Wheat

The following by permission by the FDA, http://www.cfsan.fda.gov/~dms/alrguid4.html, August 2007

What is considered "wheat"?

The term "wheat" in section 201(qq) means any species in the genus Triticum. Thus, for the purposes of section 201(qq), wheat would include grains such as:

• common wheat (Triticum aestivum L.)
• durum wheat (Triticum durum Desf.)
• club wheat (Triticum compactum Host.)
• spelt (Triticum spelta L.)
• semolina (Triticum durum Desf.)
• Einkorn (Triticum monococcum L. subsp. monococcum )
• emmer (Triticum turgidum L. subsp. dicoccon (Schrank) Thell.)
• kamut (Triticum polonicum L.)
• triticale ( x Triticosecale ssp. Wittm.).

Remarks of Regina Hildwine National Food Processors Association, FDA Public Meeting: The Challenge of Labeling Food Allergens, August 13, 2001

Advice From FWFA Support Group Members:

Gluten free hosts/communion is available at Saint Felicitas Church, 140 Richmond Road, Euclid, Ohio, 44143.  For more information call 216-289-0770 or www.stfelicitas.com
  

Published on: 2007-11-04 10:04:20 (4426 reads)