Remember Wheat free is not necessary Gluten free.
Some oats products may still contain gluten due to cross contamination for instance Jungle oats!
Cornflour made in the same fabric as wheat flours will be cross contaminated. (eg Sasko)
Ingredients that may or may not contain gluten.
When in doubt, do without!!
Artificial Color
Baking Powder (some are gluten-free – see the brand section of this book for ideas)
Caramel Color (I usually avoid it – in pancake syrups and such)
Caramel Flavoring
Clarifying Agents
Coloring
Dextrins
Dextrimaltose
Dry Roasted Nuts
Emulsifiers
Enzymes
Flavoring
Food Starch
Food Starch Modified
Glucose Syrup
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltodextrin (in the U.S. it’s a maybe, in the U.K. and the EU – it’s a NO)
Maltose
Miso
Mixed Tocopherols
Modified Food Starch
Modified Starch
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pregelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Sirimi (paste made from fish or other meat, as well as multiple Asian foods that use Surimi as its primary ingredient.)
Smoke Flavoring
Soba Noodles
Soy Sauce
Soy Sauce Solids
Stabilizers
Starch
Stock Cubes
Suet
Tocopherols (a class of chemical compounds of which many have vit E activity)
Vegetable Broth (unless you made it yourself)
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch
Artificial Color
Baking Powder (some are gluten-free – see the brand section of this book for ideas)
Caramel Color (I usually avoid it – in pancake syrups and such)
Caramel Flavoring
Clarifying Agents
Coloring
Dextrins
Dextrimaltose
Dry Roasted Nuts
Emulsifiers
Enzymes
Flavoring
Food Starch
Food Starch Modified
Glucose Syrup
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltodextrin (in the U.S. it’s a maybe, in the U.K. and the EU – it’s a NO)
Maltose
Miso
Mixed Tocopherols
Modified Food Starch
Modified Starch
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pregelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Sirimi (paste made from fish or other meat, as well as multiple Asian foods that use Surimi as its primary ingredient.)
Smoke Flavoring
Soba Noodles
Soy Sauce
Soy Sauce Solids
Stabilizers
Starch
Stock Cubes
Suet
Tocopherols (a class of chemical compounds of which many have vit E activity)
Vegetable Broth (unless you made it yourself)
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch
Foods with gluten (AVOID!!)
Wheat which includes spelt, kamut, triticale, semolina (durum wheat), farina, einkorn,
bulgar, couscous, graham, modified wheat starch, wheat starch, wheat germ, wheat bran,
whole wheat, cracked wheat, cake flour, matzo flour and matzo meal.
Rye. Often seen in bread, but there is also rye flavoring. Fortunately, there are few, if any,
ingredients made from rye.
Barley. In addition to the grain, barley is often used to make malt flavoring, which you must
avoid. Check the ingredients for barley and malt flavoring.
Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types) (i.e., Stoli Vodka made with Wheat, some whiskeys
made with rye – check if it’s made with potatoes, grapes, or corn – those would be ok)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer’s Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Crisped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Macha Wheat (Triticum aestivum)
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
**Maltodextrin (usually safe in the U.S., made with corn, potato, or rice starch, but in the
EU, maltodextrin can be made with wheat starch, and they are not required to label it as
wheat)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
bulgar, couscous, graham, modified wheat starch, wheat starch, wheat germ, wheat bran,
whole wheat, cracked wheat, cake flour, matzo flour and matzo meal.
Rye. Often seen in bread, but there is also rye flavoring. Fortunately, there are few, if any,
ingredients made from rye.
Barley. In addition to the grain, barley is often used to make malt flavoring, which you must
avoid. Check the ingredients for barley and malt flavoring.
Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types) (i.e., Stoli Vodka made with Wheat, some whiskeys
made with rye – check if it’s made with potatoes, grapes, or corn – those would be ok)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer’s Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Crisped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Macha Wheat (Triticum aestivum)
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
**Maltodextrin (usually safe in the U.S., made with corn, potato, or rice starch, but in the
EU, maltodextrin can be made with wheat starch, and they are not required to label it as
wheat)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
Some Gluten free foods
Fresh fruits and vegetables.
Meats and fish that have not been breaded, marinated, or processed in any way.
Rice, corn (unless you have a corn sensitivity), quinoa, and potatoes*.
Eggs, nuts*, beans*, and legumes*.
Fruit juices (preferably fresh),
unflavored milks,
coffeebeans (ground or not – not flavored) ( Read the labels. Ricoffy has gluten in as well as packet coffees)
unflavored teas.
Some noodles, like rice noodles, corn noodles, quinoa noodles, for example.
Oils of any kind.
Fresh or dried herbs, just be sure that ground spices or spice blends are gluten-free. Best to
buy a spice grinder and mix blends yourself. (Many bought spices has gluten in)
Vinegar except malt vinegar
* nightshades like potatoes, tomatoes, peppers, eggplant etc might cause distress ..... be carefull
I also get very bad reactions from dates, bananas, lentils, potatoes, peas,
Due to the high lectin content. Take care and test first if you can tolerate it.
