Clan Thompson Celiac Newsletter
Issue #89 September 21, 2006
Copyright 2006 by Clan Thompson
All rights reserved. Subscribers may print copies of this newsletter for others to read or send copies to their friends as long as the ENTIRE publication is printed or sent along with all copyright notices and attributions. Sending and/or printing excerpts is not allowed without written permission.
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In this issue:
1. News: FDA REPORTS TO CONGRESS ON CROSS CONTAMINATION
ORAL PROTEASES: a new approach to managing coeliac disease
ALBA THERAPEUTICS ANNOUNCES PHASE II TRIAL FOR ZONULIN
DR. PRAEGER'S SENSIBLE GLUTEN FREE FOODS
THE CHILDREN'S HOSPITAL OF PHILADELPHIA OPENS THE CENTER FOR CELIAC DISEASE
ALVINE PHARMACEUTICALS CLOSES A $21 MILLION SERIES A FINANCING
2. Where To Find Gluten Free "Stuff"
3. Ask the Cook: MAPLE SYRUP CARROTS
4. Announcements: CANADIAN FOOD SMARTLIST UPDATED
HEALTHY WEIGHT...FOR LIFE!
INTESTINAL HEALTH AND BEYOND
5. Ask the Doctor: WHAT TREATMENT CAN I USE WHEN I ACCIDENTLY INGEST GLUTEN?
6. This Month's Mini-Lists - 2 Lists: USA FOODS & CANADIAN FOODS
7. Letters from our Readers
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1. News: FDA REPORTS TO CONGRESS ON CROSS CONTAMINATION
The FDA's report to Congress regarding cross-contact with food allergens during food manufacturing and distribution, and consumer preferences about advisory labeling is out. This report was required as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA) and states that foods may become unintentionally contaminated with major food allergens at almost any step of manufacturing prior to final packaging. For instance, contamination can occur as a result of allergens in raw ingredients or in processing aids, or as a result of allergen carry-over from the use of shared equipment and from clean-in-place fluid used to clean shared equipment. Dedicated facilities or production lines can help control cross contamination, but their use is limited due to cost, space limitations or equipment utilization needs.
It is difficult to determine the prevalence of cross-contamination for several reasons, according to the FDA. Many instances of cross contamination are not observable. For example, a raw ingredient can contain an undeclared allergenic ingredient or processing aid. If the manufacturer doesn't know about the presence of allergens in raw materials, they can produce food products that are contaminated.
There is no known processing technology that can be used to automatically or continuously exclude major allergens from all foods at risk of contamination. However, good manufacturing practices help reduce or eliminate unintentional cross contamination. A report prepared for the Center for Food Safety and Applied Nutrition (CFSAN) by the Institute of Food Technologists (IFT) states the following: "Most food companies include allergen control as part of their prerequisite program; most of the food companies have Sanitation Standard Operating Procedures to delineate their cleaning practices in their allergen control plan; the majority of the targeted food companies have validated the effectiveness of their allergen cleaning approaches;" and "the majority of included food companies train employees on an annual basis on topics related to allergens."
Between FY2002-FY2004, the FDA conducted over 2,000 allergen-focused inspections. Investigators determined that allergen cross-contact was likely to occur in 25% of all inspected facilities during processing of food products. Sources of contamination included residues of allergen-containing product on equipment, build-up of product above the processing zone, and presence of airborne food particles. Overall, equipment residues were judged to be the most likely source of cross contamination, followed by airborne food particles, and build-up of product above the processing zone.
Investigators also determined that 76% of all facilities handled unpackaged, exposed product in a way to protect it against cross contamination with an allergen.
Inspections done in FY2003-2004 found similar results with respect to receiving, equipment, processing, testing, and labeling. However, for FY2003-2004, 79% of the inspected facilities used one or more control measures associated with production equipment to prevent allergen cross-contact compared to just 8% of the FY2002 facilities. In the FY2003-2004 inspections, of the facilities that tried to control cross contamination from equipment, 33% used dedicated equipment, 74% used shared equipment with clean up in between manufacture of the allergen containing product and the non-allergen containing product, 41% used shared equipment with production scheduled to run allergenic product last, and 8.5% used other methods.
