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Dr Chelson, Naturopathic Physician

DeboraChelson NMD PC

Naturopathic Physician, Wholistic Medicine

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    doctor06
    Jul 24, 2017

    Gluten By Any Other Name(s)

    in Allergies & Sensitivities

    Posted on February 5, 2016


    Gluten is a protein found in many grains such as wheat, semolina, spelt, kamut, rye, and barley.


    Because gluten is so ubiquitous, our government doesn’t require that it be labeled on packages, so it is often hidden under names such as hydrolyzed vegetable protein, modified food starch, or vegetable protein.


    Here are ingredients you should avoid in order to ensure you are not eating gluten or wheat by another name:


    Artificial color

    Baking powder

    Caramel color/flavoring

    Citric acid (can be fermented from wheat, corn, molasses or beets)

    Coloring

    Dextrins

    Diglycerides

    Emulsifiers

    Enzymes

    Fat replacers

    Flavorings

    Food starch

    Glucose syrup

    Glycerides

    Maltodextrin

    Modified food starch

    Natural juices

    Stabilizers

    Starch

    Wheat starch


    GLUTEN-FREE LABELING DEFINITIONS


    Ingredients that have been derived from wheat, barley, rye or oats that are “specially processed to remove gluten” may be found on products labeled  gluten-free.

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