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Found 9 results

  1. Does anyone know if Kat Von D Foiled Love Lipstick is gluten free? -Natural Seed Oil (Castor): Acts an emollient and moisturizer. -Hydrogenated Polydecene: Emollient and contributes to long-wearing effect. -Vitamins A, C, and E: Provide antioxidant and antiaging properties. Those are the ingredients...I do not know if Vitamin E would be made from wheat or soy, has anyone else had problems with this lipstick? Thank you!
  2. Hello everyone! I am wondering if anyone knows if Essie nail polish is gluten free?? I contacted the company but didn't hear back I have also tried googling it but didn't find anything. I am currently getting cross contamination somewhere and have a breakout of DH but can't figure out what is causing it so this is my next test to see if it could be the nail polish. Thank you for any help you can give me!!!
  3. 07/17/2017 - What are the main challenges in developing good gluten-free foods? With the explosion of gluten-free products, food manufacturers have worked to master the challenges of formulating gluten-free products that are both tasty and nutritious. This effort has paid dividends in the last years is due, in part, to advances in formulation, ingredient sourcing, and a focus on making products delicious. Driven in part by a desire by manufacturers to make products that are not just safe and reliable for people with food allergies, an entire product category that was once marginalized to the special diet aisle, lacking in flavor, texture and nutrition, has crossed into the mainstream. More and more, food companies are working to create products that are not just free of the common allergens and artificial substances, but products that are nutritious and delicious in their own right. Still, challenges remain. A recent article in Food Processing highlights some of the challenges faced by manufacturers of gluten-free products. Some of those challenges are: Formulation Challenges In most cases, there are still challenges developing free-from foods, although not as many as in the past. Though much progress has been made on formulation gluten-free products, challenges still remain. In fact, formulation challenges are at the top of the list for things manufacturers must resolve in order to make tasty, delicious gluten-free products. "Wheat flour has many functional attributes that are difficult to replace, as well as a very clean flavor profile," points out Peggy Dantuma, director of technical sales-bakery at Kerry Inc., in Beloit, Wisconsin. Sourcing Pure Ingredients Once upon a time, finding good sources of reliable gluten-free grains was a challenge. Now, with new product protocols, certification and the rise of specialty growers and mills, that problem is not nearly as daunting as in the past. Kasondra Shippen, general manager at Washington's Flax4Life maker of certified gluten-free flax muffins, brownies, granola and other items says she has no trouble finding good natural ingredients. Quinn Snacks of Boulder, Colorado, makes its new non-GMO pretzels gluten-free as well as free of dairy, soy and corn. It uses Kansas whole-grain sorghum flour, organic wild blossom honey, apple cider vinegar and brown rice and potato flour among its other "real" ingredients. In addition to sourcing pure ingredients, many manufacturers operate their own dedicated production facilities to ensure product purity from start to finish. Like a number of other manufacturers, Flax4Life operates a dedicated facility free of gluten, dairy and nuts. Formulating Unique Products In the early days, and to some extent today, many gluten-free products were formulated to be basic copies of existing non-gluten-free products. The result was often and inferior product that was a pale comparison to its original. More and more, manufacturers are looking to create unique products that also happen to be free of gluten and many other common allergies. Riverside Natural Foods in Ontario, Canada, "doesn't try to replicate existing products with gluten-free ingredients," says Nima Fotovat, president. Fotovat goes on to say that "[d]eveloping allergen-free product is the same process as any product. We start with the best, freshest ingredients from reliable suppliers who can offer certified allergen-free credentials, and process them minimally to preserve the original nutrients as much as possible. We conduct limited consumer testing to ensure that taste is delivered." Riverside's MadeGood Crispy Squares, and MadeGood granola bars are free from gluten and the eight common allergens. Both products are certified USDA organic and non-GMO. Making Products Delicious In looking to formulate unique products, manufacturers have embraced the concept that gluten-free foods need to taste good and to be appealing to consumers in their own right. That has led to a focus on making products taste delicious. "The most important thing is that the products must taste delicious," says Shippen of Flax4Life. Transparency and Sustainability More and more, manufacturers are embracing transparency and sustainability as a key part of their food delivery mission. Kristy Homes-Lewis, co-founder and CEO of Quinn Snacks, says that the company works "only with growers and suppliers who share our vision." That vision includes sourcing organic ingredients whenever possible and supporting other green businesses. Quinn's products are distinguished, in part by the company's use of "farm-to-bag" tracking that allows the company and its customers to track ingredients back to the source. All of Quinn Snacks products are traceable on its website, where consumers can find information on suppliers, and explanations about each ingredient. Though many challenges still face producers of gluten- and allergen-free foods, manufacturers are meeting many of them head-on and, more often than not, prevailing in the production of tasty, nutrition, gluten- and allergen-free snacks. Look for the industry to continue their efforts to make progress in all areas of food manufacture, and look for more good, high-quality products in the future. Source:
  4. Do you watch for any other problematic ingredients when cooking gluten-free aside from gluten? A recent post on Paleoandjuliet dot com talked about the magazine, Gluten-Free Living and recipes that included food coloring. Wondering whether you're strictly gluten-free, but will eat other unhealthy ingredients, or you're gluten-free and try to eliminate all unhealthy choices?
