More gluten free health info

My friend Michelle sent me this informative Baseline of Health Foundation newsletter (Jon Barron) posting about gluten-free eating:

Everyone today seems to be jumping on the health bandwagon. Today's latest healthy catch phrase label: "gluten-free" products. The problem? With no government guidelines defining the requirements for a "gluten-free" food, manufacturers can use their own definition of the phrase. It doesn't take a rocket scientist to figure out how this can certainly be used to their benefit. So, what should "gluten-free" mean?


The definition accepted by food experts is that true "gluten-free" foods should contain no more than 20 parts per million (PPM) of gluten, which is the lowest amount measurable by standard lab testing. In other words, if the gluten can be found, there's too much. The FDA is finally beginning to take steps to make sure all "gluten-free" foods fall under the 20 PPM line, but any rules they put in place won't take effect until at least 2012.

Rice may be a better option for most people who suffer from celiac disease because it is gluten-free. However -- although far less common -- some people are indeed allergic to rice, particularly among those societies that use rice as a dietary staple. Thus, rice allergies are almost unknown in the United States, but may affect as many as 10 percent of the population in Japan.

So, for now, if you're really looking for a gluten-free diet, only buy foods that expressly say "less than 20 parts per million of gluten," eat more fruits and veggies, and use a digestive enzyme formula that contains pectinase. And finally, cut back on your intake of pre-packaged goods.