http___bodpie.com_bg_kakvo-e-gluten.html_1.xml
http___www.celiacsunited.com_search_label_gluten-free.xml
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Глутенът е протеин, открит в зърнените култури като пшеница, ръж, ечемик и овес. Когато глутеновите форми се смесят с вода те стават разтегливи и образуват лепкави нишки, които като се свържат образуват балончета, които правят хляба и сладкишите по-пухкави. Говорейки за терминът „без глутен” ние предполагаме липса на глутен. В действителност няма тест, който да е достатъчно чувствителен, за да открие нулево ниво на глутен. Само храни, които съдържат по-малко от 20 части на милион могат да бъдат обозначени като „без глутенови”. Това позволява на тези, които имат висока чувствителност към глутена да са в състояние да ги консумират.
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Let's hope they do something about restaurants and companies that knowingly cross contaminate their products, but still advertise them as being gluten-free. If you have questions: 1-888-INFO-FDA You may find the original news release on the FDA website through this link. I have copied the information below. FDA defines “gluten-free” for food labeling New rule provides standard definition to protect the health of Americans with celiac disease The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet. “Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.” This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.” “We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’” said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine. The term "gluten" refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers. The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet. The regulation was published today in the Federal Register2. For more information: