Restaurants, Uncategorized

What’s In It For You?

26 Comments 19 March 2013

Have you ever had this happen?

You walk into a random restaurant so your friend can grab something quick to eat, see a sign for something that says “gluten-free”, and now you feel pressure to order something.

But deep down inside you have your doubts. And now you have to ask a million questions. Awkward!

It seems like restaurants and bakeries everywhere are now offering “gluten-free” food items. Yes, it’s exciting, but maybe like me you’ve been skeptical about if they truly understand what it means to be gluten-free.

I get emails all the time from mainstream bakeries asking me to promote their new gluten-free cupcakes, and just a few weeks ago a restaurant owner in New Delhi, India asked me if I could promote her gluten-free brunch menu. If I can’t check them out in person, how do I know that they really understand the dangers of cross-contamination, etc.?

The time has come for us to band together and make sure that they really do get it.

I believe there’s enough competition now in the gluten-free marketplace for us to ask for a bit of a guarantee that the  staff at a food service establishment really understands how to serve us safe gluten-free food.

And what would that guarantee be? Proper training.

This is why I’m excited to be an affiliate for the revised kitchen training from the National Foundation for Celiac Awareness. The short name for the program is GREAT, which is the acronym for Gluten-Free Resource Education And Awareness Training.

There are several gluten-free training options available now through the different celiac disease organizations, and when I consult with different businesses I give them their options, but one reason I’m really excited about this one is it’s online! Now, I know restaurants and bakeries anywhere can be trained in a way that makes me feel safe enough to eat there, or feel good about promoting a place to you as a safe option.

In fact, right now I’m working with a luxury resort chain in Tanzania to create a gluten-free safari for later this year, and I’m using this tool to make sure each chef at each location really understands how to serve safe gluten-free food. It really couldn’t have been done any other way. (More on this later.)

Another reason this should be an easy sell is it’s only $200. Yup!


I’ve been through the training myself, and it’s really well done.


So, I’ve devised a plan! 😉

Please help to spread the word and share this blog post with everyone you know. Like it on Facebook, share it on Twitter, and send the link to your friends via email.

We’re a small army now, concentrated in the United States, but quite a few of you are from Australia, South America, Europe, etc. And I love that!!

What if we all printed out the sale sheet below and took it into our local eateries?! If every one of us did this just one time we have the potential of reaching over 30,000 establishments all over the world!!!

What would happen if we each printed out 10, 20, or more and made a goal to carry them with us everywhere?

So, let’s do it now! Together!

Print out this information sheet to take to your local restaurants and bakeries.

NFCA GREAT Kitchens Training

Shy? It’ll do the talking for you!

Explain what’s in it for them!

This partly answers the question of:

“Why not just direct business owners to the NFCA’s GREAT page on their website?

Because I’ve arranged for establishments that use the link in the sales sheet to get a 5% discount. Yeah, it doesn’t add up to much, but people love coupons and it gives you one more extra bonus to tell them about.

And, of course, don’t forget to tell them how we all bring our friends with us when we dine out! And we’re super cool, loyal customers! 😉

And what’s in it for you?

A bit of a guarantee that a restaurant or bakery really knows how to serve you safe, truly gluten-free food.

More dining options.

And a response to that awkward situation at the restaurant that claims to have gluten-free food:

“Have you been through any kind of formal training for handling gluten-free food?”

Sound good?


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Your Comments

26 Comments so far

  1. 1
    montrealer says:

    I think this business of cross contamination is blown out of porportion. Restaurants I presume when they prepare a dish use clean utensils and dishes. You make it sound like a teaspoon of wheat flour is equivalent to some deadly poison to celiacs like myself. I eat weekly in restaurants that serve many other dishes that are non gluten free and restaurants around the world and have not had any problems in 25 years. So please stop the hysteria.

      Kelly says:

      Thank you for your honest comment, Montrealer.

      With all due respect, I must share some medical facts on this topic.

      As it turns out, there are varying degrees of sensitivity.

      Please read this blog post with details from one of the foremost experts on this topic:

      So the range is from 10mg of gluten to 100mg of gluten that causes symptoms. And let’s not forget that internal damage doesn’t always show with symptoms. So, some people really do react to “just a crumb”.

      So, for eating establishments it will be best if they are trained to the strictest degree. That way we all can eat safely at them.

