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food sensitivities

Autism families and GI specialists welcome new clarity and science-based standards
August 05, 2013

In a move welcomed by millions with gluten sensitivities, the U.S. Food and Drug Agency has set standards for food products labeled “gluten free.” Specifically, such products can no longer contain more than 20 parts per million of gluten, a protein abundant in wheat and related grains. The standard is similar to levels recently set in Canada and the European Union.