BECOMING A GLUTEN DETECTIVE
Gluten is everywhere. Sometimes you will have no trouble finding it-but sometimes it is hidden.
It is the hidden gluten that causes all the trouble for those suffering from celiac disease. When you know a product has gluten, it is easy to avoid it. The problem is when you don’t know but really need to find out.
This article will try to help you to do that-become a gluten detective.
Due to the public exposure to the realities of celiac disease and the dangers of gluten, the U.S. government has been working to ensure that food containing gluten says so. Unfortunately, the bill to do this, written in 2007, still has not been passed. Unfortunately, similar legislation is not yet on the way for regular food items.
One of the hardest things to accept is the fact that even the tiniest amount of gluten can do havoc to your system. Believe it or not, even foods that are labeled gluten-free can still have traces of gluten. Food can be cooked in pots and pans that were used for a gluten product before and this will have a negative affect on you even though you won’t be able to see it (cross-contamination). That is why it is important to know that what you are putting into your mouth is really 100% gluten-free. Luckily, most manufactures who are trying to appeal to the growing gluten-free marketplace are sincere in wanting you as their customer. That is why they will try to put gluten-free only on products that are truly gluten-free. Unfortunately, sometimes even they don’t know the whole story-especially if they are using ingredients produced by someone else.
Your first step in becoming a gluten detective is to bone up on what foods contain gluten.
Your next step is to read your food labels to see what ingredients are present. The law requires manufacturers to list all ingredients that are found in a product. If you know that certain grains such as wheat, rye and barley contain gluten, you will know to avoid them.
Unfortunately, hybrid products such as natural and artificial flavorings, sauces, soups, ready-made foods, starches and even medicines, etc., become more problematical. These could contain gluten and there is no law yet requiring that their gluten be listed.
So how do you find out which products have been cross-contaminated or which contain miniscule amounts of gluten? Unfortunately there is no simple solution.
Your best bets are to check with the manufacturers to find out if they clean the equipment sufficiently between products to prevent cross-contamination and to ask what exactly goes into their hybrid products. In addition, contact real and virtual friends who are also on strict gluten-free diets to learn what they know and which products they use safely.
And don’t forget to follow our news updates for the latest in truly gluten-free products!
3 Responsesto “BECOMING A GLUTEN DETECTIVE”
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A nutrionist told me that “modified food starch” is a product that many manufacturers use, and that it “usually” contains wheat. Also, I just stay away from processed foods, except for trusted brands that are identified as gluten free.
Gary, very smart. Most people are so engrossed in processed foods that they need to be educated on what may have gluten. Of course the first and ultimate is NO processed foods. It’s healthier for mind, body and spirit for gluten free and non gluten free. That said, not everyone can do this – so yes, education is vital and “modified food starch” is a big NO NO that yes, can be glutenous. Thanks for sharing, Gary. ~J.