So it’s a new year and a new start. The long awaited EC legislation on gluten free labelling has finally come into fruition. This new labelling now applies to all food marking/packaging and any eating out establishments offering gluten free options.
The labelling now means that the following terms will now be used on foods -
- Gluten free (Food that is 20ppm ‘parts per million of gluten.)
- Very low gluten (Food 21 to 100 ppm.)
- Suitable for coeliacs (20ppm or less)
- Suitable for most coeliacs (21 to 100ppm)
Everyone is different but ……
It is important that you are careful which of these foods you opt to eat. As a coeliac, you should try to stick to eating only the foods that state that they are ‘suitable for coeliacs’ or ‘suitable for most coeliacs’. Any of the other options could include some ingredients that many coeliacs cannot tolerate (This only refers to these packaged foods).
Eating Out
Just as with packaged foods, eating out establishments catering for the gluten free diet, catering companies and food manufacturers and suppliers have also been provided with guidance and information that they need to follow in order to cater appropriately.
For more information, visit the FSA (food standards agency) website where more information and factsheets are available for you to download on the following -
- Gluten free factsheets for caterers.
- Composition and labelling of foodstuffs.
- General gluten regulation.
http://www.food.gov.uk/safereating/allergyintol/label/gluten/
Evading gluten is a pratcice many have undertaken for a healthier life. 101 Recipes for Gluten-Free Microwave Mug Cakes is a guide to using a mug as a versatile cooking tool for many cakes to make a hot, delicious treat in 10 minutes or less. Designed for children or inept-at-cooking adults to follow, Stacey J. Miller’s advice makes 101 Recipes for Gluten-Free Microwave Mug Cakes an invaluable tool, very highly recommended.