<<Disclaimer: Verify this information before applying it to your situation.>>
Dear Listmembers of St.John's Celiac Listserv:
I was upset to learn that after I posted a message regarding Glad Corn
snacks being GF, a member of our list discovered "Barley Malt" as an
ingredient in their BBQ flavor. I apologize that before I sent that
information I didn't check for myself, just took teh word of the company,
who continue to maintain that their product is Gluten Free (Read below for
explaination).
I immediately emailed the woman who told me it was GF and asked her about
this ingredient. The response I received is one of those controversial
points about gluten sensitivity. Specifically her response suggests that
there is such a minute amount that it essentially doesn't "count" as gluten.
I am pregnant, so I am not taking risks. But that is my personal opinion.
You will have to make up your minds for yourselves based upon the
information she provided me. I hope that with our encouragement, this
company will see that choosing a flavoring without any barley to start with
will make Glad Corn a choice that Celiacs and Gluten-Sensitive people are
more comfortable making.
Below is her repsonse about gluten in barley, it is one based on science and
I appreciate them not "dumbing it down" for us so we can make up our minds
for ourselves.
***
September 16, 2004
Thank you for contacting us with your concerns
regarding GLUTEN FREE products!
In regards to the barley malt flour in our BAR-B-Q
flavoring/seasoning, we have contacted our spice
company once again for written verification stating
that our BAR-B-Q seasoning is indeed GLUTEN FREE.
Typed in below is the response we received back from
them on September 14, 2004.
*****************************************************
September 14, 2004
To Whom it May Concern:
This letter is in response to your inquiry regarding
the presence of gluten in BBQ seasoning 206022. The
ingredient that contains the malted barley flour is in
our blend at 1.076%. If you use it at the maximum
usage of 12% it is now in your finished product at
.13%. According to our supplier, the protein content
of the flavor is 10% and when used as indicated above
the protein level in the finished product would be at
.0129%. The WHO/FAO has established that a gluten
content of 0.3% is toxic to people with gluten
sensitivity. 0.0129% as provided by this seasoning is
far below this standard and should not pose a concern.
Furthermore according to our supplier the prolamins
present in the barley are broken down during the
malting process. Attached is the actually statement
from our flavor supplier.
From Sr. Food Technologist, Samantha Peskie
***************
CharZyme Hickory, CharZyme Mesquite and Toastin 9090
contain barley malt flour which is a possible source
of gluten and they contain <90ppm sulfite which is a
result of the malt flour processing.
Barley does not contain proteins which are highly
homologous to the alpha-and beta-gliadins that are
thought to be the most toxic protein fractions.
Additionally, the malting process substantially breaks
down the prolamins present in barley.
These products contain 10.0% protein, and at a maximum
recommended usage level of 2%, the gluten content
would be less than the 0.3% level established by the
WHO/FAO Codex Atimentarius as being toxic to people
with gluten sensitivity. (1)
REFERENCES
1. Skerritt, J.H. Devery, J.M., Hill, A.S. - Gluten
Intolerance: Chemistry Celiac-Toxicity and Detection
of Prolamins in Foods - Cereal Foods World, Vol. 35.
No. 7: 638,1990.
*****************************************************
I hope that this answers most of your questions but if
you should have further questions or would like
additional information, please feel free to contact us
via email or by phone at 1-800-692-6762. Our business
hours are Monday-Friday, 8am-5pm, CST.
Sincerely,
Dianne Van Dyke
Customer Serivce
G.E.F. Gourmet Foods, Inc.
35584 County Road #8
Mountain Lake, MN 56159
1.800.692.6762
* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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