Regarding mastering this GFCF Diet -even longer post :-)

[Guest guest]

To answer one of your questions about what terms imply casein or gluten,

several of us have been working on a document that addresses this and many

concerns and will be on the GFCFdiet site (FAQ). For now here is a list of

both. I agree however, it still does not mean unfortunately you don;t need

to do some investigating with the company/manufacturer. Many of the terms

suggest a POSSIBILITY that there MAY be gluten or casein but MAY NOT (e.g

dextrin or calcium).

Hope this helps!

Jay

Dairy Resources:

Dairy-Free Sites:

Hidden Ingredients for milk, wheat, corn

www.skyisland.com/OnlineResources/forums/default.html

www.zingsolutions.com/food/hidden.htm and

www.zingsolutions.com/food/hidden2.htm

Eating without Casein www.mit.edu:8001/afs/athena/user

/k/e/kevles/www/nomilk.html

Abigail's No-Milk Website Product listings

www.geocities.com/HotSprings/Spa/4003/gf-dairy.html

Lactose & Milk Intolerance Group, Jane Zukin: , P.O. Box 3129,

Ann

Arbor, MI 48106-3129 jzukin@...

No-Milk site www.panix.com/~nomilk/#indsites

St. 's Milk Free Listserv (a free email exchange): Send email to

LISTSERV@.... In the body of this e-mail, put " SUB NO-MILK "

followed by your first and last name, and send message. For example: sub

no-milk Doe. You will receive an email confirmation with instructions.

Steve Carper's Lactose Intolerance Clearinghouse Website provides milk

allergy questions, terms, and additives

www.ourworld.compuserve.com/homepages/stevecarper/welcome.htm

Non-Dairy: Something To Moo About, 10425 SW 114th Street,

Miami, FL 33176. You can also get a list of dairy ingredients on a plastic

card to put in your wallet or purse by contacting them. www.NON-DAIRY.ORG

Children with milk allergies web page www.users.aol.com/katherinez/kath2.htm

" Raising Your Child Without Milk " by Jane Zukin. ISBN number 0-7615-0131-2

This book gives milk-free (but not necessarily gluten-free) recipes and

suggestions. Particularly good is the information on getting enough calcium

into the diet without using milk.

Specifically Yeast-Free Publications:

" The Yeast Connection " by Crook, M.D. www.yeastconnection.com/

" The Yeast Connected Cookbook-A Guide To Good Nutrition And Better Health "

by Marjorie Hurt , R.N. The majority of recipes are yeast free, gluten

free and casein free. Tasty recipes! ISBN number 0-933478-16-x

" The Body Ecology Diet : Recovering Your Health and Rebuilding Your Immunity

(6th ed) " by Donna Gates, Schatz Paperback 5th edition (1997)

" The Yeast Connection " , " The Yeast Connection & The Woman " (with a chapter

on yeast and autism, ISBN number 0-933478-22-4), by Crook, MD, and

" The Yeast Connection Cookbook " with Marjorie Hurt , R.N. (ISBN number

0-933478-16-x). (Helpful for yeast-free diet tips and info).

" Allergy & Candida Cooking Made Easy " Sondra K. , Lonnett Dietrich

Blakley, Spiral-bound - 300 pages 1 edition (November 1996)

" Candida Albicans Yeast-Free Cookbook: How Good Nutrition Can Help Fight the

Epidemic of Yeast-Related " Pat Connolly, Beatrice Trum Hunter, G.

Crook (Introduction) - Paperback - 256 pages 2nd edition (March 1, 2000)

" The Candida Control Cookbook : What You Should Know and What You Should Eat

to Manage Yeast Infections " by Gail Burton Paperback - 240 pages 3 edition

(April 1996) vegetable glycerine sweetener (Herbcraft, by Starwest

Botanicals) OK or not?

" Complete Candida Yeast Guidebook: Everything You Need to Know About

Prevention, Treatment, & Diet " by Jeanne Marie , Zoltan P. Rona

(Contributor) Paperback - 456 pages (August 1996)

" Chronic Candidiasis : The Yeast Syndrome--How You Can Benefit from Diet,

Vitamins, Minerals, Herbs, Exercise, and Other Natural Methods " by

T. Murray Paperback - 192 pages (June 1997)

" Overcoming Candida: The Ultimate Cookery Guide " ; Xandria

Paperback - 128 pages (August 1998)

" The Sugar Control Bible and Cookbook " by L. Paltis. Paperback -

232 pages (December 1, 1998)

" Toxic Immune Syndrome Cookbook: Yeast-Free Hypoallergenic Recipes to

Support Your Immune System " by R. Kellas Paperback Rev edition

(August 1995) - Pure foods, low sugar, low yeast, low allergen.

Other Resources, hidden ingredient and source details (not necessarily but

often GFCF):

Note: Check out the cookbooks before you buy. Each recipe is not

necessarily free of all the foods listed in the title.

Hidden Food Allergies: Finding the foods that cause you problems and

removing them from you diet. By Astor, MD. Garden City Park, NY

Avery Publishing Group, 1988. ISBN 0-89529-799-X. A concise description of

food allergies and

sensitivities and methods for using elimination diets to determine whether

food allergies are present and if so, how to identify them. Appendices

contains some recipes for allergy-free elimination diets as well as various

elimination diets, food families, major food manufacturers and their phone

numbers.

