As an old friend once said, "knowing is half the battle." These FDA gluten-free guidelines are not a law yet, but they're a step forward to deter the corruption in the gluten-free community from those who don't take it serious or are ignorant. And it's a mess! This is to educate owners, entrepreneurs, chefs, cooks, general managers, waiters, brands, marketers, retailers, brokers, neighbors and shoppers about the seriousness of gluten related cross contamination as a health concern that gluten is a damaging protein found in food grains that cause people to get very ill. The FDA has put together a guideline for how to label and prepare gluten-free in the USA which is behind many countries progression. Remember, despite it's many faults, shortcomings such as testing for <20 ppm levels vs testing for lower quantities, it's a good step into the right place and I am happy it's officially in the books. Take notes and learn more about the gluten-free lifestyle form @GlutenFreeG...
PROBLEMS
- Brands of gluten-fee products have and will continue to make gluten-free food from ingredients stored and manufactured in a non regulated facility. This means that the food processing machines and other kitchen equipment have microscopic gluten stuck inside the gears, tools, engines, and belts along with the storage of mixed gluten and non-gluten bulk materials, which we all know is a No, No.
- Restaurants are very busy places and therefore full of cross-contamination. For them to claim gluten-free is a joke, but some try their best to separate ingredients. With a mix of educated and ignorant chefs, runners, servers and managers how can you deliver a safe gluten-free product without disclaimers all over your menu - And will the disclaimer on the menu finally disappear or the gluten-free offering be put to bed?
- Some Gluten-Free Shoppers are on the band wagon and believe it's only a fad, but willing to try it. Other simply hate gluten-free food and people! Regardless, most doctors, scientists and educated consumers can read enough data that clearly show gluten-free is a rising trend. Replacing gluten related food with natural vegetables, fruit, nuts, meat, poultry and fish and avoiding gluten contamination is a very logical way of eating like our ancestors and avoiding MANY health risks apparent in the USA today.
WERE YOU GLUTENED? REPORT IT
If a restaurant or product claimed “gluten-free” but got you sick, and you can tell this story accurately, then report them to FDA immediately here. I'd also suggest taking pictures of food, place and get names of those involved. Be well, be safe an report violations so that others do not also get sick. Thank you. http://www.fda.gov/safety/reportaproblem/%20consumercomplaintcoordinators/
MORE FDA RELATED STORIES
- Dear FDA Guidelines
- Nutritional Label leaves out Gluten again
- Trader Joe's Forced to Change gluten-free claims
- Anti-bacterial soap reported by FDA, dangerous
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