Are hand sanitizers gluten-free? I am using a lot of hand sanitizer now during the COVID-19 pandemic. Do I need to worry about this?
How will the new labeling rule from FDA about fermented and hydrolyzed foods affect gluten-free labeling?
Is maltodextrin found in US pharmaceuticals considered safe for those with celiac disease? I am finding conflicting information.
What is the best gluten-free probiotic to take? I was diagnosed this last February and honestly don’t know how many live bacteria I should be using on a daily basis.
My mother has celiac disease and is strictly on a gluten-free diet, yet she still has some stomach issues. This week I started reading about different people and articles saying that coffee could be causing that, as some coffee’s might be cross-contaminated with gluten. Is that true? I can’t find any scientific articles to test this theory out, but what I do find is many people online who claim switching over from processed coffee grounds to coffee beans has significantly helped them. I know coffee itself is gluten free but is there any truth to this?
I only get very mild symptoms from ingesting gluten despite being clinically diagnosed with celiac disease. How strict should I be with my diet? Cross-contamination doesn’t usually bother me symptom-wise, but am I harming my body internally by not avoiding it more consciously?
I work for a frozen pizza manufacturing company. We currently process gluten-free pizzas using crusts sourced from approved suppliers. We understand the gluten level limits specified under FDA (<20 ppm) and our current gluten-free certification (<10 ppm). As we look to expand our gluten-free production capabilities. Are there resources or studies available that show statistical data on gluten levels to consider for most severe cases (e.g. 20 ppm versus 10 ppm or 5 ppm)?
Do you have any suggestions for me to get GF food while I am in the hospital?
Do I need to check that my supplements are gluten-free?
Is maltodextrin really gluten-free?