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Gluten Free Watchdog’s Gratitude List for Celiac Disease Awareness Month 2021

In celebration of Celiac Disease Awareness Month, we will be adding to this gratitude list daily.

May 1, 2021

First up… Feeding Gluten-Free, a National Celiac Association initiative. There is no greater work than helping to provide gluten-free food to those in our community experiencing food insecurity. Please help if you can. Thank you.  https://nationalceliac.org/giving-gluten-free/

May 2

Next up… Gluten-free small businesses. They need community support more than ever.  If at all possible, find one to frequent. Third Coast Bakery […]

Gluten in Medicine Disclosure Act of 2021

On April 8, 2021, Representative Tim Ryan (D-Ohio) introduced bill H.R.2435 “to amend the Federal Food, Drug, and Cosmetic Act to require the label of a drug that is intended for human use and contains an ingredient that is derived directly or indirectly from a gluten-containing grain to identify each such ingredient, and for other purposes.” Representative Steve Stivers (R-OH) is co-sponsor. This bill is in committee and has not yet been sent to the House. For more information, […]

Oat Beverages & Celiac Disease: Why We Are a Bit Concerned

Bottom line: If you drink oat-based beverages, please choose products you trust made using gluten-free oats. Gluten in liquids adds up very quickly.

Background: The part per million level of a product is obviously important BUT it doesn’t tell the whole story. The amount of gluten ingested depends on BOTH the ppm level AND the weight amount of product eaten. Each 1.0 ounce/28.35 gram amount of product ingested at the 20-ppm level provides about 0.57 milligrams of gluten.

What does this […]

Do folks with celiac disease really have to worry about enzymes and growth media?

Short answer: We don’t know. This is due to the limitations of the assays currently used to detect and measure fermented or hydrolyzed gluten.

Some facts about enzymes:

1. According to the Enzyme Technical Association, “In most cases, enzymes used in food are used as processing aids where they aid in the manufacturing of food or food ingredients but do not have a function in the final food product.”

2. Also according to the ETA, “nearly all commercially prepared foods contain at […]

Statement from Gluten Free Watchdog on Nabisco Gluten-Free Oreo Cookies

***Note: What follows is the opinion of Gluten Free Watchdog. Whether or not you choose to eat gluten-free Oreo cookies is your decision. You do not owe anyone an explanation. Please make decisions based on all available information.***

Nabisco Gluten-Free Oreo Cookies: Gluten Free Watchdog is on the fence about this cookie. We have tested numerous packages and test results are very encouraging. We love that the actual cookie includes a gluten-free imprint. This is brilliant. This product is also […]

Gluten Free Watchdog’s updated position statement on Cheerios

This position statement may not be reposted without the express written permission of Gluten Free Watchdog, LLC.

***Note: What follows is the opinion of Gluten Free Watchdog. Whether or not you choose to eat Cheerios is your personal decision and you do not owe anyone an explanation. Please make decisions based on the totality of information available to you, including the position of Gluten Free Watchdog, the statement at the end of this post from General Mills, and Gluten Free […]

Oats are complicated! Updated Position Statement on Oats from Gluten Free Watchdog

This statement may not be reposted without the express written permission of Gluten Free Watchdog, LLC

***Note: What follows is the opinion of Gluten Free Watchdog. Whether you choose to eat sorted oats or only purity protocol oats is your decision. You do not owe anyone an explanation. Please make decisions based on all available information.***

BOTTOM LINE

Gluten Free Watchdog…

Is supportive of purity protocol gluten-free oats supplied by Avena Foods, GF Harvest, Montana Gluten-Free Processors, Glanbia, and MGM Seed & Grain.Is […]

Remembering the gentleman scientist, Donald Kasarda

Donald D Kasarda, PhD. described himself as “a retired gluten protein chemist who maintains a connection with my old research center (WRRC, ARS, USDA) as a collaborator.”* My hope is that many of you recognize his name and that some of you had the honor of conversing with him either in person, over the phone, or via email. Dr. Kasarda gave so much to this community through his published research, his willingness to answer questions from scientists and lay […]

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