Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 I think maybe that level is OK for some people and not others. Me being one of the not others unfortunately...BeaFrom: TrVerb@... <TrVerb@...>Subject: Re: [ ] Cookies Date: Tuesday, February 10, 2009, 2:55 PM As I understand it, the reason foods that register as below 20 ppm (that's parts per million) are considered gluten free is because there is no testing below that level. It's not because someone simply decided arbitrarily that that level was low enough. I'm not sure we can expect much more (or less, as the case may be) than <20 ppm. In a message dated 2/10/09 12:59:09 PM, narenwgmail (DOT) com writes: The FDA is expected to follow suit with the EU regulating body, permitting foods with <20 ppm gluten to be labeled gf. I ************ **A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola. com/promoclk/ 100000075x121855 0342x1201216770/ aol?redir= http://www. freecreditreport .com/pm/default. aspx?sc=668072% 26hmpgID= 62%26bcd= febemailfooterNO 62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 Greetings! My wife and I run Edna's Success, the company whose cookies (and label) started this thread. The lady who originally posted to this group also sent me the message directly (thanks Lenore!), and this was part of my reply to her: --- Briefly, we make both Gluten-Free products and traditional products in the same facility. According to our understanding of the CA Environmental Health labeling guidelines, we are required to disclose this fact on our labels via the 'produced in a facility that contains wheat, dairy, soy and nuts' language. Companies that maintain a Gluten-free facility that never contains gluten or other allergens can use that fact on their labels. When we look at competitive products in stores, we find that many of them use the same labeling that we do - identifying that their product is produced without gluten, but notifying consumers that the possibility for cross-contamination in a shared-use facility exists. We follow all of the best practices we're aware of to ensure that our gluten-free products are not cross-contaminated - I can detail them, if you're interested. We are also inspected by county and state Environmental Health officials to ensure that we follow all applicable rules/guidelines, and have always been in full compliance. We appreciate your concerns! We were persuaded to produce Gluten-free, Dairy-Free and Vegan products by our friends and customers who are dealing with Celiacs and other allergen issues on a daily basis, and who have found it difficult to find delicious baked goods that meet their dietary requirements, and we welcome their (and your!) feedback. --- For one example of our practices, we always prepare our gluten-free varieties first thing in the morning. If we prepared traditional cookies the previous day, any airborne flour/gluten would have had 16 hours or more to settle. All of the gluten-free cookies are mixed, scooped, baked, and packaged before we start other work. We started making gluten-free products for our friends before they were ever made available to the public, and we continue to exercise the same care and diligence today! Thanks for your time! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2010 Report Share Posted December 29, 2010 On 12/23/2010 3:59 PM, pmleehere wrote: Â >Each morning I make a promise to myself to NOT give in to the cookie platters in the lounge... Each year we would buy one special food treat for our son for Christmas. Many years it's a whole stocking full of mini-peanut butter cups, other years it's the freshly made bakery butter cookies. This year he got sick 2 weeks before Christmas (Yep, the same day the furnace died on the aunt) and he was nursing a sore throat and ear infection and barely eating because of the pain. We know how much he loved those cookies, and they're usually so soft they melt in your mouth - literally - so we bought him a 2-pound box of them. Well, the first day his throat felt better he ripped into them, devouring almost half a box in one sitting. The next day less than half that. Now, he's getting sick of them and told Ed and I to help ourselves, because they're not going to stay fresh much longer. Just like that burger, the cookie was heavenly. It's been almost 5 years since I had these cookies and man, they taste even better now than the last time I had one. I had to tell the kid to take them away, put them in his room, because I just could not stop eating them on my own! Luckily I only had 4 before I came to my senses. I am too addicted to certain foods, and greasy burgers and sugary butter cookies are 2 of them! I just can't go near them! Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2010 Report Share Posted December 29, 2010 I have found that I love cookies. I just can't stay away from them.One of my New Year's resolutions is to find a way to incorporate them into my healthy eating. I am going to limit myself to one cookie a day; but it has to be a cookie that I bake myself. That way I know exactly what is in it and how much it will cost in calories. Dacia<>< Jesus said, "Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid." 14:27 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2010 Report Share Posted December 29, 2010 I am going to limit myself to one cookie a day; but it has to be a cookie that I bake myself. That way I know exactly what is in it and how much it will cost in calories. That's a good plan. When we tell ourselves something is forbidden and we cannot have it (unless we really can't, like diabetics) we obsess on it. ENJOY your cookie! Quote Link to comment Share on other sites More sharing options...
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