Gluten-Free Labels

Gluten-free labels indicate that a food or product contains less than 20 parts per million of gluten, a protein found in wheat, barley, and rye. This labeling helps individuals with gluten sensitivity, celiac disease, or wheat allergies to identify products that are safe for them to consume. While these products are not necessarily healthier overall, they are specifically formulated to avoid gluten contamination, reducing the risk of adverse reactions. It's important to note that gluten-free does not mean free of all grains or nutrients, but simply that gluten as a protein is below the recognized safety threshold for sensitive individuals.