FDA’s take on gluten.
It would be nice if this was a problem with just the grain industry but it’s not. It also involves the FDA and what has influenced them to not issue warnings for this allergen. The more I look at it, the more I see that it is a problem with overextending corporate entities. Knowing the dealings that Monsanto has had in the past with competitors and their own judicial systems, it’s not hard to fathom at all the involvement they would have in the cover-up of these studies the same as the sugar industry not just covered up the studies condemning sugar, but they initiated reports themselves that sugar was healthy. That is a complete falsehood of the truth of what sugar does.
Gluten does the same thing as sugar. Why won’t the FDA recognize that? They have all the studies that point to it. Don’t they read them?
What is the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004?
FALCPA is an amendment to the Federal Food, Drug, and Cosmetic Act and requires that the label of a food that contains an ingredient that is or contains protein from a “major food allergen ” declare the presence of the allergen in the manner described by the law.
The following is an excerpt from an FDA study on Gluten as an allergen (1 of 173 studies).
- Why is there a concern about gluten?
Gluten describes a group of proteins found in certain grains (wheat, barley, and rye.) It is of concern because people with celiac disease cannot tolerate it. Celiac disease (also known as celiac sprue) is a chronic digestive disease that damages the small intestine and interferes with absorption of nutrients from food. Recent findings estimate that 2 million people in the U.S. have celiac disease or about 1 in 133 people.
- What does FALCPA require with regard to gluten?
FALCPA requires FDA to issue a proposed rule that will define and permit the voluntary use of the term “gluten-free” on the labeling of foods by August 2006 and a final rule no later than August 2008.
- What has FDA done in response to the FALCPA mandate?
FDA held a public meeting in August 2005 to obtain expert comment and consultation from stakeholders to help FDA develop a regulation to define and permit the voluntary use on food labeling of the term “gluten-free” (Public Meeting On Gluten-Free Food Labeling). The meeting focused on food manufacturing, analytical methods, and consumer issues related to reduced levels of gluten in food.