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How Much Gluten is Too Much?

An article in The New York Times reports that the FDA has set a new standard for the amount of gluten permitted in products labeled as “gluten free”. Gluten, a “composite of starch and proteins,” is particularly harmful to people who have celiac disease, which involves the production of antibodies that attack the digestive system in response to gluten. Although a standard was passed in 2004, FDA officials decided a more strict standard was necessary, as the market for gluten-free products is expanding rapidly. The FDA has approved 20 parts per million to be the maximum amount of gluten allowed in products labeled as gluten free, a decision supported by manufacturing companies.

Read the article in The New York Times.

Read the FDA Warning.