Gluten free labeling can cause incredible confusion to those who follow this special diet. If you are gluten free because of Celiac, an autoimmune disease, you have to be particularly careful when reading labels.
While many foods are naturally gluten free, processed sacks, pre-made meals, etc. can have gluten free labels to cater to those with gluten sensitivity, Celiac, or allergies. Gluten is a protein found in wheat, barley, and rye. However, it is not so simple.
Gluten In Food Labels
When reading food labels, you cannot simple look for the words, wheat, barley, and rye. There are plenty of ingredients that contain these things without explicitly stating it.
Examples:
Soy Sauce
Maltodextrin
Caramel Color
Hydrolyzed Vegetable Protein
Processed Meats
Modified Food Starch
These are only some of the sneaky gluten ingredients. For more details on hidden gluten on food labels, visit https://gluten.org/2021/03/23/43-foods-where-gluten-may-be-hidden/
This is where “gluten free” labeling comes in.
Understanding Regulations Regarding Gluten
To simply state “gluten free” on a food package, the FDA requires that the food contain fewer than 20 ppm (parts per million) of gluten. Foods with this criteria should be fine for those with Celiac or any gluten sensitivity. 20ppm of gluten is the upper limit of allowed gluten in gluten free products.
Certified gluten free products can invite a greater level of certainty to those with Celiac who have to be extremely careful.
Certified Gluten Free: What Does It Mean?
There are multiple 3rd party institutions that check foods for gluten. They have much higher standards regarding ppm of gluten than the FDA. Different organizations have slightly different limits, ranging from 5ppm to 20ppm.
No matter the organization, if you find food with a “certified gluten free” label, you can feel more assured that your food is safe.
Organizations that test these foods tend to evaluate the final product. This way, the consumer can be certain that their food was tested thoroughly.
Conclusion: Gluten Free vs Certified Gluten Free
The FDA requires all foods labeled gluten free to meet certain standards. Apart from the FDA, various third party organizations are sent foods by different companies for further gluten testing. These regulations are even stricter than those of the FDA, so this creates more intense levels of assurance for consumers looking to eat completely gluten free. Here, they can test to make sure gluten free food was not cross-contaminated to levels beyond those that are safe for people who cannot have gluten. Certified gluten free foods will have a “certified gluten free” logo as a stamp of verification.
If you are being extra cautious or are still learning how to read food labels, it may be a good idea to prioritize “certified gluten free” foods.
For more on gluten free safety, read our post on gluten free tips here.