If product is labeled gluten free, you don't have to check the food label. Most USDA foods follow the FDA gluten free labeling rules, here are some more ingredients to avoid, food starch, and dextrin.
6. Avoid grain based products that are labeled may contain or made on shared equipment with wheat or gluten that are not labeled gluten free. These products are more likely to contain gluten from cross contamination.
7. Prevent cross contamination at all costs. It is very important to avoid consuming even small amounts of gluten. 1/8 of a teaspoon is enough to cause intestinal damage in most people with Celiac disease.
8. Check your medications and supplements. Go to http:glutenfreedrugs.com to check.
9. Know what alcohol is gluten free. Distilled liquor is safe, as it removes all gluten from wheat, barley or rye. Wine is naturally gluten free. Avoid anything malted and mixed.
10. When in doubt, go without. If you are unsure about a food, just don't eat it. Call ahead and do your homework before going out to eat. You always need to be prepared.
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