Gluten-Free
Gluten-free means a product contains fewer than 20 parts per million of gluten, the protein found in wheat, barley and rye. Most whey, casein, soy and pea proteins are naturally gluten-free; the risk is cross-contamination at facilities that also process gluten-containing products.
Why It Matters
If you have celiac disease or a gluten sensitivity, the gluten-free certification matters because shared manufacturing lines can introduce trace gluten. If you do not have a clinical reason to avoid gluten, the certification is largely irrelevant and adds no nutritional benefit.
How to Spot It on a Label
Look for the GFCO (Gluten-Free Certification Organization) seal or the words 'certified gluten-free.' Mass gainers, bars and meal-replacement products are the highest cross-contamination risk because they often contain oats and grain-based fillers.
Examples from real products
Related Terms
Keep learning with these closely-linked entries: