As millions of Americans go gluten free, FDA sets the standard
Friday, August 2, 2013 - 21:00
in Health & Medicine
A food can be called gluten-free if it contains less than 20 parts per million of the protein, which more and more American diners are avoiding.Hostaria del Piccolo in Santa Monica serves spaghetti, penne and chocolate tortino without it. Dunkin' Donuts is developing a cinnamon-sugar doughnut free of the substance. There are even wedding cakes, hand soaps and toothpastes with barely a trace.