Celiac.com 08/31/2010 - In my work as an author, researcher, and gluten-free advocate, I know how challenging the gluten-free diet can be. One of the most vital and tricky parts of the diet is learning what foods have gluten and which are "naturally" gluten-free as well as learning how to read labels. Unfortunately, these aren't always enough. Just because a grain is supposed to be "naturally" gluten-free, doesn't mean that it is. In fact, a recent study tested 22 so-called "inherently" gluten-free grains and found that over thirty percent of them had gluten.

Gluten is a protein found in the grains wheat, barley, and rye, and is inherently lacking in grains such as oats, buckwheat, quinoa, millet, soy, sorghum, flaxseed, rice, and amaranth seed. A study tested 22 of these "naturally" gluten-free grains, and 7 of them had a gluten amount higher than 20 ppm, which would disqualify them from being labeled as gluten-free under the proposed FDA guidelines.

One type of soy flour tested had nearly 3,000 ppm of gluten, two millet flour products had an average of between 305-327 ppm, and the sorghum flour had a mean average of 234 ppm. Four of those seven products didn't have allergen advisory statements.

What's the reason behind these alarming research results? Dr. Mercola, an osteopathic physician and board-certified family medicine doctor, attributes the cause to cross-contamination during the processing of these grains and also to a lack of testing of final products for gluten.

Dr. Mercola, who is trained in both traditional and natural, or holistic, medicine, raises the question, however, about whether not only celiacs but people in general should even be consuming grains in the first place.

According to Dr. Mercola, "Most people need to avoid grains." On his website, he states that several autoimmune disorders, not just celiac disease, can be "significantly improved by avoiding grains," and eliminating grains from your diet can also decrease your risk of heart disease, high cholesterol, Type 2