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GFfreak

Gluten-Free Myths

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I have recently become gluten-free and I am finding the hidden gluten more and more frustrating. Right now I am trying to figure out why in the world I am having a reaction. I have found some sources (though I do not remember where) that stated that some companies use wheat flour to coat the conveyer belts so that the food doesn't stick. Is this true?? If they do that, do they have to put it on the label??

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Frankly I would have to see that to believe it. So I doubt it's true if they are making gluten-free food. If you could find your source, it would be helpful. Or name the product and someone has probably had experience with it. There are a lot of myths floating around.

Oh, and welcome to the forum!

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If the food has any dampness, wheat flour wouldn't work. Think about what happens to it when you try to wipe it off the counter with a wet sponge. It glumps up ( technical term :) ) & makes a sticky mess.

What companies have told you they did that? Or articles?

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