  5. In the ingredients there is no mention of wheat, but there is chicken flavor which includes chicken broth (still no mention of wheat). I saw on the walmart website that 5 years ago someone said the product wasn't gluten-free. But, ingredients can always change.... I have just seen in the past that broth can contain wheat, but just wanted to make sure I can have some! Thanks!
  6. 09/20/2013 - New technologies and ingredients are helping manufacturers to improve the look, taste and nutritional profile of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago. In addition to growing numbers of people with celiac disease, and gluten sensitivity, much of the demand is being driven by people with preference for gluten-free foods, said Chris Thomas, senior food technologist at Ingredion, Inc. Manufacturers of gluten-free foods have historically focused on the 'gluten-free' aspects of their products. This approach as resulted in gluten-free products which are gritty, or dry in texture and have a short shelf life. To mask these negative features, or to enhance bland flavor, many gluten-free products contain high amounts of sugar and offer little nutritional value. That is changing rapidly. "Now, consumers want nutrition quality, variety and appearance," says Thomas. Consumer demand and new manufacturing approaches, including the development and use of flours, starches and bran made from alternative ingredients, are leading to gluten-free products with better texture, flavor and nutritional profiles than in the past. By using native functional tapioca and rice-based flours, manufacturers of gluten-free foods are eliminating grittiness and crumbliness, and crafting products with texture, color and appearance that is similar to wheat-containing counterparts. The resulting gluten-free products are also similar to wheat-based products in term of calories, fat content, overall nutrition and shelf life. One huge advance toward better gluten-free food products comes from the commercial use of pulses. These are the edible seeds of leguminous crops, such as peas, lentils, chickpeas and edible beans, which have a high viscosity, as well as high levels of protein, fiber and other nutrients. They are being used to create flour and starch-like substances for better gluten-free products. So far, pulses have been used to create a number of gluten-free pastas, baked goods, snacks, breadcrumb substitutes, and even milk-like beverages in the international food market, says Mehmet Tulbek, Ph.D, the global director of the research, development and innovation division of Alliance Grain Traders (AGT). All of these developments, coupled with strong market growth, mean that consumers of gluten-free foods can look forward to more and better gluten-free products coming very soon. Source:
  7. I am due to take my glucose test for my pregnancy. I am still new to learning what to look for other than wheat barley rye and flour. I had done some searching and read some people still got sick even when told that it is gluten-free so makes me nervous....being the bottle itself doesnt actually say Gluten Free. These are the ingredients listed on the bottle just looking for help to see if they are safe... Thank you in advance Active ingredient 5.0 g glucose per fl. oz(29.6ml) Contains: water, dextrose (d-glucose;source:corn), acacia, glycerol ester of wood rosin, FD&C red#40, citric acid, natural and artificial flavors, brominated soybean oil, sodium hexametaphosphate, BHA and .10% sodium benzoate as a preservative .