      I’m happy that you aren’t having to live with the difficulty of being super sensitive to gluten. Yay! But please understand that this is a very real and difficult problem for others.

        Elisa says:

        Thank you Kelly for posting this great info and also for that reply to Montrealer. That person is lucky that they are not so sensitive, but I have a 6 year old that immediately… within seconds gets a blistering bubbling rash between his fingers if he even touches gluten. He doesn’t even have stomach issues with gluten but does have joint and muscles problems after just being around it as well… just not as immediate as the rash. I had undiagnosed Celiac for most of my life and it lead to me now having the auto-immune illness, Lupus. It is a scary illness Celiac can cause so many other serious illnesses too. Celiac can be VERY dangerous to the body for some people… and many may not know what is happening in the body until years later. I want a safer environment for my children than what we have now. Not only in eating establishments, but in schools when they do school projects,etc. Any chance your campaign can educate schools as well. They have learned so much about nut allergies but do not understand Celiac at all. They think it is just about not eating gluten.
        Thanks for all your great information!!!

      Erica D. says:

      Stop the hysteria? The hysteria is EXACTLY what we need in order to be SAFE in the outside world. If you are truly a celiac, even small amounts of gluten can harm you – even if you don’t feel it. I have NO digestive symptoms but suffer the effects of even a small amount of cross contamination. Just because you don’t react doesn’t mean that the entire celiac population doesn’t deserve/need a safe place to eat outside the home.

      Amanda says:

      As someone with life-threatening food allergies and Celiac Disease, I would NEVER presume a restaurant does or doesn’t do anything! It’s not worth the risk. Maybe some people aren’t debilitated by symptoms after inadvertently consuming gluten through cross-contamination, but that doesn’t mean it’s not doing damage to their bodies.

      It is extremely important that restaurants be trained on the dangers of cross-contamination. I don’t see any hysteria in this post at all.

      Terri says:

      Hi Montrealer,
      It is also blown out of proportion when us Celiacs inadvertantely eat a microscopic spec of wheat and then spend hours in pain with cramping stomachs and RUN to the bathroom hoiping we get there in time, and then feel all weak and dehydrated and suffer from anemia and fatique?
      It is good that you do not suffer from Celiac the way that at least 1 in 100 do.
      Please note that others habits and actions DO affect others – I bet that you have not heard yet that 2nd hand smoke (being around smokers smoking) can make others sick and can cause lung cancer in others as well as themselves.

      Donna D says:

      Hi, Montrealer,
      I have been diagnosed with Celiac for just over a year, after 34 years of symptoms. What a relief. When do I get the same pain, cramps, diarrhea, nausea and vomiting? When I go to a restaurant and eat something that shouldn’t cause this because they reassure me that “it’s gluten free”. I have even been reassured by the server, who then felt she had to go back and personally wash the knife and cut the “gluten free pizza in it’s own pan” as the cook had already gotten the (just crust and light on the cheese) order WRONG…
      Did I get sick? Oh, yes…and I wasn’t near home, nor just a short ride home.
      Suffice it to say that I am glad you are not as affected by symptoms, but does your gut react anyway? You might not know that your GI tract has dead areas, but if you are Celiac, there is. It is just your symptoms may not be showing themselves with whatever you happen to be exposed to.

  2. 2
    Nancy says:

    It is amazing to me that a person with celiac would think the rest of us are “hysterical” over “a teaspoon of wheat flour” or that we are over reacting to and thinking it “is equivalent to some deadly poison to celiacs” If a person with celiac doesn’t take it seriously, it is understandable how others don’t. A fraction of a teaspoon of wheat is enough to make me sick for a week. Montrealer should count him/herself lucky that a teaspoon doesn’t make them sick. And certainly shouldn’t make fun of the rest of us. Kelly, I love your plan of action and will support it!

  3. 3
    Chica says:

    I too am appalled that someone with Celiac is telling others that have it that we create hysteria because we are protecting ourselves. So Stewardess who were dying of lung cancer from smoking on planes where hysterical? I am one that is super sensitive and eating a sauce that had flour in it (when told it was corn starch) ended up in the hospital for a week with severe dehydration from the vomiting they couldn’t get to stop. It caused my heart to go into an arrhythmia they couldn’t control either. That was the first time. Since then when I have been glutened they at least know what is wrong and I get to the hospital right away instead just waiting for it to be over like the first time. Count your lucky stars and hope you don’t end up like me or my sister, who is becoming more and more sensitive the longer she is gluten free!

