A product that's labeled gluten-free isn’t necessarily 100 percent gluten-free. A food may actually have minute traces of gluten, but as long as those traces are truly small, the product may sometimes still be called gluten-free and be safe for everyone — regardless of sensitivities or disease.

For a variety of reasons usually concerning cross-contamination, even foods inherently gluten-free sometimes turn out to contain gluten, so you need to be diligent to make sure you’re doing everything you can to be safely gluten-free.