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3. Cross Contamination Issues
One of the problems many people who plan to go gluten free don’t realize is just how difficult it is to avoid cross contamination. This is an issue you will be dealing with constantly. Cross contamination is what happens when gluten free foods come into contact or are made at the same locations as regular foods. Sometimes this happens at manufacturing plants where the same equipment is used to make both types of products. You will have to read every single food label to see if it says something like “may contain gluten” or “made at factories that also make regular foods that contain gluten.” By the way, those labels are not mandatory, they are completely voluntary, so you could be buying something that says it’s gluten free, but is actually made in the same machine as foods that do contain gluten. Even those gluten free labels can be a little deceiving. They don’t mean the food is 100 percent gluten free. The FDA only requires that the food contain less than 20 parts per million of gluten, so even products that say gluten free or wheat free can actually still contain small amounts of both.