Meats and fish that have not been breaded, marinated, or processed in any way.
Rice, corn (unless you have a corn sensitivity), quinoa, and potatoes*.
Eggs, nuts*, beans*, and legumes*.
Fruit juices (preferably fresh),
unflavored milks,
coffeebeans (ground or not – not flavored) ( Read the labels. Ricoffy has gluten in as well as packet coffees)
unflavored teas.
Some noodles, like rice noodles, corn noodles, quinoa noodles, for example.
Oils of any kind.
Fresh or dried herbs, just be sure that ground spices or spice blends are gluten-free. Best to
buy a spice grinder and mix blends yourself. (Many bought spices has gluten in)
Vinegar except malt vinegar
* nightshades like potatoes, tomatoes, peppers, eggplant etc might cause distress ..... be carefull
I also get very bad reactions from dates, bananas, lentils, potatoes, peas,
Due to the high lectin content. Take care and test first if you can tolerate it.
Gluten free flours
Rice flour
Tapioca flour
Amaranth
Arrowroot
Millet
Montina
Quinao
Sorghum
Teff
Almond meal flour
coconut flour
pea flour
cornstarch ( from gluten free fabric! read labels)
Nut flours
(please add if you know of more flours please)
Tapioca flour
Amaranth
Arrowroot
Millet
Montina
Quinao
Sorghum
Teff
Almond meal flour
coconut flour
pea flour
cornstarch ( from gluten free fabric! read labels)
Nut flours
(please add if you know of more flours please)
How do I know I was cross contaminated?
Light kidney pain, Tiredness, migraine, stomach pain and swollen belly that evening or the next day.
MY SYMPTOMS!
- Diagnosed as colic baby
- Scalp, ear, underarm, hands eczema
- Affected eyesight (near sighted)
- Chronic ear infections
- Chronic Mouth blisters inside (white)
- Underarm eczema (Dermatitis Herpetiformis)
- Sinus
- Chronic tonsillitis
- Always cold
- Chronic Migraines
- Neck spasms
- Permanent tiredness
- Brain fog
- Bloating
- IBS symptoms
- Chronic constipation
- Hemorrhoids
- Stomach pain
- Irregular menstruation plus Excessive bleeding (had a hysterectomy in 2010 )
- Miscarriage
- Pain in right side (appendicitis like) with reflective pain in leg (ileo cecal valve syndrome)
- Joint pain
- Chronic kidney infection
- Liver problems
- Mal nutrition
- Hypoglycemia
- Tingling sensation in the legs and cramps
- Depression
- Random heart pain
- Shoulder pain
- dark circles under the eyes
- yellowish skin colour
Gluten may not affect the intestine directly!!! (What goes on your body also goes in your body!!)
These products can also contain gluten. Soaps, bath gels, shampoos, conditioners, mascara, cosmetics, and moisturizers. AND laundry detergents!!
Check your Bathroom and Medicine Cabinet
"Gluten sensitivity is a systemic immune reaction to gluten and anywhere in the body, not just that entering the body via the gut. Therefore, topically applied lotions, creams, shampoos, etc. containing gluten would indeed providea source of gluten to the body, and we therefore recommend all such products be discontinued
for optimal health." Dr. Kenneth Fine, M.D. of EnteroLab.com
List Of Ingredients That Contain Gluten In Non-Food Products Like Shampoo And Conditioner
AMP–ISOSTEAROYL HYDROLYZED WHEAT PROTEIN
AVENA SATIVA
BARLEY EXTRACT
BARLEY LIPIDS
CYCLODEXTRIN
DISODIUM WHEAT GERMAMIDO PEG–2 SULFOSUCCINAT
FERMENTED GRAIN EXTRACT
HORDEUM VULGARE (BARLEY) EXTRACT
HYDROLYZED WHEAT GLUTEN
HYDROLYZED WHEAT STARCH
HYDROLYZED WHEAT PROTEIN PG–PROPYL SILANETRIOL
HYDROXYPROPYLTRIMONIUM WHEAT PROTEIN
HYDROLYZED MALT EXTRACT
OAT
OAT (AVENA SATIVA) BRAN EXTRACT
OAT (AVENA SATIVA) BRAN
OAT (AVENA SATIVA) FLOUR
OAT (AVENA SATIVA) PROTEIN
PHYTOSPHINGOSINE EXTRACT
SAMINO PEPTIDE COMPLEX
STEARDIMONIUM HYDROXYPROPYL HYDROLYZED WHEAT
PROTEIN
TRITICUM VULGARE (WHEAT) FLOUR LIPIDS
TRITICUM VULGARE (WHEAT) GERM EXTRACT
TRITICUM VULGARE (WHEAT) GLUTEN EXTRACT/WATER
TRITICUM VULGARE (WHEAT) GERM OIL
VITAMIN E DERIVED FROM WHEAT GERM OIL
WHEAT AMINO ACIDS
WHEAT AMINO ACIDS
WHEAT GERM OIL
WHEAT GERM EXTRACT
WHEAT GERM GLYCERIDES
WHEAT (TRITICUM VULGARE) BRAN EXTRACT
Check your Bathroom and Medicine Cabinet