" Easy Bread Making For Special Diets " . Wheat free, milk and lactose free,

egg free, gluten free, yeast free, sugar free, low fat, high to low fiber by

tte M. Dumke. ISBN number 1-8876-2402-3

" Easy Bread Making For Special Diets " by tte M. Dumke ISBN#

1-8876-2402-3

" Allergy Cooking With Ease " by tte M. Dumke, Crook. The No

Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook 316

pages (July 1992) $14.95

" Superfoods, Allergy Recipes " by Marjorie Hurt , RN. Features 6

best alternatives to wheat - 3 of which are free of gluten (amaranth, quinoa

and teff), the other 3 contain it. But the booklet features pancakes and

waffles and cookies with those flours. Author has done quite a bit of work

with amaranth and quinoa (not true grains) in the course of pursuing

interest in finding nourishing foods for those allergic to wheat, corn and

other common grains. (note: booklet is only half gluten-free.) $5.95,

including postage [for ordering information contact email:

mastent@...

The Allergy Self-help Cookbook: Over 325 natural foods recipes, free of

wheat, milk, eggs, corn, yeast, sugar and other common food allergens. By

Marjorie Hurt , R.N., New York, Avenel, NJ: Wings Books, 1984 ISBN

0-517-120002-X. this contains many recipes and suggestions for making your

home more allergy-free. Her commentaries are quite informative.

" Feel Good Food Guide " by Deborah Page dmjdesign@...

Web Site http://www.feelgoodfood.com Phone (630)355-7748

" Special Foods for Special Kids " by Jody Behrend and Todd Adelman available

Fall 2000 through Miss Roben's www.missroben.com

" My Kid's Allergic To Everything " Dessert Cookbook

Parents of Food Allergic Kids (POFAK) -great resource and recipes for those

with multiple food sensitivities-not all GFCF though)) archives (to join

POFAK list: click on www.egroup.com/subscribe/POFAK. Free email group and

archives of recipes and substitution tips galore.

The Food Allergy Network (a national non-profit organization catering to

food allergic individuals) prints a handy card of terms and products that

may imply or contain dairy, wheat, soy, and other common food allergens.

Their number is and their website is www.foodallergy.org

" Dictionary of Food Ingredients " by Igoe & Y. H. Hui (ISBN

0-8342-1295-1).

Excellent resource for helping decipher those food labels. Found at

www.missroben.com

" Food Allergy Cookbook " by Food Allergy Network

tte M. Dumke, author of the following books and more, not necessarily

GFCF.

" Easy Breadmaking For Special Diets: Wheat-Free, Milk- and Lactose-Free,

Gluten-Free, Yeast-Free, Sugar-free, Low-Fat, High to Low Fiber " (ISBN

number 1-8876-2402-3)

" Allergy Cooking With Ease "

" Sully's Living Without " Great magazine for those with allergies, food

and/or chemical sensitivities, and intolerances. Quarterly publication:

Subscription info:

www.livingwithout.com

" Caring For Your Child With Severe Food Allergies: Emotional Support and

Practical Advice From a Parent Who's Been There " by Ciprano ,

MA, MFT. Available through Miss Roben's www.missroben.com

" Food Allergies and Food Intolerance : The Complete Guide to Their

Identification and Treatment " by Brostoff, Gamlin Paperback -

470 pages (May 2000) - Contains a three-stage approach to uncover the foods

that may be causing illness.

" 5 Years Without Food: The Food Allergy Survival Guide : How to Overcome

Your Food Allergies and Recover Good Health " by tte M. Dumke

Paperback - (January 1,

1998) 320 pages - Contains a rotation diet and recipes geared to this diet

which are

free of wheat, milk, eggs, corn, soy, yeast, sugar, and other common

allergens.

Calgary Allergy Network Homepage www.cadvision.com/allergy/

Botanical families & terms: www.cadvision.com/allergy/botanical.htm and

www.purr.demon.co.uk/Food/RelatedPlantList.html

Food Terms:

www.food.epicurious.com/db/dictionary/terms/indexes/dictionary.html

Food Allergy Matters www.foodallergymatters Offers services related to food

allergy management for families.

Food Allergy Survivors Together (FAST), multiple food issues, free email

newsgroup. www.goodstuff.prodigy.com/Mailing_Lists/fast.html send message in

body of letter " subscribe fast "

Mc's Product listing www.mcdonalds.com/food/allergens

_sensitivities/index.html and also

www.mcdonalds.com/food/ingredient_list/index.html

Allergy website www.healingwell.com/

AllAllergy site www.allallergy.com

Feingold Diet www.feingold.com Good listing of salicilates too.

Food Journal www.onlineallergycenter.com/images/dailyrecord.gif

Kidsource on-line. Back to School with Food Allergies

www.kidsource.com/kidsource/content4/b2s.food.allergies.html

Information on Rotation Diets, amines and salicylates and sulfites

www.skyisland.com/OnlineResources/forums/default.html

Marjorie Hurt , RN. Alternatives to Wheat! Mastering Food Allergies

web page: www.nidlink.com/~mastent Click on the Wheat-Free Page, and you

will find 32 alternatives to wheat! Only a few of those contain gluten, and

they are clearly marked by asterisk (*). Included are one or more

resources for each flour making these unusual flours readily available.

The page is a gold mine of information, the result of a fair amount of

research. Of course the trick is to learn how to use the unusual flours in

palatable ways for your own family! For those who are having trouble finding

enough to feed their child - that s/he tolerates - this information might

prove useful.