  8. Abyssinian Hard (Wheat triticum durum) Alcohol (Spirits - Specific Types) Atta Flour Barley Grass (can contain seeds) Barley Hordeum vulgare Barley Malt Beer (most contain barley or wheat) Bleached Flour Bran Bread Flour Brewer's Yeast Brown Flour Bulgur (Bulgar Wheat/Nuts) Bulgur Wheat Cereal Binding Chilton Club Wheat (Triticum aestivum subspecies compactum) Common Wheat (Triticum aestivum) Cookie Crumbs Cookie Dough Cookie Dough Pieces Couscous Criped Rice Dinkle (Spelt) Disodium Wheatgermamido Peg-2 Sulfosuccinate Durum wheat (Triticum durum) Edible Coatings Edible Films Edible Starch Einkorn (Triticum monococcum) Emmer (Triticum dicoccon) Enriched Bleached Flour Enriched Bleached Wheat Flour Enriched Flour Farik Farina Farina Graham Farro Filler Flour (normally this is wheat) Freekeh Frikeh Fu (dried wheat gluten) Germ Graham Flour Granary Flour Groats (barley, wheat) Hard Wheat Heeng Hing Hordeum Vulgare Extract Hydroxypropyltrimonium Hydrolyzed Wheat Protein Kamut (Pasta wheat) Kecap Manis (Soy Sauce) Ketjap Manis (Soy Sauce) Kluski Pasta Maida (Indian wheat flour) Malt Malted Barley Flour Malted Milk Malt Extract Malt Syrup Malt Flavoring Malt Vinegar Macha Wheat (Triticum aestivum) Matza Matzah Matzo Matzo Semolina Meripro 711 Mir Nishasta Oriental Wheat (Triticum turanicum) Orzo Pasta Pasta Pearl Barley Persian Wheat (Triticum carthlicum) Perungayam Poulard Wheat (Triticum turgidum) Polish Wheat (Triticum polonicum) Rice Malt (if barley or Koji are used) Roux Rusk Rye Seitan Semolina Semolina Triticum Shot Wheat (Triticum aestivum) Small Spelt Spirits (Specific Types) Spelt (Triticum spelta) Sprouted Wheat or Barley Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein Strong Flour Suet in Packets Tabbouleh Tabouli Teriyaki Sauce Timopheevi Wheat (Triticum timopheevii) Triticale X triticosecale Triticum Vulgare (Wheat) Flour Lipids Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat) Germ Oil Udon (wheat noodles) Unbleached Flour Vavilovi Wheat (Triticum aestivum) Vital Wheat Gluten Wheat, Abyssinian Hard triticum durum Wheat Amino Acids Wheat Bran Extract Wheat, Bulgur Wheat Durum Triticum Wheat Germ Extract Wheat Germ Glycerides Wheat Germ Oil Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein Wheat Grass (can contain seeds) Wheat Nuts Wheat Protein Wheat Triticum aestivum Wheat Triticum Monococcum Wheat (Triticum Vulgare) Bran Extract Whole-Meal Flour Wild Einkorn (Triticum boeotictim) Wild Emmer (Triticum dicoccoides) The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out: Amp-Isostearoyl Hydrolyzed Wheat Protein4 Artificial Color4 Baking Powder4 Clarifying Agents4 Coloring4 Dry Roasted Nuts4 Emulsifiers4 Enzymes4 Fat Replacer4 Gravy Cubes4 Ground Spices4 Hydrolyzed Wheat Gluten4 Hydrolyzed Wheat Protein4 Hydrolyzed Wheat Protein Pg-Propyl Silanetriol4 Hydrolyzed Wheat Starch4 Hydrogenated Starch Hydrolysate4 Hydroxypropylated Starch4 Miso4 Natural Juices4 Non-dairy Creamer4 Pregelatinized Starch4 Protein Hydrolysates4 Seafood Analogs4 Seasonings4 Sirimi4 Soba Noodles4 Soy Sauce4 Soy Sauce Solids4 Sphingolipids4 Stabilizers4 Starch1, 4 Stock Cubes4 Suet4 Tocopherols4 Vegetable Broth4 Vegetable Gum4 Vegetable Protein4 Vegetable Starch4 Vitamins4 Wheat Starch5 1) If this ingredient is made in North America it is likely to be gluten-free. 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient. 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
