Keyword: gluten-free

What does “gluten-free” really mean on a product label?

The US FDA gluten-free standard requires that any product labeled “gluten free” contain less than 20ppm of gluten. The most sensitive celiacs have their disease activated with 10mg of gluten in a day’s diet. At 100mg per day, all celiacs are activated. For perspective, a gluten-free food that has less than 20ppm of gluten would… Read more »

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What do you mean by “processing” when you say “gluten-free grains run a greater risk of cross-contamination the more they are processed?”

Processing means the grain has been broken down from its whole grain kernel. A whole grain contains germ, endosperm, and bran. Stripping the kernel to its center is the process of refining, which makes it usable for a variety of grain products, including cereals, bread, and pasta. Processing may bring in other sources of contamination… Read more »

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Should we eliminate gluten from all foods?

Although popular culture promotes a gluten-free diet as a healthier way to eat, there is no scientific evidence that proves such a claim to be true. In fact, studies have shown the risk of essential nutrient deficiency in those who don’t have a medical reason for following a gluten-free diet. We recommend that anyone who… Read more »

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I feel better when I remove gluten from my diet, is that okay?

Although popular culture promotes a gluten-free diet as a healthier way to eat, there is no scientific evidence that proves such a claim to be true. In fact, studies have shown the risk of essential nutrient deficiency in those that do not have a medical reason for following a gluten-free diet. We recommend that anyone… Read more »

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