For consumers, buying gluten-free products is not a difficult task, but it is difficult to know exactly whether the products they buy are gluten-free. Now, according to the new regulations of the US Food and Drug Administration (FDA), people can see uniform standard gluten-free labels on products.
Gluten products have become more and more unpopular guests on the table in recent decades.
According to statistics, about 1 percent of the 3 million Americans suffer from an autoimmune disease known as celiac disease. For these people, even a small amount of gluten may harm the small intestine mucosa and trigger the production of antibodies. These conditions will bring a series of health problems including osteoporosis, infertility and bowel cancer.
Although sales of gluten-free products in the U.S. market reached US$4.2 billion in 2012, there were no clear terms defined by the Gluten Free Standard until last week. These gluten-free labels mean that consumers are sincere. The CEO of the Celiac Foundation, Marilyn G. Geller, said that you spend a lot of time in food stores and hope that those products labeled with gluten-free labels are consistent. standard.
According to the new regulations of the US Food and Drug Administration, the protein content of gluten-free products must be less than one in twenty parts per million, or only one-eighth teaspoon of flour per 18 pieces of gluten-free bread. This will be a sufficiently low gluten content for most patients with allergies.
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