Seems like everyone's clamoring to get on the gluten free bandwagon!
If you've been to an American supermarket lately, chances are you've noticed the "gluten-free" label popping up everywhere: on bottled water, fruits and vegetables, even eggs. In the past four years, sales of gluten-free foods have tripled, according to The New York Times, making it a $4.2 billion industry.
Last Friday, the FDA announced guidelines for companies hoping to label their products "gluten-free." Under the new rules, a food must have a gluten limit of less than 20 ppm (parts per million) in order to be designated "gluten-free." This is a level of gluten that's considered safe for those with celiac disease. Ideally this ruling should help the 3 million Americans with celiac disease go grocery shopping with confidence that the foods they buy won't make them sick.
Foods that never had gluten to begin with (such as bottled water and eggs) can still be labeled "gluten-free."
Three cheers for honest labeling in our food supply. Now if we could only get the same with GMOs....
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