For facilities inspected in FY2003-2004, FDA investigators judged that 24% were likely to have cross contact during processing compared to 25% in FY2002.
Data from the these inspections are not a representative sample of all manufacturers using the most common food allergens, and the results should not be generalized to all food production facilities, according to the FDA. The facilities were selected based on certain criteria and not in an entirely random fashion. Nevertheless, the results of these inspections provide insight into current efforts to address the risks of food allergen cross contamination. Taken together, the findings in the report suggest that a certain percentage of facilities do attempt to address potential concerns associated with the use of allegens in food products, but the extent to which a company does so varies. Some companies did not apply any control measures in the handling and use of allergens.
You can read the entire FDA report here: http://www.cfsan.fda.gov/~acrobat/alrgrep.pdf
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ORAL PROTEASES: a new approach to managing coeliac disease
Cerf-Bensussan N, Matysiak-Budnik T, Cellier C, Heyman M
Inserm U793, Paris France.
A constraining life-long gluten-free-diet is the only current treatment for celiac disease. The human gastrointestinal tract does not possess the enzymatic equipment to efficiently cleave the gluten-derived proline-rich peptides driving the abnormal immune intestinal response in coeliac patients. Oral therapy by exogenous prolyl-endopeptidases able to digest ingested gluten was therefore propounded as an alternative treatment to the diet. The feasibility of this approach is discussed by confronting recent data on the intestinal transport of gliadin peptides, properties of available enzymes and preliminary clinical assays. Development of new enzymes or enzymatic cocktail offers potentially more potent therapeutic tools that need however meticulous evaluation based on clinical, biological and histological criteria.
You can access the full text here: http://gut.bmjjournals.com/cgi/rapidpdf/gut.2005.090498v1
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ALBA THERAPEUTICS ANNOUNCES PHASE II TRIAL FOR ZONULIN ANTAGONIST AT-1001
BALTIMORE, Sept. 21 /PRNewswire/ -- Alba Therapeutics Corp. today announced that it had dosed its first patient in a Phase II trial for the treatment of Celiac Disease (CD). In October of last year, the FDA granted "Fast Track" designation to AT-1001, an orally administered zonulin receptor antagonist for treatment of Celiac Disease.
The multi-center, double blind, placebo controlled dose ranging study will evaluate the safety, tolerability and efficacy of AT-1001 in 79 Celiac Disease subjects during gluten challenge. "The initiation of the Phase II CD study is an important milestone for Alba Therapeutics as we continue to build our clinical experience with this disease and advance our program towards additional therapeutic applications for our zonulin antagonists," stated Dr. Blake Paterson, CEO of Alba. "Our understanding of the zonulin pathway coupled with AT-1001's excellent safety profile and the positive Phase Ib proof of concept data lead us to believe that the Phase II study will yield high quality results. Moreover, because there is no effective treatment for CD, entry into Phase II studies is a tremendous step forward for those patients suffering from this disease and other autoimmune diseases."
ABOUT Celiac Disease: Celiac disease ("CD") is a T-cell mediated auto-immune disease that occurs in genetically susceptible individuals and is characterized by small intestinal inflammation, injury and intolerance to gluten. According to the
National Institutes of Health, CD affects approximately 3 million Americans. The only current treatment for CD is complete elimination of gluten from the diet, which results in remission for some patients.
ABOUT Zonulin: Zonulin is an endogenous signaling protein that transiently and reversibly opens the tight junctions ("tj") between the cells of epithelial and endothelial tissues such as the intestinal mucosa, blood brain barrier and pulmonary epithelia. Discovered by Alba's co-founder, Dr. Alessio Fasano, zonulin appears to be involved in many disease states in which leakage occurs via paracellular transport across epithelial and endothelial tight junctions (tj), and thus may play an important potential role in the treatment of autoimmune and inflammatory diseases.