To receive email safety alerts and updates:

www.foodallergy.org

www.safetyalerts.com (sign on at www.foodallergy.org)

For dairy alerts www.kashrut.com/Alerts/

For information on recent food recalls,

http://www.safetyalerts.com/rcls/rcnt/allergy.htm

and in Canada:

http://www.cfia-acia.agr.ca/english/corpaffr/foodrecalls/recaltoce.shtml

Q: But milk and wheat are the only two foods my child will eat. His diet

is completely comprised of milk, cheese, cereal, pasta, and bread. If I

take these away, I'm afraid he'll starve.

A: There may be a good reason your child " self-limits " to these foods.

Opiates, like opium, are highly addictive. If this " opiate excess "

explanation applies to your child, then he is actually addicted to those

foods containing the offending proteins. Although it seems as if your child

will starve if you take those foods away, many parents report that after an

initial " withdrawal " reaction, their children become more willing to eat

other foods. After a few weeks, many children surprise their parents by

further broadening their diets.

Q: What are the ingredients and foods I should be avoiding or watching out

for?

A. A complex question deserves a complex answer. Paramount to being able to

avoid certain ingredients is learning how to read a label and understanding

labeling laws. To do this you need to learn which terms or foods that may

imply or contain gluten or casein, and understand what the label markings

mean, and what the label won't tell you. See the specific questions below

for details.

Some common (but not necessarily exhaustive) terms for casein and possible

foods or ingredients that may contain casein/dairy?

Although the below listed items contain or may contain casein, manufacturers

(such as those listed later in this document) and many

health food stores often have acceptable food items or substitutes.

.. " natural flavoring "

.. " natural ingredients "

.. " non-dairy " (non-dairy does not mean milk-free, it indicates < ½ % milk by

weight)

.. 1% milk

.. 2% milk

.. 3% milk

.. acid whey

.. acidophilus milk

.. ammonium caseinate

.. artificial butter

.. artificial butter flavor

.. baby formula (even some of the hypo-allergenic ones may contain casein)

.. bavarian cream flavoring

.. bread

.. butter

.. butter fat

.. butter flavored oil

.. butter solids

.. buttermilk

.. buttermilk solids

.. cake

.. calcium caseinate

.. canned goods (e.g. many small cans of tuna fish contain " hydrolized

caseinate " )

.. canned milks

.. caramel color and coloring

.. caramel flavoring

.. casein

.. casein hydrolysate

.. caseinates

.. cereals

.. cheese (all types)

.. cheese flavor

.. cheese food

.. chocolate (dark or bittersweet chocolate is often run on the same

production line as milk)

.. chow mein noodles

.. coconut cream flavoring

.. coffee creamers

.. condensed milk

.. cottage cheese

.. crackers

.. cream

.. cream cheese

.. creamers

.. croutons

.. cultured milk

.. curded whey

.. curds

.. custard

.. delactosed whey

.. demineralized whey

.. doughnuts

.. dry milk

.. dry milk solids

.. evaporated milk

.. fat free milk

.. flavored instant coffee

.. flavored instant tea

.. flavored prepackaged pasta

.. flavored prepackaged rice

.. flour tortillas

.. frozen yogurt

.. galactose (a lactose by-product)

.. ghee

.. goat's milk

.. gravies

.. half & half

.. hamburgers

.. high protein flavor

.. high protein flour

.. hot dogs

.. hydrolyzed vegetable protein (processing phase may utilize casein)

.. hydrolyzed whey

.. hydrosylates

.. ice cream

.. ice cream cones

.. ice milk

.. imitation sour cream

.. kosher parve desserts. (Most parve foods are okay, but some kosher

supervising organizations permit some small amount of casein if it's been

sufficiently processed)

.. lactalbumin and other names that begin with lacto or lacta

.. lactalbumin phosphate

.. lactoglobulin

.. lactose

.. lotions, creams and cosmetics

.. low fat milk

.. lunch meats

.. magnesium caseinate

.. malted milk

.. margarine

.. medicines

.. milk

.. milk fat

.. milk powder

.. milk protein

.. milk protein hydrolysate

.. milk solid pastes

.. milk solids ( " curds " )

.. nonfat milk

.. nonfat milk solids

.. nougat

.. pasta

.. pizza

.. potassium caseinate

.. powdered milk

.. powdered whey

.. pretzels

.. pudding

.. reduced fat milk

.. rennet

.. rennet casein

.. sauces

.. sausages

.. sherbet

.. skim milk

.. skim milk powder

.. sodium caseinate

.. sodium lactylate

.. sour cream

.. spices

.. sweet dairy whey

.. sweetened condensed milk

.. toothpaste and mouthwash

.. vitamins.

.. whey

.. whey concentrate

.. whey hydrolysate

.. whey powder

.. whey protein

.. whey protein hydrolysate

.. whey solids

.. whipped butter

.. whipped cream

.. whole milk

.. yogurt

.. yogurt powder

Also beware of " cross-contamination " that can occur between foods and in

restaurants during preparation, in food preparation (condiment jars (sharing

knives between the jars, cooking utensils, etc), and production practices.

Any food item, excepting those marked kosher-meat or kosher-pareve, may be

processed on equipment which has previously processed a dairy product.

Therefore, even if the item itself contains no dairy ingredients, there may

still be a risk

of cross-contamination.

