What is Gluten-Free?

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What is Gluten-Free? FDA has an Answer!
 So what is the importance of gluten to the FDA many may ask? But due to the increasing amount of Americans with Celiac Disease (about 3 million) its extremely important to all of those consumers. As many may know the FDA regulates foods and drugs and this does include labeling of foods. The FDA came up with new guidelines to what is actually "Gluten Free", "without gluten", "free of gluten" and "no gluten". The new labels will provide those suffering from Celiac the chance to feel safe when purchasing products. "Andrea Levario the executive director of the American Celiac Disease Alliance, notes that there is no cure for celiac disease and the only way to manage the disease is dietary." This is exactly why it is so important the the FDA now has new regulations and ways to make those with Celiac disease feel safe.
The importance of this is that those with Celiac cannot consume products such as breads, cakes, cereals, pastas and other foods with wheat in them. Many people do not understand the importance of this new regulation but those that are suffering from Celiac and many advocates understand the importance.  The So What? if anyone has ever suffered from any GI issues will know that it is extremely uncomfortable, but Celiac is when the natural defense system will react to the gluten in many products and attack the lining of the small intestine which then will impair the absorption of important nutrients. This regulation is definitely important and I thought a great thing to share!
     Guidelines:

  • any ingredient that is any type of wheat, rye barley or crossbreeds of these grains
  • and ingredient derived from these grains that has not been processed to remove gluten
  • an ingredient derived from these grains and that has been processed to remove gluten, if results in the food containing 20 or more parts per million (ppm) gluten 
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