celiac

With a growing number of people on gluten-free diets for a number of reasons, it was only time before the Food and Drug Administration was forced to standardize the way that foods are labeled as such on grocery store shelves.

First it was trans-fats.  Then it was nuts.  Then carbohydrates.    The current food ingredient to avoid is gluten.  In the last few years, the U.S. food industry has invested heavily in reformulating their products to strip them of as much gluten content as possible...