  9. Acacia Gum Acesulfame K Acesulfame Potassium Acetanisole Acetophenone Acorn Quercus Adipic Acid Adzuki Bean Acacia Gum Agar Agave Albumen Alcohol (Distilled Spirits - Specific Types) Alfalfa Algae Algin Alginic Acid Alginate Alkalized Cocoa Allicin Almond Nut Alpha-amylase Alpha-lactalbumin Aluminum Amaranth Ambergris Ammonium Hydroxide Ammonium Phosphate Ammonium Sulphate Amylose Amylopectin Annatto Annatto Color Apple Cider Vinegar Arabic Gum Arrowroot Artichokes Artificial Butter Flavor Artificial Flavoring Ascorbic Acid Aspartame (can cause IBS symptoms) Aspartic Acid Aspic Astragalus Gummifer Autolyzed Yeast Extract Avena Sativia (Oats3) Avena Sativia Extract (from Oats3) Avidin Azodicarbonamide Baking Soda Balsamic Vinegar Beeswax Beans Bean, Adzuki Bean, Hyacinth Bean, Lentil Bean, Mung Bean Romano (Chickpea) Bean Tepary Benzoic acid Besan (Chickpea) Beta Glucan (from Oats3) Betaine Beta Carotene BHA BHT Bicarbonate of Soda Biotin Blue Cheese Brown Sugar Buckwheat Butter (check additives) Butylated Hydroxyanisole Butyl Compounds Calcium Acetate Calcium Carbonate Calcium Caseinate Calcium Chloride Calcium Disodium Calcium Hydroxide Calcium Lactate Calcium Pantothenate Calcium Phosphate Calcium Propionate Calcium Silicate Calcium Sorbate Calcium Stearoyl Lactylate Calcium Stearate Calcium Sulfate Calrose Camphor Cane Sugar Cane Vinegar Canola (Rapeseed) Canola Oil (Rapeseed Oil) Caprylic Acid Carageenan Chondrus Crispus Carbonated Water Carboxymethyl Cellulose Caramel Color Caramel Flavoring Carmine Carnauba Wax Carob Bean Carob Bean Gum Carob Flour Carrageenan Casein Cassava Manihot Esculenta Castor Oil Catalase Cellulose1 Cellulose Ether Cellulose Gum Cetyl Alcohol Cetyl Stearyl Alcohol Champagne Vinegar Channa (Chickpea) Chana Flour (Chickpea Flour) Cheeses - (most, but check ingredients) Chestnuts Chickpea Chlorella Chocolate Liquor Choline Chloride Chromium Citrate Chymosin Citric Acid Citrus Red No. 2 Cochineal Cocoa Cocoa Butter Coconut Coconut Vinegar Collagen Colloidal Silicon Dioxide Confectioner's Glaze Copernicia Cerifera Copper Sulphate Corn Corn Gluten Corn Masa Flour Corn Meal Corn Flour Corn Starch Corn Sugar Corn Sugar Vinegar Corn Syrup Corn Syrup Solids Corn Swetener Corn Vinegar Corn Zein Cortisone Cotton Seed Cotton Seed Oil Cowitch Cowpea Cream of Tartar Crospovidone Curds Cyanocobalamin Cysteine, L Dal (Lentils) D-Alpha-tocopherol Dasheen Flour (Taro) Dates D-Calcium Pantothenate Delactosed Whey Demineralized Whey Desamidocollagen Dextran Dextrin Dextrimaltose Dextrose Diglycerides Dioctyl Sodium Dioctyl Sodium Solfosuccinate Dipotassium Phosphate Disodium Guanylate Disodium Inosinate Disodium Phosphate Distilled Alcohols Distilled Vinegar Distilled White Vinegar