Gluten-free bread has been controversial in Christianity as the option has grown in popularity in the past few years. According to both Fox News and the BBC, Cardinal Robert Sarah issued a letter in 2017 reminding Catholics that gluten-free wafers should not be used. Sarah wrote that the gluten in the bread was needed for the wafers to be made without additives. … [Read more...] about Churches in Charleston, South Carolina offering gluten-free Communion wafers
Gluten free white bread recipe
Under the final rule, foods may be labeled "gluten-free" if they meet the definition and otherwise comply with the final rule's requirements. Specifically, the final rule defines "gluten-free" as meaning that the food either is inherently gluten free; or does not contain an ingredient that is: … [Read more...] about Food and Drug Administration (FDA) Defines ‘Gluten-Free’
The FDA has tentatively concluded that less than 20 ppm gluten is the appropriate threshold level to use as the criteria to define the food labeling term “gluten-free.” The Agency is concerned that if it were to adopt a lower threshold it would have the unintended and unwanted effect of actually making it more difficult for those with celiac disease to adhere to a life-long gluten-free diet. As such, the FDA is seeking feedback from food manufacturers of multi-ingredient foods, particularly grain-based products, as to whether such manufacturers could comply with a gluten threshold level which is lower than the less than 20 ppm gluten level. … [Read more...] about Defining “Gluten-Free”
TTB Ruling 2012-2 at 5-6. TTB also requires any COLA application for a label making such claims to contain a detailed description of the method used to remove gluten from the product and Competitive R5 ELISA test results showing less than 20 ppm gluten. Id. … [Read more...] about Alcohol and Tobacco Tax and Trade Bureau (TTB) Reiterates Position on Gluten-Free Claims
People with celiac disease need to avoid gluten, which is also found in rye and barley, and people with wheat allergies need to avoid wheat, but people with what is termed as non-celiac gluten/wheat sensitivity are in a dietary gray area. A group of researchers from Norway randomly assigned 59 people, who did not have celiac disease but were avoiding gluten because they thought they had a gluten sensitivity, to eat baked muesli bars containing gluten, fructans or neither - the placebo bar - for seven days. The study was double-blind, so neither the participants nor the researchers knew which bars were which during the active portion of the study. The results, published in February in the journal Gastroenterology, showed fructans were actually more likely to produce symptoms than gluten: Thirteen participants experienced the worst symptoms after eating the bars with gluten, while 24 reported feeling worse after eating the fructan-rich bars. Interestingly, 22 said the placebo bars … [Read more...] about Feel better going gluten-free? Fructans may actually be the issue.