http://www.fda.gov/Food/FoodSafety/FoodAllergens/default.htm
Why isn't gluten on the list of allergens? Why aren't all food manufacturers adhering to the allergen labeling? Why must we still read the little bitty list of ingredients (a time-consuming process) just to determine whether a food is safe or not? Why must we have to wonder why we can't all be scientists or doctors in order to interpret the ingredients because they list the same ingredient under twenty different names?
I'm scratching my head!
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