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Healthy Cooking for a Healthy Texas

Food Safety – Where You Don’t Expect to Find Gluten

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Food safety is important for individuals with celiac disease, gluten sensitivities, or sever wheat allergies.  Friends and family members should know what foods contain gluten and how to prevent cross-contact with gluten-free foods and gluten containing foods.

Read the Ingredients Label:

Look for ingredients that contain gluten, such as:

  • barley, rye, triticale;
  • wheat (including durum, graham, semolina, kamut, spelt, emmer, faro);
  • malt or malt flavoring (can be made from barley);
  • malt vinegar (made from barley); and
  • oats and oat products, which can cross-contact with gluten-containing grains.

If you see any of these names listed in the ingredients, then the food is not considered gluten-free. 

Gluten can also be hidden in some food products you might least expect such as:

  • Breading/coating mixes
  • Croutons
  • Processed lunch meats
  • Sauces/gravies
  • Cookies, crackers, and other snack foods
  • French fries
  • Salad dressing
  • Seasoned rice mixes
  • Frozen vegetables in sauce
  • Beer

You can often find out more about a product by visiting the manufacturer’s website and checking their list of ingredients.  However, the best practice is “When in doubt, leave it out!”

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What Is Gluten-Free

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Pick any aisle in your local grocery store and you will see many packages with “gluten-free” labels. Or maybe you have a friend who requires to eat “gluten-free” foods. Gluten-free foods and products are made available for specific individuals who require foods without gluten.

 

What is Gluten?
Gluten is a protein found in grains such as wheat, barley, rye and their various forms such as triticale. It gives structure to baked goods and can be used for a thickening agent or flavor enhancer.

Who should avoid eating gluten?
Most people do not have a problem with gluten. However for some people, eating foods with gluten can make eating foods a little less pleasant. People who have been diagnosed with celiac disease, a gluten sensitivity, or in some cases people who have severe wheat allergies should choose foods labeled “gluten-free”. A 100% gluten-free diet is the only treatment for celiac disease today.

What is Celiac?
Celiac disease is a condition in which gluten damages the lining in the small intestine and keeps certain foods from being used for food. The disease is diagnosed by a medical professional using a blood test and intestinal biopsy.

Gluten-Free Foods
What types of foods should a person who cannot eat gluten choose? The following foods are considered gluten-free:

  • All plain meat, poultry, fish, and eggs (does not include breading or gravies)
  • Milk, butter, margarine, cheese, and plain yogurt
  • Fruits and vegetables
  • Legumes and nuts
  • Corn and rice
  • Gluten-free oats (oats not processed or in contact with gluten containing foods), hominy, and buckwheat
  • Oats are naturally gluten-free. However, they can be contaminated with gluten if they are processed and distributed with other grains that contain gluten. Always check the ingredients label for information on whether or not a food contains gluten.

Gluten Free Foods and Health
Many people believe not eating foods with gluten is a more healthy option. The fact is many foods which are gluten-free are not enriched with essential vitamins and minerals as other gluten containing foods. Following a healthy eating pattern which includes reducing foods high in saturated, trans fat, sodium, and added sugar is the best option for a healthier you!

Bottom line, people with Celiac disease, gluten sensitivity, and those with severe wheat allergies should not eat foods made with gluten. If you think you might have one of these conditions, speak with your doctor before removing foods containing gluten.

1-gluten-free-infographic-v4

 

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