Old Gray Mare
TB Fanatic
If anyone you are prepping for has Celiac disease or a wheat intolerance please double check the food product. New US FDA standards now allow gluten in food products labeled: gluten free. They got a bunch of doctors together to decide what level of gluten could be included in foods without most people who have a gluten problem showing symptom. This was being discussed earlier in the Prep tread.
I posted this link which used to state the parts per million of gluten the FDA allowed in food labeled: Gluten Free. Surprisingly that page can no longer be found on the FDA web site. Think someone got embarrassed?
Don't believe me? Check it out:
http://www.fda.gov/food/resourcesfor.../ucm367654.Htm
The following link is active.
About.com
Celiac Disease & Gluten Sensitivity
The U.S. Food and Drug Administration (FDA) said in August 2013 that it would define "gluten-free" as containing less than 20 parts per million (ppm) of gluten.
Manufacturers will be legally allowed to label a food "gluten-free" even if that food contains an ingredient that's made from wheat, barley or rye (or a crossbreed from those grains) as long as it has been processed to remove the gluten down to below that 20ppm level.
http://celiacdisease.about.com/od/glutenfreefoodshoppin1/a/FDA-Gluten-Free-Food-Label-Rules.htm
I posted this link which used to state the parts per million of gluten the FDA allowed in food labeled: Gluten Free. Surprisingly that page can no longer be found on the FDA web site. Think someone got embarrassed?
Don't believe me? Check it out:
http://www.fda.gov/food/resourcesfor.../ucm367654.Htm
The following link is active.
About.com
Celiac Disease & Gluten Sensitivity
The U.S. Food and Drug Administration (FDA) said in August 2013 that it would define "gluten-free" as containing less than 20 parts per million (ppm) of gluten.
Manufacturers will be legally allowed to label a food "gluten-free" even if that food contains an ingredient that's made from wheat, barley or rye (or a crossbreed from those grains) as long as it has been processed to remove the gluten down to below that 20ppm level.
http://celiacdisease.about.com/od/glutenfreefoodshoppin1/a/FDA-Gluten-Free-Food-Label-Rules.htm
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