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You are here: Home / Today's Tip / An Inside Look At “Gluten Free”

An Inside Look At “Gluten Free”

December 21, 2009 by Adria Ali Leave a Comment

More and more people are finding out that they have allergies to foods.  One of the biggest allergens is Gluten.  Being gluten intolerant myself I know how much it can affect your life and the foods that you eat.  Amazingly enough, the European countries have a huge head start over the United States, due to the fact that people with European backgrounds seem to be very allergic to gluten.  This is a MUST READ for people who have celiac’s disease, gluten intolerant, and food allergies.  We pay huge amounts of money for foods that are “gluten free.”  After reading this article, I might have to take a closer look at the ingredients listed on my products.

go ahead its gluten free

First, the United States’ Food and Drug Administration has never established a definition of how much gluten is safe for celiacs, or for that matter what the definition of gluten-free should be.

Then, we learned that in Europe, the Codex Alimentarius (their food safety standards) considers foods with a trace amount of gluten (20 parts per million) to be gluten-free. Based on this standard, food companies in the European Union make products specifically for people with celiacs disease or gluten intolerance.

Here’s how the European standard works:

01 To be considered safe for celiacs, the total gluten content of the food can not exceed 20 parts per million (.002%).

02 Specially formulated wheat starch, also referred to as “codex wheat starch,” may be used. Codex wheat starch undergoes a thorough process in which all but a trace amount of the gluten is removed. This specially formulated wheat starch can dramatically improve taste and texture for many products, especially breads. If this wheat starch is included, the total gluten content of the food cannot exceed 20 ppm (.002%) (source).

This article makes you wonder what else isn’t on our food labels.  It’s also is a glimmer of hope for those who suffer from allergies.  Codex foods could be a great help to those who live without specific foods that they are allergic to.

Adria Ali


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Filed Under: Today's Tip Tagged With: allergens, celiacs, celliacs disease, codex alimentarius, european union, food allergies, food and drug administration, food for celliacs disease, food safety standards, foods for gluten intolerant, gluten content, gluten intollerance, wheat starch

About Adria Ali

I am the author of this web page and I have been a personal trainer for over 13 years. I currently hold a Bachelors of Science in Kinesiology (exercise science), as well as all of the certifications from National Academy of Sports Medicine. I also have a background in sports training as well as internships in physical therapy and Occupational Therapy. I got into personal training to help people like my mom who struggled with her weight her whole life.


DISCLAIMER: The purpose of FitTipDaily.com is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment.

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