I saw in the news today that the FDA has finally regulated standards under which a food item can be labeled as Gluten Free.
Why does this matter?
Previously, any product could technically be called Gluten Free even if there was some gluten in the food because there was no such regulation in place. People who are gluten sensitive/celiac disease (like me) were really taking a gamble by buying these foods.
So, what are the new regulations? They have a limit of 20 ppm (parts per million) of gluten in foods. This is supposedly a low enough amount that won't even irritate those with celiac. Also, they do allow some wheat in these products so if you are looking to buy something with the new labeling, READ THE LABEL if you have a wheat allergy.
Full FAQ about the labeling is here.,
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