You may need to read labels more carefully, though, to find other ingredients that contain hidden gluten.
Barley and rye, for example, are also gluten-containing grains.
Also look for colorings, flavorings, or other additives.
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These can contain wheat.
In the end, “free” doesn’t necessarily mean “zero.”
Instead, gluten-free suggests an acceptablelevel of glutenas determined by the Food and Drug Administration (FDA).
Unlike food allergens, manufacturers are not required to disclose gluten on food labels.
Wheat is not the only source of gluten in food.
Barley and rye are also gluten-containing grains.
This can make it very difficult to choose “safe” products if you have extremegluten sensitivity.
The FDA requires food manufacturers to list wheat-containing ingredients on their labels.
However, other gluten-containing grains potentially could be used to make some of these ingredients.
For example, unless labeled gluten-free, bread and pasta always contain gluten.
Certain other foods are much more likely to contain gluten than others.
It is always best to check the label even when buying naturally gluten-free products.
In August 2013, the FDA announced a new rule for gluten-free food labeling.
Countries like New Zealand and Australia have already embraced a certification standard of less than 5 ppm.
The gluten-free food labeling requirements only apply to packaged foods.
There is no standard symbol for gluten-free foods.
Manufacturers can simply print “gluten-free” on their label as long as it is truthful.
Moreover, there is not one certification method in the United States.
Several other organizations offer certification, each with its own tests and standards for acceptable gluten levels.
This includes products containing wheat, barley, or rye.
Less obvious gluten-containing ingredients include natural and artificial flavorings, hydrolyzed proteins, and additives made of wheat.
Even a trace, though, may be too much if youre highly sensitive.
Private organizations certify products that have minimal amounts of gluten.
you might check the standards these companies set in an effort to lower your risk of exposure.
Read labels or check with the manufacturer if you aren’t sure about:
With vigilance.
U.S. Food and Drug Administration.Gluten-free labeling of foods.
Biesiekierski JR.What is gluten?J Gastroenterol Hepatol.
2017;32 Suppl 1:78-81. doi:10.1111/jgh.13703
Celiac Disease Foundation.Sources of gluten.