ABOUT Alba: Alba Therapeutics Corporation is a privately held biopharmaceutical company based in Baltimore, Maryland. Alba is dedicated to commercializing disease-modifying therapeutics and vaccine and drug delivery adjuvants based on the zonulin pathway. Alba's lead molecule, AT-1001, is targeted towards the treatment of Celiac Disease and Type 1 Diabetes.
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DR. PRAEGER'S SENSIBLE GLUTEN FREE FOODS
ELMWOOD PARK, N.J., Sept. 18 /PRNewswire-FirstCall/ -- Dr. Praeger's Sensible Foods today announced its product line up for the Jewish Holidays, Rosh Hashanah beginning, September 22nd at sundown and Yom Kippur beginning, October 1st at sundown. This holiday season, Dr. Praeger's will offer such traditional favorites as Potato, Spinach, Broccoli and new Sweet Potato Pancakes, as well as three varieties of Ungar's Gefilte Fish including: Regular, No Sugar and Salmon.
All of Dr. Praeger's products are kosher and contain all-natural ingredients, with no added preservatives. In addition to traditional Jewish favorites, Dr. Praeger's Sensible Foods is also known for its wide variety of veggie burgers, potato pancakes, pizza bagels, lightly breaded fish products, vegetarian chicken nuggets, and NEW GLUTEN FREE products for
people wanting to eat gluten-free or those who suffer from Celiac Disease.
When he is not overseeing the company's everyday operations, Dr. Peter Praeger is also an attending heart surgeon affiliated with the Hackensack University Medical Center. For the past 30 years, Dr. Praeger has dedicated his life to studying and practicing cardiovascular health and promoting sensible healthy eating.
About Dr. Praeger's Sensible Foods: Founded in 1994, Dr. Praeger's Sensible Foods is one of the leading makers of kosher, all-natural frozen foods. The company's health-conscious line of products includes veggie burgers, home-style pancakes, breaded fish items, vegetarian chicken nuggets, pizza bagels and more. The company is headquartered in Elmwood Park, NJ. For more information, visit http://www.drpraegers.com.
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THE CHILDREN'S HOSPITAL OF PHILADELPHIA OPENS THE CENTER FOR CELIAC DISEASE
PHILADELPHIA, Sept. 13 /PRNewswire/ -- The Children's Hospital of Philadelphia announces the establishment of the Center for Celiac Disease, a multidisciplinary resource created to diagnose, treat and provide support for patients and families with celiac disease.
"A person with celiac disease is unable to digest gluten, a common ingredient found in many foods, including bread, pasta and even condiments," said Ritu Verma, M.D., gastroenterologist and director of the Center for Celiac Disease at Children's Hospital. "This inability to digest gluten damages the lining of the small intestine and prevents the body from absorbing essential nutrients. The only treatment for celiac disease is a strict gluten-free diet."
One of the challenges of celiac disease is that though it is relatively common, affecting approximately one in 133 people, the warning signs like small stature, fatigue and stomach irritation are relatively vague and may mimic other disorders like inflammatory bowel disease or lactose intolerance, making it difficult to diagnose. In some cases symptoms may be so mild that they are overlooked entirely. If celiac disease is not diagnosed, patients may face problems with osteoporosis, internal organ disorders and internal bleeding.
"The average patient lives with celiac disease for 11 years before being properly diagnosed," said Dr. Verma. "The goal of the Center for Celiac Disease at Children's Hospital is for families to get the answers they need and receive a comprehensive treatment plan and support that will last a lifetime."
The Center for Celiac Disease consists of a multidisciplinary team of specialists including physicians, nutritionists, nurses, educators, laboratory technicians and clinical researchers, who provide individualized nutrition counseling and care for each patient.
