12 Surprising Places Gluten Likes To Hide You Never Heard About !
There's Gluten in what?!
So you've emptied your home of the obvious gluten culprits
like bread, pasta, cereal, pizza, and bagels, right? You're ready, right?!
You've got this, right?! Well ... almost. There are a few sneaky sources still
holding onto a gluten risk for you to be aware of Here are some key ones you'll
want to know about:
Pickles
Some pickling processes include malt vinegar which may
contain gluten.
Medications
Labeling gluten-containing ingredients in medication aren't
legally required, and it's often the inactive ingredients (binders and fillers)
that can be a potential source or even cross-contamination. When reading
labels, pay extra attention to any starches, as manufacturers don't have to
identify the source of the starch. If by chance wheat starch is identified,
then you may want to discuss this with your doctor to see if they would
recommend an alternative medication for you.
Other words to look out for are pregelatinized starch,
sodium starch glycolate, dextrin, and dextrate. If in doubt, ask your
pharmacist to call the manufacturer or call yourself to confirm if the
medication is safe for you. It's important to always consult all of your
doctors, reminding them gently that you have celiac, or a non-celiac gluten
sensitivity to ensure it is top of mind for them as they prescribe your
medications. This includes your dentist and any other specialists who may use
products during their visit with you.
Also, let your pharmacy know. After all, they are the ones
filling your prescriptions and may know the products' ingredients more than the
prescribing doctor, and have them put it on your file. If you can, try to
always fill your prescriptions at the same pharmacy and build a relationship
with them.
Lastly, be sure to inform your insurance company. As some
generic versions of medication may contain gluten while its name brand version
does not (or vice versa), letting your insurance company know of your
gluten-free needs could help with getting them to approve brand-name medication
over generic. It's not a guarantee, but it's worth a try, rather than asking
after the fact.
Blue Cheese
In some cases, bread mold is used to make the famous blue
veins of this cheese favourite. Although the potential gluten they contain is a
tiny amount, typically below the 20 parts per million, you may still want to
carefully read the labels and select cheeses from a trusted source you have a
relationship with.
Hot chocolate
Often those handy prepackaged cocoa mixes hold more than
just cocoa. Some use wheat as a filler, but also, they may be processed on
equipment that is exposed to wheat products and encounter cross-contamination.
Marshmallows
Some marshmallows contain a modified food starch which may
contain gluten. Read your labels carefully on this one. Thankfully most
marshmallows found on shelves do not but you want to make sure you pick-up the
right ones, or keep this in mind when ordering treats from a cafe or bakery.
Vitamins Supplements
Much like medications, gluten may appear in some supplements
as a binding agent.
Shampoo and Beauty Products
Although you are not eating cosmetics, even a small amount
of gluten in a lip balm. shampoo, hairspray, or moisturizer could cause a
problem. Think about how often you bite or lick your lips, get shampoo in your
mouth or eyes, or put your hands in your mouth. Eeld Hydrolyzed gluten is used
within beauty products to make emulsifiers and stabilizers.
The National Institute of Health Sciences in Japan collected
data from 2009-2013 and found 1900 patients who reported allergic reactions
after using soap containing hydrolyzed wheat protein. Other studies have
identified asthma in hairdressers exposed to hydrolyzed wheat protein as well.
Vinegars
Somevinegars, such as maltvinegaLsomeapplecider vinegars, as
well as some specialty Asian vinegars, will still have wheat proteins
remaining. Labels should be carefully consulted when choosing a vinegar.
French fries, and other fried foods
Deep fryers typically reach temperatures up to 204 C /400 F,
not nearly hot enough to denature the gluten protein which would require
temperatures over 316 C / 600F. Gluten proteins are extremely resilient and
cant be broken down easily with temperature or time. If some breads are cooked
at 260 C / 500 F for 1045 minutes (pizza), and the gluten remains intact,
imagine how stable they would remain in a fryer with temperatures lower than
that.
Items listed as "Wheat-Free"
Gluten can also come from cross-contamination and other
grains such as Spelt, barley, and rye. So wheat-free doesn't mean gluten-free.
Soy Sauce
For some brands wheat is a key part of the manufacturing
process for soy sauce, making the sauce problematic for people with a gluten
sensitivity.
Restaurant Omelette
Gluten in eggs? '(up! Some restaurants use pancake mix in
their omelettes as a filler and to make them extra fluffy. Be sure to ask your
server when ordering to check with their chef.
Some sneaky terms you may want to keep an eye out for on
your labels are: wheat germ, wheat germ oil, hydrolyzed wheat protein,
vegetable protein, hydrolyzed vegetable protein, Avena Sativa (oats), Triticum
aestivum (another name for wheat), Secale cereal (rye), stearyl dimonium
hydroxypropyl, laurdirnonium hydroxypropyl, colloidal oatmeal, dextrin
palmitate, Vitamin E (Frequently derived from wheat), and Beta glucan.
While the absence of these ingredient names doesn't
necessarily mean the product is gluten-free, avoiding them is a great step
towards gluten freedom.