Dutch Processed Cocoa EDTA (Ethylenediaminetetraacetic Acid) Eggs Egg Yolks Elastin Ester Gum Ethyl Alcohol Ethylenediaminetetraacetic Acid Ethyl Maltol Ethyl Vanillin Expeller Pressed Canola Oil FD&C Blue No. 1 Dye FD&C Blue No. 1 Lake FD&C Blue No. 2 Dye FD&C Blue No. 2 Lake FD&C Green No. 3 Dye FD&C Green No. 3 Lake FD&C Red No. 3 Dye FD&C Red No. 40 Dye FD&C Red No. 40 Lake FD&C Yellow No. 5 Dye FD&C Yellow No. 6 Dye FD&C Yellow No. 6 Lake Ferric Orthophosphate Ferrous Gluconate Ferrous Fumerate Ferrous Lactate Ferrous Sulfate Fish (fresh) Flaked Rice Flax Folacin Folate Flavoring Flavoring Extracts Folic Acid-Folacin Food Starch Food Starch Modified Formaldehyde Fructose Fruit (including dried) Fruit Vinegar Fumaric Acid Galactose Garbanzo Beans Gelatin Glucoamylase Gluconolactone Glucose Glucose Syrup Glutamate (free) Glutamic Acid Glutamine (amino acid) Glutinous Rice Glutinous Rice Flour Glycerides Glycerin Glycerol Monooleate Glycol Monosterate Glycol Glycolic acid Gram flour (chick peas) Grape Skin Extract Grits, Corn Guar Gum Gum Acacia Gum Arabic Gum Base Gum Tragacanth Hemp Hemp Seeds Herbs Herb Vinegar Hexanedioic Acid High Fructose Corn Syrup Hominy Honey Hops Horseradish (Pure) HPP HVP Hyacinth Bean Hydrogen Peroxide Hydrolyzed Caseinate Hydrolyzed Meat Protein Hydrolyzed Plant Protein Hydrolyzed Protein Hydrolyzed Soy Protein Hydrolyzed Vegetable Protein Hydroxypropyl Cellulose Hydroxypropyl Methylcellulose Hypromellose Illepe Iodine Inulin Invert Sugar Iron Ammonium Citrate Isinglass Isolated Soy Protein Isomalt Job's Tears Jowar (Sorghum) Karaya Gum Kasha (roasted buckwheat) Keratin K-Carmine Color K-Gelatin Koshihikari (rice) Kudzu Kudzu Root Starch Lactalbumin Phosphate Lactase Lactic Acid Lactitol Lactose Lactulose Lanolin Lard L-cysteine Lecithin Lemon Grass Lentils Licorice Licorice Extract Lipase L-leucine L-lysine L-methionine Locust Bean Gum L-tryptophan Magnesium Carbonate Magnesium Hydroxide Magnesium Oxide Maize Maize Waxy Malic Acid Maltitol Maltodextrin (except in pharmaceuticals) Maltol Maltose Manganese Sulfate Manioc Masa Masa Flour Masa Harina Meat (fresh) Medium Chain Triglycerides Menhaden Oil Methyl Cellulose2 Microcrystalline Cellulose Micro-particulated Egg White Protein Milk Milk Protein Isolate Millet Milo (Sorghum) Mineral Oil Mineral Salts Mixed Tocopherols Modified Food Starch Modified Starch Modified food Starch Molybdenum Amino Acid Chelate Monocalcium Phosphate Monoglycerides Mono and Diglycerides Monopotassium Phosphate Monosaccharides Monosodium Glutamate (MSG) Monostearates MSG Mung Bean Musk Mustard Flour Myristic Acid Natural Flavoring Natural Flavors Natural Smoke Flavor Niacin-Niacinamide Neotame Niacin Niacinamide Nitrates Nitrous Oxide Non-fat Milk Nuts (except wheat, rye & barley) Nut, Acron Nut, Almond Oats3 Oils and Fats Oleic Acid Oleoresin Olestra Oleyl Alcohol/Oil Orange B Oryzanol Palmitic Acid Pantothenic Acid Papain Paprika Paraffin Patially Hydrogenated Cottonseed Oil Patially Hydrogenated Soybean Oil Peas Pea - Chick Pea - Cow Pea Flour Pea Starch Peanuts Peanut Flour Pectin