Gluten-free whey protein?
Let’s talk about it.
Isn’t whey protein gluten-free anyway?
As gluten is a protein found in certain grains, dairy products by nature are gf. However, due to ingredient uses and cross-contamination, most formulations of whey protein on the market are not gf.
Why would I need gluten-free whey protein?
For some, going gf is a lifestyle choice. Reports such as less bloating and/or improved personal gut health have been made based on anecdotal evidence. However, there is no scientific evidence to suggest cutting gluten from a diet would positively effect an individual without a medical need. Meanwhile, Individuals diagnosed with coeliac disease or gluten intolerance, face direct health issues upon consumption. Medically, avoidance is the only form of treatment.
What makes a whey protein gf?
There are many steps in the manufacturing process, each with the possibility of contamination. Whey is no exception.
We cannot speak for all companies, but this is how we do it.
Ingredients, directly or indirectly, can contain gluten. Picking the correct ingredients and verifying the source ensures gf status.
Manufacturing, is the hub for cross-contamination. Machinery used to pack ingredients can be overlooked and past production runs become part in your-own. Collaborating with manufacturers displaying high levels knowledge is essential, taking extra steps where possible to eliminate gluten sources. Such as - air contaminate removal, hand packing and strategic thorough machinery wash downs.
Testing, is performed in conjunction with the law. Gf products, must be as low as 20ppm (parts per million) to be classified as safe in the UK, this is the case in many countries across the world. However, some countries testing requirements are much lower. Here at gfgym we can safely sell all over the world.
If it says GF, I’m safe then. Right?
In theory, yes. If testing has been performed, levels of gluten should be within a safe range for your country. However, stay mindful of statements like “may contain traces of gluten," “processed on machinery that handles wheat,” or “packed in a facility that handles cereal containing gluten.” These statements are designed to inform you that the manufacturer has decided that there is a risk that the product could be contaminated with gluten. Testing is performed (in most cases) in batches, if the extra steps mentioned before have not been implemented, the chance of gluten slipping through is higher. This is sometimes why we see recalls on products. “No gluten-containing ingredients.” is also a watchout. This does not guarantee the product is gluten free.
The information in this article is not intended to diagnose, treat, or cure any medical illnesses. Any changes in health or dietary requirements should be discussed and overseen by a medical professional.
Information sources can be provided upon request.