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The FDA on Gluten-Free Labeling


(Originally posted by Chef 5 Minute Meals Founder and CEO Barry Sendel at http://www.barrysendel.com.)
A lot of companies say that their product is gluten free, but what does that really mean?
Finally, after years of waiting, the FDA has given us a precise definition of what the label "gluten-free" really means. And you may be surprised.
In an article from USA Today, FDA Issues New Rules on Gluten Labeling, Elizabeth Weise writes:
Under the federal definition, which FDA has been working on since 2007, food that carries a "gluten-free" label must contain fewer than 20 parts per million of gluten.
With the new rule, when consumers see "gluten-free" on a food label," they can be assured that those claims have meaning," said Michael Taylor, the FDA's deputy commissioner for foods and veterinary medicine.
When asked his thoughts on this new announcement, Barry Sendel, founder and CEO at Chef Minute Meals, Inc., stated recently that "Chef 5 Minute Meals is not going the gluten-free way until we have investigated all the repercussions of subsidizing gluten to another replacement."
The USA Today article goes on to say there is not evidence that a gluten-free diet is healthier.
Stefano Guandalini, director of the University of Chicago's Celiac Disease Center, concurred. "There is no evidence that a gluten-free diet is healthier or is a means to lose weight," he said. "When completely removing gluten (wheat, barley and rye) from the diet and not replacing with substitutes, you might indeed experience weight loss, but that is not from the lack of gluten, rather from the lack of other calorie sources, especially carbohydrates, that are removed along with gluten."
Follow the link below to read the article for yourself.
Barry Sendel and Chef Minute Meals will continue to monitor and update on gluten-free labeling and nutrition.

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