by Melissa Diane Smith
It’s important to understand what the label really means.
Today, more foods than ever are labeled “gluten-free.” Would it surprise you to know there is no official definition of “gluten-free” approved by the U.S. Food and Drug Administration (FDA)? It’s true.
Buying gluten-free food is the only treatment for people with celiac disease, an autoimmune disease reaction to gluten, as well as other forms of non-celiac gluten intolerance. The FDA is expected to issue its final guidelines on gluten-free labeling later this year. That’s a welcome development, but it’s not the end. You might think that after the FDA makes its ruling, all of us will be able to easily choose foods that are completely devoid of gluten. Unfortunately, it’s much more complicated than that. For the sake of your health, it’s important to understand the issues behind the label.
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