Gluten contamination of grains, seeds, and flours in the United States: a pilot study.

  title={Gluten contamination of grains, seeds, and flours in the United States: a pilot study.},
  author={Tricia Thompson and Anne Roland Lee and Thomas Grace},
  journal={Journal of the American Dietetic Association},
  volume={110 6},
Under the Food Allergen and Consumer Protection Act, the Food and Drug Administration (FDA) must issue a rule for the voluntary labeling of food as gluten-free. In the proposed rule, many single-ingredient foods, such as millet, are considered inherently free of gluten. Inherently gluten-free grains will be considered misbranded if they carry a gluten-free label and do not also state that all foods of the same type are gluten-free (eg, "all millet is gluten free"). Twenty-two inherently gluten… CONTINUE READING
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