Unfortunately for those who are gluten-intolerant, the standards for gluten-free foods aren't exactly standard, so it can be risky when buying many foods, especially processed foods, at the store. The Food and Drug Administration (FDA) is in charge of regulating the nutritional information that gets put on food labels and they have drafted a proposal that would set a standard definition for the term "gluten free" and set standards for food producers to follow to meet it.
"Currently there is neither a regulatory definition of the term 'gluten free,' nor is there agreement among manufacturers or consumers as to what this term means," said the FDA. Their new rules state that "gluten free" foods must not have any type of wheat, rye or barley, including hybrid grains that use them. They allow for the use of such grains if the gluten is completely removed before processing, however. The terms that will be imposed on those who violate the new guidelines, assuming that they are accepted, has yet to be determined. The FDA will take comments on the proposal (PDF) for several weeks before revising it and making their final ruling.
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Reader Comments (Page 1 of 1)
1-25-2007 @ 1:30PM
Word Diggity said...
How hard can it be to define "gluten-free"? It should be what it says. I've got friends with Celiac and I've learned to be very careful about what I feed them when I cook for them. It seems like this should be a no-brainer, but what do I know?
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1-25-2007 @ 2:40PM
Gluten-Free By The Bay said...
This is wonderful, wonderful news - And a long time coming. It is, at the very least, a good start for making sure what we're eating is really what it says it is.
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