Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 I don't rely on having or not having a reaction to determine if something is truly gluten free. There's a lot of talk on this listserv about how "sensitive" people are; but if someone has celiac, as I do, any amount of gluten will cause damage to your body, whether or not you have an obvious reaction to it. Perhaps if you have an allergy or sensitivity you can gauge the safety of foods by an obvious reaction, but I don't believe you should do that if you have celiac. The ramifications are too great. Red Star might be fine, but I would seek reassurance from the manufacturer before ingesting it. There are enough risks I have to take when out and about, I prefer to be as safe as possible in my own home. -----Original Message----- From: Mandy Brown <mandelicious@...> Sent: Mon, Jul 20, 2009 1:52 pm Subject: [ ] Red Star For what it's worth, I use red star, and haven't had a reaction. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2009 Report Share Posted July 21, 2009 On the other hand, there are many products such as tomato sauce etc. that are produced in factories that also have wheat ingredients. Many times this information is simply not disclosed. I understand that it can be nerve wracking to have products not produced in dedicated facilities, but unfortunately there are very few products which then qualify for our diet. I think risk is highest when manufacturing lines are shared, and I do try to avoid this situation as much as possible. However, I do personally use some products made in shared facilities, while also taking Celiac very seriously. One very good way to check that the diet is going well besides very subjective reactions is to have antibodies checked regularly. My antibody levels are good, and so I feel fairly confident in my diet. I have used Red Star in the past, also without reaction, but it isn't sold at my Whole Foods and so I have switched to Kal and sometimes Whole Foods brand for nutritional yeast. Kal is definitely labeled gluten-free so should be unquestionably safe, and if I remember correctly, so is the Whole Foods brand. I think there ARE safe options for nutritional yeast and it definitely is a nutritional powerhouse so would encourage people to try it. Personally I find that dining out in non-dedicated restaurants etc. to be a far higher risk for CC than many processed food products as there is far less control and concern over clean manufacturing. I'm not that keen on contacting manufacturers myself as I find too often the person on the other end doesn't know much, contradicts themselves and are too worried about getting sued to really present a fair evaluation of the risk. However, you can sometimes get good information about the manufacturing situation, which can be helpful, so to each their own. - > > I don't rely on having or not having a reaction to determine if something is truly gluten free. There's a lot of talk on this listserv about how " sensitive " people are; but if someone has celiac, as I do, any amount of gluten will cause damage to your body, whether or not you have an obvious reaction to it. Perhaps if you have an allergy or sensitivity you can gauge the safety of foods by an obvious reaction, but I don't believe you should do that if you have celiac. The ramifications are too great. > > > > Red Star might be fine, but I would seek reassurance from the manufacturer before ingesting it. There are enough risks I have to take when out and about, I prefer to be as safe as possible in my own home. > > > > > -----Original Message----- > From: Mandy Brown <mandelicious@...> > > Sent: Mon, Jul 20, 2009 1:52 pm > Subject: [ ] Red Star > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > For what it's worth, I use red star, and haven't had a reaction. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2009 Report Share Posted July 22, 2009 I believe that by law the label has to disclose if the product is manufactured in a plant that also processes wheat products (though not barley or rye). And the product will also say if they do their best to keep wheat ingredients separated from their wheat free products. If they don't mention "good manufacturing procedures" to prevent cross contamination, I would assume that they don't. In any case, we all have to decide our own comfort level for risk. -----Original Message----- From: seamaiden399 <seamaiden399@...> Sent: Tue, Jul 21, 2009 2:28 pm Subject: [ ] Re: Red Star On the other hand, there are many products such as tomato sauce etc. that are produced in factories that also have wheat ingredients. Many times this information is simply not disclosed. I understand that it can be nerve wracking to have products not produced in dedicated facilities, but unfortunately there are very few products which then qualify for our diet. I think risk is highest when manufacturing lines are shared, and I do try to avoid this situation as much as possible. However, I do personally use some products made in shared facilities, while also taking Celiac very seriously. One very good way to check that the diet is going well besides very subjective reactions is to have antibodies checked regularly. My antibody levels are good, and so