- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
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Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the Food & Nutrition Center, she plays a vital role in bringing you healthy recipes and meal planning."Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she is certified by the National Board of Nutrition Support Certification, has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 50 clinical dietitians and nine dietetic technicians and oversees staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and answering nutrition questions posed to Ask a Specialist.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Nutrition-wise blog
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April 21, 2009
Why aren't we seeing 'gluten-free' on food labels?
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
If you have Celiac disease (gluten intolerance), you know that a gluten-free diet is the only known treatment for this disease. Eating a gluten-free diet means avoiding wheat, rye and barley — and any ingredients or contaminants that contain even minuscule amounts of these grains. Thus, it's critical that foods be labeled "gluten-free" so you know they're OK for you to eat.
In 2004 the U.S. Congress enacted the Food Allergen Labeling and Consumer Protection Act (FALCPA). The law required that by 2006 food manufacturers list on their products — in plain English — the presence of the most common allergy-provoking, life-threatening foods: milk, eggs, tree nuts, peanuts, shellfish, soy and wheat. FALCPA gave the Food and Drug Administration until 2006 to propose a rule to define the term gluten-free and to develop guidelines for how and when food manufacturers can use the term. Manufacturers were given until 2008 to begin labeling foods as gluten-free. So why hasn't this happened?
I picked up the phone and called the FDA. I found out that although they are behind schedule, the FDA is making progress:
- In 2007 the FDA proposed the definition for "gluten-free" and guidelines for its use on food labels, and invited consumers and manufacturers to comment. Defining "gluten-free" is challenging because foods are complex mixtures of ingredients. Currently a food is defined as gluten-free if it contains less than 20 parts per million (ppm) of gluten.
- Since then the FDA has conducted a safety assessment and is compiling expert comments on the assessment. When these are released, consumers and manufacturers will have an opportunity to respond.
- Before developing the final rule, the FDA will consider the comments it receives, including comments on ease of compliance, enforcement, economics, trade issues, legal aspects and potential concerns. The FDA encourages those who are interested to check the FDA web site for updates.
As a health care professional whose husband has Celiac disease, I'm grateful that a law has been passed requiring foods to be labeled gluten-free. I'm also grateful that the FDA is carefully defining the term. I'm pleased that experts, consumers and manufacturers have input into the processes. Finally, I'm hopeful and confident that this long process will make it possible for people with Celiac disease to easily identify gluten-free foods and be assured that these foods are safe for them to eat.
I too encourage you to check the FDA's web site for updates and provide your input.
- Jennifer
11 comments posted
November 3, 2009 1:57 p.m.
My husband was diagnosed 1 1/2 years ago - what a change in life for us. But as we went along it actually becomes easier, and we live in northern Alberta , far from the easy to get at Gluten free foods. You can order most gluten free stuff over the phone or internet so go searching. We eat better than before and alot healthier. I LOVE the magazine" Living Without" It has been the best thing for recipes and how to adapt my old recipes. One lady who bakes bread in the USA somewhere says to take rice flour, put it in your food processor and beat it down finer - it makes better bread. So go get the magazine. Also this MAyo site is great for new info.
- Lori
October 22, 2009 7:09 p.m.
The use of the term "gluten free" seems to be an about face from the current labeling. I have yet to notice a "does not contain" notice on any food product. So, why the exception for gluten. A more effective notice (for the celiac patient) would be "CONTAINS GLUTEN". Since the "Contains" clause is the standard for other ingrediants I suggest that would be the most appropriate and effective. iPerhaps the food industry does not want to discourage the consumption of Gluten.
- Richard
August 14, 2009 5:27 p.m.
I think Celiac disease is something that's not commonly known but needs to be put out there. I work with Chef's Diet, and we prepare meals daily that cater to specific people's diets (such as a gluten-free meal plan), and even deliver the meals to your door. I'm happy to see an article out such as this one, helping create more awareness around the subject. Thanks for posting, and if anyone is interested in what we do at Chef's Diet, please visit http://www.mychefsdiet.com. :)
- Tony
June 2, 2009 12:50 p.m.
I live in Vancouver Canada & have lots of GF products available. It wasn't that way when I first started about 7 yrs. ago. I also have a soy allergy which is difficult as most GF foods I find have it added. I do alot of baking, creating my own recipies. Some work some not so much. I have managed a bread which is awsome.
- Sharon
May 20, 2009 9:46 p.m.
As a vegetarian dating a vegan/Celiac's disease prone man, I agree wholeheartedly. This is a lifestyle change and I am very aware of ingrediants even more so now. It can be challenging. I've always enjoyed cooking, but baking is a new mission altogether. I hope the FDA will enforce better standards so the ones we love will not risk getting sick on accident.
- Leanne
April 30, 2009 11:47 a.m.
Jennifer, Thank you for the great idea on how to make crackers and pizza crust. I will try this soon. I feel fortunate to live in Rochester where there are many places to get GF products. I just happened on your blog today. Thank you!
- L Paurus
April 29, 2009 11:03 a.m.
Why don't restaurants include/ indicate gluten free meals on their menus? Whenever I dine out there is usually only one item on the menu that I can have, and it's the same thing everytime. When I ask the waiter which dishes are gluten free they are unsure even when they check with the chef. Very frustrating.
- helena
April 24, 2009 12:07 p.m.
Just to clear things up -- the gluten-free component of the allergen labeling law does not require companies to label their products "gluten free."' Use of the label will still be voluntary. What it will do is establish, for the first time in the US, specific rules about what can be labeled "gluten free." One of these rules proposes that foods have to have less than 20 ppm of gluten to be called "gluten free." Another proposed rule specifies that products be tested to prove they have less than 20 ppm of gluten, including gluten that might have unitentionally gotten into a product due to cross contamination. Although it is voluntary, there's no doubt the definition will be helpful to those who follow the gluten-free diet, as well as companies interested in making products for them. Now it just has to be finalized.
- Amy Ratner, Gluten-Free Living
April 23, 2009 3:21 p.m.
Hi Susie - I agree, it can be very difficult to find gluten-free substitutes for bread/bread products. I recently found a way to make crackers and pizza crust that my (celiac) husband loves - friends & me too! Select a gluten-free dry mix for pizza crust (one that includes yeast). Mix according to package directions. Make a thin pizza crust: moisten your fingers with water and spread it very thinly (yes thin, not paper thin but very thin) on parchment paper. Lightly brush the crust with oil. Bake at 425 degrees - on the parchment paper only - not on a sheet pan - until almost golden for about 5 minutes. Bring it out of the oven and top with tomato sauce and other favorite gluten-free toppings. Put back into oven to warm the toppings through. NOTE: You can also make crackers - after brushing the crust with oil, sprinkle with herbs (rosemary), or pepper or parmesan cheese. Bake at 425 degrees a bit longer or until crisp/browned. Break apart for crackers. Usually the pizza mix makes lots of dough - I keep what I don't use in a covered bowl in the refrigerator and use it over several evenings. I'm sure others people have some suggestions too?
- Jennifer (your blog host)
April 22, 2009 5:06 p.m.
I see a lot of cookbooks out there related to gluten free cooking, but I would really like some recipes for things like quick breads, pizza dough, regular bread, etc that actually taste good. I've tried a few gluten free mixes for things like cookies and they are ok, but not great. Help!
- susie
April 21, 2009 7:12 p.m.
My husband has celiac and is dairy intolerant. It is very frustrating that so few products are actually gluten free. Are the gluten free products more available in the US than here in Canada?
- Lori Shore
11 comments posted