If you’re among the millions of Americans who can’t eat gluten – a protein in wheat, rye, and barley – because you’re allergic or intolerant or have celiac disease, then you know that finding foods you can eat is a pain. You have to meticulously scan ingredient lists to make sure there are no gluten-containing ingredients. The Gluten Intolerance Group’s Certified Gluten-Free stamp can help you spot potential products more easily, because it assures that an item contains 10 parts per million or less of gluten. About 13,000 products bear this seal, although there are many more gluten-free foods out there that haven’t applied for this accreditation.
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