The Sensitivity Report: A new way to classify gluten-free products

A new classification system is being proposed by a group of experts that showcases gluten-free products and the need to identify the sensitivity level of diseases associated with products that contain it.
Alessio Fasano, Director of the University of Maryland’s Center for Celiac Research, conducted a study last year to compare blood samples of people who are gluten-sensitive to those with celiac disease and found differences which should be further investigated

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