If you are one of the persons who are gluten sensitive as a result of the protein inherent in some cereal grains such as wheat, barley and rye, it is usually difficult to find food that will not give you discomfort. Often at times, most restaurants and possibly grocery stores where you visit, you carefully select your gluten free products. Yet still often at times the label is carrying misleading identity. Most of this so called gluten free products carry enough level of gluten to make you sick! Literally! So, be sure to protect yourself from gluten.
After years of complaints, the Food and Drug Administration in August, 2014 came up with new rules to help protect gluten sensitive consumers from deceit and trouble. There are certain standard rules for gluten sensitive products which should be done to ensure strict adherence and to avoid misleading information that could trigger the disorders inherent.
Get tested before you become gluten free individual
It is recommended for the gluten sensitive person check first for Celiac disease before starting gluten free regime. A person can be allergic to wheat and not being gluten intolerant. Someone who goes gluten free may feel better possibly as a result of eating healthier foods which are natural than the usual processed food he is used to.
It is vital that you carefully read the labels
Read the labels of the processed gluten food you intend to buy before purchase and use ensure strict adherence. Know that such processed food have more sugars and calorie to make up for the lost gluten. According to Food and Drug Administration publication in 2014, for a processed food label to be tagged gluten free, no gluten, free of gluten or without gluten, it must be free of wheat, barley, rye and cross breed of such grains, containing less than20 parts per million of gluten (ppm). This is because it is an easily measurable standard as no current test can measure gluten at zero level. The most precise test can only measure at 3ppm level. Many Celiac disease and gluten sensitive persons can safely eat gluten at 20ppm which is not enough to cause any intestinal cramps, weakness or joint pains.
It has been revealed that gluten intake that is less than 20 ppm (parts per million) is safe to celiac disease and gluten sensitive persons. Long term consumption of low levels of gluten can accumulate overtime to cause a chronic effect. Celiac disease damage is cumulative and as such every little amount counts.
Gluten free food does not cure all diseases, it can be healthy or unhealthy depending on what you eat. It is not a weight loss strategy since there in no known evidence to that effect.
When shopping and ultimately combining ingredients, note the combined gluten parts per million across all of the products. Notice potential gluten containing grains like oats which is not under this rule as it is gluten free. To avoid oats that has been combine with gluten containing grains during growing, harvest and processing, look for oat specifically tagged gluten- free and not cross-contaminated during the processing and packaging.
Do not be deceived by likely gluten claims not addressed under gluten-free rule. Labels on food claiming to be made with no gluten containing ingredients must not necessarily comply with the FDA rule.
Look for third-party certifications if you would wish to get a small amount of gluten. The Gluten Intolerance Group awards its Certified Gluten-Free seal only to products proven to contain less than 10 ppm of gluten while Celiac Sprue’s seal is even tougher, allowing just 5 ppm in approved products.