluten through cross contamination. Therefore, individuals who are severely sensitive to gluten should confirm that so-called "gluten-free" products are substantiated by tests showing that gluten is not present in the product." (Message quoted from a letter from Shaklee Products, Celiac Listserv, Item #54914, 22 Sep 2004 14:20 - Calcium recommendation)
In July, 2005, the FDA held a meeting to discuss how to set thresholds for contamination in gluten-free food. There were many interesting presentations by experts in the field. The transcripts are available at:
http://www.fda.gov/ohrms/dockets/ac/05/transcripts/2005-4160t2.doc The table of contents is on page 4.
The slides that accompany these talks are at: http://www.fda.gov/ohrms/dockets/ac/05/slides/2005-4160s1.htm
Jane DeMarchi from the North American Miller's Association spoke at another FDA meeting on Gluten-Free food labelling in August, 2005, explaining the milling process and why oats (and possibly corn) obtained from large mills are expected to be contaminated.
See the text version of her powerpoint slices about milling practices.
How to handle the problem of contamination?
Everyone with Celiac Disease needs to follow at least the standard GF diet, i.e., no ingredients containing gluten and reasonable attempts to verify that foods prepared at home, commercial products, and restaurant meals are not contaminated.
However, some find it necessary to go to the next level of safety. This might include reducing or eliminating any restaurant meals due to the strong potential for mistakes by the restaurant staff. Beyond this, it may be necessary to eliminate foods that are processed on equipment shared by gluten-containing foods, or even in facilities that contain gluten, buying only from dedicated gluten-free companies. Some eliminate processed foods entirely, since there is no way to know which ones may be contaminated. You may even need to avoid having any gluten in your home.
See Additional recommendations to help you make a full recovery from Celiac Diseasefrom Celiac.com