What Does "Gluten-Free" Mean?

Gluten is a protein found in wheat. Nearly 1% of Americans are allergic to gluten. Products labeled as GFCO certified gluten free contain less than 10 ppm gluten.

Gluten is a protein found in wheat, barley, rye and other grains. Gluten is called a storage protein because it is found in the seed of the plant and stores nutrients. Since gluten can removed from wheat easily, it is widely used as a source of protein or thickening agent in prepared foods.

Celiac Disease

According to a recent study done at the University of Maryland Center for Celiac Research, 1 in 133 Americans suffer from a gluten intolerance known as celiac disease. Celiac is a genetic disease that causes an abnormal immune system reaction in the small intestines. Due to damage to the walls of the small intestines, celiacs may suffer from malnourishment or vitamin deficiency. The only treatment for celiac disease is a permanent gluten-free diet. Celiacs must also find alternate sources for the thiamine, niacin, riboflavin and other vitamins normally consumed with wheat products.

Gluten Free Lifestyle

We take the ability to eat bread, cake and pizza for granted. But celiacs must be very careful in their dietary choices. Gluten can be found in breads, pastas, cookies, cakes, soups, sauces, salad dressings, beer, processed meats and other foods. Gluten can also be found hidden in lipstick, lip balm, toothpaste and medication.

Celiacs may be exposed to gluten through cross-contamination. Cross-contamination can occur when a factory makes gluten and non-gluten foods together. Or it can also occur in the kitchen through cookware. Gluten from wheat pasta is sticky and difficult to wash off.

GF Certification, Labeling and Proposed FDA Regulations

Many countries have rules for gluten free labeling. In 2009, the European Union's Food Standards Agency announced new stricter standards for GF labeling which limit the amount of gluten to less than 20 ppm (parts per million). That is a tenfold increase over the old standard of 200 ppm, made possible because of improved testing methods.

At the time of this article, there are no national standards for gluten free labeling in the U.S. Gluten is considered by the United States Food and Drug Administration (FDA) to be GRAS ("generally regarded as safe"). Products containing gluten aren't required to list it on the label. (For example, as a thickener in beef gravy.) The FDA is currently at the end of a long approval process to establish U.S. gluten labeling standards comparable to those in Europe.

In the U.S., voluntary certification organizations such as Gluten Free Certification Organization (GFCO), run by the Gluten Intolerance Group, exist which test and certify products as gluten free. The GFCO Certified Gluten Free label that appears on Spicely® products certifies that our products contain no more than 10 ppm gluten, well above the proposed new standards.

Facing the Challenge

Although there is no cure for celiac disease, there is hope for celiac sufferers. With strict adherence to a gluten-free diet, damage done to the small intestine is repaired. There are many support groups. The Internet is full of resources. The FDA's new labeling standards mean greater understanding of food allergies and the problems faced by celiacs.