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The FDA states that a product can be labeled gluten free if it contains less than 20 ppm (parts per million) of gluten. It is a voluntary label, not an official certification, and can sometimes not be accurate. Even when a product has a gluten free claim, it is always important to check the ingredient list and allergen statements.
Oats are considered a high-risk grain, because of repeated opportunity for exposure to gluten containing...
NIMA Partners CEO, David DellaFave, talks with our first NIL partner, Kamiah Gibson a Division 1 volleyball player at West Virginia University; and Lila Varitek our celiac youth contributor and volleyball athlete at Orlando Tampa Volleyball Academy (OTVA).
Being young and navigating sleepovers when you have celiac disease can be a little challenging. No matter how hard your friends and family may try to provide you with gluten free options, it doesn't always pan out.