If we have coeliac disease or have a gluten intolerance or a gluten alergy then the one thing that we know will make our conditions worse is the addition of gluten in our diets. Trial and error has taught us that if we have any that pass our lips through cross-contamination the result can be a week of feeling dreadfully ill. Cross-contamination may happen anywhere, especially in a home where not everyone eats gluten free. It is so easy to pick up a tiny bread crumb from a tea-towel or work surface and what about mixed washing-up? Items that share the same water with all of those nooks and crannies for tiny pieces of gluten to creep - even when everything has been rinsed and rinsed. Of course, this is unlikely to happen - but the possibility is always there and we do have to be cautious.
Below is the current law on the labelling of gluten with the Government website below for those who wish to know more about the foods they consume.
Remember that there are more than the usually mentioned grains that contain gluten. Here is a list of those to avoid:
•Barley
•Barley malt/extract
•Bran
•Bulgur
•Couscous
•Durum
•Farina
•Faro
•Kamut
•Malt
•Matzo flour/meal
•Oats
•Orzo
•Panko
•Rye
•Seitan
•Semolina
•Spelt
•Triticale
•Udon
•Wheat
•Wheat bran / germ / starch
"Indication if the food is specially prepared for people with gluten intolerance. The claims 'gluten free' or 'very low gluten' have very specific meanings and can be used only on certain foods. 'Gluten free' means that the product contains 20 parts of gluten per million or less. 'Very low gluten' may be used only on those products which are manufactured using a special type of starch that has been treated to take out almost all of the gluten (products in this category will have a higher level of gluten in them of up to 100 parts per million). This change applies to both pre-packed food and food sold loose and food producers have until 1 January 2012 to change their labels."
businesslink.gov.uk/bdotg/a...
A small addition here with a link about the tiny possibility of inhaling gluten. Fortunately, most of us do not come into contact with masses of it in the air around us but if our health conditions do not improve and we know that we have removed every other possibility then it could well be that a small amount of gluten may be being inhaled.
See the following link:
Lindt Excellence Chocolate - would you/do you?
Device created to detect food allergens! (Release due august 2014! And it's pricy)
Petition about contamination of gluten free food in restaurants - please sign!
