FDA announces standard for “gluten free.”
Last week, the Food and Drug Administration announced new rules to determine “gluten free” on food packaging. To be considered gluten free, a product cannot have more than 20 parts per million of gluten. Health officials said the undetectable amount is safe for the more 3 million people who suffer from celiac disease.
People with celiac disease cannot tolerate gluten, a protein found in wheat, barley and rye.
Eating out may cost you 200 extra calories. A study published in Public Health Nutrition revealed that people who eat outside of the home eat more calories than those who eat at home. As part of the National Health and Nutrition Examination Survey, about 30 percent of the 12,000 people surveyed ate out over a two-day period. People who ate fast food or at a full service restaurant consumed 200 more calories than those ate at home.