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Friday, March 11, 2016

FDA and gluten-free labeling

In 2013 the FDA issued a final rule about the definition of products that are "gluten free". This definition said that food can be called gluten free if it contains 20ppm of gluten or less. For some people with Celiac disease or gluten sensitivity, this is still too much gluten. I.e. they cannot rely on the label to help them.

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