Celiac disease and gluten sensitivity are a problem faced world wide. It is estimated to affect 1 in 100 people around the world. The only solution to this problem is to follow a gluten free diet.

Gluten is a protein found in wheat, rye and barley. Therefore, foods that are considered gluten free should be free from wheat, rye, maida and barley. People suffering from celiac disease need to make sure that gluten does not enter their body, or else they will suffer from various health issues like:

• Abdominal bloating and pain
• Chronic diarrhea 

• Vomiting
• Constipation
• Pale, foul-smelling, or fatty stool
• Weight loss
• Fatigue
• Irritability and behavioral issues
• Dental enamel defects of the permanent teeth
• Delayed growth and puberty
• Short stature
• Failure to thrive
• Attention Deficit Hyperactivity Disorder (ADHD)

In children it can retard growth and can cause various health problems.

The  people suffering from this disease need to make sure the food products they are having are gluten free. Generally, many food products does not specify ingredients very accurately on them, and don't specify that it can contain wheat, wheat flour, refined wheat flour(maida), wheat germ, and other wheat derivatives. Because of this, people suffering from celiac disease ends up eating  gluten by mistake and suffer thereby. This disease is affecting many people in India lately. Many people are misdiagnosed or yet to be diagnosed

Almost all big brands and brands of the western countries mark their product as "gluten free" else "contains gluten" label. But such norm is not followed in India.

Also, some brands wrongfully mark their product as gluten free even when it has ingredients as wheat or  has contamination with gluten.

I am there by writing this petition to  FSSAI, The Food Safety and Standards Authority of India, to make it a standard to mark food products as either  "gluten free" or "contains gluten" so that gluten sensitive people don't consume gluten by mistake and may live a healthy life. Also, appropriate laws should be made and a standard limit(20ppm) should be set to consider a product to be marked as gluten free.