Understanding the new "gluten-free" label
Particles so small, even your antibodies can't find them-
Jay Hochman graduated Phi Beta Kappa from the University of Virginia, then earned his medical degree at Baylor College of Medicine.
The Federal Drug Administration (FDA) has issued new regulations requiring that a food contain less than 20 parts per million of gluten in order to bear a "gluten-free" label. Researchers support this as a safe threshold for a product to be consumed by people with celiac disease and other gluten-related disorders.
Why call it gluten-free if it contains any gluten? While this may seem confusing to some people it falls into line with gluten-free labeling around the world. The minute amount of gluten present is so small it will not affect people with gluten intolerance.
Thanks to Dr. Jay Hochman and Kayla Lewis for this information.
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