“Gluten-Free” Now Really Means “Gluten-Free”


Good news for people who suffer from celiac disease. As of August 5, 2014, any food labeled “gluten-free,” “without gluten,” “free of gluten,” and “no gluten” must have a gluten limit of less than 20 ppm (parts per million), according to the Food and Drug Administration. This is the lowest level that can consistently be found through scientific food testing. Most people with celiac disease can tolerate tiny amounts of gluten in food. The level of less than 20 ppm is also congruent with other countries and international bodies that regulate food safety standards. The picture of above was taken at Trader Joe’s.



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