Mar 25, 2017
In the US, 20 ppm has become commonly accepted as the maximum ratio of gluten levels in food deemed safe for people with celiac disease. Is it really?
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In the US, 20 ppm has become commonly accepted as the maximum ratio of gluten levels in food deemed safe for people with celiac disease. Is it really?
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When things get labeled "gluten free" but they don't follow proper practices and make you sick:
Contact FDA’s Center for Food Safety and Applied Nutrition’s Adverse Event Reporting System called “CAERS” by phone, 240-402-2405 or email, [email protected] Consumers and manufacturers can also report any complaint they may have about an FDA-regulated food (e.g., potential misuse of gluten-free claims on food labels) to an FDA Consumer Complaint Coordinator for the state where the food was purchased. A list of FDA Consumer Complaint Coordinators is posted at FDA’s website. Reports should include: the name, addresses and phone numbers of persons affected and the person reporting the incident. the doctor or hospital if emergency treatment was provided. a clear description of the problem. Describe the product as completely as possible, including any codes or identifying marks on the label or container. give the name and address of the store where the product was purchased and the date of purchase.
Celiac Disease Foundation is a non-profit, public benefit corporation dedicated to providing services and support regarding celiac disease and dermatitis herpetiformis, through programs of awareness, education, advocacy, support and research.
CDF's download on the 20ppm debate and the new FDA labeling info