What's up with that, Tofurky!!?

[Guest guest]

Wow! That is a tricky one! I read the label info on

their website, and I too would feel betrayed.

I guess this is part of that “if no gluten is detected in

testing does that make a product gluten-free” issue. Many celiac organizations

and the FDA lean towards the idea that if a test can’t detect gluten,

then your gut won’t either. My personal opinion is that a celiac

gut can detect gluten that doesn’t show up on the tests, and I wouldn’t

take the chance on any product that says it contains wheat on the label, no

matter what the tests say. Others may accept the test as being good

enough. What it comes down to is that each individual will need to decide

what level of gluten exposure is acceptable for their diet. This will depend

on individual sensitivity and how you feel about the risk of eating gluten.

Nell, if you feel that you don’t want your family to eat

this product, try returning it to the store. Additionally, contact the

manufacturer and let them know how you feel.

According to the article below, the FDA has adopted their 20ppm

guideline, but I wasn’t able to find any other source that confirmed

this. The article is interesting. If this is true, I feel that the

FDA has really let down the celiac community. We’ll all need to be

much more careful when we pick up products labeled gluten-free.

Pam

http://www.examiner.com/x-24627-Miami-GlutenFree-Food-Examiner~y2009m9d29-Are-FDA-gluten-free-guidelines-acceptable

[Guest guest]

On Thu, 15 Oct 2009, Pam Newbury wrote:

> According to the article below, the FDA has adopted their 20ppm guideline,

> but I wasn?t able to find any other source that confirmed this. The article

> is interesting. If this is true, I feel that the FDA has really let down

> the celiac community. We?ll all need to be much more careful when we pick

> up products labeled gluten-free.

>

> Pam

>

> http://www.examiner.com/x-24627-Miami-GlutenFree-Food-Examiner~y2009m9d29-A

> re-FDA-gluten-free-guidelines-acceptable

In my opinion, this is a huge step in the right direction for a

country that had NO standards for gluten free labeling. In Europe, the

previous standard for gluten-free labeling has been 200ppm. Europe is

also now changing its standard to 20ppm. This change is directly in

conjunction of the technology of gluten free testing to 20ppm

being possible and feasible. From

<http://www.foodnavigator-usa.com/Legislation/Challenges-and-benefits-of-gluten-\

free-labeling-laws>:

" It said that the reason for the change is that low levels are more

easily attainable than 25 years ago due to technological advances

allowing for more accurate detection of minute gluten traces. "

Testing below this level may be difficult or impossible

technologically, or so expensive that testing below 20ppm would be

cost prohibitive to production.

As it is, expect the cost of gluten-free labeling to be passed on to

the consumer.

One must take into consideration the the standard is 20ppm PER SERVING.

If you have 5 servings of foods labeled gluten free that are not

inherently gluten free, you may be getting more gluten than you think.

FWIW, I eat very few processed foods, and I will likely continue to do

so. In addition, I will continue to refrain from consuming any food

containing gluten grains (no matter how processed to remove gluten) or

processed on equipment that also processes gluten grains, even though

it may meet the 20ppm limit, because I have had very adverse reactions

to such foods.

--Ruth Anne