Aug 5, 2014 7:42 PM by Annie Snead
New FDA labeling guidelines took effect today regarding gluten.
News 5 spoke to the owner of a local gluten free restaurant about the regulations that will ensure products are technically free of wheat, rye and barley.
"When something is such a real true health issue people need to know what is in there," said Michelle Marx.
Marx is one of the owners of Coquettes Bistro and Bakery in Colorado Springs.
A full menu from breakfast to dinner - all gluten free.
"So many people started telling us their issues so we thought lets just go all the way.it wasn't that much more difficult to do," said Marx.
And everything made with flour comes from their own line.
Starting Tuesday "gluten free" labels on packaged foods -- have real meaning.
Under new FDA labeling guidelines that take effect today, items labeled "gluten free" must contain less than 20 parts per million of gluten.
"Celiac's have a severe condition so it's not, it's nothing to play around with it's a very serious thing," she said.
Under the old rule, wheat had to be labeled on food packages but barley and rye did not.
The new labeling regulations don't apply to restaurants.
But Marx, who is gluten intolerant herself, thinks they're are a good idea.
"Hidden things are no fun especially if you have a really serious medical condition or even if it's by choice," she said.
And Marx adds you don't have to be gluten free to eat their food!