"Celiac disease not only affects the child diagnosed with the disease, but also the entire family because treatment requires a drastic change in lifestyle and diet," said Jennifer Autodore, R.D, LDN, clinical nutritionist at Children's Hospital. "That is why at Children's Hospital's Center for Celiac Disease we offer care from highly-trained specialists, in addition to family education sessions and support groups where information about the latest gluten-free restaurants and recipes is shared. The Center also provides comprehensive family screenings and support and direction to advocate for gluten-free menu items in the children's schools."
The Center for Celiac Disease at The Children's Hospital of Philadelphia is one of the largest resources in the Northeast United States, dedicated solely to the care of children with celiac disease. The Center currently treats more than 350 patients from Pennsylvania, Delaware, and New Jersey. For more information on the Center for Celiac Disease please visit http://www.chop.edu or call 215-590-1680 to make an appointment.
The Children's Hospital of Philadelphia was founded in 1855 as the nation's first pediatric hospital. Through its long-standing commitment to providing exceptional patient care, training new generations of pediatric healthcare professionals and pioneering major research initiatives, Children's Hospital has fostered many discoveries that have benefited children worldwide. Its pediatric research program is among the largest in the country, ranking second in National Institutes of Health funding. In addition, its unique family-centered care and public service programs have brought the 430-bed hospital recognition as a leading advocate for children and adolescents. For more information, visit http://www.chop.edu.
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ALVINE PHARMACEUTICALS CLOSES A $21 MILLION SERIES A FINANCING
PALO ALTO, Calif., Sept. 12 /PRNewswire/ -- Alvine Pharmaceuticals, Inc., a biopharmaceutical company focused on developing pharmaceutical products for the treatment of celiac sprue, today announced the closing of a $21 million Series A financing. Sofinnova Ventures led the investment round with strong support from Prospect Venture Partners and InterWest Partners. Cargill Ventures and Flagship Ventures also participated in the financing.
"This financing brings together a premier group of investors committed to advancing the company's lead product candidate ALV001 into human clinical and safety trials," said Stanford Professor Chaitan Khosla, Ph.D., who co-founded the company. "Celiac sprue is a serious yet common immune disease that is triggered by gluten, a component of cereal grains found in most foods sold in the U.S. While under-diagnosed, as many as one in one hundred individuals suffer from celiac sprue, yet there is no drug therapy available. Alvine's mission is to provide innovative drug therapies for this disease and to change the lives of its many patients," he continued.
"Sofinnova has known Chaitan since the early 90's when we worked together on behalf of Kosan Biosciences. We're thrilled to be working with him again on his current venture," commented Sofinnova Ventures General Partner Nicola Campbell, Ph.D. "Alvine's lead products will be beneficial to the celiac market for the treatment of a neglected patient population. ALV001 has proven to be uniquely safe for patients with celiac sprue, an actuality that the management team and investors alike are proud of."
Joining Khosla in this venture are Alvine co-founders Blair Stewart, President and Kevin Kaster, Vice President of Corporate Development.
Alvine's platform is based on over six years of research, and an extensive intellectual property portfolio licensed from Stanford University and acquired from the Celiac Sprue Research Foundation.
The Alvine Board of Directors consists of: Nicola Campbell, Ph.D., General Partner, Sofinnova Ventures; Ilan Zipkin, Ph.D., Partner, Prospect Venture Partners; Nina Kjellson, Partner, InterWest Partners; and Chaitan Khosla, Wells H. Rauser and Harold M. Petiprin Professor in the School of Engineering; Professor of Chemical Engineering, Chemistry, and Biochemistry, by courtesy, of Stanford University.
ABOUT Alvine: Alvine Pharmaceuticals, Inc., is a Palo Alto-based biopharmaceutical company dedicated to developing and commercializing therapeutics for the treatment of Celiac sprue. Alvine's lead molecule, ALV001, is a protease designed to be consumed with food to detoxify the gluten that triggers the autoimmune response in celiac patients. Celiac sprue is believed to affect as many as two million people in the United States alone, many of whom have suffered the symptoms of the disease but have not yet been diagnosed.
