Mary's Gluten Free Zone
GlutenfreeMary.com
Maltodextrine
I keep getting confused when Im shopping..I know Malt is a no-no, but I have to keep reminding myself, Maltodextrine, especially made in N America is safe. Vinegar is safe, MSG is sometimes worrisome, its not about gluten, it seems like its not that good for anyone, so I try to avoid that one
Yikes..Honey Baked Ham is not Gluten free....the glaze they use has wheat in it............so we bought a spiral sliced ham(for Easter) and baked it at home with pineapple slices, brown sugar and apple juice...it was pretty much just as good! I am learning that EVERY label must be checked. I frequented Taco Bell (assuming it was safe) not knowing why I still had symptoms..now I have learned to stay away from that. Thanks to everyone that is giving me advice..I so appreciate it!
~Mary
Know the foods and ingredients to avoid. These include:
Licking envelopes or stickers or stamps!! (who knew??) ******UPDATE!! Today I learned from Shelly Case that Stamps and Envelopes are FINE.....I am learning new things daily!
Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
Author: Gluten Free Diet: A Comprehensive Resource Guide
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group, Canadian Celiac Association
Advisory Board: Living Without Magazine
EMail: info@glutenfreediet.ca
beer and other grain-based alcohol products
bouillons and broths
breading (such as the coating on breaded chicken cutlets, etc.)
brown rice syrup (frequently made from barley)
cake flour (made from wheat)
caramel color (occasionally made from barley)
communion wafers
couscous
creamed or breaded vegetables
dextrin (a rare ingredient, which may be made from wheat; maltodextrin is OK for people with celiac disease to eat)
dry roasted nuts (processing agents may contain wheat flour or flavorings)
fried chicken
french fries (if they've been coated in flour)
gravies and sauces (including some tomato and meat sauces)
imitation bacon, crab, or other seafood
luncheon and processed meats
malt or malt flavoring (usually made from barley)
marinades
matzo
modified food starch (most food manufacturers will now specify the source of this ingredient; e.g., modified cornstarch, which is OK, or modified wheat starch, which is not)
nondairy creamer
pastas
salad dressings
seasonings (pure spices are OK, but check seasoning mixes for gluten-containing additives)
some herbal teas and flavored coffees
soup mixes and canned soups
soy sauce and soy sauce solids (they may be fermented with wheat; don't eat them unless you verify they're OK with a dietitian)
spreads, soft cheeses, and dips
stuffings
thickeners
udon noodles
wheat-free products (wheat free does not mean gluten free; many wheat-free cookies and breads contain barley or rye flour, which contains gluten and other labels easier for people with celiac disease by requiring companies to identify other components, such as hidden ingredients and barley and
A recent law now helps make checking labels for gluten a bit easier. Since January 2006, all food labels are required to clearly state if the food contains any of the top eight food allergens, including wheat. However, wheat free doesn't mean gluten free.