So many gluten free labeled products are on the market, but how diligent have companies been to make sure they truly are gluten free? A new report out this week looks at what’s accurate, and what’s not.
The day is here! The FDA’s new gluten free labeling rule is in effect. Check out these great resources to get you even more in-the-know about how the labeling will affect you.
It’s like a Gluten Free Consumer Reports, testing for gluten in products so you know what to expect.
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!
A post on the new gluten-free General Mills Chex prompted some questions from a reader about cross contamination and parts-per-million gluten testing on the products.
