If GSP had delivered a product they claimed to make on their own, but instead left it in the original packaging of a 3rd party, would that be sufficient documentation?

Further, the AG’s case documentation clearly outlines GSP’s management’s usage of aliases. This makes dealing with anyone when there has not been any face-to-face interaction very difficult.

Thanks,
C

This, and the fact that they delivered food manufactured by another company that was known to contain gluten, repackaged it and claimed it was gluten free, make me question how legitimate this business was.

Two facts have been very clear; (i) GSP has sold a number of products labeled GF that were not and this has caused a number of illnesses, and (ii) GSP has not made any effort to explain those results besides blaming their customers and concocting elaborate conspiracies.

If you read through all the official posts, you see that they had readings of over 5000ppm, but their ingredients were certified as gluten free. It was indeed contamination from the normal bread on the lines. They no longer claim to be gf. I just thought it was an interesting case to bring up because of the high readings and the found cause.

I wonder if there is an issue with the oats or teff, but again, I am not having a gluten reaction.

It is entirely possible for someone to have eaten product that was wheat free, but laden with gluten via Rye or Barley. Incidents where individuals have mistakenly assumed that wheat-free meant gluten-free or vice versa are common in the allergen product literature.

5,000 PPM is not accidental cross contamination. It is wheat-bread. This bakery, and I use that term loosely, as they at no point have demonstrated they have an actual bakery, marketed and sold normal bread to people with Celiac disease, including us.

When did you last purchase bread from them?

Shame on people using their little amount of information and destroying this great bakery for GF people.