Find out which claims — like "certified gluten-free" — to look for on foods if you're avoiding gluten.
Image Credit: vgajic/E+/GettyImages
Image Credit: vgajic/E+/GettyImages
“Given the varying definitions of gluten-free, those with celiac disease or gluten intolerance should be familiar with reading and understanding food labels to ensure they are not consuming gluten.”
“Co-mingling with gluten-containing ingredients can occur along the journey from field to plate with foods such as oats.”
Check for the gluten-free label to ensure the food product has less than 20 ppm of gluten.
Image Credit: chameleonseye/iStock/GettyImages
Image Credit: chameleonseye/iStock/GettyImages
If you’re serious about avoiding gluten because of celiac disease or gluten sensitivity, Reimers recommends always looking for the “Gluten-Free” and “Certified Gluten-Free" labels. The “free of gluten,” “no gluten” and “without gluten” claims are all FDA regulated and safe as well. Reimers also cautions against choosing products that mention they contain “trace gluten,” since they can expose you to the protein.
