Food Labels, Decoded
“Gluten-Free”What it means: The product contains no gluten, a protein found in wheat and other grains.
The health implications: Gluten (found in wheat, barley, rye, and their derivatives) can cause damage to the intestines of those with celiac disease, a digestive disorder. People who have wheat allergies may also seek gluten-free foods.
Keep in mind: While “gluten-free” means there’s no wheat, items listed as “wheat-free” aren’t necessarily gluten-free. Look on the ingredient list for rye, barley, malt, malt syrup, malt extract, and malt vinegar, all of which can contain gluten.
Bottom line: If you have celiac disease or wheat allergies, consider gluten-free products.
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