You need to eat gluten free, but did you know that the products you’re buying may not be gluten free?
Gluten free product labeling has been important for as long as celiac disease and gluten intolerance have existed, but it’s been neglected for just as long. In 2004, and again in 2007, the FDA was tasked with standardizing gluten free labeling.
Both times it seemed like a priority, but the Food Allergen Labeling and Consumer Protection Act (FALCPA, 2004) ignored barley and rye – these gluten-containing grains currently do not need to be identified in products. Again, standardization hit a roadblock during the 2007 initiative, as well.
The delay in standardization has left millions of people with celiac disease and gluten intolerance at risk of food illness, years after these conditions have become mainstream.
New “gluten free” products (and there are a lot) label themselves as gluten free without removing all potential allergens, and others that very well are gluten free are weary of labeling their products because there is no real standard.
The Time for Gluten Free Labeling Standardization is Long Overdue
Now the community has made the sense of urgency clear.
With Celiac Awareness Month coming up in May, Jules Shepard of Jules Gluten Free and John Forberger, a renowned gluten free triathlete and blogger, are rallying the gluten free community for the cause.
Jules and John have started a website called 1in133.org, where you all can sign the petition to the FDA, as well as donate to the cause.
On May 4th in Washington, D.C. at the Embassy Suites Convention Center, Jules and John are hosting Dr. Alessio Fasano, Director of the Center for Celiac Research and the guru of celiac disease, to discuss why this is such an important step for the gluten free community.
In addition, to get the attention of the FDA, Jules will be leading the effort to cook the world’s biggest gluten free cake ever! Sounds like fun!