Two US Senators step up to hold the FDA accountable for their inaction on Gluten Free Labeling. Why the FDA’s inaction is causing gluten free confusion.
It looks like the voluntary gluten free labeling rule by the FDA could take a bit longer to become law.
Okay, I’m exasperated. The US Food and Drug Administration was supposed to issue a rule requiring volunteer gluten-free labeling in 2008. Here it is 2 years past deadline: we’ve elected a new president, we’ve had two postage stamp increases, Britney Spears has gone off the deep end and come back already and we still don’t have this gluten-free rule in place. So what’s the hold up?
Grains, seeds and flour, that are inherently gluten free and many of us buy to create gluten-free foods, were tested for gluten contamination. What this research found was, in my view, alarming.
A new survey by The Savvy Celiac finds most people don’t like the proposed 20 ppm gluten standard for foods labeled gluten free. They ask the question, Shouldn’t “free” mean zero? But it may not be that simple.
Welcome to one of the most heated topics on thesavvyceliac.com and in the celiac community in general. If you’re new to celiac disease and the gluten-free diet now is the time to get educated about a proposal that is likely to become a US standard and may affect the way you shop for gluten-free food. If you’re a veteran, you may enjoy a peek into the passion of your fellow celiacs.
Are you comfortable with a 20 PPM standard for gluten in our “gluten-free” labeled food? Or do you think it should be 0 PPM? Take a look at the debate and then tell us what you think in a survey!
An update to the FDA comments on gluten-free labeling — it appears they want to get comments before getting comments….
Will decisions in the new Obama administration have an impact on celiac disease and gluten-free foods? This post explores that possibility.
Proposed legislation regarding food allergies at restaurants is encouraging for all people with specialized diets. But will these state-wide bills help customers on a gluten-free diet, since gluten is not considered a top allergen?
