Wednesday, August 07, 2013
Before this week, there was no legal definition of "gluten free." FINALLY, five years after the FDA said they would have a definition, we have a definition!
No surprises, the US legal definition of "gluten free" is the same of that in Europe and Canada: a food that contains 20 parts per million or less of gluten can be considered gluten-free. This is because there is cross-contamination on the manufacturing lines and sometimes a little gluten gets into otherwise gluten-free product.
Here's a short "Five Things You Should Know" about the new rule with quotes from my dietician: www.washingtonian.com/bl