I feel fairly confident in my diet. I have used Red Star in the past, also without reaction, but it isn't sold at my Whole Foods and so I have switched to Kal and sometimes Whole Foods brand for nutritional yeast. Kal is definitely labeled gluten-free so should be unquestionably safe, and if I remember correctly, so is the Whole Foods brand. I think there ARE safe options for nutritional yeast and it definitely is a nutritional powerhouse so would encourage people to try it. Personally I find that dining out in non-dedicated restaurants etc. to be a far higher risk for CC than many processed food products as there is far less control and concern over clean manufacturing. I'm not that keen on contacting manufacturers myself as I find too often the person on the other end doesn't know much, contradicts themselves and are too worried about getting sued to really present a fair evaluation of the risk. However, you can sometimes get good information about the manufacturing situation, which can be helpful, so to each their own. - > > I don't rely on having or not having a reaction to determine if something is truly gluten free. There's a lot of talk on this listserv about how "sensitive" people are; but if someone has celiac, as I do, any amount of gluten will cause damage to your body, whether or not you have an obvious reaction to it. Perhaps if you have an allergy or sensitivity you can gauge the safety of foods by an obvious reaction, but I don't believe you should do that if you have celiac. The ramifications are too great. > > > > Red Star might be fine, but I would seek reassurance from the manufacturer before ingesting it. There are enough risks I have to take when out and about, I prefer to be as safe as possible in my own home. > > > > > -----Original Message----- > From: Mandy Brown <mandelicious@...> > > Sent: Mon, Jul 20, 2009 1:52 pm > Subject: [ ] Red Star > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > For what it's worth, I use red star, and haven't had a reaction. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2009 Report Share Posted July 22, 2009 I do have celiac, and have had reactions after eating restaurant food that I had confirmed with the server to be gluten free. The reason I said " for what it's worth " is because I think people should make their own decisions on these kinds of issues. Once again, for what it's woth, I found this on their website: Gluten-Free Yeast Red Star®, SAF® and bakipan® Yeast do not contain wheat gluten or other cereal protein that cause allergic reactions in people with gluten intolerance. http://www.redstaryeast.com/products/ ~Mandy ----------------------------------------------------------- 1a. Re: Red Star Posted by: " TrVerb@... " TrVerb@... mamatimes2kids Tue Jul 21, 2009 9:28 am (PDT) I don't rely on having or not having a reaction to determine if something is truly gluten free. There's a lot of talk on this listserv about how " sensitive " people are; but if someone has celiac, as I do, any amount of gluten will cause damage to your body, whether or not you have an obvious reaction to it. Perhaps if you have an allergy or sensitivity you can gauge the safety of foods by an obvious reaction, but I don't believe you should do that if you have celiac. The ramifications are too great. Red Star might be fine, but I would seek reassurance from the manufacturer before ingesting it. There are enough risks I have to take when out and about, I prefer to be as safe as possible in my own home. -----Original Message----- From: Mandy Brown <mandelicious@ rocketmail. com> Sent: Mon, Jul 20, 2009 1:52 pm Subject: [ ] Red Star For what it's worth, I use red star, and haven't had a reaction. Back to top Reply to sender | Reply to group | Reply via web post Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2009 Report Share Posted July 22, 2009 Heh, of course - check the company's website! What a great idea! Thanks for forwarding their website info. Definitely reassuring. I used to love to sprinkle their nutritional yeast on popcorn and will make sure to pick some up today now that I'm reassured about its gf status. Thanks! Maybe it will help increase my low thiamin levels... -----Original Message----- From: Mandy Brown <mandelicious@...> Sent: Wed, Jul 22, 2009 9:38 am Subject: [ ] Re: red star I do have celiac, and have had reactions after eating restaurant food that I had confirmed with the server to be gluten free. The reason I said "for what it's worth" is because I think people should make their own decisions on these kinds of issues. Once again, for what it's woth, I found this on their website: Gluten-Free Yeast Red Star®, SAF® and bakipan® Yeast do not contain wheat gluten or other cereal protein that cause allergic reactions in people with gluten intolerance. http://www.redstarye ast.com/products/ ~Mandy ---------------------------------------------------------- 1a. Re: Red Star Posted by: "TrVerb@..." TrVerb@... mamatimes2kids Tue Jul 21, 2009 9:28 am (PDT) I don't rely on having or not having a reaction to determine if something is truly gluten free. There's a lot of talk on this listserv about how "sensitive" people are; but if someone has celiac, as I do, any amount of gluten will cause