Certified but Not Safe: How Laboratory Testing Exposes Gluten Contamination That Approval Seals Cannot Guarantee
A certification mark on a gluten-free product offers reassurance, but laboratory analysis frequently tells a more complicated story. For the roughly three million Americans living with celiac disease, trace gluten levels that fall beneath the threshold of standard certification protocols can still trigger serious immune responses. Understanding the analytical gap between approved labeling and verified purity is not a matter of consumer skepticism — it is a matter of clinical safety.