Tuesday, June 29, 2010

Undeclared Wheat in Pure Base Garlic Spread Concentrate/Ready to Spread

From the FDA Website: http://www.fda.gov/Safety/Recalls/ucm217403.htm

Pure Base Distrbution Issues Allergy Alert on Undeclared Milk and Wheat in "Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread - Ready to Spread"
Alan Portney
FOR IMMEDIATE RELEASE - June 25, 2010 - Pure Base Distribution, LLC of Ontario, CA is recalling its 4 ounce bottles of “Pure Base Garlic Spread - Concentrate” and 7 ounce bottles of “Pure Base Garlic Spread - Ready to Spread” items because they may contain undeclared milk and wheat. People who have allergies to milk and/or wheat run the risk of serious or life-threatening allergic reaction if they consume these products. If you or a member of your household is allergic to milk or wheat products, do not consume these products, but return them to your retailer for a full refund.
Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread – Ready to Spread" were distributed nationwide in online and traditional retail stores.

The "Pure Base Garlic Spread - Concentrate" product comes in 4 ounce clear plastic bottles and "Pure Base Garlic Spread - Ready to Spread" comes in 7 ounce clear plastic bottles. Both items have lot numbers and Best By Date stamped at the top of their red cap. Affected Lot Numbers with their Best By Dates are as follows:

Pure Base Garlic Spread Concentrate:

92221, Best By 8/10/2010
92391, Best By 8/27/2010
92661, Best By 9/23/2010
92921, Best By 10/19/2010
93291, Best By 11/25/2010
100341, Best By 2/3/2011
100971, Best By 4/7/2011
101181, Best By 4/28/2011

See FDA website for further info

Monday, June 21, 2010

Tread Lightly Ale by New Planet Beer Co.- a new Gluten Free Beer!

I came across this article in the Denver Post about a new Gluten Free Beer coming out.  I don't believe it's in this area yet, but thought it was interesting and worth checking out!  I will keep you posted if they come to Long Island! I'm going to send them a request!

Here is the website for New Planet Beer Co. http://newplanetbeer.com/

Article from The Denver Post online:
"There's been a surge in awareness of celiac disease in the U.S. over the past decade or so, and the once-obscure affliction has spawned many a product for people who are unable to digest gluten. As many sufferers were forced to give up beer altogether, a few enterprising brewers set to work on developing beers that eliminated malted barley from the recipe. A proud entrant in this space is New Planet of Boulder with its drinkable blond refresher. TLA uses sorghum, corn extract and orange peel along with hops, yeast and water to achieve a gluten-free brew that tastes like beer. It's a bit light in appearance — pouring a clear light yellow, with a small fizzy head that disappears within seconds and lots of big bubbles. In fact, it looks for all the world like ginger ale. Its aroma is sweet, with notes of apple, and on the palate this beer unfolds light orange, corn and apple, balanced by a touch of hops. It's highly drinkable and with alcohol by volume of 5 percent is sessionable. Celiac sufferers should come back into the beer-drinking fold with this summer-drinking pils. New Planet Beer Co., Boulder; newplanetbeer.com

Posted: 06/16/2010 01:00:00 AM MDT
$8.99 per six-pack (bottles)

Marcus Chamberland; mchamberland@denverpost.com "


Saturday, June 19, 2010

Bare Naked Bakery Grand Opening Postponed

Today's Grand Opening that was schedule at Bare Nake Bakery has been posponed- I received the following message:

"Bare Naked Bakery is working hard & can't wait to serve the Gluten Free community!
Although we have been aiming for Saturday June 19th, we've had to postpone the opening to a later date.  Stay tuned for our Grand Opening announcement.

Questions, Comments, Concerns?
Email us at info@barenakedbakery.com
Visit us at www.barenakedbakery.com "

Don't Forget, Baren Naked Bakery will be located at:
2572 Merrick Road
Bellmore, NY 11710

I will keep you posted as soon as I learn of the new Grand Opening Date!

I'm sure we all can't wait!! :)

Click Here to read about Bare Nake Bakery: http://www.glutenfreeli.com/2010/05/long-islands-first-100-gluten-free.html

**UPDATE: BNB NOW OPEN- http://www.glutenfreeli.com/2010/07/bare-naked-bakery-lis-1st-full-gluten.html

Wednesday, June 16, 2010

GlutenFreeLI website coming down- but Blog will still be running!

So after months of debating back and forth, I have decided not to renew my website hosting for next year. I WILL be keeping the domain name “www.GlutenFreeLI.com” but from now on, when you go to GlutenFreeLI.com, it will re-direct you directly to my blog (http://www.glutenfreeli.blogspot.com/ )!
I will make sure to put all of the information that was available on my website onto my blog in the next couple of weeks- including the Nassau and Suffolk Restaurants and GF Shopping, articles, and resources. The Gluten Free Long Island google map I made also is a great resource for all the locations that provide “something” gluten-free, so don’t forget to check that resource as well at http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=106209715497799710320.000482f58ce40fb4d51f8&z=9

View Gluten Free Long Island (NY) in a larger map

Thursday, June 3, 2010

Customer Appreciation Weekend at Get Healthy America in Plainview!






HOURS SAT. 9:30-5

HOURS SUN. 9:30-5


NEW SHOP ONLINE http://www.gethealthyonline.us/

Tuesday, June 1, 2010

Could other GF Grains be cross-contaminated like Oats?!