    I love the training idea! I had a chef tell me that using the same oil shouldn’t be a problem, hot oil can kill anything!

  4. 4
    Terri says:

    I also am appalled at the Montrealler who apparently has not read up the disease she/he has – if she/he really has it and reminds me of the smokers who do not care about others.
    As a Celiac, I hate that it is difficult to eat out. I have found Thai restaurants to be the best in that very little of thier food has wheat/gluten in it and is mostly rice and meat and veggies and very little soy sauce is used (which has wheat unless it is wheat-fee GF tamari). And – Thai food is delicious.

  5. 5
    Kelly says:

    Hey amigos…I think Montrealer has probably got the point by now. I don’t want him to feel too bad, because in a way I’m happy he spoke up so that we could politely inform him and he could learn the updated information. He wasn’t really nasty, just a little sassy. 😉

    And I love it when everyone voices their opinions, thoughts and feelings!

    Thank you all! mwah!

  6. 6
    Kelly says:

    PS: I’m totally stoked you guys are all excited to do this!

    “You can DO IT!” Remember the movie The Water Boy? haha

    But really it is, “WE can DO IT!”

  7. 7

    Hi Kelly, we met at a Long Island show years ago. If memory serves correctly, you’re allergic to corn as well so you didn’t try my baked goods.
    It truly is a concern for many celiacs to have a server that never seems apprehensive or lacking in confidence in answering questions.
    I’ve had my Cafe for over 4 years and Baking Business for 9 and it’s been very well received. I actually opened the Cafe a month after coordinating the chefs/restaurants for the first Philadelphia ‘Appetite For Awareness’ for the NFCA. I worked on the original version of the GREAT Program with Nancy at it’s inception many years ago.
    My staff is very well trained and knowledgeable in gluten free, dairy free, vegetarian and vegan. We have gained the confidence of the local Celiac community and also turned a lot of people on to the fact that G/F Dining doesn’t have to taste bad! We have people coming from along the Atlantic Seaboard for tasty, safe gluten free food & desserts.
    I’ve followed you for years and truly appreciate what you’ve done for the Celiac community.
    Alice and the rest of the staff at the NFCA do a fabulous job and it’s a great(pardon the pun) program to use on your travels as well.
    All the best,
    Rick Allebach
    The Good Eatz Green Cafe

  8. 8
    Cass says:

    Yes, Terrie, the Thai restaurants have been safe. I’m on board with this, and going to emphasize with the food service industries the importance of preventing cross-contamination.

    The dietitians understand the problem. It’s like, taking the croutons out of the salad doesn’t make it suddenly safe. Food service personnel still think it’s a diet fad.

  9. 9
    Terry says:

    Thanks for putting this together Kelly – it’s a great idea. I don’t think I’m going to wait to bring it to restaurants in person. I’ll make copies and mail it out with a note…especially to one restaurant that recently that advertised they now hafve gluten free pasta but served me shrimp scampi on gluten free pasta topped with breadcrumbs! They really need the course!

  10. 10
    montrealer says:

    I have had celiac disease most likely longer then anyone commenting. I was diagnosed with it in 1956 and in those days doctors thought you grew out of it. I was on a gluten free diet till about five years old. Celiac disease hindered me in my school marks and my growth. In 1990 I was down to 147 pounds, had neurological problems and looked like I had Aids. After being re-diagnosed I grew 2 inches, I went from a size 10.5 to 12 shoe. My chest went from 38 to 44 inches. I could have been a boxer if my parents left me on a gluten-free diet. LOL
    I too will have a case of the runs if someone put flour in my gravy and hopefully make it home on time. If I ingest gluten by accident I will know within a hour. In the early nineties it was a very difficult time to adjust to a gluten-free diet as the breads were awful and restaurants new very little of gluten free. As I had a job that kept me in Europe and Asia for 3 months a year it was quite a challenge. This is how I got through this, do not eat at buffets, banquets or church dinners. Weddings were also a big problem even if they knew beforehand of your condition. Indian, Lebanese, Greek and Thai cuisine have many gluten free dishes. The only Chinese food I eat is in China and nowhere else because it is all full of gluten. In China my agent would communicate my dietary needs and it was ok. China does not have egg rolls, pineapple chicken or use soya sauce. I do not go out for Italian due to the lack of gluten-free dishes. If you travel on a plane and order gluten-free it is made in kitchens that make all the other foods. I well understand the fears one can have by eating out with this condition. I do not want my fellow celiacs being fearful in travelling or going out to eat. Once I find resto’s that suit my diet I become a frequent customer. My friends may not like it but who cares. I know what it is like to go to a event and finding you have almost nothing to eat. There are aways around this and I hope my experience helps others.

