Gluten Free Certification
If a food carries a "Certified Gluten-Free" seal on its label, does that mean people with celiac disease and non-celiac gluten sensitivity can eat it safely?
Generally speaking, yes. If a manufacturer has gone to the trouble (and expense) of having its products certified gluten-free, it's very likely (although not certain) that the manufacturer will adhere strictly to those gluten-free standards once the inspectors have gone home.
In fact, a few of the manufacturers who go through the process and receive certification tend to be smaller organizations that cater specifically to those who cannot eat gluten. Many owners of these companies are celiacs or have people with celiac or gluten sensitivity in their families, and so they're extremely motivated to provide safe food.
However, gluten-free certification doesn't guarantee you perfectly safe food. Conversely, gluten-free-labeled products that aren't certified may be just as low in gluten as certified products.
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