The basics of a gluten-free diet include:
The U.S. Food and Drug Administration (FDA) says that if a food sold in the U.S. is labeled free of gluten, then it must contain less than 20 parts per million (ppm) of gluten.
On a gluten-free diet, you can still have:
Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
Specialist Medical Reviewer Jerry S. Trier, MD - Gastroenterology
Current as ofJuly 10, 2014
Current as of: July 10, 2014
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