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19 Comments

  1. 1

    thetxlady

    This is what I always suspected, of coarse the larger issue is it means method government has been using to gauge “gluten safe” for other items with barley, malt & msg are flawed as well! So much for “now everyone can eat gluten free processed food we promise its safe”. It also explainse how people can be eating only gluten free foods & still be getting sick…[cough] GD sound familiar?

    Reply
    1. 1.1

      Gluten Dude

      Hmmm…where have I heard that?? ;)

      There was another study released that shines an even brighter light on this topic that I’ll be discussing soon.

      Reply
  2. 2

    thetxlady

    Just discouraging for manufacturers that have gone the extra mile to make GF food that “tastes like it should”, this will likely bankrupt small breweries & bakeries using govenment ppm guidelines for their products. New planet in boulder for instance is run by celiacs, can you imagine spending your life savings only to find out whoops tests were wrong, government lied (big shocker) & not only has product hurt people but recall means bankruptcy. Also erodes confidence in products like dunkin doughnuts GF…pity I was looking forward to special treat at my auction next week. Boo hoo hoo :(

    Reply
    1. 2.1

      Gluten Dude

      The companies that do it right should have no concerns. And “right” to me means no gluten whatsoever. The govt never should have allowed a specific amount of gluten.

      Reply
  3. 3

    Adalaide

    The study that the FDA funded on how much gluten is safe for celiacs actually came back and said that they can recommend that no gluten, ever, is safe. The study specifically stated that the less than 20 bullshit is ridiculous and unsafe and that they can only recommend less than 1 ppm. If they actually pass that moronic labeling law, (yeah, I called it moronic) gluten free won’t mean gluten free. I know it doesn’t now, but it’ll actually be a federal standard that gluten is allowed in gluten free stuff. WHAT THE HELL?!?!?!

    This is kinda the same thing imo. When the hell did brewing beer out of barley and wheat and calling it gluten free become a good idea? Gluten free doesn’t mean sort of, kind of or almost. I’m just glad I’m not a beer drinker having one more moronic thing to deal with. I have not the least bit of sympathy for these companies and the sticky spot they now find themselves in. It has been known for quite some time that the ELISA test doesn’t detect barley gluten properly, this simply the first actual study on it. They never should have been making gluten free beer out of gluten in the first place.

    Reply
    1. 3.1

      Gluten Dude

      I’m with you Adalaide.

      Reply
  4. 4

    Erin

    While there is no law on the use of “gluten-free” on food, it is my understanding that the TTB will not label any alcoholic beverages gluten-free if they are derived from gluten containing ingredients. The NFCA just had a really informative webinar about gluten-free alcoholic beverage labeling. You can see the PowerPoint here: http://bit.ly/12peOMB

    And personally, I would not eat or drink ANY food that is derived from a gluten-based ingredient. This is why I turn away the PR folks who keep pushing me their barley-based beers!

    Reply
    1. 4.1

      Gluten Dude

      I’m with you Erin. And I’ll be sure to check out the PowerPoint. Thanks!

      Reply
  5. 5

    Alysa (InspiredRD)

    I’ve had Daura a few times and it makes me SO SLEEPY. They aren’t allowed to market it as GF beer any longer, and now I can see why.

    I’ll stick to New Planet, New Grist, and Tito’s.

    Reply
    1. 5.1

      Gluten Dude

      Same, same and same…

      Reply
  6. 6

    Kate

    A few things about this issue, which I’ve followed closely over the past few years.

    In the U.S., you should not see any of these ‘de-glutenized’ barley-based beers labeled as ‘gluten free’ on the bottle. You might be told by staff at a store or restaurant that they are gluten free, or you might see them in the gluten-free section – but the government body in charge of alcohol labels in the U.S. (The Alcohol Tax and Trade Bureau) ruled last May that beer made from gluten-containing ingredients can’t be labeled as gluten free – no matter what special ‘de-glutenizing’ methods they use – because accurate testing methods aren’t available (duh!). So, if you see a bottle at the liquor store that actually has ‘gluten free’ printed on the label, you should be fine. See the press release here for more info: http://www.ttb.gov/press/fy12/press-release12-4.pdf

    It’s also a requirement for gluten free beers to have a full ingredients label, unlike other types of beer. So look for that and you should know whether it’s safe or not.

    Second, in the U.S., at least, the de-glutenizing trend seems to be relatively rare. I think Omission is the only widely available beer in this category. The major gluten free beers (New Planet, Bard’s, New Grist, Red Bridge, etc.) are all made from non-gluten ingredients like sorghum, rice and corn, and are fine to drink. I’ve also tried ‘on tap’ gluten free beers at various breweries I’ve visited, and those have never contained gluten.

    De-glutenized beer is pretty popular in Europe, so exercise caution overseas or when drinking imports. Daura is one example, but there are also beers from Germany, Belgium and the UK that use ‘de-glutenizing’ processes. Green’s and St. Peter’s Sorghum beers are safe, but many other European imports I’ve seen have not been.

    Reply
    1. 6.1

      Gluten Dude

      Great info Kate. Any idea why the rules are so strict for beer but not for food?

      Reply
      1. 6.1.1

        Kate

        I don’t know – but I’d guess it’s a combination of having a different governing body overseeing beer (FDA is not involved at all with alcohol) and having tests that seem to be able to detect gluten levels in food more accurately than they do in beer – possibly because food usually has wheat-based gluten, and beer had barely-based gluten.

        Reply
  7. 7

    Else

    I have had Estrella Damm Daura (Spanish) and Koff (Finnish) that are both barley based and labelled gluten-free. I had no reactions to either. But since drinking the last one a few weeks ago I decided that was the last one and I wouldn’t drink them anymore for the reasons outlined in this post. Which is a shame, because they were really good!

    On a side note, St. Peter’s is the most disgusting gluten-free beer I have ever tried. Actually make that the most disgusting beverage I have ever had, gluten-free or otherwise! I paid 10 pounds for it, had 2 sips, and poured the rest down the drain. Despite having paid so much I still couldn’t make myself drink it!

    Reply
  8. 8

    Molly (Sprue Story)

    Is it just me, or does a lot of the best digestive science/celiac disease research seem to come out of Australia? I feel as though they’re often ahead of the curve down under.

    Reply
    1. 8.1

      Gluten Dude

      I think it’s a combo of them being ahead of the curve and us being WAY behind the curve.

      Reply
  9. 9

    IrishHeart

    Drink Booze.

    Sending love from Key West. xxoo

    Reply
  10. 10

    Melanie

    Well done. I’m sure Tricia Thompson from Gluten Free Watchdog would be proud to read this. You’ve captured her research well and broken in down nicely.

    Reply

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