What NOT to eat

Look at that label!

Deciphering labels can be extremely tough even when you know what to look for. Some labels are convenient with the large GLUTEN-FREE plastered on it but when you don't have that luxury you can either call the company or look for these sneaky carriers of GLUTEN.

• Artificial color
• Barley
  
• Brewer's yeast
• Caramel Color (made from Barley!)
• Emulsifiers
• Filler
• Germ
• Glucose Syrup
• Grain Alcohol
• Groats
• Hydrogenated oils
  
• Hydrolyzed Vegetable Protein (HVP is an ingredient used by food companies as a flavor enhancer. It is made from cereals or legumes such as corn, wheat or soybeans.)
  
• Kamut (grain)
• Malt ( Unfortunately, food labeling laws do not require manufacturers to disclose barely or barely-based ingredients such as malt so it's possible for manufacturers to "hide" those gluten-containing ingredients under all-encompassing terms such as "natural flavorings.")
• Modified food starch
• Natural Flavor(s)
• Rye
  
• Softener
• Wheat (FYI: "Wheat-Free" doesn't always mean Gluten-Free so be careful!)

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When eating out...

Always ask for a gluten free menu or check on my website under "Restaurants with Gluten Free" for a HUGE list of places you can eat out. 
    
Also, beware! It's natural to think a food is naturally gluten free if does not contain flour or wheat but BE CAREFUL of cross-contamination, especially if you are Celiac. French fries, for instance, may appear to be naturally gluten free but they may also be fried in the same oil that gluten battered-covered chicken strips are in as well. So if you are highly sensitive, that french fry could give you a reaction! 

Before you order, ASK! "Do you fry your french fries separately in their own oil?" 

Also beware of any seasonings or how an item is prepped. I was eating sweet potato fries before I realized they dipped them in FLOUR before frying them! 

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Need some Delicious Gluten Free Recipes? 

Click the picture to view Recipes by Jalene

Thankfully...

the tough task of deciphering labels is getting easier every day. Under the Food Allergen Labeling and Consumer Protection Act of 2004, food manufacturers must clearly label all products
that contain any of the 8 most common allergens which are:

• Eggs
• Fish
• Milk
• Peanuts
• Shellfish
• Soybeans
• Tree nuts
• Wheat
  

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Warning...

If you are Celiac there is a good chance you may even have a reaction to a food labeled "gluten free." Why? Read the fine print. Perhaps the product contains barely, which is not required by law to be listed as a gluten allergen. It could also be manufactured on something else you are allergic to. Use your resources. Always find what other Celiac friends can eat and not eat. Ask questions. Write or call companies. It's a lot of work but your health is WORTH IT!
   

A good rule of thumb is...

Get foods as close to their natural state as you can. The best foods are the ones with the least amount of ingredients such as this excerpt from a label:

Ingredients: carrots

Also, stay away from any food that states "modified" on the ingredients list. GMO (Genetically modified) food is NOT a friend to your body and cause serious digestion and health issues. 

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