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Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels. [89]
Manufacturers are given two ways in which to label food allergens. They may either state the food source name of a major food allergen in the list of ingredients, most often contained within parenthesis. (e.g. Casein (milk)) or they could instead use the word "contains" in the label, such as "contains peanuts". [2]
However, the ingestion of even a small amount of gluten may cause more immediate symptoms in people with NCGS as compared with those with coeliac disease. People with NCGS should carefully read ingredient labels on food and be aware of potential cross contamination as a source of gluten in otherwise gluten-free foods. To find out if there are ...
A recent study shows that a chunk of food labeled as gluten-free might not actually be -- here's what you need to know.
Ten years ago, gluten sounded like a special kind of adhesive. Now, gluten free is as common as sugar free, and yet, there is still much confusion about what it is and who should avoid it. Check ...
Navigating the grocery aisle is overwhelming, especially when trying to make sense of food labels. Nutrition claims like “sugar-free” or “reduced fat” are hard enough to parse, even when ...
Any intentionally added gluten, even at low levels must be declared on the packaging and a gluten-free claim would be considered false and misleading. Labels for all food products sold in Canada must clearly identify the presence of gluten if it is present at a level greater than 10 ppm. [105]
Read the nutrition label. “Aim for options with at least 3 grams of protein per slice, lower sodium, and minimal added sugars (less than 2 to 3 grams per slice).