For the last several years we have been discussing in the celiac community fermented and hydrolyzed products that claim “gluten removed”, but how do we know that they’re safe since there is no reliable test for them? New research from the Gluten Intolerance Group (GIG) and the University of Chicago’s Celiac Disease Center looks at this question in “The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer”, which was recently published in the Journal of AOAC International. Studying gluten removed, fermented and hydrolyzed products “The goal of this study was to determine if the antibodies of active celiac patients might present an alternative way to detect residual gluten peptides in fermented or hydrolyzed foods, since current test methods are unreliable, ” Laura Allred of GIG told me in an email response. In other words, the research team looked blood samples to see whether the antibodies of people with celiac reacted to fermented and hydrolyzed products that claim “gluten removed”. The most popular and divisive fermented and hydrolyzed product in the gluten-free community is gluten-removed beer. Because there is no reliable gluten test for these products, the community can only rely on the information the manufacturer provides and trying it on their own (which really isn’t […]
The topic of fermented and hydrolyzed foods being labeled gluten free is pretty vague. New rules proposed this week aim to add clarity.
