News

What Does 10 mg of Gluten Look Like?

10 milligrams of gluten per day is generally considered by experts to be a safe amount for individuals with celiac disease. But what does this look like in terms of bread crumbs?

Regular white wheat bread has been reported to contain 12,400 milligrams of gluten per 100 grams (or 124,000 parts per million of gluten). Assuming this is accurate, a one-ounce slice of regular bread would contain 3,515 milligrams of gluten.

Based on this assumption and using a nonscientific scale: […]

Gluten Free Watchdog comment on the recent gluten cross contact study “Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest”

The study, “Preparation of Gluten-Free Foods Alongside
Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet
Guides Suggest” was recently published online by the journal Gastroenterology.  It is available in full at https://www.gastrojournal.org/article/S0016-5085(19)41340-1/pdf.

Personal note:
I have been out of the country and a little late to the party in terms of
commenting on this study. Thank you to everyone who reached out over the past
week for your patience. A comment from Adrian Rogers, Senior Research Scientist
at Romer Labs is […]

Gluten and Cross-Reactivity

For the past several
years there have been rumblings in the celiac disease community about gluten
and foods that are “cross-reactive”. These foods supposedly include coffee,
dairy, yeast, corn, millet, and rice. 

Where does this information come from?  The information comes from a study published in 2013 and co-authored by the Chief Scientific Advisor at Cyrex Laboratories. We’re not going to get into the weeds in this brief post but the full article entitled Cross-Reaction between Gliadin and Different Food and Tissue […]

When a regulatory agency (USDA) actually enforces the gluten-free labeling rule and recalls a product containing wheat-based soy sauce

On August 30, 2019, the United States Department of
Agriculture announced the recall of Heatherfield
Foods Inc. pork sausage products due to misbranding. The sausage is labeled
gluten-free yet contains wheat. https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2019/recall-088-2019-release?permalink=35A47FAFA869093A250D7843C3A55B6D5ADD2BFB5919576B6453B59930E6CE26

Why is this
recall particularly significant?

It took
place because of a consumer complaint received by USDA.Based on
consumer photographs sent to Gluten Free Watchdog, the source of wheat in the
sausage is soy sauce.USDA
doesn’t have an agency defined gluten-free labeling rule. Instead
they require manufacturers under their labeling jurisdiction to adhere to the gluten-free
labeling rule […]

Gluten Free Watchdog Now Testing Restaurant Menu Items for Gluten

After
years of good intentions, Gluten Free Watchdog has started testing menu items
represented as gluten-free.

What is being tested? Early testing is focusing on nationwide chain restaurants that state in writing and verbally that their menu items marked gluten-free are appropriate for folks with celiac disease.

What is the protocol for collecting samples and sending them to the lab? Subscribers to Gluten Free Watchdog are facilitating this testing. Volunteers are purchasing the same menu item from chain restaurant locations across […]

Call to Action: Help Us Determine the Current Status of Facial Misbranding of Gluten-Free Foods on Store Shelves

Please help us assess the current labeling status of gluten-free foods previously reported to FDA for facial misbranding (i.e., food is labeled gluten-free but lists an ingredient not allowed under the FDA’s gluten-free labeling rule).

The next time you are shopping for food, please check store shelves for the products listed below. In the relatively recent past these products have included a gluten-free claim on their packaging and named in the ingredients list an ingredient not allowed under FDA’s […]

Removing Gluten from Fryer Oil: A High School Science Fair Project

Alannah Miller and Alisa Stolyar from Hopkinton High School in Massachusetts provided a summary of their science fair project, “Let’s Yeet This Wheat: Removing Gluten From Fryer Oil” to Gluten Free Watchdog for posting. We are proud to have helped sponsor this project in support of young women in science, especially those working in the celiac disease and gluten-free realm. Brava to these young women. Please read their summary report. (click on the icon after it loads).

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