So what is gluten free anyway?

[Guest guest]

Just in case you thought I was being paranoid about

contamination:

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You can access this entire article at:

http://my.webmd.com/content/Article/84/98081.htm

Study: Wheat-Free Foods May Contain Wheat

As Much as 20% of Wheat-Free Foods Contain Detectable Amount of Wheat Protei=

ns

By Schorr

WebMD Medical News

Reviewed By Brunilda Nazario, MD

on Monday, March 22, 2004

March 22, 2004 (San Francisco) -- One fifth of=20

common grocery foods labeled wheat-free or=20

gluten-free may actually contain significant=20

amounts of wheat protein, a concern for people=20

with wheat allergies.

" Caution must be taken when eating foods labeled=20

gluten-free, " says Lardizabal, a graduate=20

student at the Food Allergy Research and Resource=20

Program at the University of Nebraska in Lincoln.=20

She presented her findings at the Annual Meeting=20

of the American Academy of Allergy, Asthma & =20

Immunology.

Although frequently underdiagnosed, about one in=20

every 150 people in the U.S. is affected by=20

allergies to gluten -- found in rye, wheat, oats,=20

and barley. Doctor's call this condition gluten=20

sensitivity or celiac sprue.

There is no single standard for defining a=20

gluten-free product. Therefore, the researchers=20

conducted their study to find out the levels of=20

wheat proteins in all types of foods.

The researchers tested 140 different food samples=20

purchased at the grocery store to see whether=20

people who suffer from gluten sensitivity could=20

safely eat them.

The researchers tested a variety of products=20

likely to contain wheat, including gums, alcohol,=20

soy sauce, vinegars, and malt liquors, as well as=20

" wheat-free " products. Overall, 16% of the=20

products tested contained wheat proteins.

Most disturbingly, Lardizabal reports that 20% of=20

the products labeled wheat-free actually=20

contained some wheat protein -- even exceeding=20

current labeling guidelines for gluten free.

In products considered non-wheat, such as chicken=20

bouillon, corn cereal, and caramel ice cream=20

topping, about 15% still contained some wheat=20

proteins, most likely from cross-contamination=20

during processing, she says.

All of the malt products contained wheat=20

proteins; however, none of the alcohol products=20

or gums contained any wheat protein.

" The good news is dietary choices are not as=20

restricted as assumed, " she says. " Food gums and=20

distilled products are expected to be safe. " =20

However, patients with gluten sensitivity should=20

not eat wheat starches, malt syrup, or extracts.

" This is in line with other studies that have=20

shown there are contaminates, " Wesley Burks, a=20

professor of pediatrics at Duke University, who=20

moderated the session, tells WebMD. " Be aware. If=20

you are eating something that says it's=20

wheat-free but [you're] having symptoms, talk to=20

your physician. "