New York researchers tested top-selling probiotics, and more than 50 percent contained gluten.
As of Aug. 5, 2014, any packaged food with a gluten-free claim has to contain under 20 ppm of gluten.
The FDA’s new gluten-free labeling standard is a great step forward, but has some issues.
The FDA has finally set a standard for gluten-free labeling. This will protect consumers from accidental glutening.
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