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Make Gluten-Free Food Safe For Patients And Consumers - Huffington Post

Scott Adams

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Scott Adams Grand Master
Scott Adams
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Huffington Post

A mere decade ago, celiac disease -- an autoimmune disorder that makes it impossible for an individual to consume gluten, which is found in wheat -- was only just beginning to be understood. In fact, it wasn't even recognized as a disease at all. The ...

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Unless they tell us what is in the actual text of the proposed gluten free labeling regulations "under review," it is like endorsing a pig in a poke.  It could be even worse than what we have now if it allows things like unlabeled oats or unlabeled codex wheat starch to be called "gluten free."   Furthermore, this HuffPo blog piece by Rep. Lowrey (NY) and Dr. Fassano (Boston) STILL does not mention the wayward stepchildren of celiac, the millions of merely gluten intolerant people.  At least some of the gluten intolerant are extremely sensitive to gluten and have to eat at least as carefully as a celiac or become sick, if you added THEIR numbers into the number of people who are diagnosed with celiac (from what I have seen, there seems to be quite a tug of war over this, with many different lobbyist factions DESPERATE to downplay the numbers) you can explain the startling growth of the gluten free foods market.

 

What shocked me about this blog piece was that it seems to want to cut down on the gluten free foods total that are available.  No, you healthy researcher/medical/political people still don't "get it," we want lots of gluten free (and other allergen free food for other people) widely available and safely made and labeled, because people ARE eating it, and most celiacs are still NOT diagnosed, and a lot of gluten intolerants are still stumbling around trying to figure it out, so it's still going to be a growth market.  
It's not FIBRO and it's not IBS and it's NOT AIYH.   It's gluten. 

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