"Reading labels for hidden sources of gluten from wheat has become much easier with thanks to the new Food Allergen Labeling and Consumer Protection Act that went into effect January of 2006.
The new Food Allergen Labeling and Consumer Protection Act requires the top eight allergens (which includes wheat) to be declared on all product labels." (source: Children's Hospital Boston) (Italics mine.)
Ok, so what does that mean? That means when you read a label on a product, if the ingredient is derived from any of the top eight allergens it must specify. So for example: Natural Flavor (soy), Artificial Flavor (wheat).
So this helps immensely. But gluten is also found in Rye, Barley (which is a popular flavoring), and sometimes oats. So it's a good step, but not quite there yet! :)
Hi--I just reviewed your other gluten related blog entries. Sounds like you know some other people who live this way and are supportive--I'm glad. It's hard and certainly no fun to do it alone. On Celiac.com, there are good articles about soon-coming new standards in labeling which will require that any food which says "gluten free" have tested at 20 parts per million or less. this is good for many celiacs who can tolerate that tiny amount without trouble. Not so good for others who are sensitive even to that. Still, no more manufacturing on the same lines with wheat and still saying gluten free unless it meets the standard.
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