Gluten Free Label

Gluten Free Analysis

Gluten; It is a protein found naturally in grains such as wheat, barley and rye. Gluten takes part in the consistency of foods, obtaining the desired flexibility and softness. There is gluten in bread, pasta, bulgur, semolina and many pastries. Apart from these foods, it can be found in trace amounts in different foods with cross contamination.

However, unlike other proteins, gluten, which reaches the small intestine without breaking down after contact with stomach acid, may cause tissue damage specific to celiac disease. This situation causes digestive disorders.

Because celiac patients cannot get enough gluten; It causes various ailments such as bone resorption, anemia, dental caries, growth retardation, short stature, weakness, fatigue, menstrual disorders in women, delayed puberty.

Since people with celiac disease and gluten intolerance cannot consume gluten, their diet is limited to certain foods. In this case, special food production for celiac patients is increasing.

Gluten analysis is performed for both gluten-free foods and to indicate the presence of gluten on the label. It is important to have a "Gluten Free Label" for a gluten-free food to be consumed safely.

"Gluten Free Label" is a labeling system that states that a product is tested in a laboratory and proved that it does not contain gluten. The "Gluten Free Label" ensures safe consumption by the consumer for products derived from various fruits and vegetables, especially grains and legumes such as gluten-free buckwheat, chia seeds, chickpeas, mung beans.

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