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MiracleNoodle Blog

Viewing posts tagged gluten free labels and standards.

What does it mean when a label says "gluten-free"?

The 4+ multi-billion dollar gluten-free industry is growing by leaps and bounds, gluten free chip by gluten free chip. It's expected to crack $6 billion within a couple years.


Over two-thirds of the U.S. population purchased at least one gluten-free item in 2012. That would be awesome if that product was Miracle Noodle because shirataki noodles are beneficial for health.


But what about the myriad other gluten-free products that have seemingly sprouted (no pun intended, though some healthy gluten-free products are sprouted, such as healthy bread) overnight into every supermarket aisle?


Gluten-free waffles, cakes, cookies, chips, even shampoo!


What does it mean exactly when a label says “gluten-free?”


In August, 2013, the FDA finally defined what gluten-free means.


This is a big relief for millions of Americans who are choosing to go gluten-free because they think it’s healthier, or, in the case of 3 million Americans who have Celiac Disease, absolutely know that going gluten-free is in their best health interest (The 1% of Americans that do have this autoimmune disease risk serious intestinal trouble such as cancer.)


And for those that don’t have Celiac but believe a gluten-free diet is healthier, though it may not be, it’s still a relief that the FDA rolled out guidelines.


The magic number that the FDA came up with: 20 parts per million.


By August of 2014, food producers will be forced to comply with the new labeling standards; theoretically, if a food tested at 21 parts per million, it would not be considered gluten-free.


The new, finite guidelines are sure to provide comfort to those who need to completely avoid gluten.


But watch out for foods that claim they are “free of gluten,” “without gluten,” “contain no gluten,” or any other labeling claim other than “gluten-free.” If you come across a food with any other label than “gluten-free” and that food is 21 parts per million or greater, the food is misbranded.


How can you know, though, that a food is 20 parts per million, or 21?


It can be difficult at times to ascertain but if you look up a brand on reputable Celiac or gluten-free websites, you’ll be sure to do your due diligence.


And one more cautionary tale in gluten-free labeling: do you really need a label on, say, a bag of apples to inform you that the apples are “gluten-free?” Of course not. Don’t be duped by the marketing hype of gluten-free foods. But do look for alternatives to high-starch gluten-containing grains.


We can think of a few right here.


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What Most Americans Think About Gluten Free Diets

An influential market analysis company has just revealed a slice of America's taste for gluten free products.
 
The gluten free segment, concluded the study, comprises barely over 10% of all U.S. households (adjusted for sample size). But nearly one-quarter of all respondents believed gluten free is healthier than a non-gluten free diet. About the same percentage of people--25%--who are gluten-free do not have the serious autoimmune disorder, Celiac Disease (at least not knowingly) nor do they have any gluten sensitivities or a gluten allergy. 
 
So why, if only 10% of U.S. households have at least one Gluten Free dieter, do so many people think that GF is healthy for anybody? The market research says that people believe that GF diets can improve digestion and provide a cleansing to the body. 
 
While that may be very true, and astute of the health-conscious population to say so, this data harks back to a previous Gluten Free Miracle Noodle Blog entitled, "The Dangers of Gluten Free Foods," the gist of which is: gluten free crackers, chips, pretzels, cookies and other seemingly-innocuous snack is not going to detoxify or cleanse your system (shameless product pitch: but Miracle Noodle's Cleanse and Detox Soup will help!).
 
So, yes, avoiding processed breads and baked goods as well as most grains with gluten may help with elimination, digestion and cleansing, just make sure not to spoil the beneficial effects by bingeing on gluten free processed snacks. 
 
Another interesting tidbit from the data: Half the consumers surveyed said they were not willing to forgo the delicious taste of their favorite glutenous foods in favor of a GF doppelganger. Another major barrier to entry for those thinking about gluten free is price; half of all respondents believed GF foods are too pricey. 
 
