Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. In 2003, just 40,000 Americans had been diagnosed with celiac disease; today, it's 110,000 — and, if everyone with the disease were diagnosed, it would be 3 million, says Alessio Fasano, medical director of the University of Maryland Center for Celiac Research in Baltimore. Following a gluten–free diet means you should remove all foods that have gluten from your diet.

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