Gluten-Free Living takes another look at salad dressings, glucose syrup and modified food starch.
(PRWEB) November 1, 2005 -- Starting January 1, 2006, food processors will have to label in “plain English” the top eight food allergens, including wheat. Wheat is also the most common source of the gluten protein that those who follow a gluten-free diet have to avoid. Previously there were several FDA labeling exemptions that allowed processors to leave wheat, and thus gluten, off the label. These exemptions made it very difficult for people with celiac disease to choose safe foods.
In the special section on the new law, Gluten-Free Living also reports on how it will affect food companies. “New Year, new labels” uses an actual food label to show celiacs the two different ways of reporting gluten-containing ingredients. Associate Editor Amy Ratner also explains why “wheat” might show up on a label for a product originally considered gluten-free. Editor and Publisher Ann Whelan explores what “gluten-free” on a label really means and explains the need for a universal definition of gluten-free.
Salad dressing and vinegar continue to be an area of major confusion for celiacs and “Toss Worries Away” will give celiacs great peace of mind. Whelan, known nationally for debunking many food myths, tells readers that the vast majority of salad dressings and vinegars do not contain gluten. More importantly, she explains why.
“When wheat is not a worry” looks at the science of food processing as it relates to ingredients such as glucose syrup and modified food starch and explains why they are gluten-free. The Editors also answer reader’s questions about ketchup, mustard and even milk. A vendor news page, “New for you,” features gluten-free products just out on the market—including a quick and easy microwaveable chocolate cake.
Bold, colorful pictures, a book review and gluten-free vendor advertisements accompany the well-researched articles, producing a publication that tackles tough issues and lifestyle concerns with equal assurance.
Celiac disease is an autoimmune problem that results in a dangerous sensitivity to gluten, a protein found in wheat, rye and barley. The patient is “cured” by following a gluten-free diet, which comes with many restrictions and challenges.
A commitment to in-depth research and careful presentation of factual material has made Gluten-Free Living the best source of life-saving ingredient information for those who follow a gluten-free
Practical information is available on the Gluten-Free Living website as well as back issues and a starter kit for newly diagnosed celiac. For more information, call 914-741-5420 or visit www.glutenfreeliving.com.
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