Contamination Info

[FaithInScienceToo]

Maybe you'll find something new here, to help protect yourselves...

From: Open Original Shared Link

Beware List For Gluten-Free Diet

printable version

"Wheat-free" does not necessarily mean "gluten-free."

"Gluten-free" does not necessarily mean "gluten-free."

BAD advice from health food store workers, friends, relatives, and even doctors! DO YOUR HOMEWORK!

Many rice and soy beverages (i.e., Rice Dream) use barley malt or enzymes for flavorings.

Mass-marketed rice and corn-based cereals almost all contain malt flavoring or some gluten-containing ingredient(s).

Contamination among the flours and grains in open bins in the bulk section of the market. It’s the scoops. Flour in the air in a bakery can contaminate previously gluten-free food.

Contaminated baking ovens, counters and utensils. Wheat-bread crumbs left in butter, jams, toaster, counter, etc. Don’t just take the croutons off the salad; never put them on. There may be enough crumbs left to set off a reaction.

Grills in restaurants can be contaminated with gluten.

Fried restaurant foods such as French fries can be contaminated with gluten if fried in the same oil with breaded things.

Lotions, creams and cosmetics, more of a problem for those with dermatitis herpetiformis.

Stamps, envelopes or other gummed labels.

Toothpaste and mouthwash.

Medicines--over-the-counter and prescription medications many contain gluten. Most contain corn starch for binding. Laxatives such as Metamucil are not gluten-free.

Some brands of rice paper and rice noodles. Imported brands do not have to adhere to the US labeling laws. Japanese and Chinese imports, for example, do not need to list an ingredient if it comprises less than 2% of the total content.

Anything with a sauce or gravy such as canned soups or packaged sauces.

Oriental soy sauce and other sauces usually have wheat in them unless you get gluten-free brands.

Catsup, mustard and salad dressings unless you get gluten-free brands or make your own.

Ice cream usually has a gluten-containing thickening agent.

Mixed or ground spices - wheat flour is sometimes used to prevent clumping.

Potato chips sound innocent enough but the mass-produced ones seem to use flour to separate them even if it's not on the label!

[katrinamaria]

wow, i hadn't thought of some of those things...thanks for the heads up!

kms

p.s. i love your picture! it's adorable.

[penguin]

That is by and large a good list, with some misnomers:

- Ice cream without any gluten containing ingredients (such as cake or cookies) is usually gluten-free. Of course, always read the label and check, but ice cream is one of the easiest prepared things to find gluten-free.

- Metamucil (except for the wafers) is gluten-free, it's made from psyllium husks, not gluten related at all.

- Most ketchups and mustards are gluten-free. Famously, Heinz ketchup and mustard are both gluten-free. The heinz organic ketchup is not gluten-free.

- The potato chip separating with flour thing is a celiac urban legend, I've never heard of a brand that uses that practice. As of 1/1/2006, any wheat has to be listed, as it is a top 8 allergen.

- Anything sold in the US has to comply with labelling laws, but yes, you have to be more careful with imports.

- The majority of spices are fine, and McCormick clearly labels.

[lovegrov]

The list is really good until you get near the end, but then some bad or old info creeps in. Most have already been pointed out, but:

--Toothpaste and mouthwash

I've heard of just one toothpaste that supposedly had gluten and even that might have been a distilled alcohol flavoring extract thing.

--Laxatives such as Metamucil are not gluten-free.

As already noted, Metamucil is gluten-free.

--Catsup, mustard and salad dressings unless you get gluten-free brands or make your own.

Catsup is almost universally gluten-free. Same with mustard except a couple (can't remember the brands) but the wheat is clearly labeled. You have to check salad dressings a little more carefully but a large number are gluten-free.

--Ice cream usually has a gluten-containing thickening agent.

Ice cream NEVER has a gluten-containing thickening agent. As noted by another poster, pretty much all ice cream is gluten-free except obvious stuff, like cookies n cream.

--Mixed or ground spices - wheat flour is sometimes used to prevent clumping.

I'd always check spice mixes just because wheat could always be part of the recipe, but have never found a basic ground spice that has wheat. Wheat flour would ruin the taste of the spice.

--Potato chips sound innocent enough but the mass-produced ones seem to use flour to separate them even if it's not on the label!

Not true.

richard

[FaithInScienceToo]

THANKS!!!! I'm thrilled to find out what's what! I will copy and paste that add'l info.

Good to see you still active on here, Richard!

Nice to meet you, Katrina and Penguin :-)

Gina