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!
Current categories
- Celiac Adults (228)
- Gluten Free Cooking (146)
- Gluten Free in Schools & Daycares (73)
- Latest Celiac & Gluten Free News (447)
- New Celiac Diagnosis (222)
- Parents of celiac and gluten free children (276)
- Shopping & Dining Out Gluten Free (286)
- Vacationing Gluten Free (22)
Recent Posts
- Why Moms and Future Moms Should Pay Attention to Gluten & Celiac
- Domino’s Gluten Free: NFCA’s Involvement and Immediate Pizza Competition
- Domino’s Pizza’s Gluten Free Crust; Who is it For?
- Activate Yourself for Celiac Awareness Month
- Twin Cities Celiac Fundraiser One Month Away – You Can Help!
Blogroll
- Celiac Handbook
- Celiac.com
- Celiacchicks
- Celiacs In the House
- Gluten Free Drinks
- Gluten Free on a Shoestring
- Gluten-Free Solution in the School Cafeteria
- Linden Hills Co-op
- Nat'l Foundation for Celiac Awareness
- Ramblings of a Diabetic, Celiac Triathlete
- The Gluten-Free Doctor
- UMB Center for Celiac Research