Currently, there is no standard definition of "gluten free" for products products produced in the United States. The Food and Drug Administration is attempting to change this and  their "question and answer" publication discusses issues that we need to be aware of.

I’ve been frustrated by  different definitions of gluten free many times in preparing this blog and in my own life as a celiac. I thought it was my fault, but that is definitely not the case. The situation really is confusing.

In this document,  "free" does not mean "zero". Food can be considered gluten free if it contains less than 20-parts per million gluten. In our situation, "free" simply means "not dangerous".

I was interested to read that oats will no longer be taboo, although manufacturers will have to demonstrate that their oat-laden products contain less than 20-parts-per-million of gluten. Oats can be grown and harvested in ways that this criteria, and it is hoped that these new regulations will encourage growers to do so.

I also noticed that the word "vinegar" does not appear in this document. Apparently the 20-parts-per-million rule will be applied here.

Public comments on this new proposal must be submitted by April 23, 2007.

PUBLISHED 4/4/ 07