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I can't believe how dry my skin has become. Has anyone here tried Udo's Oil and had good results? It states on their website that it is gluten free, although I have my doubts since it contains oat. I take a very high quality fish oil, but haven't noticed great results from it. What does everyone take to help with dry skin? Thanks!
Mandy
Udo's Oil
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Mandy,
The reason why the label can claim a gluten-free status, is because the law only requires the disclosure of the prolamin protein gluten, (which is technically only found in wheat). The prolamin proteins in rye, (secalin), barley, (hordein), and oats, (avenin), do not have to be specifically listed as allergens on food labels, thanks to the wisdom, (or rather, lack of wisdom), of our legislature, and the FDA.
Fortunately, avenin is a much weaker allergen than gluten, so maybe it won't bother you. Not all of us here are sensitive to avenin in food, but many of us are, including me.
Tex
The reason why the label can claim a gluten-free status, is because the law only requires the disclosure of the prolamin protein gluten, (which is technically only found in wheat). The prolamin proteins in rye, (secalin), barley, (hordein), and oats, (avenin), do not have to be specifically listed as allergens on food labels, thanks to the wisdom, (or rather, lack of wisdom), of our legislature, and the FDA.
Fortunately, avenin is a much weaker allergen than gluten, so maybe it won't bother you. Not all of us here are sensitive to avenin in food, but many of us are, including me.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Wait a sec, I am confused. Tex, do you mean that all products labeled gluten free means 'wheat free' only? Does the manufacturer have to state on the list of ingredients that rye, barley and oats were used or do they conveniently omit that? For example, Pamela's products. If it states it is gluten free, that means only wheat, right?
Mandy
Mandy
Basically, yes.Mandy wrote:Wait a sec, I am confused. Tex, do you mean that all products labeled gluten free means 'wheat free' only?
Rye, barley, and oats have to be listed as ingredients, (just like all other ingredients have to be listed). However, they don't have to be treated as allergens. IOW, products that contain one of the listed allergens have to contain a special statement at the end of the ingredient list, pointing out in plain language that the product contains an allergen, for example, a product that contains a derivative of lactose or casein would have to state: "Contains milk", or something to that effect. A product that contains gluten, (wheat gluten, specifically), would have to state something similar to: "Contains wheat".
On the other hand, a product that contains barley malt would not have to contain that notification. IOW, anyone who does not recognize barley malt as a source of gluten, would be vulnerable to becoming "glutened", because there would be no "Contains Barley" warning, or any other indication that it contains an ingredient that's a peptide equivalent to any of the reactive peptides in wheat gluten.
Right. You would have to carefully examine the label to make sure that it did not contain any derivatives of barley, rye, or oats, (if you're sensitive to oats).Mandy wrote:For example, Pamela's products. If it states it is gluten free, that means only wheat, right?
The bottom line is, our legislators had good intentions, but they are ignorant, when it comes to the realities of gluten-sensitivity, and so is the FDA.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
No, everyone here has to avoid at least barley, and rye, (and most of us also have to avoid oats), in addition to wheat, because we react to certain peptides in those proteins just as violently as we react to wheat gluten, for all practical purposes. Most celiacs and MCers incorrectly use the term "gluten" to refer to not only wheat gluten, but also to the secalin in rye, hordein in barley, and avenin in oats. That's where the problem arises, because that's technically sloppy nomenclature, and the food industry interprets the term literally, (they have to, from a legal standpoint). Since the labeling law specifically regulates only gluten, then hordein, secalin, and avenin are exempt from the law. It's a can of worms, caused by a poor taxonomy arrangement in the first place, and exacerbated by a lot of misunderstanding on both sides, along the way.Mandy wrote:So does that mean when everyone here states that they are GF, that they only abstain from wheat?
The basic problem is due to the common industry practice of referring to all glutinous proteins as gluten, even though they have specific names. For example, corn gluten is zein, rice gluten is orzenin, millet gluten is panicin, etc., but we don't react to those storage proteins. We only react to true gluten, (wheat), hordein, (barley), secalin, (rye), and avenin, (oats). I know, it's very confusing - that's why it's such a problem.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Yes.Lesley wrote:That means I can tolerate avenin, right?
Yes - it refers to contamination with wheat. IOW, a GF statement means that it is certified to not be contaminated with wheat. Oats will always contain avenin.Lesley wrote:So is the gluten free part just about cross contamination?
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.