FDA Introduces New Gluten-Free Guidelines - Should They Matter to You?

Good news for those who suffer from celiac disease or a severe gluten intolerance; today, the Food and Drug Administration released new guidelines manufacturers must follow in order to label their foods gluten-free.

Under the new guidelines, foods labeled "gluten-free," "free of gluten," "without gluten," or "no gluten" must be made without wheat, rye, barley, or crossbreeds of these grains; if these grains are an ingredient, the food must be processed to remove gluten until the protein measures in at fewer than 20 parts per million. Manufacturers have a year to make sure their foods comply with the new rules.

For the one in 133 Americans who suffer from the autoimmune disorder celiac disease, a severe gluten intolerance that can lead to abdominal pain, decreased appetite, and digestive tract cancers, the new labeling may give them lifesaving peace of mind when reaching for the plethora of gluten-free products that are available - the FDA says that as many as five percent of food products currently labeled gluten-free may actually contain gluten. However, if you don't have celiac disease or a gluten intolerance, keep in mind that you may be wasting your money if you're seeking out those gluten-free-labeled bagels and pizzas.

Keep reading to find out who should splurge on gluten-free foods and who should save their dough.