      Donna D says:

      Hello, again, Montealer.
      Thank you for sharing more of your experience, and I can understand the lack of knowledge and support when you were younger. If you react to a bit of gluten, why is it wrong to advocate for safe food handling practices? I am happy that you are able to travel safely, I look forward to doing this in a few years, but in the meantime I have to learn to deal with restaurants in Canada and the USA to ensure I can communicate my dietary needs in places around the world that may not have as much understanding (or should have, here).
      Thank you for your discussion.

  11. 11
    Cass says:

    It is rough being on the road for work. I tried to pack my GF home-made bread, but it did not survive well.

      Cass says:

      Get this- the hospital that made a display of Celiac disease and gluten-free foods offered none. No GF foods available at any meal.I asked the dietitian how they serve Celiac patients food. The answer was that they buy outside products. Hospitals are dangerous if patients are not aware that they are not aware.

      montrealer says:

      Hi Cass, I keep my GF bread in bar fridge in the room. I take out the drinks and put it on top of the fridge so I don’t get charged. It lasts for me a week before it falls apart. For the trip I pack frozen bread in empty shoe boxes in my suitcase.

  12. 12
    montrealer says:

    Hi Cass, hospitals usualy buy from a reputable source from my experience.

      Cass says:

      This is in Southern Az. They kinda get it. I got so sick-,living in the bathroom sick- Misery. The dietician did her best efforts to provide gluten-free meals to our patients who were gluten-sensitive. They had to go off-site to obtain GF foods. I will pack my food the way you suggest. Thanks

  13. 13

    Did you get my message?

  14. 14

    Looking for a restaurant you can trust that will serve you g-f food is one thing, but being assured you will be served g-f food as a patient in a hospital is a whole different ball game. Do you know the policies of the hospital of your choice in regard to serving you gluten-free food as a patient? Who makes up your g-f tray? Are the items wrapped? or is the entire tray wrapped and labeled GLUTEN FREE? Is the tray just left in your room? or is is labeled with YOUR NAME and CROSS-CHECKED with your ID BAND? OR is it delivered to the Head RN who then CROSS-CHECKS it with your ID BAND? I would so like to hear from you, Pat

  15. 15
    diane says:

    Great Idea Kelly! I am writing a very brief cover page (co-opting some of your blog) and sending it, along w/ the “Training Sheets” to restaurants in my surrounding neighborhoods.

  16. 16
    Francine says:

    Dear Ms. Huerta,

    Thank you for your inquiry about labeling cosmetic products to indicate the presence of gluten.

    Under the Federal Food, Drug, and Cosmetic Act, cosmetic products and ingredients are not subject to FDA premarket approval, with the exception of color additives (except for coal tar hair dyes). Other than color additives and ingredients prohibited or restricted by FDA regulations, cosmetic manufacturers can use just about any ingredient they want provided it is safe for consumers under labeled or customary conditions of use.

    FDA does not have the mandate under the Food Allergen Labeling Consumer Protection Act to require cosmetic “gluten-free” labeling statements as it does for food labeling. Therefore, FDA has not issued rules or guidance concerning the labeling of gluten in cosmetics products regulated by FDA.

    Individuals may be sensitive to a variety of ingredients, including wheat gluten, that are safe for the general population. For example, “wheat gluten” is identified as a direct food substance that is generally recognized as safe for the general public (Title 21, Code of Federal Regulations,184.1322).

