Gluten's effects

Thanks to members of the Gluten Free Gainesville Facebook page, where I "borrowed" this link:

http://www.rebootwithjoe.com/gluten-sensitivities-beyond-your-gut/  about the multitude of effects gluten can have on your body; not just your gut!

On a completely irrelevant note, simply b/c I like food, tonite I sauteed some onion and a few garlic cloves in ghee in a cast iron pan, threw in a couple of big handfuls of the small bay scallops, sprinkled it with Bone Sucking Seafood Seasoning, and then sprinkled with parm, romano, and mozerella cheese, and hit the whole thing (cast iron pan) under the broiler til the cheese started to brown. Oh, MY.  :-)   I did eat a big salad first... lest you think I had no veggies. :-)

Until the next post!
Janet

more on gluten free food labeling

Pasting a document from the Gluten Intolerance Group about the new food labeling laws below. Please see www.gluten.net and contact them with any questions!

 

On August 2nd, 2013 the U.S. Food and Drug Administration (FDA) published its

regulation defining the term “gluten-free” for voluntary food labeling. The regulation

provides a uniform definition which standardizes the meaning of “gluten-free” claims

across the food industry.

Nearly 10 years ago, the Food Allergen Labeling and Consumer Protection Act

(FALCPA) required the labeling of the top eight allergens in food. A second and

separate part of FALCPA required the FDA to define regulations for labeling products

as gluten-free.

This gluten-free labeling regulation becomes effective on August 5, 2014. If a

product bears a gluten-free claim after that date, it is considered to have met the

FDA regulations of less than 20 ppm gluten and should be safe to eat.

Key Points of the Regulation:

•

Any FDA regulated product which is labeled gluten-free must comply with the

guidelines set forth in the regulation.

•

Definition of “gluten-free”:

»

The food is inherently gluten-free or does not contain an ingredient that is:

•

A gluten-containing grain (wheat, rye, barley or their hybrids)

•

Derived from a gluten-containing grain that has not been processed to

remove gluten (e.g. wheat flour), or

•

Derived from a gluten-containing grain that has been processed to

remove gluten (e.g., wheat starch), if the use of that ingredient results

in the presence of 20 parts per million (ppm) or more gluten in the food.

»

And: Any unavoidable presence of gluten in the food must be less than 20

ppm.

•

The regulation applies to the phrases “gluten-free,” “no gluten,” “free of gluten,”

or “without gluten.” There is no logo associated with the regulation.

•

The labeling of foods as gluten-free is voluntary. Foods which do not bear a

“gluten-free” label may also be gluten-free.

•

Products complying with the regulation may also bear a 3rd party gluten-free

certification.

•

The issue of cross-contamination in manufacturing is addressed by virtue of the

fact that any finished product bearing a gluten-free label must contain less than

20 ppm gluten, regardless of its source.

•

USDA products (meat, poultry, some egg and mixed products) are not covered;

neither are TTB-regulated products (most alcohol). FDA will work with USDA and

TTB on the issue of gluten-free food labeling to harmonize the requirements for

gluten-free labeling whenever possible.

•

The regulation does apply to dietary supplements. The regulation does not apply

to over-the-counter or prescription medications.

•

The regulation applies to those imported foods which are subject to FDA

regulation.

•

The regulation does not apply to foods served in restaurants; however restaurants

are encouraged by the FDA to follow the guidelines.

For more information go to www.fda.gov and search “gluten-free food labeling

regulation.