<<Disclaimer: Verify this information before applying it to your situation.>>

The new allergen labeling requirements challenges our preception of how we 
read labels on foods. Previously it was "When in doubt, leave it out" and we 
needed to verify the specific source of EVERY ingredient.  Under the allergen 
labeling, we just have to know what it is NOT--It doesn't matter if the food 
starch it's corn or tapioca, as long as it's NOT wheat.  I've found it's a hard 
concept for many to grasp since it requires giving up control & trusting others. 


Part of the problem is that manufacturers don't know which questions to ask 
their suppliers regarding gluten or the FDA codes that the suppliers must 
follow for specific ingredients.  Unless a manufacture actually makes these 
ingredients, knowing how they are made & what's in them is not part of its job 
description.  (The USDA has a separate set of specifications for meat & poultry 
online at http://www.fsis.usda.gov/Help/FAQs_Flavorings/index.asp#1 )

There was a GREAT post a month or so ago at 
http://www.gfutah.org/label_reading.htm  about reading product labels. 
Thanks to those to compiled that info & GF Utah for posting it.    

This specifically addresses the g.f  status of several questionable 
ingredients regulated by FDA since the Allergen Labeling Bill went into effect. 

For the newbies, many of the names attached to various sections are people 
who are well versed in celiac and as a celiac of 25 years, I trust them with my 
food/life.  The names I don't recognize just cite specific sections of the FDA 
code....

What many may not realize is that violations/undisclosed allergen of the new 
law can result in criminal and civil penalties as well as costly product 
recalls.  Unfortunately, proving mislabeling can be difficult since you have to 
present a sample of the actual product that was eaten.  A different package of 
the same product won't work.  .   

To be well informed, everyone should check out the info out for themselves 
http://www.gfutah.org/label_reading.htm  

However, this is the cheat sheet (for the trusting souls out there) that I 
compiled for our group's newsletter for those without internet access.

ALWAYS CONTAINS GLUTEN
Hydrolyzed wheat protein
Malt
Malt flavoring
Malt syrup
Malt vinegar
Wheat starch

GLUTEN-FREE Ingredients, under allergen labeling law
Annatto                         
Artificial flavors                  
Caramel color (in US made products).    
Canola oil                  
Corn gluten             
Ethyl alcohol               
Enriched rice               
Hydrolyzed soy protein          
Lecithin
Maltodextrin
Modified food starch  (g.f. unlessidentified as from "wheat")
Mono- & Di- gycerides
Spices, 
Vanilla extract, 
Vinegar (All) EXCEPT Malt vinegar

QUESTIONABLE--Avoid until you can verify it's from a g.f. source.
Dextrin as an ingredient on a food label may or may not be gluten-free 
depending upon how it is prepared.
Natural Flavors as an ingredient on a food label may or may not be 
gluten-free. If the natural flavor contains malt flavor it is not gluten-free. 

Bev Lieven in Milwaukee

*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******