How to avoid hidden sources of gluten - By Dr. Tracy McAlvanah
Congratulations, you’ve gone gluten free to improve your health! Perhaps you have celiac disease , or non-celiac gluten sensitivity , both of which require avoidance of gluten for optimal health. You know to avoid wheat, barley, rye, triticale, einkorn, farro, kamut, spelt, farina, emmer, durum, and semolina, plus most oats because they are commonly cross-contaminated with gluten grains in the field or factory. That pretty much sums it up, right? Well, not quite. Gluten can actually reside as a hidden component in many common food ingredients, which can make food shopping, restaurants, travel, and potlucks a risky business. In this article, we’ll offer some guidelines for successfully navigating this tricky terrain. Navigating Food Labels Manufacturers are not presently required to identify gluten as an ingredient on labels. Just because a product doesn’t list a gluten grain, doesn’t mean it’s gluten-free. Your greatest tool in determining what is safe to e...