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Gluten Free Foods - Why You Should Do The Research

Written by Ganiggle
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When you have Celiac Disease, it can be difficult to find out which foods are truly gluten free. One way to know for sure is if it says "certified gluten free" on the packaging. However, many foods that are gluten free will not have this indicator.

Most people think of gluten as being something that is found only in food. This is not the case, it is not uncommon for gluten to be found in things like lip balm, moisturizer, adhesives and even shampoo. Because of this, it's important to research not only the food you eat, but other products you use as well in order ot prevent gluten cross contamination.

It is important to always check the ingredients list for things such as wheat, rye, and barley. Even if those ingredients are not present, other things that are derived from them may be. Because of this, you need to know what goes into making each specific ingredient on the label. Sometimes you can contact the company and if you're lucky, the person you speak with will know their stuff, and be able to confirm whether or not the product is truly gluten free or not.

Even if none of the ingredients on the label contain gluten or are derived from gluten, it could still be cross contaminated by using non-dedicated equipment. Labels are getting better at putting whether or not dedicated equipment is used, and also whether or not the factory that made the product is also used to make gluten based products.

For those ultra sensitive to gluten, this can be a daunting task, because even the tiniest cross contamination can make you sick. Luckily, as more people are diagnosed with celiac disease, the amount of certified gluten free foods that are available is constantly on the rise. While this is making it easier for people who suffer from celiac disease to maintain a gluten free diet, it can still be a challenge to research foods and make sure that foods are definitely gluten free.

Wendy Addams and her family have a lot of experience with Celiac Disease.


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