    However, consumers can learn about the presence of wheat-derived ingredients in cosmetics because current regulations (21 CFR 701.3) require cosmetics marketed on a retail basis to consumers to have a list of all ingredients (with the exception that ingredients used only as “Fragrance” or “Flavor” may be identified as such, rather than by individual ingredient names). Cosmetic products marketed in the U.S. would be expected to declare wheat-derived ingredients with a name including “wheat,” or the Latin botanical name “triticum vulgare,” or a combination of both. Consumers can also do research concerning the presence wheat-derived ingredients in cosmetic products by contacting the manufacturer of a particular product of interest at the address of record on the product package label.

    Wheat gluten as well as other wheat-derived materials, including triticum vulgare (wheat) bran extract, triticum vulgare (wheat) germ extract, triticum vulgare (wheat) germ oil, triticum vulgare (wheat) gluten) are reportedly used in lipstick, among other products, according to FDA’s Voluntary Cosmetic Registration Program. For your reference, here is a list of wheat-derived ingredients that are currently listed in the International Cosmetic Ingredient Dictionary and may be present in cosmetic products:

    AMP-Isostearoyl Hydrolyzed Wheat Protein
    AMP-Isostearoyl Wheat/Corn/Soy Amino Acids
    Cetearamidoethyl Diethonium Hydrolyzed Wheat Protein
    Cetearyl Wheat Bran Glycosides
    Cetearyl Wheat Straw Glycosides
    Cocodimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Cocoyl Hydrolyzed Wheat Protein
    Disodium Wheat Germamido MEA-Sulfosuccinate
    Disodium Wheat Germamido PEG-2 Sulfosuccinate
    Disodium Wheatgermamphodiacetate
    Ethyltrimonium Chloride Methacrylate/Hydrolyzed Wheat Protein Copolymer
    Ethyl Wheat Germate
    Fusel Wheat Bran/Straw Glycosides
    Hydrogenated Wheat Germ Oil
    Hydrogenated Wheat Germ Oil Unsaponifiables
    Hydrolyzed Wheat Bran
    Hydrolyzed Wheat Flour
    Hydrolyzed Wheat Germ Extract
    Hydrolyzed Wheat Gluten
    Hydrolyzed Wheat Gluten Extract
    Hydrolyzed Wheat Protein
    Hydrolyzed Wheat Protein/Cystine Bis-PG-Propyl Silanetriol Copolymer
    Hydrolyzed Wheat Protein/Dimethicone PEG-7 Acetate
    Hydrolyzed Wheat Protein/Dimethicone PEG-7 Phosphate Copolymer
    Hydrolyzed Wheat Protein/PEG-20 Acetate Copolymer
    Hydrolyzed Wheat Protein PG-Propyl Methylsilanediol
    Hydrolyzed Wheat Protein PG-Propyl Silanetriol
    Hydrolyzed Wheat Protein/PVP Crosspolymer
    Hydrolyzed Wheat Starch
    Hydroxypropyltrimonium Corn/Wheat/Soy Amino Acids
    Hydroxypropyltrimonium Hydrolyzed Wheat Protein
    Hydroxypropyltrimonium Hydrolyzed Wheat Protein/Siloxysilicate
    Hydroxypropyltrimonium Hydrolyzed Wheat Starch
    Kluyveromyces/Lactobacillus/Lactococcus/Leuconostoc/Saccharomyces/Hydrolyzed Wheat Gluten Ferment Filtrate
    Lactobacillus/Licorice Root Extract/Zizyphus Jujuba Fruit Extract/Wheat Germ Extract Ferment Filtrate
    Lactobacillus/Oat/Rye/Wheat Seed Extract Ferment
    Laurdimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Laurdimonium Hydroxypropyl Hydrolyzed Wheat Protein/Siloxysilicate
    Laurdimonium Hydroxypropyl Hydrolyzed Wheat Starch
    Laurdimonium Hydroxypropyl Wheat Amino Acids
    Lauryl/Myristyl Wheat Bran/Straw Glycosides
    Olivoyl Hydrolyzed Wheat Protein
    Palmitoyl Hydrolyzed Wheat Protein
    Pantoea Agglomerans/Wheat Flour Ferment Extract
    PG-Hydrolyzed Wheat Protein
    Potassium Cocoyl Hydrolyzed Wheat Protein
    Potassium Lauroyl Wheat Amino Acids