Miracle Noodle now has 10 Gluten Free noodle and rice products, as well as 4 Gluten Free Soups and 3 products featuring one of the world's healthiest teas, Pure White Kenyan Matcha, which we call Miracle Matcha. As for price, most Miracle Noodle low-calorie pastas can be purchased for under $2.50 per serving. That's about on par or even cheaper than imported Italian noodles at the supermarket or health food store. 
 
Miracle Noodle never claims that its low-cal, low-carb, gluten-free noodles taste exactly like regular pasta but cook them the right way, add a healthy sauce, veggies and perhaps a lean protein and you've got the perfect, quick-cooking healthy gluten free meal and you will swear you are eating regular high-carb noodles loaded with hundreds of calories. 
 
Water is of course gluten free. And that's what Miracle Noodles mostly are, with a little vegetable fiber added, that helps keep you full. 
 
Breaking bad habits, like eating too much gluten-filled regular pasta, involves not just going cold turkey for most people, but continuing the ritual. Miracle Noodles allows you to have your noodles, and eat them, too, without the carbs and gluten. 

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Have You Been Properly Tested for Celiac Disease and Gluten Sensitivity?


As this blog is written (May, 2014) , it is Celiac Disease Awareness Month. Celiac Disease, just in case you're not familiar with it, occurs in about 1% of the U.S. population, but that's only those who have been diagnosed. Almost 20% of those with celiac have not been diagnosed. 

Celiac disease is an autoimmune disorder caused by the body not being able to digest wheat proteins (barley and rye and cross-contaminated foods as well). As a result of celiac disease, the protective lining of the small intestine becomes compromised, potentially leading to 'leaky gut' and a plethora of other symptoms.  

But the millions of people who have gone gluten free ... are they gluten free because they had a proper diagnosis, or, is it because they have been convinced by the media, celebrity diet gurus, health blogs, alternative wellness practitioners, etc., that all their misery is because of gluten, one of the main proteins of wheat, barley and rye?

An Australian study, published in Nutrition in Clinical Practice, concluded that many people who are gluten free and think they are non Celiac gluten sensitive (NCGS), may not have been accurately tested to prove that they are indeed sensitive. 

More on the results from the study in a moment....

But, we on the Miracle Noodle Team believe that even if it's psychosomatic, if you feel better not eating gluten, stay on the gluten free bandwagon. While it's true that some people can probably eat all the gluten they want without any ill effects, most gluten products are processed and heavy with grains, two types of foods that usually promote inflammation in the diet. 

So even if someone tells you, "Oh, it's all in your head; don't listen to those New Age hippies, nothing's wrong with you; you can eat some gluten here and there, don't be a radical gluten prohibitionist," you can reply to them, "Yes, you're right, it is all in my head...after I eat something with gluten, I do feel spacey, and not as clear-headed as when I eat a meal that doesn't have gluten. Whether it's mental or not, I don't care...I feel better without gluten in my diet."

So what does the study say about those who claim gluten sensitivity even though they haven't been clinically tested for celiac disease?

"Nonceliac gluten sensitivity (NCGS), occurring in patients without celiac disease yet whose gastrointestinal symptoms improve on a gluten-free diet (GFD), is largely a self-reported diagnosis and would appear to be very common. The aims of this study were to characterize patients who believe they have NCGS.

"Of 248 respondents, 147 completed the survey. Mean age was 43.5 years, and 130 were women. Seventy-two percent did not meet the description of NCGS due to inadequate exclusion of celiac disease (62%), uncontrolled symptoms despite gluten restriction (24%), and not following a GFD (27%), alone or in combination. The GFD was self-initiated in 44% of respondents; in other respondents it was prescribed by alternative health professionals (21%), dietitians (19%), and general practitioners (16%). 