Wow- this was really interesting…. A study was just conducted by Ann Lee (formally from Celiac Center at Columbia), Tricia Thompson and Thomas Grace testing the amounts of cross-contamination in otherwise considered gluten-free grains… We all know the dangers of eating “non-gluten-free” oats- but they found that some other grains also run this risk. With the new proposed labeling laws taking shape- this study will hopefully allow the FDA to consider how companies are able to label- and prove that there REALLY IS a need for strict Gluten-Free Labeling in the US finally!

Below is the article pasted from Tricia Thompson on her blog on the Diet.com website and link (and a link to the abstrat at the bottom of the article): http://www.diet.com/dietblogs/read_blog.php?title=Contamination+of+Naturally+Gluten-Free+Grains+++++&blid=19524&sh=1

“Anne Lee (Schar, USA), Thomas Grace (Bia Diagnostics) and I recently published findings from a pilot study on grain contamination in the June issue of the Journal of the American Dietetic Association (Thompson T, Lee AR, Grace T. Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study. J Am Diet Assoc. 2010;110:937-940). What follows is a summary of study findings.

Bottom line: Seven of 22 (32%) samples tested contained mean gluten levels above 20 ppm with amounts ranging from 25 to 2,925 ppm.

Why we conducted this study: In the FDA’s proposed rule for labeling of food as gluten free, single ingredient foods, such as corn, rice, and millet are considered inherently gluten free. These grains will be considered misbranded if they carry a gluten-free label that does not also state that all foods of that same type are gluten free (e.g. “all millet is gluten free” or “millet, a gluten-free food”).

Oats are the only grain that will not be considered misbranded if they carry a gluten-free label and do not also state that all foods of the same type are gluten free. In fact, because research suggests that commercially available oats may be contaminated with wheat, barley, and rye, labeled gluten-free oats will be considered misbranded if the label implies that all oats are gluten free.

Unfortunately, oats may not be the only naturally gluten-free grain contaminated with gluten.

What we tested: Twenty-two naturally gluten-free grains, seeds, and flours NOT labeled gluten-free were tested in duplicate using the Ridascreen Gliadin sandwich R5 ELISA with cocktail extraction. Seven of the 22 products contained a voluntary allergen advisory statement for wheat; 15 did not. Products included white rice and flour, brown rice, corn meal, polenta, buckwheat and buckwheat flour, amaranth seed and flour, flax seed, millet grain and flour, sorghum flour, and soy flour.

Findings: Thirteen of 22 (59%) products contained below the limit of quantification for gluten which is 5 ppm for the assay used. Of these 13 products, 3 contained a voluntary allergen advisory statement for wheat. Nine of 22 (41%) products contained more than the limit of quantification for gluten, with mean gluten levels ranging from 8.5 to 2,925. Of these nine products, four contained a voluntary allergen advisory for wheat.

Conclusions: Results of this study confirm that a certain percentage of inherently gluten-free grains, seeds, and flours are NOT gluten-free when they are purchased by consumers. Co-mingling of grain and seed can occur anywhere along the line from the field to the packaging plant.
Results also suggest that consumers can not rely on voluntary allergen advisory statements for wheat to make decisions about which products are more or less likely to be contaminated. Four of seven products containing greater than or equal to 20 ppm gluten did not contain an allergen statement for wheat while three of the products that contained below the limit of quantification for gluten did contain an allergen advisory statement.

While we can infer from this study that some degree of contamination exists in naturally gluten-free grains, seeds, and flours sampling was not large enough to make any assessment on the overall percentage of contaminated product.

Sampling also was not large enough to make any inferences on the specific grains, flours, and seeds more or less likely to be contaminated.

The following products contained above the limit of quantification for gluten:

Product/Mean ppm
Millet flour/305
Millet flour/327
Millet grain/14
Millet grain/25
White rice flour/8.5
Buckwheat flour/65
Sorghum flour/234
Soy flour/2,925
Soy flour/92

The following products tested below the limit of quantification for gluten: basmati rice; long grain brown rice; enriched corn meal; instant polenta; 1 sample of rice flour; hulled buckwheat; buckwheat groats; amaranth flour; flax seed; and amaranth seed.

For more information about this study, please contact me at triciathompson@glutenfreedietitian.com

This study was funded in part by Schar USA, a manufacturer of prepared gluten-free foods

The study abstract is available on Pub Med http://www.ncbi.nlm.nih.gov/pubmed/20497786
Tricia Thompson, MS, RD is an internationally recognized expert in celiac disease and the gluten-free diet. A researcher, consultant, and writer, she is the author of The Gluten-Free Nutrition Guide, The Complete Idiot’s Guide to Gluten-Free Eating, and The American Dietetic Association’s Easy Gluten-Free: Expert Nutrition Advice with More Than 100 Recipes. For more information on celiac disease and the gluten-free diet, visit Tricia’s website at http://www.glutenfreedietitian.com/

The NFCA is Looking For Stories On Experiences Related to Gluten in Medications

The National Foundation for Celiac Awareness (NFCA) is actively working with the FDA and pharmaceutical industry to address the problem of unlabeled gluten in medication. To help demonstrate this dilemma, NFCA is interested in hearing about specific case experiences that people with celiac disease have had related to their need for oral medication.

There are three areas that that will help illustrate the problem of gluten in medication:
1. Adverse effects resulting from taking a medication that had gluten in it
2. Being unable to take an oral medication in a timely manner because the ingredients were unknown
3. Taking a medication despite not knowing if it was gluten-free

If you have experienced an event related to gluten in medication and would like to share it, please email Loretta Jay at NFCA, lorettajay@celiaccentral.org . Please include the following:

1. Your name, address, phone and email
2. The name of the drug involved
3. A brief description of your experience