“Gluten-free” refers to products that do not contain gluten, a protein found in wheat, barley, rye, and their derivatives. Gluten can cause health issues in people with celiac disease, gluten intolerance, or gluten sensitivity.
#### Key Points:
1. **Gluten-Free Ingredients**: Gluten-free foods exclude grains like wheat, barley, and rye. Instead, they may use alternative grains and starches such as rice, corn, quinoa, and potato starch.
2. **Health Benefits**: For those with celiac disease or gluten intolerance, consuming gluten-free products prevents symptoms like digestive discomfort, bloating, and malnutrition.
3. **Labeling**: Products labeled “gluten-free” must meet strict standards. In many countries, this means containing less than 20 parts per million (ppm) of gluten, ensuring the food is safe for consumption.
4. **Naturally Gluten-Free Foods**: Many whole foods are naturally gluten-free, including fruits, vegetables, meats, fish, dairy, and legumes. Processed foods require special labeling to ensure they are free from gluten.
This description can be used for products that cater to people needing gluten-free diets, promoting the health and safety benefits associated with such foods.
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