Finally FDA Defines Gluten Free

Finally FDA Defines Gluten Free

BLOG GLUTEN FREEFinally FDA Defines Gluten Free.The rule published Friday by the FDA says that for a product to be marketed as gluten-free, it must contain less than 20 parts per million of gluten. It also requires that any foods labeled “free of gluten,” “without gluten” and “no gluten” meet the same standard.  Although many foods now marketed as gluten-free already meet the new federal guidelines, manufacturers will have a year to comply with the new rule.


Gluten is a protein found in barley, wheat and rye. It allows bread to rise and binds ingredients together. It is found in many foods you would not expect such as ketchup and ice cream and deli meats. For the estimated 3 million Americans with celiac disease, a single bite of a food made with gluten can cause serious health problems..


Celiac disease is an autoimmune condition in which consuming gluten can damage the lining of the small intestine and contribute to a range of health issues, from gastrointestinal problems to increased risk for osteoporosis, infertility, miscarriages and certain types of cancer. About 3 million Americans, or about 1 in 133, suffer from celiac disease, according to the National Foundation for Celiac Awareness. Celiac disease often has few or no symptoms. In part for that reason, only about 5% to 10% of cases are diagnosed in the U.S.  How can you know if you have celiac disease? The only way is to be tested. The first test is typically a blood test that detects antibodies related to an abnormal immune response. If the blood test is positive, a biopsy is performed to confirm inflammation in the lining of the small intestines


An estimated 18 million are gluten-sensitive, meaning exposure to the protein can cause such symptoms as headaches, fatigue and joint pain. My husband found out he has gluten sensitivity through food sensitivity testing. People who are sensitive to gluten will feel better on a diet with less gluten.