Q: Is it safe for people with gluten-related disorders to eat spelt? A: The question as to the safety of spelt has been answered many times over the years. I suspect it is the hopes of many who have not read the literature that perhaps, just maybe, they could still eat their breads the way they like them. Here are just a few quotes from the literature (verbatim) The Food and Drug Administration (FDA) issued a final rule to define the term gluten-free for voluntary use in the labeling of foods. The final rule defines the term gluten-free to mean that the food bearing the claim does not contain an ingredient that is a gluten-containing grain (e.g., spelt wheat); an ingredient that is derived from a gluten-containing grain and that has not been processed to remove gluten (e.g., wheat flour); or an ingredient that is derived from a gluten-containing grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food (i.e., 20 milligrams (mg) or more gluten per kilogram (kg) of food)[i]; The α-gliadins from all wheat species investigated (including spelt) contained amino acid sequences potentially activating celiac disease[ii] The basis of the therapy (for celiac disease) is a lifelong gluten-free diet, i.e. wheat, rye, barley, spelt, green-core, faro-wheat, kamuth and conventional oats as well as food items obtained therefrom [iii]. [i] Fed Regist. 2013 Aug 5;78(150):47154-79 [ii] European Food Research and Technology, September 2001, Volume 213, Issue 3, pp 183-186 [iii] Med Monatsschr Pharm. 2013 Oct;36(10):369-80
Posted on: Tue, 03 Dec 2013 20:47:03 +0000
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