Facts About the Gluten-Free Diet
Gluten-free means it is a protein that will need to be avoided. Gluten is found primarily in wheat, rye and barley. The FDA (Food and Drug Administration) has not regulated the term and use of “gluten-free”. They require manufacturers to declare if there is wheat used in the product. However, the regulations don’t require companies to disclose those ingredients that were made with rye or barley. There are food additives that are artificial or natural that may contain gluten. Keep in mind there are some companies that say they are gluten-free or the product has been contaminated as it was manufactured on a shared production line that used wheat or gluten. There are no guarantees with a product that is labeled gluten-free. It is important to read the labels very carefully and make sure the ingredients are indeed gluten-free.
A short list of some safe gluten-free foods and ingredients:
- Agave
- Amaranth
- Arrowroot
- Beans (chickpeas, soybeans)
- Beta Carotene
- Corn
- Corn and rice cereals
- Dates
- Eggs
- Egg Yolks
- Flax
- Meats (beef, chicken, fish)
- Seeds
- Fruits and vegetables
- Milk
- Masa flour
- Almond Nuts
- Peanuts
- Pea flour
- Polenta
- Popcorn
- Potato flour
- Quinoa
- Rice (enriched)
- Rice flour
- Tapioca
- Tarrow Root
- Tea
- White Vinegar
- Sweet and chewy treats such as marshmallows, plain hard candies and gumdrops)
- Turmeric
- Yam flour
- Yogurt (plain, unflavored)
- Whey protein (concentrate)
- Wine and liquors
Consulting with a physician before going on this diet will help determine if it is the best route for the patient’s health.
Article provided by Paleo Forever