Test Foods contaminated with gluten

QUESTION 1: WHAT IS GLUTEN?

Bacterial contamination, virus contamination, fresh ingredients and incorrect labeling
Cross-contamination, contamination in the supply chain, hidden ingredients and inaccurate labeling
Pesticide contamination, heavy metal contamination, organic ingredients and inaccurate labeling
Mold contamination, dust contamination, natural ingredients and inaccurate labeling

When food is contaminated by pesticides and other chemicals during production
When food is contaminated by bacteria and other microorganisms during production
When the same machines, utensils and work surfaces are used for gluten-containing and gluten-free foods
None of the above

A condition in which a person experiences symptoms similar to celiac disease after consuming gluten, but only in rare cases
A condition in which a person experiences symptoms similar to those of celiac disease after consuming gluten, but very mild
A condition in which a person experiences no symptoms after consuming gluten
A condition in which a person experiences symptoms similar to celiac disease after consuming gluten, but does not have celiac disease

Because hidden ingredients containing gluten may not appear in the ingredient list
Because manufacturers often do not correctly indicate whether a product contains gluten or not
Because products may contain traces of gluten that are not listed in the ingredient list
All of the above

Foods containing gluten in their original composition
Foods that may be contaminated with gluten during production, packaging or storage
Foods that have been tested to contain small amounts of gluten
Foods that have been labeled as "gluten-free"