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Celiac disease, more commonly known as gluten intolerance, affects one in 133 Americans. This lifelong disease causes intestinal problems when eating gluten, which is the common name for offending proteins in wheat (including durum, semolina, spelt, kamut, einkorn, and faro), rye, barley and oats. Gluten is like poison to people with celiac disease.
Terms to beware of:
Durum flour, couscous, semolina, spelt, kamut, bulgur and triticale, a grain crossbred from wheat and rye, are all names for certain kinds of wheat.
Corn starch, wheat starch, dextrin, malt, malt dextrin, modified food starch, fillers, natural flavouring, hydrolyzed vegetable protein (HVP), emulsifier, stabilizer and hydrolyzed plant protein (HPP)
Foods that commonly contain gluten:
Most cereals, grains, pastas, breads, and processed foods contain some type of gluten, unless, of course, they are specifically made to be gluten-free.
Vegetable cooking sprays, tomato pastes, spaghetti sauces, and veined cheeses, such as Roquefort and blue cheese, may contain gluten.
Hidden sources of gluten:
Many vitamins and medications can contain gluten in their additives. Always check with your doctor or pharmacist before taking any medication.
Be careful of cross-contaminating foods. This can happen in the toaster, deep fryer, griddle, etc.
Imitation seafood and instant or flavoured coffees and teas
Glue on envelopes and postage stamps
Chewing gum
Some lotions, creams, and cosmetics
What is the legislation concerning the labelling of allergens on foodstuffs? on the labelling, presentation and advertising of foodstuffs was amended as regards the indication of ingredients present in foodstuffs, which required that certain allergenic ingredients and products thereof must be indicated on the label of a foodstuff. This Directive amended Directive 2000/13/EC through the addition of Annex IIIa which lists these allergens.
How has this
Terms to beware of:
Durum flour, couscous, semolina, spelt, kamut, bulgur and triticale, a grain crossbred from wheat and rye, are all names for certain kinds of wheat.
Corn starch, wheat starch, dextrin, malt, malt dextrin, modified food starch, fillers, natural flavouring, hydrolyzed vegetable protein (HVP), emulsifier, stabilizer and hydrolyzed plant protein (HPP)
Foods that commonly contain gluten:
Most cereals, grains, pastas, breads, and processed foods contain some type of gluten, unless, of course, they are specifically made to be gluten-free.
Vegetable cooking sprays, tomato pastes, spaghetti sauces, and veined cheeses, such as Roquefort and blue cheese, may contain gluten.
Hidden sources of gluten:
Many vitamins and medications can contain gluten in their additives. Always check with your doctor or pharmacist before taking any medication.
Be careful of cross-contaminating foods. This can happen in the toaster, deep fryer, griddle, etc.
Imitation seafood and instant or flavoured coffees and teas
Glue on envelopes and postage stamps
Chewing gum
Some lotions, creams, and cosmetics
What is the legislation concerning the labelling of allergens on foodstuffs? on the labelling, presentation and advertising of foodstuffs was amended as regards the indication of ingredients present in foodstuffs, which required that certain allergenic ingredients and products thereof must be indicated on the label of a foodstuff. This Directive amended Directive 2000/13/EC through the addition of Annex IIIa which lists these allergens.
How has this