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What is gluten?
Gluten is the name for proteins found in wheat, barley, rye and all products made from them.

What does gluten free mean?
Gluten free is the term used for many packaged products to describe foods that are safe for individuals with gluten-related disorders. At Lunds and Byerly’s, products labeled gluten free have been screened by the Gluten Intolerance Group, a leading third-party gluten-free certifier, to be at or below 20 parts per million of gluten, per FDA guidelines.

Wheat free may not be gluten free.
Be a label reader!

Wheat free doesn’t mean gluten free, since the product may contain barley, rye or other ingredients that contain gluten. Government standards require that specific allergens, including wheat, be clearly identified on the label of packaged products. This includes ingredients that may contain gluten such as modified starch and food starch made from wheat. Wheat can appear either in parentheses in the ingredient list or in a separate “contains” statement following the ingredient list.

What is celiac disease?
Celiac disease is a genetic condition that damages the lining of the small intestine. Many nutrients from foods we eat are absorbed in the small intestine and when it’s damaged, we are not able to fully absorb them, leading to nutrient deficiency and poor health.

What is gluten sensitivity?
People with non-celiac gluten sensitivity (NCGS) experience many of the same symptoms as a person with celiac disease.

What is the treatment?
The only treatment for celiac disease and NCGS is to eat a gluten-free diet.

How do I know if I have sensitivity to gluten?
If you suspect eating gluten is a problem for you, talk to your physician.

What can I eat?
Reading labels is a necessary skill to identify gluten in foods. To help you easily locate gluten-free products throughout our stores, look for this gluten free logo.

This logo assures you these products have been independently reviewed by GIG to meet our standards. There are many fresh inherently gluten free foods to choose from, including plain meat, poultry, fish, eggs, fruits, vegetables and some dairy products. For a more complete list, visit Gluten.net.

Gluten-free grains, seeds and starches:

Amaranth Flax Sago
Arrowroot Millet Sorghum
Buckwheat Nut and Seed Flours Soy
Corn Potato Flour Tapioca Flour
Coconut Flour Quinoa Teff
Chickpea Flour Rices  

What can't I eat?

Grains and other ingredients that may contain gluten:

Barley Farro Spelt (Dinkle)
Barley Malt Extract Graham Flour Triticale
Bran Kamut Udon
Bulgur Matzo Flour Wheat
Couscous Matzo Meal Wheat Berry
Cracked Wheat Orzo Wheat Bran
Durum Panko Wheat Germ
Einkorn Wheat Rye Wheat Starch
Emmer Wheat Seitan  
Farina Semolina  

Foods that may contain gluten:

Ale and Beer Dressings Oats (Unless labeled GF)
Bouillon Cubes Gravy Processed Meats
Broth Imitation Meats Sauces
Breading Licorice Soup Bases
Brewer's Yeast Malt Vinegar Soy Sauce
Dextrin Marinades Vegetable Gum

Where can I get more information?

This information is not intended for diagnosis or treatment. Please consult your doctor about your specific condition.