It’s May 1, which means your rent is due.
But more importantly, it’s Celiac Disease Awareness month, and in just three days, 1 in 133 will stand up to the FDA about their laziness in setting the standard for gluten-free labels.
Wish I was going to be there to snag a slice of that enormous gluten-free cake.
This WaPo article lays out why exactly this month and this event is so important. The main reason? You could be buying “gluten-free” goods that contain more than just untraceable amounts of gluten. Canada, Brazil and Australia are already way ahead of us on this – having set the standard at 20 parts per million, meaning a food can be labeled gluten-free if it contains less than 0.0007 of an ounce of gluten for every 2.2 pounds of food. That’s the minimum amount of gluten that can be reliably detected.
And as much as I’m the kind of person who believes people will do the right thing, there’s always someone out there trying to prove me wrong.
In North Carolina two weeks ago, a man was sentenced to 11 years in prison after he was found guilty of buying regular breads and rolls and repackaging them as gluten-free under the name Great Specialty Products. Dozens of people complained of illness after eating the baked goods, including a woman who gave birth to a 31 / 2 pound baby prematurely, a complication that can result from celiac disease.
“We thought it was fantastic because it tasted just like real bread,” said Rebecca Fernandez of Raleigh, who gave it to her son, Malachy, who has celiac disease.
Within days, an angry rash covered the then-2-year-old’s body. “We thought maybe it was chickenpox,” Fernandez said. He ate the bread for two weeks, as the rash intensified and turned bloody, until Fernandez realized the problem and stopped giving him the bread. Malachy suffered from diarrhea for four more weeks.
And that’s why it’s time to make a decision.