Caramel Color****(MAY indicate the presence of milk protein) The problem

with caramel color is it may or may not contain gluten or dairy (or corn)

depending on how it is manufactured.

Calcium Disodium****(This additive does NOT contain Gluten or Casein but may

be harmful additive)

Sulfites**** Do NOT contain Gluten or Casein but certain individuals may be

sensitive to sulfites. They have been know to cause breathing problems,

violent headaches, dizziness, hives and abdominal pain in certain sensitive

individuals.

Aspartame, Nutrasweet and Equal: These additives do NOT contain Gluten or

Casein but it is recommended by some that all foods containing these

additives should be avoided.

Lactate/ Lactic acid is found naturally in sour milk but also commercially

produced from whey, cornstarch, potatoes and molasses.

Therefore, verify it's source.

Specifically For Celiac or Gluten-Intolerance:

Major Celiac Support Groups (All the major celiac groups (see below) will

send free literature with helpful information on deciphering food labels

too):

1. Gluten Intolerance Group: , fax-, 15110-10 Ave

SW, Suite A, Seattle, WA 98166-1820, gig@...

2. Celiac Sprue Association/ USA (CSA/USA), many local chapters across USA,

, P.O. Box 31700, Omaha, NE 68131-0700, celiacusa@...

fax ; www.celiacusa.org

3. Celiac Disease Foundation (CDF), , 13251 Ventura Blvd, Suite

3, Studio City, CA 91604-1838, www.celiac.org/index.html, cdf@...

4. American Celiac Society Dietary Support Coalition, 58 Musano Court, West

Orange, NJ 07052-4103,

Gluten-free product listings (not necessarily CF):

Online Food Listings:

www.geocities.com/HotSprings/Spa/4003/gf-index.html

www.brandtbeach.com/celiac/upc/index.html need UPC code of product

www.g eocities.com/HotSprings/Spa/4003/gf-index.html

www.nowheat.com/fooddb/index.htm

www.enabling.org/ia/celiac/gfdiet.html

www.spa2o.com/ingredient.htm

Medicine Guide from Stokes Pharmacy www.stokesrx.com/celiac.html

Beauty product listing www.spa2o.com/ingredient.htm

Gluten-Free Websites:

www.celiac.com/products.html#TOC

www.celiac.com/forbiden.html

www.glutenfreeinfo.com/Diet/glutenfreeinfo.htm

www.enabling.org/ia/celiac/gfdiet.html

www.wheat.pw.usda.gov/ggpages/topics/ grains in relation to Celiac

Hidden Ingredients for milk, wheat, corn

www.skyisland.com/OnlineResources/forums/default.html

www.zingsolutions.com/food/hidden.htm and

www.zingsolutions.com/food/hidden2.htm

Celiac Email Exchange: The Celiac Listserv- a free email newsgroup at St

s University, in New York. To subscribe, send an e-mail to the

following address LISTSERV@.... In the body of this e-mail,

put " sub celiac " followed by your first and last name, and send message. For

example: sub celiac Doe. You will receive an email confirmation with

instructions.

Books/Publications:

Newsletters:

1. Gluten-Free Living " Newsletter (12 issues/2 years): Contact: Gluten-Free

Living, P.O. Box 105, Hastings-on-Hudson, NY 10706

2. " The Gluten-Free Baker " newsletter for (8 issues/2 years)-has great GF

recipes too. Write: The Gluten-Free Baker Newsletter, 361 Cherrywood Dr.,

Suite A, Fairborn, Oh, 45324-4012

3. Celiac Support Group For Children. Great newsletter geared to parents of

kids with Celiac disease (gluten-intolerance). Write: CSGC, c/o Tanis

Collard, 11 Level Acres Rd, Attleboro, MA 02703, csgc@...

Cookbooks:

The following books by Bette Hagman are excellent gluten-free cookbooks:

1. " The Gluten-Free Gourmet-Living Well Without Wheat " by Bette Hagman ISBN

number 0-8050-1835-2

2. " More From The Gluten-Free Gourmet-Delicious Dining Without Wheat " by

Bette Hagman ISBN number 0-8050-2323-2

3. " The Gluten-Free Gourmet Cooks Fast And Healthy-Wheat Free With Less Fuss

Less Fat " by Bette Hagman ISBN Number 0-8050-3980-5

4. " The Gluten-Free Gourmet Bakes Bread " by Bette Hagman. Over 200 recipes

with directions on most for for both bread machine & hand mixing & recipes

will be convertible for 1 lb., 1.5 lb., & 2 lb. sizes plus you can make one

loaf or two.

" Living Healthy With Celiac Disease " by Wark. Tasty gluten-free and

kid-friendly recipes and tips.

Bette Hagman Video Tapes: Each set consists of three 10-minute segments &

costs $15. Write to Creative Living, KENTW-TV, 52 Broadcast Center,

Portales, NM 88130.

Series 1 has Understanding Celiac Disease, Making Crumpets and Danish,

Making Pasta. Series 2 has Understanding GF Flours, Making Pizza, Making

Bread by Mixer.

" Recipes From 's Kitchen: Great Gluten Free Goodies " by

Reilly (a chef with a son with celiac disease) (not necessarily casein free)

contains recipes for baked goods price $5.95 plus $1.00 shipping order from:

PromoWorks, Recipes from 's Kitchen, P.O. Box 372, Yarmouth ME, 04096

" Cajun & Southern Gluten-Free Delights " by Aileen (ISBN

0-9665353-1-6). Great gluten-free cookbook full of delicious southern-style

recipes.

