Gluten Free: What does that even mean?
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Over three million people in the United States alone suffer from different levels of gluten intolerance. Many of those people are unaware that they have a sensitivity at all. Some of these people suffer from Celiac Disease, which is an autoimmune disorder. In folks with Celiac’s, the smallest trace of gluten can trigger the mass production of antibodies that damage the lining of the small intestine. Sometimes the damage is beyond repair. This condition poses other health risks, but also affects osteoporosis, infertility, and intestinal cancers.

Until this past Friday, the definition for being “gluten free” was not well defined. Gluten Free labels were being put on products in stores on a “faith based guess” if their ingredients were truthful, or not. Now, for products to have that label, they MUST adhere to the FDA’s new rules. These state that all gluten free products must have less than 20 parts per million of the protein, which is about the equivalent of an eighth of a teaspoon of flour. That much gluten can be found in about 18 slices of gluten free bread. It may seem like a lot, but that level seems to be tolerable in people with the most severe form of Celiac’s.

Gluten is a protein found in wheat, barley, rye, and other select grains. It has become increasingly troublesome in recent years, and it is most definitely not a “made up” illness or allergy! Sufferers are put through hell and back each time they ingest the wrong foods, whether it be on purpose or accidentally.

Years of research have now been done, and the research tested, recorded, and proven. These rules will ensure that companies adhere to the stricter gluten free labeling guidelines, and not allow products that may have the chance of cross contamination to have the label. Manufacturers now have until August 5, 2014 to be in complete compliance with this rule.

There are still some food labels that confuse the general public. These are: organic versus all-natural and cage-free versus free-range. This is such a great new law for people who follow a gluten free diet, regardless of the reasoning. Especially for parents like me who have to be at the utmost diligence to protect their Celiac child.

For more information on food laws and labeling, even some allergen info, check out the FDA site for the U.S. Food and Drug Administration Food Allergy page.

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