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.
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! |
Need some Delicious Gluten Free Recipes? |
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:
that contain any of the 8 most common allergens which are:
- Eggs
- Fish
- Milk
- Peanuts
- Shellfish
- Soybeans
- Tree nuts
- Wheat
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!