No celiac investigations had been performed in 15% of respondents. Of 75 respondents who had duodenal biopsies, 29% had no or inadequate gluten intake at the time of endoscopy. Inadequate celiac investigation was common if the GFD was initiated by self (69%), alternative health professionals (70%), general practitioners (46%), or dietitians (43%). In 40 respondents who fulfilled the criteria for NCGS, their knowledge of and adherence to the GFD were excellent, and 65% identified other food intolerances. 

The study's conclusion: "Just over 1 in 4 respondents self-reporting as NCGS fulfill criteria for its diagnosis. Initiation of a GFD without adequate exclusion of celiac disease is common. In 1 of 4 respondents, symptoms are poorly controlled despite gluten avoidance."

Again, it's immaterial if only 1 in 4 people really do have a diagnosed NCGS set of symptoms; if the other 3 out of 4 really feel better on a gluten free diet, let them have their Miracle Noodles and eat 'em, too!


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Even if Oatmeal is Gluten-Free, is it Healthy?

Assuming your oatmeal is gluten-free (read "Is Oatmeal Gluten-Free?"), lots of health experts recommend eating it to reduce cholesterol and preventing heart disease? But what's the true scoop on oatmeal? 
 
A half-cup serving of a leading brand of quick oats (cooked with milk) contains the following:
  • --190 calories
  • --27 grams of carbohydrates
  • --4 grams of fiber
  • --5 grams of protein
  • --3 grams of fat (.5 gram saturated)
  • --10 percent daily value (DV) of iron 
Oatmeal also contains lots of minerals. A cup of the same leading conventional brand contains:
--25 percent DV of magnesium
--30 percent DV of phosphorous

Oatmeal also contains a significant amounts of selenium, copper and manganese, all essential trace minerals. 
 
Carb count
Even if you're gluten-free one smart eating plan is to limit the amount of carbohydrates that can quickly convert into sugar. Limiting carbs in general is considered a strategy in limiting inflammation, caused by high blood sugar. But is the carb count in oatmeal too high for a gluten-free dieter? 

Before answering that question, more importantly than factoring in the amount of carbs a serving size of oatmeal contains, is, 'how do you feel after eating oatmeal?'

Do you feel, say, within an hour after eating oatmeal, you feel level-headed, grounded and have steady energy? Or does the oatmeal feel like it's sitting like a rock in your stomach? If it's the latter, no matter the healthy nutritional portfolio (see values above) of oatmeal, if it doesn't feel efficiently digested, oatmeal might not be an optimum fuel source for you. 

It could also be, though, that you're eating too much of it, or the wrong kind. Obviously, the small flavored packets of oatmeal are loaded with added sugar and should be avoided at all cost. You also might like slow-cooked steel oats better.

Natural oatmeal, such as slow-cooked steel oats, is a slow-burning carbohydrate. So it should provide you with steady energy, not a quick spike and then subsequent dip in energy in certain carbohydrates, such as white bread that contains no fiber.

Real oatmeal and porridge like that eaten as a staple for hundreds of years in communities throughout Ireland and Scotland, insulated from modern foods, is loaded with natural fiber. The fiber in oatmeal (as well as fruits and vegetables) is clinically proven to lower blood fat levels. 

Shoot for at least 25-30 grams of fiber daily. (Try Miracle Noodle Weight Management Soup, which has 9 grams of fiber per serving.)

If you're like the average American adult, you're only getting about half your recommended daily fiber intake.  

Oatmeal also helps reduce blood pressure in people that have high cholesterol. Other studies have suggested that oatmeal prevents: type 2 diabetes, weight gain, and hardening of the arteries.
 
If you have a bit of a sweet tooth, adding a handful of blueberries and a dab of raw honey can add sweetness to the oatmeal without adding refined sugars. 

The healthiest thing to add to oatmeal, however, is Miracle Matcha Health Mix-in, a superfood blend of goji berries, chia and flaxseeds and Pure White Matcha Tea Powder from Kenya, which has three times more antioxidants than green tea. 

