Article Details
07Nov, 2016
GLUTEN-CONTAINING INGREDIENTS TO AVOID
Are you sensitive to gluten, or have you been diagnosed with Celiac Disease? You may not be aware of some of the places where gluten may be lurking. The following list is an extended list that reveals the gluten protein where you may have not been aware.
| Barley | Graham Flour | Rye |
| Bulgar | Kamut* | Semolina |
| Cereal Binding | Malt** | Spelt (Dinkel)* |
| Couscous | Malt Extract** | Triticale |
| Durum* | Malt Flavouring** | Wheat |
| Einkorn* | Malt Syrup** | Wheat Bran |
| Emmer* | Oats*** | Wheat Germ |
| Filler | Oat Bran*** | Wheat Starch |
| Farro* | Oat Syrup*** |
| * Types of Wheat | |
| ** Derived from barley | |
| ***Many recent studies have demonstrated that consumption of oats (25-60 g/day) is safe for children and adults with Celiac Disease. However, further studies are needed to determine the long-term safety of oat consumption. Also, the issue of cross contamination of oats with wheat and/or barley remains a concern in North America, therefore, oats are NOT recommended by the celiac organization in Canada or the USA. | |
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