(Newswire.net — October 30, 2013) Portland, OR — The Food and Drug Administration recently defined what it takes for a food to qualify as gluten-free. Before the change, there were no federal standards or definitions for the food industry to use in labeling products “gluten-free.” As one of the criteria for using the claim “gluten-free,” FDA set a gluten limit of less than 20 ppm (parts per million) in foods that carry this label. This is the lowest level that can be consistently detected in foods using valid scientific analytical tools. Also, most people with celiac disease can tolerate foods with very small amounts of gluten. In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA allows manufacturers to label a food “gluten-free” if the food inherently doesn’t have any gluten such as bottled water, fruit, vegetables and eggs.
Eating gluten-free is a necessity for three million Americans suffering from celiac disease.
Celiac disease occurs when the body’s immune system reacts to gluten by attacking the lining of the small intestine. Without a healthy intestinal lining, the body cannot absorb needed nutrients. Delayed growth and nutrient deficiencies can result and may lead to conditions such as anemia and osteoporosis. Other serious health problems may include diabetes, autoimmune thyroid disease and intestinal cancers.
So why don’t celiac sufferers just avoid grains like wheat?
Many food products have some form of these grains including flours, breads, cereals, crackers, flavored chips, processed and breaded meats, salad dressings, sauces, and soups, beer and candies. Even multivitamins and medications may carry some gluten. It is even possible for food to become contaminated if prepared in the same area as gluten containing grains.
The new labeling will beneficial for celiac sufferers to make food choices with confidence and allow them to better manage their health.
There are a multitude of new products in the marketplace specifically targeted for those with celiac. Even those who don’t have celiac disease choose gluten-free products finding it a healthier way to eat.
But be careful.
Many gluten-free products are quite processed, low in nutrients and low in fiber. For healthier options, high fiber grains should be chosen, including brown rice, quinoa, legumes, buckwheat and cassava. Along with that, selecting a variety of foods from fruit, vegetable, dairy and lean proteins will help ensure a healthy diet.
Those with celiac disease have found success using probiotics.