What’s your experience with the foods that “may” contain gluten. Example is roasted peanuts. Ingredients: peanuts, sunflower oil, salt. But may include gluten. How careful do we need to be. I don’t have wheat allergy, but i also don’t know to what degree trace amount of gluten effects me. Such as what i might ingest as a result of using a glutened knife or through above mentioned foods.
I wonder your take on this? Thank you
Just out of interest the legal definition of "gluten free" means that there must be less than 20ppm (parts per million) which I think is less than 20mg in 1kg. See this link (I googled for it)
coeliac.org.uk/food-industr...
So 'gluten free' may not be free of gluten.
If you’re Coeliac it’s best to avoid anything which says “may contain”. You may get no obvious reaction to a low level of gluten, but it will still be capable of damaging your insides. Even a very small amount can cause problems.
Many coeliacs find they need to avoid ready-made gluten free foods because they will react to even 20 ppm.
If you aren’t Coeliac but still want to avoid gluten, you may find that you have a tolerance to small amounts. The only way to know is to try it out.
Hi Aghu,
Many companies use this 'alibi labelling' because of other things that might be packed or produced on their premises that might cross contaminate foods because of residue on the machinery. This is particularly the case with dry products, such as peanuts, where machinery may be brushed off rather than have a full wet cleandown between products. Coated peanuts often have wheat in the coating/ seasoning. Also, consider that even the 'gluten free' foods with less than 20ppm can accumulate in your body, so you end up with a higher 'dose'. I have a wheat allergy, so even non-gluten wheat derivatives affect me, so I avoid anything that says 'may contain'. I have risked it in the past and had a reaction.
BW
Hi there I'm celiac but can have some of the gluten free meals, but I do eat a lot of fresh produce, I tend to stay away from may contain gluten, some Celiac's can have the gf foods and others cannot, we are all different, sometimes its trial and error, when I'm glutenised I react badly with cramping and vomiting...I've been glutenised 2 times over the last year due to cross contamination all from eating out so called gf foods, I do not out anymore as I just do not trust others cooking or preparing my foods.😊😀
I personally react to foods that say ‘may contain’. I also react to foods that are meant to be gluten free in the cheaper dining out options. High end restaurants with GF options tend to be ok. Also I advise keeping away from anything deep fried...this tends to be where I get restaurant contamination from.
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