According to estimates, 1 in 100 people worldwide is affected by celiac disease (CD), an autoimmune disorder triggered by gluten, a protein found in wheat, rye, and barley.
While going gluten-free has become increasingly popular in recent years, a fair amount of what is out there is not in fact, gluten-free. This can lead to unwanted effects for those suffering from CD or gluten sensitivity.
For that reason, many have turned to identified gluten-free.
What is certified gluten-free, and why should you pay attention to this label? Keep reading to learn all the facts!
