
As if going gluten free wasn't hard enough, a study published in June of 2010 suggests that even foods and grains that are thought to be gluten free can be contaminated...
Not only are refined and factory produced foods in danger of becoming cross-contaminated with gluten, but homemade foods and restaurant prepared foods as well. It is important to remember that although small and seemingly insignificant amounts of gluten may seem harmless to most, these minute amounts may add up enough to cause an immune reaction in a gluten sensitive person. And this immune reaction is known to last up to six months after contact with gluten.
If you start to read packages carefully, you will notice that many foods now have statements on their labels that say things like: made on equipment shared with wheat and other allergens; or made in a facility that also processes wheat. These warnings are there because food producers are aware of this issue of cross-contamination. Oats are notoriously cross-contaminated because they are grown next to wheat, packaged and transported on shared equipment. Similarly, distilled alcohols have have shown to have some gluten either by not proper distillation practices, or other cross contamination that occurs in the production line.
If you have Celiac Disease or Gluten Sensitivity and you find that your gluten-free diet is not making you better, you may want to consider the possibility of cross-contamination.
When I first embarked on a gluten-free diet I immediately saw an improvement in my symptoms. But as time passed I started to notice those symptoms creeping back. I have since completely eliminated all gluten from my home and will only eat from restaurants that are completely gluten-free. Fortunately for me I do live in a part of California that has such restaurants. I wish we were all so fortunate.
If you have tips of your own you'd like to share, please do so in the comments section below. Information in the nutrition world is constantly changing and evolving. My goal is to evoke awareness and productive dialog between us so that others may suffer less and experience health more.
As if going gluten free wasn't hard enough, a study published in June of 2010 suggests that even foods and grains that are thought to be gluten free can be contaminated...