Gluten-Free Food

Frequently asked questions about gluten-free

• Why did you decide to pursue Gluten-Free Certification?

  Jeff was sitting across the dinner table from Jen, his wife’s best friend, and she was telling him how difficult it is to find reliable and affordable gluten-free products. He had heard of people having gluten intolerances, but little did he know about the prevalence of celiac disease. After finding out that 1% of the population is gluten intolerant (wowsers!), Jeff and the Nutty Family decided to go a step beyond the naturally gluten-free products offered by Nuts.com and pursue the Gluten-Free Certification Organization’s (GFCO’s) certification.

• What is gluten?

  Gluten is a composite protein made up of gliadin and glutenin. Gluten is found in the endosperms of some grass-related grains such as wheat, rye, and barley. It gives dough its “doughy” properties.

  The food industry refers to gluten as the storage proteins found in all grains. To the medical community, gluten-free refers to storage proteins known to damage the small intestine for persons with gluten sensitive enteropathy (celiac disease and dermatitis herpetiformis).

• What is a gluten-free diet?

  A gluten-free diet avoids foods that contain the storage proteins (gliadin and glutenin) found in wheat, rye, and barley.

• Who should eat a gluten-free diet?

  People who have been advised by their physician to be on a gluten-free diet should eat gluten-free food. This would include, but is not limited to, people with celiac disease or gluten intolerance. Some dietitians suggest that a gluten-free diet is beneficial for other digestive disorders, as well.

• What is celiac disease?

  Celiac disease is an autoimmune disorder of the small intestine that causes an inflammatory reaction to partially digested gliadin. This disrupts the normal functioning of the villi lining in the small intestine and in the process interferes with the absorption of nutrients. Symptoms can include diarrhea, fatigue, weight loss, failure to gain weight in children, and anemia.

• How do I know if I have celiac disease?

  Blood tests are available to screen for celiac disease, but a positive small bowel biopsy is required to confirm the diagnosis of celiac disease.

• Why gluten-free? What are the benefits of a gluten-free diet?

  For people with celiac disease and gluten intolerance, a gluten-free diet can have a dramatic impact on managing symptoms and improving the quality of life.

• Does gluten-free mean individuals with severe wheat allergy can eat the product?

  Not necessarily, you should consult your physician. Gluten-free foods are foods safe for persons with celiac disease. They have none or very low levels of the 'gluten' proteins that could be harmful to persons with celiac disease. Celiac disease is a t-cell mediated reaction. Wheat allergies involve an IgE-mediated reaction to the wheat proteins albumin and globulin fractions. In rare situations, gluten could also induce an IgE-mediated reaction.

• How does gluten-free certification benefit consumers?

  Gluten-free certification benefits consumers by giving them confidence that a product is gluten-free. This not only reassures the consumer that the product has been tested and the site inspected, but it also saves the consumer time that would have been spent calling the manufacturer for the gluten-free status of the product.

• How is gluten-free certification done?

  Certification is a yearly process based on ingredient review, on-site inspection and product testing. Some facilities require multiple unannounced inspections throughout the year.

• Who performs the inspection?

  The GFCO works with auditors who have years of experience performing Hazard Analysis and Critical Control Point (HACCP) Compliance, kosher or organic audits of food companies worldwide.

• How often is a product inspected or tested?

  The number of times an inspector is in the plant to review processes depends on a number of factors including the products being certified, the type of plant, etc. GF Certification is established for each ingredient in the final product, as well as the processing aids. Products may be randomly tested in the plant or sent out for independent testing as requested by GFCO.

• Are dedicated lines important?

  Yes. Even if the line is cleaned, if a gluten-free product is run on the same line after gluten containing products, then cross contamination can occur. Dedicated lines for gluten-free products greatly reduce the chances of cross contamination.

• Does gluten-free certification guarantee that a product is gluten-free?

  The mark assures that the product contains less than 10-ppm gluten (5-ppm gliadin) and similar proteins from rye and barley as measured by using testing methods that are accepted for gluten testing by analytical associations such as the Association of Analytical Communities (AOAC), testing researchers and other such agencies. No testing method is available that measures to zero.