<<Disclaimer: Verify this information before applying it to your situation.>>
========================= Hidden Gluten
Whenever a product or ingredient is identified as a possible source of
gluten-contamination it will be highlighted in this section. Some
products contain a minute amount of gluten and may not have a noticeable
physical affect, but may cause internal damage. NO GLUTEN is the
ActionLine's goal. Medical research has established one standard for
damage to the gut, but it is still unknown how much gluten or if repeated
exposure to small amounts of gluten will increase a celiacs' chance of
certain cancers or cause subtle changes, such as lassitude and
depression.
Nebulous terms must be researched until a satisfactory answer is obtained
that the item is free of any toxic protein. When those terms are found
on a label, we must routinely verify that it has not changed. If
adequate information is obtained and fellow celiacs do not report any
adverse reactions, those products should not be left out of your diet.
Some celiacs limit labels with nebulous terms to only a few products, in
order to reduce the amount of time spent on routine verification. When
in doubt leave it out, is the best course of action.
Gluten can be added to a product as an ingredient, through cross
contamination, or as a result of the manufacturing process. When all
gluten is kept out of a celiac's diet, the best quality of life is
enjoyed. Each person must determine their preferred life style and how
careful they will be in avoiding hidden toxic proteins.
Leading Labels of Products is critical with the changes brought about by
the new labeling law. There are many changes, good and bad. It is
important that all GF lists or old recommendations from support groups be
reviewed for accuracy. When reviewing lists from manufacturers, it is
important to determine if the list was updated for product ingredients
after August 8, 1994. Most manufacturers will not update GF list for
several months. Everyone should review all ingredients and GF list with
the same diligence as used when initially placed on the diet. It is also
important to ask your family to monitor changes in your health.
1. Incorrect Status of Oats: At least one company is reporting that oats
are GF. This incorrect information is credited in the . The ActionLine
is attempting to obtain a copy of the document and to demand a correction
through the FDA. Since this reference is being used by companies,
celiacs are faced with one additional question to ask drug manufacturers.
2. Ingredients in Milk can pose a problem. Possible ingredients in
chocolate milk are a known area of concern. Labels on other milks are
seldom read because of historically clean labels. Modified food starch
is a labeled ingredient in Oak Farm Buttermilk. Luckily, the starch has
always been tapioca flour. Oak Farm, of Houston, Texas, may be contacted
at: (800) 329-6455. Other brands may use safe or inappropriate
ingredients in the future.
3. Chee-Tos The label incorrectly appears to be appropriate. Frito Lay
confirmed in August 1994, that the product contains gluten. It is in the
natural flavor, which is not shown on the label.
_
4. Kitchen Bouquet browning and seasoning sauce contains gluten. The
source of toxicity is not evident on the label and Hidden Valley Ranch
Customer Service, (800) 537-2823, can only confirm the presence of
gluten.
5. Chef Seasoning from Diamond Crystal is a salt substitute that contains
wheat flour as the first listed ingredient.
6. Bac-Os contains hydrolyzed wheat protein.
7. Nuts, when listed as a product ingredient, can contain a gluten-dusting
to prevent sticking during production. Wendy's : When questioned in detail,
Wendy's agrees that French Fries can be cooked in oil previously used
in the preparation of breaded chicken nuggets or fish. In stores that
rotate the fryer oil containing breaded items, celiacs should exercise
caution. Details on other menu items are available by calling (800)
243-1846.
8. Dairy Trim is a combination of oats and rice used as a fat replacer. It
is an ingredient in some ice creams.
9. Celestial Seasoning recommends that celiacs avoid their teas with barley,
malt, or cinnamon oil as an ingredient. Harvest Spice and Cinnamon
Apple Spice might contain an alcohol from a grain other than its usual
source of corn. Phone (800) 351-8175.
10. Edy's Malt Ball `N Fudge, Regular & Light, uses a malt derived from
barley. They report that all of their other flavors are GF. They report
that the modified food starch is from potato or corn and that the alcohol
used in the extracts is GF. At press time, The ActionLine has not
completed an independent investigation. Phone (800) 777-3397.
11. Most of Taco Bell's menu items contain gluten. This was verified in a
June 15, 1994 letter from Anthothy Johnson of Taco Bell headquarters.
There are only two very plain GF items.
12. Low-gluten is a term no longer used in the US. It is being considered as
a justification for use of wheat starch in Australian products. GF would
continue to be used for products free of all wheat, oats, triticale, rye,
and barley. Other products with a maximum amount of gluten would be
labeled low-gluten. Their justification for this term is the incorrect
rationale that symptoms or lack thereof should dictate the GF status of a
product. The Australian proposal is being made in light of the stated
knowledge that there is no evidence to show that wheat starch is non-
toxic to all celiacs.
13. Quinine Sulfate Capsules, USP 325 mg. from Zenith Laboratories may
contain a trace amount of wheat in the starch. The company documented
this in a letter dated June 30, 1994. Their address is: Zenith
Laboratories, 140 Legrand Ave., Northvale, New Jersey 07647, phone (800)
631-1583.
14. Wheat Germ, Oat Bran Tablets, and Millers Bran Tablets are being removed
from the Solgar Desk Reference. Future inquiries to the company will
report gluten in these products effective August 18, 1994. After a
celiac complained it was determined that the supplier was reporting these
items as GF without any testing for gluten.
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