New 'gluten free' labeling goes into effect

Eggs are bad for you.

Tropical oils are terrible.

Stick to a low-fat diet.

Don't eat any carbohydrates.

Eat a lot of protein.

Try this special cabbage soup, three times a day.

Eggs are good for you.

Tropical oils are wonderful.

It's tempting to lump the current "gluten free" trend with other fad diets, but it is a very serious issue for those with a particular autoimmune disorder, celiac disease, who have to avoid the tiniest amount of gluten, a protein found in wheat, barley and rye.

Celiac disease is an inherited chronic inflammatory condition that, if gluten is consumed, results in the destruction of the lining of the small intestine and the risk of other serious health conditions. It affects up to 3 million Americans.

Others, while they may not have celiac disease, can experience headaches, intestinal problems and respiratory issues if they consume gluten.

Sniffing a profit, manufacturers began labling products "gluten free," some of them having never contained gluten in the first place.

Gluten-free food is a $4.5 billion industry, the fastest-growing segment of the global food-allergy and food-intolerance products market.

Some unexpected foods do contain gluten, however, as it is used as a stabilizing agent in food products such as ice cream and ketchup, and is often present in beer and soy sauce.

The Food and Drug Administration has finally got into the act, requiring, that foods labeled as "gluten free" or "free of gluten" must contain less than 20 parts per million of gluten. The regulation is voluntary, and goes into effect on Friday.

Gluten is just one more reason to read the label and make wise decisions about what we are actually consuming and feeding to our families.

And, as always, if you suspect you may be allergic to gluten or any other food, check with your healthcare provider.