• Setting the Bar

    If you or someone you know is gluten-sensitive or has celiac disease, the FDA setting a standard on what qualifies as gluten-free is reason for rejoicing. The ability to purchase food that can be counted on to be gluten-free is of the utmost importance for people with celiac disease, and the new standard is a big step toward providing them that assurance.

    The FDA’s gluten-free standards and what they mean for you
    By Adam Swenson
  • Health News: Gluten-Free? The Answers Just Became Clearer

    More than three million Americans are said to have celiac disease, though most are undiagnosed. Given this troubling epidemic, more consumers are questioning the standards of all the “gluten-free” products on the market now. With no laws or rules governing product labels or restaurant menus, the risk of gluten contamination was higher than it should be. But change is on the way.

  • Food Label Blues

    The most typical move a consumer will make at the grocery store is to pick a product off the shelf, flip it over, and scan the nutritional information. Unfortunately, this is where the inquiry ends. Buyers simply don’t know what they are looking for. Between the ingredients, label claims, and percent daily values, it’s hard to know if you should consume the product at hand.

    Learn to decode confusing labels.
    by Amy Vergin