Everything but the gluten-free kitchen sink: Addressing your concerns about labeling, confusing...
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Everything but the gluten-free kitchen sink: Addressing your concerns about labeling, confusing ingredients, and the gluten content of food Part Two Tricia
Everything but the gluten-free kitchen sink: Addressing your
concerns about labeling, confusing ingredients, and the gluten
content of food Part Two Tricia Thompson, MS, RD 1
Slide 2
Owner/Founder of Gluten Free Watchdog, LLC Creator
www.glutenfreedietitian.com Disclosure 2
Under the FDA's gluten-free labeling rule, oats are considered
a naturally gluten-free grain and are allowed in gluten-free foods
All criteria of the rule must be met Oats included in a single
ingredient food (e.g., rolled oats, oat flour, steel-cut oats) do
not need to be certified gluten-free Oats included in a
multi-ingredient food (e.g., granola, oatmeal cookies, instant
flavored oatmeal) do not need to be gluten-free or certified
gluten-free Source: FDA Gluten-Free Labeling Rule, Aug 5, 2013
Oats: FDA Gluten-Free Rule 5
Slide 6
Get the okay from your dietitian or doctor BEFORE adding oats
to your diet Eat ONLY those oats & oat products labeled
gluten-free Enjoy up to 50 grams of gluten-free dry oats each day
cup dry rolled oats cup dry steel cut oats 1 packet instant oatmeal
cup granola Call dietitian or doctor if you have GI symptoms after
adding oats to your diet Symptoms may be due to an increase in
fiber intake Source: Celiac Disease Toolkit, Academy of Nutrition
& Dietetics, 2011 Oats: Academy of Nutrition & Dietetics
Consumer Recommendations 6
Slide 7
If oats are a naturally gluten-free grain why should
gluten-free consumers eat only those products containing oats that
are labeled gluten-free? Regular oats are highly likely to be
contaminated with wheat and/or barley Cross-contact can occur when
oats are being grown, harvested, stored, transported, or processed
Oats: Cross-Contact 7
Slide 8
Brand (4 lots tested in duplicate)Mean ppm Gluten McCann's<
3, 12, 23, 725 Country Choice