In 2007, the FDA was given the responsibility to standardize gluten-free labeling. That’s right…2007. Right now, pretty much anybody can stick a “gluten-free” label on their packaging without proving it.
For someone like me, who is sick for months from the slightest bit of gluten, this just sucks.
So now, four years later, the FDA is proposing that foods can be labeled gluten free…wait for it…even if they aren’t. They are still allowing under 20 parts per milligram of gluten. I know, I know…it’s a minute amount.
And if you are intolerant or allergic, that may pass mustard. But if you are a Celiac, gluten-free should be gluten-free!
What is so difficult about this concept?
They are seriously dragging their heels on this and it’s very frustrating. I know there has been a movement recently to really push them. But I agree, gluten free has gotta be “gluten free”!!
Sir: It is “muster,” not “mustard.” “Mustard” is either a condiment or an ingredient. “Muster” as used in your blog, refers to the gathering of troops for inspection, usually in the morning. Failing to pass muster meant that the trooper was dinged for some shortcoming in his presentation.
If this was an intentional misuse of the term, please accept my apologies. The language is so frequently butchered any more that I read like a proof-reader.