If we missed seeing you at ICDS2013 here is the link to the poster Thomas Grace (Bia Diagnostics) and I presented. A full report, including two years worth of data will be published in October in the journal Practical Gastroenterology. A HUGE thank you to those of you who support this site!
Update July 12, 2013.
I don’t know about all of you but I am getting a little fatigued from the beer “issue.” BUT …
Last evening I was forwarded some documents related to Craft Brew Alliance (Omission). According to the email included with these documents they are not considered confidential and will be in the public domain soon (when they are, I will post the links). When I have more information regarding how the scientific community views the information contained in […]
If you have celiac disease, do you really need to worry about ingesting gluten from hair styling products? Let’s take a logical look at this issue.
Remember that parts per million of gluten is a proportion—ppm tells you how many parts out of a million parts are made up of a contaminant (e.g., gluten). If a product (food or hair wax) contains 20 parts per million (ppm) of gluten it contains close to 0.6 milligrams of gluten in each ounce of […]
Good Greens Nutrition Bars and Greek Yogurt Bars are labeled gluten-free and contain the ingredient “wheat sprout powder” or “wheat sprout” in the ingredients list according to information on the manufacturer website and product labels.
Wheat sprouts with the germinating seed still attached should not be eaten by people with gluten-related disorders, including celiac disease, dermatitis herpetiformis, and non-celiac gluten sensitivity. While sprouting starts the process of breaking down gluten, harmful gluten peptides may still remain.
I first learned about Good […]
Amy Jones, MS, RD, Lisa Almenoff, MS, RD, Luke Emerson-Mason (Bia Diagnostics), Thomas Grace (Bia Diagnostics), Kristin Voorhees (NFCA), Cheryl McEvoy (NFCA) and FA (winery) contributed to the birth of this article.
Bottom Line: Two bottles of wine aged in oak barrels sealed with a wheat flour paste were tested for gluten using both the sandwich and competitive R5 ELISA. All results were below the lower limit of quantification for gluten for these assays of 5 and 10 parts per […]
I first covered the issue of arsenic and rice in 2009 at the urging of a concerned consumer. That initial article can be accessed at http://www.glutenfreedietitian.com/newsletter/gluten-free-diet-arsenic-and-rice/. The present article could not have been written without the helpful and generous email correspondence from arsenic researchers at Dartmouth College.
Arsenic is a naturally occurring element that is found in both organic (carbon-containing) and inorganic (non-carbon-containing) forms. It may be present in soil, water, and air. Inorganic arsenic is a known carcinogen and […]
We all know that food labeled gluten-free should be tested for gluten. Some of us are familiar with the tests that should be used to assess gluten content. But most of us don’t know how tricky it actually is to test for gluten. This blog is meant to start a conversation by pointing out the lack of standards when it comes to gluten assessment.
There are a lot of “shoulds” when it comes to testing food for gluten. Unfortunately just […]
Interim Policy on Gluten Content Statements in the Labeling and Advertising of Wines, Distilled Spirits, and Malt Beverages
On May 24th 2012 the Alcohol and Tobacco Tax and Trade Bureau (TTB) released an interim policy on the labeling of alcoholic beverages under its jurisdiction. The TTB regulates almost all alcoholic beverages. Exceptions include beer made without malted barley, wines containing less than 7% alcohol by volume, and hard ciders containing less than 7% alcohol by volume. The aforementioned beverages are regulated by the Food and Drug Administration.
In the past, the TTB has not allowed gluten-free claims on […]
The Chicago Rabbinical Council (CRC) recently posted an alert on their website concerning quinoa and its suitability for Passover http://www.crcweb.org/alerts.php. This alert has implications beyond the Jewish community to include those with celiac disease. I had the pleasure of speaking with a Rabbi from the CRC to confirm this information.
For the past several years quinoa in general was considered suitable for Passover*. This is no longer the case. After thoroughly investigating the issue, several concerns have been raised by […]
Suzanne Simpson, dietitian at the Celiac Center at Columbia University recently alerted me to a product manufactured by The Gracious Gourmet that is labeled gluten-free but contains barley malt extract as an ingredient.
This product was NOT tested by Gluten Free Watchdog
Balsamic Four Onion Spread http://www.thegraciousgourmet.com/Balsamic-Four-Onion-Spread-v-158.html is labeled and advertised as gluten-free but according to the ingredients list on the product label and published online, it contains barley malt extract.
onions (yellow onion, leeks, shallots, red onion) sugar, balsamic vinegar, raisin, […]