‘Gluten-free’ now really is gluten-free

TERRE HAUTE, Ind. (WTHI) – The food and drug administration has made clear guidelines for labeling packaged food items as gluten-free, giving more certainty to those who live a gluten-free diet that what they’re eating won’t make them sick.

Items must now contain fewer than 20 parts per million of gluten (an untraceable amount) to be considered gluten free. Previously, there was no clear standard.

You’ve heard the term gluten-free. But what exactly is gluten anyway?

“Wheat products are rye, barley, wheat, vitamin e because it usually comes from wheat germs..just different wheat products. It could be in your food, it could be in your makeup,” Connie Hardwick said.

Connie has to follow a strict diet due to an allergy to wheat. She has to make most of her food from scratch so buying FDA approved gluten free ingredients helps but she says she still has to be very careful.

“I was very thin, very athletic, very outgoing. Hiking, camping in Yosemite, working in Yosemite. Then I just started getting sicker and sicker and the weight just kept piling on. There’s all kinds of wheat products that people don’t know about and it can make you sick,” she said.

The owner of Oy Vey Bakery/Deli here in Terre Haute takes it one step further by making personalized orders for her customers. Today it’s baking day.

“They want the food to taste good. They’re stuck right now with food that tastes very gelatinous and gross. Our goal is to taste it and if it tricks us and still tastes good, then good! When we’re done we’ve got some wonderful people like Connie who show up and they’re happy. You’ve never seem some people so happy to get food and it makes you feel good,” Rabbi Kat said.

“You don’t have to feel like an outcast and you don’t have to worry about getting sick because she understands your allergies. There’s only a few places in town that not only don’t make you feel like an outcast but also understand allergies,” Hardwick said.

Connie says she thankful that the FDA has finally taken this step but that there’s still a long way to go.

And thanks to Rabbi Kat, Connie’s diet is a little bit sweeter.

 

Unique Gluten-free places around the Wabash Valley:

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