Among the positives, of these new regulations, Dr. Murray mentions:
-They apply to foods that have the potential for cross-contact or contamination with gluten during processing.
-When you see a label that says, “gluten-free” it must be gluten-free by a specific and standard definition that is trustworthy.
-There is now a pathway towards enforcement of labels found to be incorrect.
However, Dr. Murray also mentions some gaps. Specifically, these regulations do not cover:
-USDA regulated foods
-Distilled spirits or any wine containing greater than 7% ABV
For more information on celiac disease, visit: mayoclinic.org/celiac-disease