Mayo Clinic misinforms that the FDA has regulated that foods labeled gluten-free must contain less than 20 ppm of gluten. Wrong. They must contain less than 20 ppm of the gluten proteins specific to wheat, barely, and rye (e.g., gliadin). In fact, however, all grains contain gluten, even those the FDA permits to be labeled gluten-free, and these other gluten proteins can also cause problems, particularly for celiac patients, including the possibility of cross-reactivity.
Posted on: Mon, 05 Jan 2015 16:24:55 +0000
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