In case you were wondering just how much gluten remains in food products labeled gluten-free, the FDA has the answer: no more than 20 parts per million.
With so many Americans adopting a wheat-free diet because of celiac disease, allergies or intolerance to gluten, which comprises wheat, barley and rye, the Food and Drug Administration set a limit on the trace amounts of those ingredients allowed in packaged food with the gluten-free label.
The ruling was a long time coming and welcomed by many in the food industry as an assurance that gluten-free products wouldn’t make their customers sick. Those with celiac disease are sensitive to even trace amounts of the three grassy grains, which can cause inflammation and diarrhea.
The ruling mirrors those already in existence in Canada and European Union countries.
We can rest a little easier when break down to temptation and allow ourselves that package of no-gluten cookies.