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2. Where To Find Gluten Free "Stuff"
---AD: Gluten Solutions ---
Bry's Bread is the latest breakthrough in gluten-free, pre-sliced sandwich bread. Our bread comes vacuum-packed for ultimate freshness. The loaves are pre-sliced and ready to eat - to enjoy the most, be sure to toast!
Bry's Bread is ONLY available at Gluten Solutions - www.glutensolutions.com - for just $4.95 per loaf. Here are some reviews:
"This is the one and only bread that I have tried and loved. I have been gluten free for 3 months now and was starting to give up on ever being able to eat a sandwich again. I am really starting to feel normal again thanks to this bread!"
- Red Bank, NJ
"I love this bread. For the first time in over 6 years I was able to have a roasted turkey sandwich without it falling apart. I almost cried. I toasted it lightly first. I highly recommend this bread."
- Lexington, KY
---AD: Celiac Zone ---
"I ate before I got here." You know you've said it - now get it on a t-shirt! This and more at Celiac Zone. Visit www.celiaczone.com.
---END OF ADS---
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3. The Cook's Corner:
(Editor's Note: Readers are invited to submit their gluten free cooking questions to Connie at celiac@clanthompson.com. The words "ASK THE COOK" must appear in the subject line or your email may be filtered as "spam".)
by Connie Sarros
Fall is officially here, and in the fall, maple syrup comes to mind. Below is a recipe from the "Wheat-free Gluten-free Recipes for Special Diets" cookbook. The recipe is gluten-free, corn-free, egg-free, peanut and tree nut free, soy-free, yeast-free, vegan, and approved for diabetics. It can be dairy-free by substituting olive oil for the butter. To learn more about the 'Recipes for Special Diets' cookbook, go to www.gfbooks.homestead.com
MAPLE SYRUP CARROTS
2 cups baby carrots
2 tsp. butter
1 Tbsp. maple syrup
1/4 tsp. cider vinegar
1/8 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. salt
1 Tbsp. chopped parsley
Place carrots in a medium saucepan and barely cover with water. Bring to a boil, lower heat. Then simmer for 3 minutes or until just barely tender. Drain in a colander. In the same saucepan, melt the butter. Stir in remaining ingredients. Cook over low heat, stirring frequently, until mixture comes to a simmer. Stir in carrots, mixing until they are evenly coated with glaze, about 3 minutes. Serves 3.
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4. Announcements
Enter your group's events on our Calendar at http://www.clanthompson.com/discussion and they will automatically be included in our celiac newsletter that month.
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CANADIAN FOOD SMARTLIST RELEASED
Clan Thompson - September 19, 2006: We released a new Celiac Food SmartList today. Information on around 270 old items was updated and 263 new products were added to our list. The new SmartList contains gluten information on about 2,979 items. Download a FREE DEMO here: http://www.clanthompson.com/prod_downloads.php3
Clan Thompson SmartLists are the ONLY software that contains VERIFIED gluten information on thousands of products. Available for the USA and for Canada.
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FIVE REASONS WHY YOU SHOULD BUY A CLAN THOMPSON CELIAC SMARTLIST SUBSCRIPTION
1. We issue updates on a regular basis.
2. We're the ONLY software that contains VERIFIED gluten information. We call manufacturers and report what they say about their own products...and we include contact info so you can call them yourself.
3. We research customer requests. If you can't find your favorite products in our SmartList, all you have to do is email us at celiac@clanthompson.com with the product name and manufacturer. We will contact the company and get back to you with their reply and, if possible, we will include that info in our next update.
4. We issue GLUTEN ALERTS. We work on a full time basis to research and update information in our SmartList. When we learn that product information has changed and an item is no longer gluten free, we post that info on our website and send an email to each of our SmartList subscribers so they can stay up to date in between updates.
