Quote:
Originally Posted by Hydrocket
It's more than marketing. People with Celiac disease literally double over in pain if they ingest something with gluten. .....
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Yep. And "Gluten Free" conventionally means processed in a Dedicated gluten free facility... This is analogous to people with peanut allergies who need to check for "
processed in a facility which processes nuts." Then there is the less stringent "Wheat Free" label , where the convention is "
no wheat products added" -- the analogy being a Hershey Chocolate bar (w/o Almonds) which is 'nut free' even tho' it may carry a 'nut processing equipment' warning.
Some standard wheat bakeries, for example, will wipe down the equipment, and bake some "Wheat-Free" bread .. . but that doesn't make it "Gluten Free." Likely there are a few ppm too many for Celiacs or gluten intolerant (which there are different levels of intolerance.)