There was once a time when the term “gluten-free” could be stamped on any food item in your local grocery store, whether it was actually gluten-free or not.
Today, a new rule enforced by the Food and Drug Administration (FDA) that was approved in August 2013 will no longer allow the label to deceive consumers who cannot eat gluten.
The new food rule mandates companies to only use the label “gluten-free” if their food contains 20 parts per million or less of gluten ingredient.
While this still means that certain foods labeled “gluten-free” may still contain gluten, the new food rule and label will prevent gluten-free consumers from picking up many items that could be dangerous and hazardous to their health.
Gluten is a source of protein that is found in barley, wheat, and rye bread, as well as cosmetics, skin lotion products, and even hair products. Patients who are found to be allergic to gluten must avoid all products containing the ingredient. A number of restaurants, Olive Garden in particular, now have gluten-free menus that allow affected consumers to select healthy yet wonderful dishes that do not compromise on delicious.
The new FDA food rule says that, if a food contains more than the allowed amount of gluten, the company will be subject to federal action and the food product will be removed from store shelves across the country.
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