Okay, so new Celiacs know the basics...no wheat, rye, barley or oats...but I found out that the American processing companies are out to get us and they use so many ingredients that are tricky! No wonder our sensitivity to gluten is getting worse and worse.
Please understand that 40% of Americans carry the gene for Celiac's Disease but it takes an event, sickness or lifestyle change to kick it into gear, but once you know you have to stay on the strict diet because your intolerance continues to rise.
Here they are:
Soy Sauce (bring your own if you go for sushi, etc.)
Worcester Sauce (includes soy sauce - as do a number of Asian sauces)
Maltodextrin (this is in almost everything with seasoning that is processed)
Distilled vinegar (had no idea)
Malt (derivative of barley)
"Moldy" cheeses (including blue cheese and Gorgonzola)
Anything that has -glu in the name except for glucose (it is not the same as gluten)
Good luck and read the labels, there are NO assumptions or generalizations. One brand could be fine and another give you quite a problem the next day. Glad I figured this out prior to that happening...
Actually, distilled vinegar is fine. The only vinegar that isn't ok is malt vinegar. That's actually old information that distilled vinegar was problematic -- they have discovered it is not.
ReplyDeleteI generally avoid stuff with maltodextrin in it unless it is labeled gluten free or unless I have found a reputable source (like the manufacturer) who can verify the origin, but from what I have read, in the US, it's almost always corn-based (and therefore safe for us). So you don't have to dismiss those out of hand, but you do have to be careful/wary.