Gluten is a protein found in wheat, barley and rye, but can be hidden in many different food products. Wheat is often used as a filler in supplements. Gluten helps foods maintain their shapes.
Celiac disease is a hereditary autoimmune disorder affecting 1/100 people worldwide. When people with celiac eat gluten, their body mounts an immune response/ attack against the small intestine, leading to a damaged small intestine, thus decreasing nutrient absorption into the body. The disease is underdiagnosed and can lead to long term health complications. (celiac disease - https://celiac.org/)
GFCO requires that all finished products using the GFCO Logo contain 10 ppm or less of gluten.
- All ingredients utilized in GFCO certified products are required to go through a stringent review process of approval. All ingredients must contain 10 ppm or less of gluten.
- Barley-based ingredients are not allowed in GFCO certified products
GFCO requires ongoing testing of finished products and high-risk raw materials and equipment. All manufacturing plants producing GFCO certified products undergo, at minimum, an annual inspection and are required to submit finished product testing on a regular basis for the GFCO for review. Compliance with all government regulations for allergens, gluten-free labeling and Good Manufacturing Practices is required.
- GFCO is not a substitution for meeting the legal requirements set by a government.
- GFCO standard is stricter than Codex, USA, Canada, the EU and many other country standards for labeling products gluten-free.