If you aren’t sure what makes a food gluten-free, don’t worry. The FDA doesn’t know either.
The Washington Post reports that the FDA has not yet come up with an official definition for a gluten-free product.
As a result, food manufacturers are apparently deciding for themselves what the term means.
And if you’ve seen comments here and elsewhere from gluten-sensitive individuals about suffering symptoms after eating a product labeled gluten-free, then you aren’t surprised.
Unlike some definitions the FDA has for labeling food which allow certain levels of the element (like “low-fat”), products labeled gluten-free that have certain levels of gluten in them could have harmful effects on those who are sensitive to it.
Here’s hoping the FDA comes up with a clear definition of gluten-free soon.
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How hard is it to keep food gluten free? Is the test really that difficult to test?
Those of you who work for the FDA should go on a gluten free diet. See how difficult it is and how awful you feel when you are exposed to gluten.
Do you do the same tests on medication? I guess a little exposure to an allergen won’t hurt.
It is to the point I don’t trust any food other than fresh fruits and vegetables. No those of us with celiac aren’t healthy. The food can’t be trusted so we just don’t eat!