Most foods labeled ‘gluten free’ are indeed free of gluten, FDA announces
“Gluten free” labels are mostly reliable, the Food and Drug Administration announced on Tuesday. That sounds like a no-brainer — of course foods labeled as gluten free shouldn’t have any gluten in them, right? But that hasn’t always been the case; I can tell you, as a person with celiac disease, that it’s a relief to find out the labels are actually meaningful these days.
Since 2014, the FDA has required that anything labeled “gluten free” contain no more than 20 molecules of gluten in every million molecules of foodstuff. And to back up that requirement, it actually goes out and checks. Of the 250 different cereals, flours, baking mixes, and granola bars it tested…
