Gluten free foods are set to receive new marketing rules from the Food and Drug Administration.
By this time next year, foods labeled Gluten Free, No Gluten, Free of Gluten or Without Gluten must have less than 20 parts per million of the protein, or the FDA will not allow them on shelves.
FDA Commissioner Doctor Margaret Hamburg said in a statement the new rules will help improve the health of those living with Celiac disease.
Gluten is a protein that occurs naturally in wheat, rye and barley, it’s commonly used to give baked goods its light and flaky texture.
But for people with Celiac disease it can cause a production of antibodies that attack and damage the small intestine, which limits their ability to absorb nutrients and leaves them with serious health problems.
Be sure to watch Health Matters this Monday to see Chris Sanchez and I hit the gym for a look into his new workout routine with trainer Roxie Lugo.
Reporting on Health Matters, I’m Lyssa Hansen.