Health Briefs

Health Briefs

Health Briefs Reports on the Gluten-Free U.S. FDA Food Labeling

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The U.S. FDA regulation has become more clear for gluten-free food labeling

The U.S. FDA stipulated a year go that food manufacturers had one year to clearly define what gluten-free meant on food packaging. Health Briefs reports on the status of the ruling, and presents information for those who are managing with Celiac disease.

 

Eleven percent of U.S. households follow a gluten-free diet even though 25% of them are report having someone with Celiac disease or being gluten sensitive. Celiac disease is an inherited autoimmune digestive condition in which the proteins from gluten cause destruction of the small intestine lining. This results in the malabsorption of critical vitamins, minerals and calories our bodies need to work well and stay healthy.

 

The new definition for food which is labeled gluten-free means that the label must contain fewer than 20 parts per million of gluten that occurs naturally in wheat, rye, and barley. Many people feel that following this kind of diet works well for weight loss, when in fact, it robs the body of vital minerals, vitamins and proteins it needs to function well. The Health Briefs TV show believes the clearer food labeling of gluten-free products will help those with Celiac disease find and consume foods which will not cause them discomfort. To lose weight: reduce meal portion sizes, eat healthier foods and add at least 30 minutes of exercise to daily activities.

 

 

 

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