If you're still not sure about whether or not oatmeal is good for you, you can always replace regular oatmeal with this version of Miracle Oatmeal:

Ingredients


  • 1 pkg Miracle Noodle Rice
  • 1 Tbsp butter
  • 1 small apple, diced (or other fruit, peaches are also nice; canned fruit is fine)
  • 1/3 cup heavy cream
  • 1 tsp cinnamon
  • 1/2 - 1 tsp apple pie or pumpkin pie spice

Method

  1. Melt the butter in a skillet pan and saute the diced apple until soft.
  2. Open, rinse and drain the Mirace Noodle Rice and place in the skillet. Heat it long enough to evaporate the water from rinsing.
  3. Add the heavy cream and stir. Lower heat if needed so the cream does not burn.
  4. Add all the spices and cook until the desired consistency. Makes two servings.
    5. *   I like to add a bit of cold milk or cream to mine once I have it in the bowl.

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Knock! Knock! The Gluten Free Police is (Finally) Here! But Do The New Labeling Standards Go Far Enough?

Finally, the FDA (Food and Drug Administration) has established standardized gluten free labeling regulations. As of August 5, 2014, the FDA published a final rule for the "Food Allergen Labeling and Consumer Protection Act" better known by what will surely be one of the least repeated acronyms in history, FALCPA. Wouldn't it have been better if the FDA came up with GAS: Gluten and Allergen Standards? Anyhow, what does the new gluten free labeling standards mean? And if you have Celiac Disease, does the regulation go far enough?

Before answering that question, if you purchased gluten free foods over the last few years, you may have not actually been eating a gluten free product. The FDA's lax enforcement of gluten free standards led many food marketers to slap on a gluten free label knowing that the Wild West days of Gluten Free foods would mean little if any chance of being penalized for fraudulently advertising a product as gluten free.

The FDA estimates that at least five percent of all foods labeled gluten free have at least 20 parts-per-million of gluten, the threshold that the FDA has decided to enforce.

But keep in mind that a product can still have less than 20 ppm of gluten and still give you food allergy symptoms. Why is that? Blame it on xanthan gum, which is used as a binding agent in many processed foods such as gluten free pretzels. Xanthan gum, and perhaps other binding agents, can produce gluten allergy symptoms even though it is gluten free. (Read this article on Celiac.org for more info on why xanthan gum can complicate your gluten allergy.)

And if you're eating out, does the new 'less than 20 ppm' rule apply to restaurants? The FDA says that restaurants SHOULD adhere to the same standards as food manufacturers, if the restaurant claims it is serving gluten free food, according to a law blog. The law blog suggests that the plaintiff for a consumer who ate at a fraudulently advertised gluten free restaurant will bring the weight of the FDA's ruling down on the restaurant in a court of law. So that's good news for consumers.

But what if you have Celiac's Disease? Does the 'Less than 20 PPM rule' go far enough?

Here's what the FDA's website says about this conundrum for extremely sensitive gluten free dieters:

"While the safety assessment results suggest that there may be some individuals with celiac disease who are highly sensitive to gluten exposure even at very low levels, the safety assessment, by its nature, may lead to a conservative, highly uncertain estimation of risk for these individuals. Given the various factors we have to consider and the data available to us, we decline to revise the rule to adopt a safety assessment-based approach at this time."

So, if you're very, very sensitive to gluten, caveat emptor! Let the buyer beware even if a product is labeled with the FDA's new labeling standards. Other things to keep in mind if you're extremely sensitive to gluten or dubious about the new labeling rules: oats are not prohibited from having the "gluten-free" label. The FDA encourages manufacturers “to indicate in their labeling that an oat-derived ingredient is present” if the food uses an oat-derived ingredient and the word “oat” does not appear in the ingredient list (FDA gives the example of beta glucans).

And another vital new labeling standard is that a label will be mis-categorized as gluten-free if the food contains 'wheat' in the ingredients. Always double check with reputable 3rd-party sources to make sure a product is truly gluten free!

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