" Creative Rice Baking-A Guide to Making Gluten-Free Bread (& Other

Goodies) video by Donna Renneke. An easy-to-follow step-by-step video using

simple GF recipes (provided). Creative Rice Baking Video (P.O. Box 6281,

Rock Island, IL 61204, www.home.revealed.net/creativericebaking. Available

soon through www.missroben.com

" Against The Grain-The Slightly Eccentric Guide To Living Well Without

Gluten Or Wheat " by Jax s Lowell (ISBN number 0-8050-3625-3). A guide

to living a gluten-free lifestyle and cooking.

An excellent book that has bread machine recipes for a variety of special

diets: " Bread Machine Baking For Better Health " by Maureen B. Keane and

la Chace. There is a section called " Gluten-Restricted and Wheat,

Rye, Oat and Barley-Free Bread " and another on wheat free bread. There is a

section on nutrition at the beginning of the book. ISBN 1-55958-419-X

$12.95

The Complete Guide to Wheat-Free Cooking by Phyllis Potts

, ISBN No. 1-885223-77-3 (paperback).

Phyllis is the author of Going Against the Grain: Wheat-Free Cookery (ISBN

# 0-9630479-0-6) and Still Going Against the Grain: Wheat-Free Cookery

(ISBN # 0-963-479-1-4).

Together We're Better For Life Gluten Free Recipes from the Canadian Celiac

Association. Available directly from CCA, 190 nia Rd. East, nit 11,

Mississauga, ON L4Z 1W6. $10 plus $2.00 s&h.

Recipe brochure, " Celiac: New Gluten-Free Recipes for Your Bread Machine

from Red Star Yeast & Products " Red Star Yeast & Products, a division of

Universal Foods Corp., 433 E. Michigan, PO Box 737, Milwaukee, WI 53202-0737

" Red Star Active Dry Yeast and Red Star Quick-Rise yeast does not contain

wheat gluten or other cereal protein that cause allergic reactions in people

with gluten intolerance. "

Clan " Pocket Guide To Gluten-Free Foods " and the Clan

" Pocket Guide To Gluten-Free Pharmaceutical Products " (lists about 1,000

brand names and the Pharmaceutical Guide lists about 230 Prescription and

over the counter medications. Contact: Clan , Attn: Webmaster, 951

Maine St., Stoneham, ME 04231

www.idsl.net/celiac/

The Tri-County Celiac Sprue Support Group (TCCSSG) shopping guide, updated

yearly. This guide lists common products in grocery stores, which have been

determined to be gluten-free. It is not all-inclusive but is an excellent

guide to some of the GF products that are readily available. Write: TCCSSG

Shopping Guide, 34638 Beechwood St.

Farmington Hills, MI 48335

The TCCSSG Pharmaceutical Guide. Updated yearly. Call for details. 1-

.

A nice complement to the above (not necessarily covering all the same items

as TCCSSG), is " Celiac Sprue Association Commercial Products Listing " ,

available from:

Celiac Sprue Association of USA Inc., P.O. Box 31700, Omaha, NE 68131-0700

It is also said that they have a " Medicine Guide " .

Some common (but not necessarily exhaustive) terms for gluten and possible

foods and ingredients that may contain gluten (gliadin protein)?

A: Any product containing wheat, oats, barley, and rye need to be avoided.

This includes products extracted from or has risk of cross contamination

with wheat, rye, barley and oats too. Corn gluten and sweet rice (also known

as glutinous or sticky) do not contain the same type " gluten " and are

acceptable on a gluten-free diet.

Unfortunately whether some foods are gluten-free or not remains somewhat

vague. Most of the information gathered about the gluten-free diet comes

from the three (Celiac) support groups and anecdotal evidence, and until

there is formal agreement, there will always be some gray areas. There is

some controversy whether some of the grains (i.e. amaranth, buckwheat,

millet, teff, quinoa, and oats) and products (like distilled alcohol) are

considered gluten-free. Some disagreement exists about amaranth, buckwheat,

millet, teff, and quinoa. Many gluten-intolerant persons feel that if the

sources can be confirmed free of risk of cross-contamination, these grains

ARE gluten-free. MOST gluten-intolerants agree though that for now,

because of the way in which oats are grown, processed and transported,

cross-contamination with wheat is very possible, and therefore to be

avoided.

In some countries outside the USA, particularly areas of Europe, wheat

starch is considered GF (or of minimal amounts to be " tolerated " ). However,

in the United States, Canada, or Italy, wheat starch is not considered safe.

Also beware of " cross-contamination " . This can occur anywhere; between food

store bins selling raw flours and grains (usually via the scoops), in food

preparation (condiment jars (sharing knives between the jars) toasters,

cooking utensils, grills, etc), and airborne (e.g. milling and production

practices). To further read on all these grains, check out

www.celiac.com/forbiden.html or

www.cyberdiet.com/modules/aa/diet_challenge/egg/recipes_egg.html .

Although the below listed items contain or may contain gluten, manufacturers

(many of which are listed later in this document) and many health food

stores often have acceptable food items or substitutes.