"Gluten sensitivity is a systemic immune reaction to gluten and anywhere in the body, not just that entering the body via the gut. Therefore, topically applied lotions, creams, shampoos, etc. containing gluten would indeed providea source of gluten to the body, and we therefore recommend all such products be discontinued
for optimal health." Dr. Kenneth Fine, M.D. of EnteroLab.com
List Of Ingredients That Contain Gluten In Non-Food Products Like Shampoo And Conditioner
AMP–ISOSTEAROYL HYDROLYZED WHEAT PROTEIN
AVENA SATIVA
BARLEY EXTRACT
BARLEY LIPIDS
CYCLODEXTRIN
DISODIUM WHEAT GERMAMIDO PEG–2 SULFOSUCCINAT
FERMENTED GRAIN EXTRACT
HORDEUM VULGARE (BARLEY) EXTRACT
HYDROLYZED WHEAT GLUTEN
HYDROLYZED WHEAT STARCH
HYDROLYZED WHEAT PROTEIN PG–PROPYL SILANETRIOL
HYDROXYPROPYLTRIMONIUM WHEAT PROTEIN
HYDROLYZED MALT EXTRACT
OAT
OAT (AVENA SATIVA) BRAN EXTRACT
OAT (AVENA SATIVA) BRAN
OAT (AVENA SATIVA) FLOUR
OAT (AVENA SATIVA) PROTEIN
PHYTOSPHINGOSINE EXTRACT
SAMINO PEPTIDE COMPLEX
STEARDIMONIUM HYDROXYPROPYL HYDROLYZED WHEAT
PROTEIN
TRITICUM VULGARE (WHEAT) FLOUR LIPIDS
TRITICUM VULGARE (WHEAT) GERM EXTRACT
TRITICUM VULGARE (WHEAT) GLUTEN EXTRACT/WATER
TRITICUM VULGARE (WHEAT) GERM OIL
VITAMIN E DERIVED FROM WHEAT GERM OIL
WHEAT AMINO ACIDS
WHEAT AMINO ACIDS
WHEAT GERM OIL
WHEAT GERM EXTRACT
WHEAT GERM GLYCERIDES
WHEAT (TRITICUM VULGARE) BRAN EXTRACT
Gluten free diet is NOT a weight-loss diet and NO it is not low carb!!!!
Gluten-free diet is the only “cure”for CELIAC DISEASE/gluten intolerance.
It is the permanent removal of gluten from the diet so that the small intestine can recover and return to
normal functioning.
The diet is not optional, but mandatory and not just for a period of time, but for life to avoid severe physical implications .
NO You CAN NOT CHEAT!!!!!! You will get sick!!
(unless you are a diet fad freak who is obsessed with DIET!!)
It is the permanent removal of gluten from the diet so that the small intestine can recover and return to
normal functioning.
The diet is not optional, but mandatory and not just for a period of time, but for life to avoid severe physical implications .
NO You CAN NOT CHEAT!!!!!! You will get sick!!
(unless you are a diet fad freak who is obsessed with DIET!!)
Watch out for the following!! READ LABELS!!!
Amino peptide complex
Amp-isostearoyl hydrolyzed wheat protein
Avena sativa (oat) flour
Avena sativa (oat) flour kernel
Barley derived
Barley extract
Disodium wheatgermamido PEG-2 sulfosuccinateH
Hordeum vulgare (barley) extract
Hyrdrolyzed wheat gluten
Hydrolyzed wheat protein
Hydrolyzed wheat protein PG-propyl silanetriol
Hydrolyzed wheat starch
Hydroxpropyltrimonium hydrolyzed wheat protein
Oat (avena sativa) extract
Oat beta glucan
Oat derived
Oat extract
Oat flour
Phytosphingosine extract
Rye derived
Sodium lauroyl oat amino acids
Triticum vulgare (wheat) flour lipids
Triticum vulgare (wheat) germ extract
Triticum vulgare (wheat) germ oil
Tocopherol
Tocopheryl acetate
Vitamin E (make sure it's not derived from wheat)
Wheat (triticum vulgare) bran extract
Wheat amino acids
Wheat bran extract
Wheat derived
Wheat germ extracts
Wheat germ glycerides
Wheat germ oil
Wheat germamidopropyldimonium hydroxypropyl hydrolyzed wheat protein
What is Celiac disease?
Coeliac disease is caused by a reaction to gliadin, a prolamin (gluten protein) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye).
Upon exposure to gliadin, and specifically to three peptides found in prolamins, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction.
That leads to a truncating of the villi lining the small intestine (called villous atrophy). This interferes with the absorption of nutrients because the intestinal villi are responsible for absorption. The only known effective treatment is a lifelong gluten-free diet.
While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.
Upon exposure to gliadin, and specifically to three peptides found in prolamins, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction.
That leads to a truncating of the villi lining the small intestine (called villous atrophy). This interferes with the absorption of nutrients because the intestinal villi are responsible for absorption. The only known effective treatment is a lifelong gluten-free diet.
While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.
Subscribe to:
Posts (Atom)