5. The average cost of a subscription is less than $1.35/week!
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HEALTHY WEIGHT...FOR LIFE!
When: Thursday, October 26 2006 @ 06:30 PM - Monday, July 10 2006 @ 09:00 PM
Where: Giant Store's Community Room
3301 Trindle Rd.
Camp Hill, PA
Description: Jennifer McCahan, RD, LDN, will be providing a free seminar introducing a lifestyle system tailored for a gluten-free diet. She will discuss how to eat naturally healthy, low glycemic index eating, exercise, stress reduction, and she will outline nutrition skills. Are you ready for a lifestyle change? Is it time to eat healthier and give your body a break? Are you worried about developing diabetes or do you already have diabetes? If you answered "yes" to any of these questions, you won't want to miss this program. No fee to attend, but donations are always appreciated. Be sure to call 717-520-9817 to pre-register so we can properly prepare for the program.
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INTESTINAL HEALTH AND BEYOND: The much anticipated DVD commemorating the Intestinal Health Institute's March, 2006 weekend conference, "Intestinal Health... and Beyond!" is now available for online purchase for $49.95 (plus $2 shipping and sales tax for Texas residents) from http://www.KennyDavinFine.com. Just click the "Order CD's and DVD's" link. (If you prefer to order by phone please call 972-686-6869). The DVD package consists of 3 double length DVDs (the equivalent of 6 normal DVD's) complete with 8 lectures, and a musical concert featuring Dr. Fine's original music which was performed at the conference.
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5. ASK THE DOCTOR
(Editor's Note: Please send your celiac-related medical question to . The phrase "ASK THE DOCTOR" should be in the subject line so the mail isn't filtered as spam. Questions selected for this column will be published in future editions of our newsletter. If you do not want us to print your real name, please use initials or an alias.
Although the doctors cannot answer every question, they will try to answer as many questions as time permits. Overly long questions, and questions that are relevant only to the person submitting them will not be considered. The phrase "Ask the Doctor" MUST appear in the subject line or your email may be filtered as spam.)
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(Editor's Note: Dr. Alessio Fasano, a professor of medicine, pediatrics and physiology at the University of Maryland School of Medicine, also serves as a Co-Director of the University of Maryland School of Medicine for Celiac Research, and director of Pediatric Gastroenterology and Nutrition at the University of Maryland Hospital for Children. Dr. Fasano is recognized as an international authority on celiac disease. His pilot epidemiological studies in the United States have changed the pre-concept on celiac disease being a rare disorder in our Country. In addition to investigating the prevalence of celiac disease, Dr. Fasano is working to develop more sensitive non-invasive techniques for diagnosing the disease. Dr. Fasano received his M.D. from the University of Naples.)
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Doctor, I was diagnosed with gluten intolerance 1 year ago and have tried hard to follow a strict GF diet. When I make a mistake and eat something containing gluten (which has happened), what are some treatment options to help minimize the miserable digestive reactions I experience--diarrhea, abdominal cramping & bloating, indigestion, etc. Are there over the counter treatments, home remedies or food additions/restrictions that can help soothe the digestive system until the gluten reaction calms down? Thank you for any information you could provide. (Heidi)
Dear Heidi, Unfortunately, there is no effective remedy to avoid the reaction to accidental exposure to gluten, other than generic interventions, like pain killlers or anti-diarrheal drugs. However, by the time that these medications are effective, the symptoms should disappear spontaneously and, therefore, it is not advisable to use them on a routine basis. Bottom line, prevention is always better than treatment. Sincerely, Alessio Fasano, M.D.
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Dear Dr., I have been on a gluten-free diet for 9 years, however my antibody tests still come out positive for celiac disease. I'm very well-educated about the diet and am very careful. I still have some symptoms that come and go,
although i feel much better than i did while I was still eating gluten. My gastroenterologist mentioned the possibilty of putting me on steroids to get rid of the chronic inflammation, but I'd rather not do that. Is there any other solution? E.B.
