The FDA's standard for gluten-free foods of less than 20 parts per million will make dietary choices easier and safer for people with celiac disease, writes registered dietitian Doris Pezzotti of Tuality Healthcare. She writes that for people who do not have celiac disease, gluten-free eating may be healthier if it means eating fewer processed foods, but she warns that many gluten-free products are highly processed and low on important nutrients.

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