.. Abyssinian hard wheat (Triticum duran)

.. Alcohol (check source)

.. tto color (check source)

.. Bakery products

.. Baking mixes

.. Baking powder

.. Baking soda

.. Baking soda

.. Barley

.. Barley (Hordeum vulgare)

.. Barley malt

.. Beer

.. Blue cheese (it is made with bread)

.. Bologna

.. Bouillon

.. Bouillon cubes

.. Bran

.. Bran bread

.. Bread crumbs

.. Bread flour

.. Breaded foods

.. Brown flour

.. Brown sugar

.. Bulgar

.. Bulgar wheat or nuts

.. Cake

.. Cake flour

.. Calcium caseinate

.. Candy

.. Canned soups

.. Caramel color* (may or may not contain gluten depending on how it is

manufactured)

.. Catsup/Ketchup

.. Cereal binders

.. Cereals (may contain malt, oats, cross contamination or something in the

flavoring).

.. Cheese spreads

.. Chewing gum (may be dusted with wheat starch too)

.. Chili

.. Chilton

.. Chip mixes

.. Chow Mein noodles

.. Citric acid (if product is made outside USA)

.. Cocoa

.. Cold cuts

.. Condiments (e.g. catsup, mustard, mayonnaise, fish sauce, etc.).

.. Cosmetics

.. Couscous

.. Cracker meal

.. Crackers

.. Cream soups

.. Creams

.. Dextrins* (can be made from corn, milo, potato, arrowroot, wheat, rice,

tapioca, or sago)

.. Dip mixes

.. Dried fruits

.. Dried gravy mixes

.. Dried meals

.. Dried meals and gravy mixes/cubes

.. Durum (Wheat Triticum)

.. Edible starch (too vague a term)

.. Einkorn wheat

.. Emulsifiers

.. Enriched flour

.. Enriched products

.. Farina

.. Filler

.. Fish sauce

.. Food starch (vague term)

.. French fries

.. Fried foods (contaminated grease)

.. Fu (dried wheat gluten)

.. Gelatinized starch

.. Germ

.. Glutamate

.. Gluten

.. Graham Flour

.. Granary Flour

.. Gravies and gravy packets

.. Gravy Cubes

.. Grilled or fried restaurant food - may be contaminated

.. Ground spices (wheat flour is commonly used to prevent clumping)

.. Gum base

.. Hamburger

.. Hard wheat

.. Hard wheat flour

.. Herbal tea

.. Horseradish

.. Hot chocolate

.. Hot dogs

.. Hydrolyzed plant protein (HPP)

.. Hydrolyzed vegetable protein (HVP)

.. Ice cream

.. Ice cream cones

.. Instant coffee

.. Instant tea

.. Kamut (Pasta wheat)

.. Laxatives

.. Lotions

.. Luncheon meats

.. Malt

.. Malt Extract

.. Malt Flavoring

.. Malt Syrup

.. Malt vinegar (some sources feel any vinegar that has been distilled is

safe though)

.. Margarine

.. Marshmallows

.. Mayonnaise

.. Meat sauces

.. Meatloaf

.. Medicines (often in the filler or inert ingredients)

.. Miso

.. Modified food starch (if product is made outside USA)

.. Mono and diglycerides can contain a wheat carrier in the USA.

While they are derivatives of fats, carbohydrate chains may be use as

a binding substance in their preparation (typically corn or wheat), so check

with the manufacturer.

.. Monosodium glutamate (MSG (if product is made outside USA)

.. Mouthwash

.. Mustard

.. Mustard powder

.. Non-dairy creamer

.. Noodles

.. Nuts

.. Oatmeal

.. Ovaltine

.. Over the counter and prescription medicines

.. Packet & canned soups

.. Pasta

.. Peanut butter

.. Pearl barley

.. Pie crust

.. Pie filling

.. Play dough

.. Pretzels

.. Pudding

.. Restaurant food - (contaminated from handling on grill, preparation, oil)

.. Rice beverages (i.e., Rice Dream, their production process may utilize

barley enzymes).

.. Rice malt (contains barley or Koji )

.. Rice paper

.. Rye

.. Salad dressings

.. Sauce mixes

.. Sauces

.. Sausage products

.. Seasonings

.. Semolina

.. Semolina Triticum

.. Shampoos

.. Shoyu (soy sauce)

.. Small spelt

.. Soba noodles

.. Sodium caseinate

.. Soft wheat flour

.. Soup mixes

.. Sour cream

.. Soy beverages (their production process may utilize barley enzymes).

.. Soy sauce

.. Spelt (Triticum spelta)_

.. Spirits (specific types)

.. Stamps, envelopes, and other gummed labels

.. Starch (if product is made outside USA)

.. Stock cubes

.. Strong flour

.. Suet in packets

.. Sunscreen

.. Teriyaki sauce

.. Toothpaste

.. Triticale (X triticosecale)

.. Udon (wheat noodles)

.. Vegetable starch

.. Vinegars (Specific types. There is some degree of controversy whether

distilled vinegars, regardless of source, are still considered safe)

.. Vitamin E

.. Vitamins (often found in filler or binder ingredients)

.. Wheat (Abyssinian Hard, triticum durum)

.. Wheat (Triticum aestivum)

.. Wheat (Triticum mononoccum)

.. Wheat germ

.. Wheat nuts

.. Wheat oats (Avena stativa)

.. Wheat, bulgar

.. Wheat-free labels (does not necessarily mean gluten-free, or risk of

cross-contamination)

.. Wheat starch (Most USA and Canadian celiac organizations feel wheat starch

is not safe for celiacs. In Europe, where there is

a higher quality of wheat starch, it is considered acceptable in the celiac

diet by most doctors and celiac organizations.

