Have you ever read a label while grocery shopping that felt like it had conflicting information? You’re not alone. Label-reading can be tricky with celiac disease, and not just because gluten can hide in many ingredients.
Anything marked “gluten-free” on the label is safe to eat. Some products have a “certified gluten-free” symbol on it while others do not. However, any product in the United States labeled “gluten-free” must have less than 20 parts per million of gluten.
Products that do not have a "gluten-free" label are where it gets trickier. Although the FDA requires products to be labeled with allergen warnings alongside the ingredients, these allergen warnings are only for the 8 major allergens identified by the FDA. Those allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. So, only wheat appears on the allergen lists, not gluten. If the allergen statement tells you the product contains wheat, of course don’t eat it. But, you have to look a little bit further into the ingredient label for any listed gluten.
Here are other common gray areas in labeling that need more clarification:
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