Dear E.B. I think that, before considering a steroid treatment, you need a consult with an expert dietician that will help you out establishing whether traces of gluten are cross-contaminating your diet. This is the most likely scenario explaining your situation. Sincerely, Alessio Fasano, M.D.
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Dear Dr. I've got a question. If "latent" celiac shows no symptoms and there is no bowel damage how is it diagnosed? Is it just through the blood test or is there another way? Thank you, Molly
Dear Molly, Latent celiac disease is diagnosed by the specific celiac disease serology tests. Sincerely, Alessio Fasano, M.D.
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6. This Month's Mini-Lists: USA FOODS And CANADIAN FOODS
A longer list of foods can be found in our Food SmartList. USA and Canadian versions are available. Download a FREE demo here: http://www.clanthompson.com/prod_downloads.php3
Clan Thompson's SmartList software is the ONLY software with VERIFIED gluten information on thousands of national and regional products for the USA and Canada. Versions are available for the Windows, Macs, Palm handhelds and Pocket PCs.
Manufacturers reported the following products to be GLUTEN FREE in the USA when we contacted them in August:
Herb Ox Garlic Chicken Bouillon
Hormel Microwave Bean & Ham Soup
Rice Dream Nondairy Frozen Desserts (carob almond - cocoa marble fudge)
Imagine Natural Organic Creamy Sweet Corn Soup
El Peto Tomato Soup
Spam Oven Roasted Turkey
Black Label Bacon
Jennie-O Turkey Franks
Newman's Own Salad Dressing - Caesar
Dinty Moore Beef or Chicken Stew
Ruffles Sour Cream & Onion Flavored Potato Chips
Fritos Sabrositas Lime' N Chile Corn Chips
Cabot American Cheese
Cabot Flavored Yogurt
Newman's Own Salsa - Hot
Spice Islands Smokey Mesquite Seasoning
Durkee or Tone's Meat Tenderizer
Dr. Pepper (reg. - diet - caffeine free reg. & diet)
Canada Dry Concord Grape
Country Time Lemonade (regular and pink)
Lucky Leaf Cinnamon Apple Sauce
Musselman's Natural Apple Juice
Lincoln Grape Drink
Poppycock - Original
My*T*Fine Lemon Pudding
Manufacturers reported the following products to be GLUTEN FREE in CANADA when we contacted them in September:
Bick's Green Cuisine Relish
Smucker's Jellies (all)
Jiff Peanut Butter
Dairyland Banana Milk2Go
Finlandia Vodka
Farmer's Dairy Rootbeer Float Ice Cream
Farmer's Dairy Polar Bear Paws Ice Cream
Hershey's Chocolate Syrup
Chipits Semi-sweetened Baking Chocolate Squares
Butterball Bone-in Turkey Breast
Amy's Kitchen Garden Vegetable Lasagna
Amy's Kitchen Organic Vegetarian Baked Beans
Dare Juiced Up Gummies
Dubble Bubble - gumballs
Taste Adventure Quick Cuisine - Santa Fe Fiesta
Candy Stampers
Taste Adventure Navy Bean Soup
The Simply Bar - Chocolate Peanut Butter
Sterk's Hamburger buns
Farmer's Dairy Coffee Ice Cream
Farmer's Dairy fat free yogourt - French vanilla
Hershey's Cocoa
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7. Letters From our Readers
Dear Clan Thompson site...
I've been diagnosed with Celiac since last September. Just wanted to say how very much I appreciate your newsletter. It's a constant source of support for me (especially when I get frustrated with shopping and you have that nice updated list of products at the end). Again, Many thanks - Amanda
Hi Amanda, Thank you for taking the time to share your thoughts. We enjoy hearing from our readers and are interested to hear what you think. Best wishes, Lani K. Thompson
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