Post by Admin/ Traveler on Sept 5, 2017 13:55:13 GMT
Gluten-Free Labeling: Are Growth Media Containing Wheat, Barley, and Rye Falling through the Cracks?
Tricia Thompson, MS, RD, Melinda Dennis, MS, RDN, Luke Emerson
link to article
"BACTERIA, MOLD, YEAST, AND enzymes produced by bacteria are used in a variety of products, including probiotics and digestive enzymes. These microorganisms may be grown on media that may include ingredients derived from gluten-containing grain (ie, wheat, barley, and rye). According to the International Probiotics Association, “probiotic bacteria require complex growth media that contain a range of ingredients.”
According to Deerland Enzymes, the enzymes used in supplements may be produced from fermented bacteria grown on wheat.2 In addition, the bacteria Xanthomonas campestris used to make xanthan gum may be grown on wheat glucose syrup, and the mold Penicillium roqueforti used to make blue-veined cheeses may be grown on wheat or barley-derived media."
"an abstract presented at Digestive Disease Week in 2014 further increased concerns about growth media. This study assessed the gluten content of probiotics, including 15 that were labeled as gluten free. Two of the labeled gluten-free products contained more than 20 parts per million (ppm) of gluten based on liquid chromatographymass spectrometry. In the United States, Food and Drug Administration (FDA)- regulated foods, including supplements, must contain less than 20 ppm gluten to be labeled as gluten free."
Unfortunately, that article is one of those that you have to pay to read the whole thing, so I wanted to bring what I could of the article here so that you are at least aware of the possible issues.
Tricia Thompson, MS, RD, Melinda Dennis, MS, RDN, Luke Emerson
link to article
"BACTERIA, MOLD, YEAST, AND enzymes produced by bacteria are used in a variety of products, including probiotics and digestive enzymes. These microorganisms may be grown on media that may include ingredients derived from gluten-containing grain (ie, wheat, barley, and rye). According to the International Probiotics Association, “probiotic bacteria require complex growth media that contain a range of ingredients.”
According to Deerland Enzymes, the enzymes used in supplements may be produced from fermented bacteria grown on wheat.2 In addition, the bacteria Xanthomonas campestris used to make xanthan gum may be grown on wheat glucose syrup, and the mold Penicillium roqueforti used to make blue-veined cheeses may be grown on wheat or barley-derived media."
"an abstract presented at Digestive Disease Week in 2014 further increased concerns about growth media. This study assessed the gluten content of probiotics, including 15 that were labeled as gluten free. Two of the labeled gluten-free products contained more than 20 parts per million (ppm) of gluten based on liquid chromatographymass spectrometry. In the United States, Food and Drug Administration (FDA)- regulated foods, including supplements, must contain less than 20 ppm gluten to be labeled as gluten free."
Unfortunately, that article is one of those that you have to pay to read the whole thing, so I wanted to bring what I could of the article here so that you are at least aware of the possible issues.