damage to your body, whether or not you have an obvious reaction to it. Perhaps if you have an allergy or sensitivity you can gauge the safety of foods by an obvious reaction, but I don't believe you should do that if you have celiac. The ramifications are too great. Red Star might be fine, but I would seek reassurance from the manufacturer before ingesting it. There are enough risks I have to take when out and about, I prefer to be as safe as possible in my own home. -----Original Message----- From: Mandy Brown <mandelicious@ rocketmail. com> Sent: Mon, Jul 20, 2009 1:52 pm Subject: [ ] Red Star For what it's worth, I use red star, and haven't had a reaction. Back to top Reply to sender | Reply to group | Reply via web post Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 > > I believe that by law the label has to disclose if the product is manufactured in a plant that also processes wheat products (though not barley or rye). I'm quite certain there is currently no such law in the US. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2009 Report Share Posted July 25, 2009 Well, Tom, you'd be quite wrong ;-). Products do need to note "major food allergens," which include wheat but, unfortunately, not barley or rye.... http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064880.htm#label Food Allergen Labeling General Information F1. What is the Food Allergen Labeling and Consumer Protection Act of 2004? Answer: The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) (or Title II of Public Law 108-282) is a law that was enacted in August 2004. Among other issues, FALCPA addresses the labeling of all packaged foods regulated by the FDA. We recommend that producers of meat products, poultry products, and egg products, which are regulated by the U.S. Department of Agriculture (USDA), contact appropriate USDA agency staff regarding the labeling of such products. Also see Information about Food Allergens for more information about the agency's food allergen activities and related guidance documents that address additional FALCPA questions and answers. F2. What is a "major food allergen?" Answer: Under FALCPA, a "major food allergen" is an ingredient that is one of the following eight foods or food groups or an ingredient that contains protein derived from one of them: milkeggfishCrustacean shellfishtree nutswheatpeanutssoybeans Although more than 160 foods have been identified to cause food allergies in sensitive individuals, the "major food allergens" account for 90 percent of all food allergies. Allergens other than the major food allergens are not subject to FALCPA labeling requirements. -----Original Message----- From: HiDeeHoMan <hideehoman@...> Sent: Fri, Jul 24, 2009 1:38 pm Subject: [ ] Re: Red Star > > I believe that by law the label has to disclose if the product is manufactured in a plant that also processes wheat products (though not barley or rye). I'm quite certain there is currently no such law in the US. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2009 Report Share Posted July 25, 2009 > > I believe that by law the label has to disclose if the product is manufactured in a plant that also processes wheat products (though not barley or rye). > And I'm still quite certain that's false. (Though many companies do disclose it, it's not a law) Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2009 Report Share Posted July 25, 2009 Hi all, I was just inspected by the State of California and they do check labeling and discuss ingredients for the major allergens. Barley and rye are not listed as major allergans. I am also required to state that my facility may contain gluten even though I take strict precautions to use all my own equipment and cover everything when I am not there because the kitchen is shared. I hope this helps clarify things. I would be happy to try to answer any other questions if I can. Cheers, Dana Hoppe, Owner Gluten Free Gourmet, LLC 408-887-6141 www.gluten-free-gourmet.com--- On Sat, 7/25/09, HiDeeHoMan <hideehoman@...> wrote: From: HiDeeHoMan <hideehoman@...>Subject: [ ] Re: Red Star Date: Saturday, July 25, 2009, 11:11 AM > > I believe that by law the label has to disclose if the product is manufactured in a plant that also processes wheat products (though not barley or rye). > And I'm still quite certain that's false. (Though many companies do disclose it, it's not a law)Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2009 Report Share Posted July 25, 2009 > I am also required to state that my facility may contain gluten even though I > take strict precautions to use all my own equipment and cover everything when I am not there because the kitchen is shared. > > I hope this helps clarify things. I would be happy to try to answer any other questions if I can. Verrrrrrrry interesting. Since so many national companies don't print the " Manufactured in a facility which also processes wheat " statement (e.g. Frito-Lay - sensitive celiacs eat no Lay's products except Stax, which *are* made in a dedicated facility), I wonder whether your experience was specifically a state of CA thing. Tom Quote Link to comment Share on other sites More sharing options...
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