PSA about food labeling in the US
We have a gluten detection service dog because many things that should be gluten free/say they’re gluten free are not actually gluten free.
Stuff gets contaminated when growing (e.g. next to wheat field), by shared equipment, in factories, from packaging, during transport and in-store.
Every US consumer should know:
1. The list of ingredients on food isn't exhaustive
2. Allergen labeling:
a) limited to just some allergens
b) manufacturers don't actually have to test
c) "certified" foods are tested—but not continuously
d) testing only works with enough contamination
Some certifications may require batch-testing, but usually they don't.
A "certified gluten free" product may e.g. contain oats which sometimes are contaminated with gluten—but as not every batch is tested it's impossible to know unless you test yourself (hence the service dog).
Even if the product is properly batch-tested, you might get a part of the product that has the allergen in it, whereas the tested part didn't.
Or the threshold was too low (our dog can detect gluten better than any available lab testing equipment; yes, dogs are amazing).
Food products also contain ingredients that do not have to be included on the label when they're "incidental" (included in an another ingredient) or if they're considered part of the manufacturing process but not of the final product (e.g. various coatings on factory equipment).
Don't need to list flavors or specific spices either. ¯\_(ツ)_/¯
As for allergens, only those responsible for ~90% of food allergies* have to be specifically declared, and they're not tested for as it's simply based on the ingredients list.
Good luck if you have other allergies.
*milk, egg, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans
@arXiv_astrophEP_bot@mastoxiv.page
