Gluten Free

Gluten is a group of proteins found in wheat, barley, and rye. These proteins help hold food together, giving it a chewy texture. Gluten-free means a food does not contain these proteins.

Gluten-free is not an ingredient added by manufacturers but a designation for foods that naturally do not contain gluten or have had gluten removed. This is important for people with celiac disease or gluten sensitivity. Foods like fruits, vegetables, meats, and dairy are naturally gluten-free.

For individuals with celiac disease or non-celiac gluten sensitivity, avoiding gluten is medically necessary. For the general population, there is no established health benefit to a gluten-free diet. Regulatory bodies like the FDA have guidelines for labeling foods as 'gluten-free' to ensure accuracy for consumers who need to avoid it.