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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Canadian Allergen Rules Now In Effect
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    Canadian Allergen Rules Now In Effect

    Wed Aug 08, 2012 9:42 am
    Forum Host
    Canada's new allergen disclosure regulations are now in effect, meaning gluten-free Canadians will be able to tell at a glance if the products they're purchasing contain gluten ingredients or not.

    The rules -- which are detailed in Canada's Gluten Labeling Rules (link) -- also spell out what it means for a product to be "gluten-free" (contain less than 20 parts per million of gluten through recognized testing methods and not contain added ingredients with gluten proteins)

    Generally speaking, the Canadian allergen rules are more helpful for those of us who eat gluten-free than the allergen rules in the U.S., since gluten and wheat-containing ingredients must be declared (even when they appear in waxes on pre-packaged fruit).

    However, the new rules in Canada pose the same problems as the proposed U.S. gluten-free rules (link), since they require companies to meet a lax standard of 20ppm of gluten in their finished "gluten-free" products ... and that's a level that makes many people sick (for more information, see: Am I Getting Glutened By My Gluten-Free Foods?)

    All in all, though, the new rules are a boon for gluten-free Canadians, and the Canadian Celiac Association deserves a great deal of the credit for getting them implemented.
    Sat Aug 11, 2012 6:09 pm
    Forum Host
    Thanks Molly icon_biggrin.gif

    That's definitely a step in the right direction.

    In Australia and New Zealand, our food labelling laws require "No Detectable Gluten" to be allow labelling as gluten-free. This is based on the current testing procedures that means below 3 parts per million.

    I found another site that references gluten-free testing and labelling that I thought was interesting too

    After reading this article- if I were in US, I would not be eating any processed food that was not labelled as gluten-free. I found it surprising that US can label a food as ‘natural flavours’ and 'spices’ could contain gluten.

    There has been arguement in Australia for some time now, that Australia should allow a "low" gluten count to be labelled as gluten-free to allow more choices in food
    An article from Australia's Coeliac Society from 2010-
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