    Potassium Olivoyl Hydrolyzed Wheat Protein
    Potassium Olivoyl/Lauroyl Wheat Amino Acids
    Potassium Palmitoyl Hydrolyzed Wheat Protein
    Potassium Undecylenoyl Hydrolyzed Wheat Protein
    Propyltrimonium Hydrolyzed Wheat Protein
    Quaternium-79 Hydrolyzed Wheat Protein
    Saccharomyces/Triticum Aestivum (Wheat) Seed Ferment Extract
    Sodium Capryloyl Hydrolyzed Wheat Protein
    Sodium C8-16 Isoalkylsuccinyl Wheat Sulfonate
    Sodium Cocoyl Hydrolyzed Wheat Protein
    Sodium Cocoyl Hydrolyzed Wheat Protein Glutamate
    Sodium Cocoyl Wheat Amino Acids
    Sodium Lauroyl Wheat Amino Acids
    Sodium Palmitoyl Hydrolyzed Wheat Protein
    Sodium Stearoyl Hydrolyzed Wheat Protein
    Sodium/TEA-Undecylenoyl Hydrolyzed Wheat Protein
    Sodium Wheat Germamphoacetate
    Soyamidoethyldimonium/Trimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Soydimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Steardimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Streptococcus Zooepidemicus/Wheat Peptide Ferment
    Tocopherol/Wheat Polypeptides
    Trimethylsilyl Hydrolyzed Wheat Protein PG-Propyl Methylsilanediol Crosspolymer
    Triticum Aestivum (Wheat) Flour Lipids
    Triticum Aestivum (Wheat) Germ Extract
    Triticum Aestivum (Wheat) Germ Oil
    Triticum Aestivum (Wheat) Leaf Extract
    Triticum Aestivum (Wheat) Peptide
    Triticum Aestivum (Wheat) Seed Extract
    Triticum Monococcum (Wheat) Seed Extract
    Triticum Monococcum (Wheat) Stem Water
    Triticum Turgidum Durum (Wheat) Seed Extract
    Triticum Vulgare (Wheat) Bran
    Triticum Vulgare (Wheat) Bran Extract
    Triticum Vulgare (Wheat) Bran Lipids
    Triticum Vulgare (Wheat) Flour Extract
    Triticum Vulgare (Wheat) Flour Lipids
    Triticum Vulgare (Wheat) Germ
    Triticum Vulgare (Wheat) Germ Extract
    Triticum Vulgare (Wheat) Germ Oil
    Triticum Vulgare (Wheat) Germ Oil Unsaponifiables
    Triticum Vulgare (Wheat) Germ Powder
    Triticum Vulgare (Wheat) Germ Protein
    Triticum Vulgare (Wheat) Gluten
    Triticum Vulgare (Wheat) Gluten Extract
    Triticum Vulgare (Wheat) Kernel Flour
    Triticum Vulgare (Wheat) Protein
    Triticum Vulgare (Wheat) Seed Extract
    Triticum Vulgare (Wheat) Sprout Extract
    Triticum Vulgare (Wheat) Starch
    Undecylenoyl Wheat Amino Acids
    Wheat Amino Acids
    Wheat Germ Acid
    Wheat Germamide DEA
    Wheat Germamidopropalkonium Chloride
    Wheat Germamidopropylamine Oxide
    Wheat Germamidopropyl Betaine
    Wheat Germamidopropyl Dimethylamine
    Wheatgermamidopropyl Dimethylamine Hydrolyzed Collagen
    Wheatgermamidopropyl Dimethylamine Hydrolyzed Wheat Protein
    Wheat Germamidopropyl Dimethylamine Lactate
    Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Oat Protein
    Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Wheat Germamidopropyl Epoxypropyldimonium Chloride
    Wheatgermamidopropyl Ethyldimonium Ethosulfate
    Wheat Germ Glycerides
    Wheat Germ Oil Glycereth-8 Esters
    Wheat Germ Oil/Palm Oil Aminopropanediol Esters
    Wheat Germ Oil PEG-40 Butyloctanol Esters
    Wheat Germ Oil PEG-8 Esters
    Zinc Undecylenoyl Hydrolyzed Wheat Protein

    I hope this is helpful.

    Wendy Good, Ph.D., M.B.A.
    Interdisciplinary Scientist
    Office of Cosmetic and Colors
    U.S. Food and Drug Administration
    Center for Food Safety and Applied Nutrition
    5100 Paint Branch Parkway, HFS-125
    College Park, MD 20740

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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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