glutenStarting last week, “gluten-free” labels on packaged foods have a defined meaning. Until now, the term “gluten-free” had not been regulated, and product manufacturers made their own decisions about what it means. Under the new rules food manufacturers must ensure that anything labeled gluten-free contains less than 20 parts per million of gluten – ensuring that those products are technically free of wheat, rye and barley. That amount is generally recognized by the medical community to be low enough so that most people who have celiac disease won’t be affected by eating a product with gluten-free labeling.

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