.. White or cream sauces (unless thickened with cornstarch or acceptable

flour)

.. White paste

.. Whole wheat berries

.. Whole-meal flour

.. Yogurts with fruit

[Guest guest]

Jay--Thank you so much for ALL the information. I'm going to go

through it carefully. Gige

> To answer one of your questions about what terms imply casein or

gluten,

> several of us have been working on a document that addresses this

and many

> concerns and will be on the GFCFdiet site (FAQ). For now here is a

list of

> both. I agree however, it still does not mean unfortunately you

don;t need

> to do some investigating with the company/manufacturer. Many of

the terms

> suggest a POSSIBILITY that there MAY be gluten or casein but MAY

NOT (e.g

> dextrin or calcium).

> Hope this helps!

> Jay

>

>

> Dairy Resources:

> Dairy-Free Sites:

> Hidden Ingredients for milk, wheat, corn

> www.skyisland.com/OnlineResources/forums/default.html

>

> www.zingsolutions.com/food/hidden.htm and

> www.zingsolutions.com/food/hidden2.htm

>

> Eating without Casein www.mit.edu:8001/afs/athena/user

> /k/e/kevles/www/nomilk.html

>

> Abigail's No-Milk Website Product listings

> www.geocities.com/HotSprings/Spa/4003/gf-dairy.html

>

> Lactose & Milk Intolerance Group, Jane Zukin: , P.O.

Box 3129,

> Ann

> Arbor, MI 48106-3129 jzukin@p...

>

> No-Milk site www.panix.com/~nomilk/#indsites

>

> St. 's Milk Free Listserv (a free email exchange): Send email to

> LISTSERV@S... In the body of this e-mail, put " SUB NO-MILK "

> followed by your first and last name, and send message. For

example: sub

> no-milk Doe. You will receive an email confirmation with

instructions.

>

> Steve Carper's Lactose Intolerance Clearinghouse Website provides

milk

> allergy questions, terms, and additives

> www.ourworld.compuserve.com/homepages/stevecarper/welcome.htm

>

> Non-Dairy: Something To Moo About, 10425 SW 114th Street,

> Miami, FL 33176. You can also get a list of dairy ingredients on

a plastic

> card to put in your wallet or purse by contacting them. www.NON-

DAIRY.ORG

>

> Children with milk allergies web page

www.users.aol.com/katherinez/kath2.htm

>

> " Raising Your Child Without Milk " by Jane Zukin. ISBN number 0-

7615-0131-2

> This book gives milk-free (but not necessarily gluten-free) recipes

and

> suggestions. Particularly good is the information on getting

enough calcium

> into the diet without using milk.

>

> Specifically Yeast-Free Publications:

>

>

> " The Yeast Connection " by Crook, M.D.

www.yeastconnection.com/

>

>

> " The Yeast Connected Cookbook-A Guide To Good Nutrition And Better

Health "

> by Marjorie Hurt , R.N. The majority of recipes are yeast

free, gluten

> free and casein free. Tasty recipes! ISBN number 0-933478-16-x

>

>

> " The Body Ecology Diet : Recovering Your Health and Rebuilding Your

Immunity

> (6th ed) " by Donna Gates, Schatz Paperback 5th edition (1997)

>

> " The Yeast Connection " , " The Yeast Connection & The Woman " (with a

chapter

> on yeast and autism, ISBN number 0-933478-22-4), by Crook,

MD, and

> " The Yeast Connection Cookbook " with Marjorie Hurt , R.N.

(ISBN number

> 0-933478-16-x). (Helpful for yeast-free diet tips and info).

>

>

> " Allergy & Candida Cooking Made Easy " Sondra K. , Lonnett

Dietrich

> Blakley, Spiral-bound - 300 pages 1 edition (November 1996)

>

>

> " Candida Albicans Yeast-Free Cookbook: How Good Nutrition Can Help

Fight the

> Epidemic of Yeast-Related " Pat Connolly, Beatrice Trum Hunter,

G.

> Crook (Introduction) - Paperback - 256 pages 2nd edition (March 1,

2000)

>

> " The Candida Control Cookbook : What You Should Know and What You

Should Eat

> to Manage Yeast Infections " by Gail Burton Paperback - 240 pages 3

edition

> (April 1996) vegetable glycerine sweetener (Herbcraft, by Starwest

> Botanicals) OK or not?

>

> " Complete Candida Yeast Guidebook: Everything You Need to Know About

> Prevention, Treatment, & Diet " by Jeanne Marie , Zoltan P.

Rona

> (Contributor) Paperback - 456 pages (August 1996)

>

> " Chronic Candidiasis : The Yeast Syndrome--How You Can Benefit from

Diet,

> Vitamins, Minerals, Herbs, Exercise, and Other Natural Methods " by

> T. Murray Paperback - 192 pages (June 1997)

>

> " Overcoming Candida: The Ultimate Cookery Guide " ; Xandria

> Paperback - 128 pages (August 1998)

>

> " The Sugar Control Bible and Cookbook " by L. Paltis.

Paperback -

>

> 232 pages (December 1, 1998)

>

> " Toxic Immune Syndrome Cookbook: Yeast-Free Hypoallergenic Recipes

to

> Support Your Immune System " by R. Kellas Paperback Rev

edition

> (August 1995) - Pure foods, low sugar, low yeast, low allergen.

