A quick note on gluten-free labeling-Aug 2013

As you’ve heard, the FDA has FINALLY published a ruling on gluten-free labeling on August 2nd, 2013. This is a huge deal–it was due out 5 years ago and was a 9 year process. A lot of time, energy and effort went into making this happen, both from the national advocacy groups and all the individuals who wrote letters, signed petitions, etc. It’s a huge victory for the gluten-free community.

The highlights:

  • It will define “gluten-free” as containing less than 20ppm of gluten.
  • It will take effect in August 2014
  • It is VOLUNTARY. It’s only for manufacturers who choose to label their products as gluten-free.
  • It covers only foods under the FDA AND it covers dietary supplements.
  • This law doesn’t cover meat, eggs, poultry, alcohol, medications, etc.
  • It DOES cover cross-contamination.
  • Gluten-free=no gluten=without gluten=free of gluten
  • All the gluten-free seals out there from GIG, CSA and more will be unaffected by this regulation.

The main unexpected part: naturally gluten-free foods are allowed to be labeled as gluten-free, and must contain less than 20ppm of gluten.

I don’t need to re-create the wheel here because there are great summaries:

My thoughts and and a summary are here from an article by the Washingtonian.

Harris Whole Health offers individual sessions, family sessions and group classes to help people eat healthier and feel better! Cheryl works with people to feel and look their best with a range of specialties, including Celiac Disease, food allergies, pregnancy, breastfeeding, vegetarian and vegan diets, preventing diseases and “whole foods” eating. Let’s get you on your way to achieving your goals. For an appointment with Cheryl Harris, Registered Dietitian and Nutritionist, please click here, email or call 571-271-8742.