Pectinase Peppermint Oil Peppers Pepsin Peru Balsam Petrolatum PGPR (Polyglycerol Polyricinoleate) Phenylalanine Phosphoric Acid Phosphoric Glycol Pigeon Peas Polenta Polydextrose Polyethylene Glycol Polyglycerol Polyglycerol Polyricinoleate (PGPR) Polysorbates Polysorbate 60 Polysorbate 80 Potassium Benzoate Potassium Caseinate Potassium Citrate Potassium Iodide Potassium Lactate Potassium Matabisulphite Potassium Sorbate Potatoes Potato Flour Potato Starch Povidone Prinus Pristane Propolis Propylene Glycol Propylene Glycol Monosterate Propyl Gallate Protease Psyllium Pyridoxine Hydrochloride Quinoa Ragi Raisin Vinegar Rape Recaldent Reduced Iron Rennet Rennet Casein Resinous Glaze Reticulin Riboflavin Rice Rice (Enriched) Rice Flour Rice Starch Rice Syrup Rice Vinegar Ricinoleic Acid Romano Bean (chickpea) Rosematta Rosin Royal Jelly Saccharin Saffron Sago Sago Palm Sago Flour Sago Starch Saifun (bean threads) Salt Seaweed Seeds (except wheat, rye & barley) Seed - Sesame Seed - Sunflower Shea Sherry Vinegar Silicon Dioxide Smoke Flavoring Soba (be sure its 100% buckwheat) Sodium Acid Pyrophosphate Sodium Acetate Sodium Alginate Sodium Ascorbate Sodium Benzoate Sodium Caseinate Sodium Citrate Sodium Erythrobate Sodium Hexametaphosphate Sodium Lactate Sodium Lauryl Sulfate Sodium Metabisulphite Sodium Nitrate Sodium Phosphate Sodium Polyphosphate Sodium Silaco Aluminate Sodium Stearoyl Lactylate Sodium Sulphite Sodium Stannate Sodium Tripolyphosphate Sorbic Acid Sorbitan Monostearate Sorbitol-Mannitol (can cause IBS symptoms) Sorghum Sorghum Flour Soy Soybean Soy Lecithin Soy Protein Soy Protein Isolate Spices (pure) Spirits (Specific Types) Spirit Vinegar Starch (the single word ingredient is, by law, cornstarch) Stearates Stearamide Stearamine Stearic Acid Stearyl Lactate Stevia Subflower Seed Succotash (corn and beans) Sucralose Sucrose Sulfosuccinate Sulfites Sulfur Dioxide Sweet Chestnut Flour Tagatose Tallow Tapioca Tapioca Flour Tapioca Starch Tara Gum Taro Tarro Tarrow Root Tartaric Acid Tartrazine TBHQ is Tetra or Tributylhydroquinone Tea Tea-Tree Oil Teff Teff Flour Tepary Bean Textured Vegetable Protein Thiamin Hydrochloride Thiamine Mononitrate Thiamine Hydrochloride Titanium Dioxide Tofu (Soy Curd) Tolu Balsam Torula Yeast Tragacanth Tragacanth Gum Triacetin Tricalcium Phosphate Tri-Calcium Phosphate Trypsin Turmeric (Kurkuma) TVP Tyrosine Urad/Urid Beans Urad/Urid Dal (peas) Vegetables Urad/Urid flour Urd Vinegar (All except Malt) Vanilla Extract Vanilla Flavoring Vanillin Vinegars (Specific Types - Except Malt Vinegar) Vitamin A (retinol) Vitamin A Palmitate Vitamin B1 Vitamin B-12 Vitamin B2 Vitamin B6 Vitamin D Vitamin E Acetate Waxy Maize Whey Whey Protein Concentrate Whey Protein Isolate White Vinegar Wines Wine Vinegars (& Balsamic) Wild Rice Xanthan Gum Xylitol Yam Flour Yeast (except brewer's yeast) Yogurt (plain, unflavored) Zinc Oxide Zinc Sulfate 1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein. 2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc. 3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.