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One of the hardest parts of living a gluten free life is reading the labels. Gluten has many names and is used in both food and non-food products. There are 3rd party organizations that test and certify that products meet the FDA’s regulation of containing less than 20ppm (parts per million) of gluten. These organizations can be trusted. All the companies that are certified follow strict protocols and are audited annually. When you see one of the labels on a package, there isn’t a need to test with the NIMA Partner’s Gluten Sensor.
Varieties of Wheat:
Durum, Emmer, Semolina, Einkorn Wheat, Graham Flour, Spelt, Farina, Wheatberries, Wheat Bran, Wheat Germ, Kamut, Farro, Modified Wheat Starch (that has not been processed below 20ppm and labeled as such), Hydrolyzed Wheat Protein, Seitan, Bulgur
Varieties of Barley:
Pearled Barley, Malt, Malt Vinegar, Malt Flavoring
Pumpernickel, Rye Berries, Cracked Rye
Triticale (hybrid of wheat and rye)
occurs when an allergen (Gluten) comes in contact with a food that is free of that allergen. For example, Gluten Free bread that comes in contact with crumbs from wheat bread in a toaster makes the Gluten Free bread unsafe for someone with Celiac Disease to eat because of this cross-contact.
occurs when bacteria comes in contact with food that is ready to be consumed; which can lead to a food borne illness. Proper food handling practices and cooking times prevents illness from Cross-Contamination. Cross-Contact cannot be reversed or fixed by adjusting the cooking times like Cross-Contamination. Food that has been exposed to Cross-Contact with an allergen (Gluten) will not be safe to eat, even with extended cooking times.
*Cross-Contact cannot be reversed or fixed by adjusting the cooking times like Cross-Contamination. Food that has been exposed to Cross-Contact with an allergen (Gluten) will not be safe to eat, even with extended cooking times.