MINNEAPOLIS (WCCO) – Millions of Americans suffer from gluten intolerance, and soon new food labels will make it easier to make sure what you’re getting is really gluten free.
Gluten is a protein found in grains like wheat, rye, and barley. In people with Celiac Disease, gluten triggers antibodies that attack the lining of the small intestine, making a person unable to absorb nutrients.
Now, the FDA is requiring foods to meet certain standards before they can carry the gluten free label.
“They set a limit to how many parts per million of gluten can be in a food that are considered gluten free. So this really helps the celiac patient,” said Dr. Shervin Rabizadeh of the Cedars-Sinai Medical Center in Los Angeles.
Many Gluten-free foods already meet FDA standards, but experts say the new definition will help eliminate confusion at the grocery store.