>

>

> Other Resources, hidden ingredient and source details (not

necessarily but

> often GFCF):

>

>

> Note: Check out the cookbooks before you buy. Each recipe is not

> necessarily free of all the foods listed in the title.

>

>

> Hidden Food Allergies: Finding the foods that cause you problems and

> removing them from you diet. By Astor, MD. Garden City

Park, NY

> Avery Publishing Group, 1988. ISBN 0-89529-799-X. A concise

description of

> food allergies and

> sensitivities and methods for using elimination diets to determine

whether

> food allergies are present and if so, how to identify them.

Appendices

> contains some recipes for allergy-free elimination diets as well as

various

> elimination diets, food families, major food manufacturers and

their phone

> numbers.

>

> " Easy Bread Making For Special Diets " . Wheat free, milk and

lactose free,

> egg free, gluten free, yeast free, sugar free, low fat, high to low

fiber by

> tte M. Dumke. ISBN number 1-8876-2402-3

>

> " Easy Bread Making For Special Diets " by tte M. Dumke ISBN#

> 1-8876-2402-3

>

> " Allergy Cooking With Ease " by tte M. Dumke, Crook.

The No

> Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten

Cookbook 316

> pages (July 1992) $14.95

>

> " Superfoods, Allergy Recipes " by Marjorie Hurt , RN.

Features 6

> best alternatives to wheat - 3 of which are free of gluten

(amaranth, quinoa

> and teff), the other 3 contain it. But the booklet features

pancakes and

> waffles and cookies with those flours. Author has done quite a bit

of work

> with amaranth and quinoa (not true grains) in the course of pursuing

> interest in finding nourishing foods for those allergic to wheat,

corn and

> other common grains. (note: booklet is only half gluten-free.)

$5.95,

> including postage [for ordering information contact email:

> mastent@n...

>

>

> The Allergy Self-help Cookbook: Over 325 natural foods recipes,

free of

> wheat, milk, eggs, corn, yeast, sugar and other common food

allergens. By

> Marjorie Hurt , R.N., New York, Avenel, NJ: Wings Books, 1984

ISBN

> 0-517-120002-X. this contains many recipes and suggestions for

making your

> home more allergy-free. Her commentaries are quite informative.

>

>

> " Feel Good Food Guide " by Deborah Page dmjdesign@a...

> Web Site http://www.feelgoodfood.com Phone (630)355-7748

>

> " Special Foods for Special Kids " by Jody Behrend and Todd Adelman

available

> Fall 2000 through Miss Roben's www.missroben.com

>

> " My Kid's Allergic To Everything " Dessert Cookbook

>

> Parents of Food Allergic Kids (POFAK) -great resource and recipes

for those

> with multiple food sensitivities-not all GFCF though)) archives (to

join

> POFAK list: click on www.egroup.com/subscribe/POFAK. Free email

group and

> archives of recipes and substitution tips galore.

>

> The Food Allergy Network (a national non-profit organization

catering to

> food allergic individuals) prints a handy card of terms and

products that

> may imply or contain dairy, wheat, soy, and other common food

allergens.

> Their number is and their website is

www.foodallergy.org

>

> " Dictionary of Food Ingredients " by Igoe & Y. H. Hui (ISBN

> 0-8342-1295-1).

> Excellent resource for helping decipher those food labels. Found at

> www.missroben.com

>

> " Food Allergy Cookbook " by Food Allergy Network

>

> tte M. Dumke, author of the following books and more, not

necessarily

> GFCF.

> " Easy Breadmaking For Special Diets: Wheat-Free, Milk- and Lactose-

Free,

> Gluten-Free, Yeast-Free, Sugar-free, Low-Fat, High to Low Fiber "

(ISBN

> number 1-8876-2402-3)

> " Allergy Cooking With Ease "

>

> " Sully's Living Without " Great magazine for those with allergies,

food

> and/or chemical sensitivities, and intolerances. Quarterly

publication:

> Subscription info:

> www.livingwithout.com

>

> " Caring For Your Child With Severe Food Allergies: Emotional

Support and

> Practical Advice From a Parent Who's Been There " by Ciprano

,

> MA, MFT. Available through Miss Roben's www.missroben.com

>

>

> " Food Allergies and Food Intolerance : The Complete Guide to Their

> Identification and Treatment " by Brostoff, Gamlin

Paperback -

> 470 pages (May 2000) - Contains a three-stage approach to uncover

the foods

> that may be causing illness.

>

> " 5 Years Without Food: The Food Allergy Survival Guide : How to

Overcome

> Your Food Allergies and Recover Good Health " by tte M. Dumke

> Paperback - (January 1,

> 1998) 320 pages - Contains a rotation diet and recipes geared to

this diet

> which are

> free of wheat, milk, eggs, corn, soy, yeast, sugar, and other common

> allergens.

>

> Calgary Allergy Network Homepage www.cadvision.com/allergy/

>

> Botanical families & terms: www.cadvision.com/allergy/botanical.htm

and

> www.purr.demon.co.uk/Food/RelatedPlantList.html

>

> Food Terms:

> www.food.epicurious.com/db/dictionary/terms/indexes/dictionary.html

>

> Food Allergy Matters www.foodallergymatters Offers services related

to food

> allergy management for families.

>

> Food Allergy Survivors Together (FAST), multiple food issues, free

email

> newsgroup. www.goodstuff.prodigy.com/Mailing_Lists/fast.html send

message in

> body of letter " subscribe fast "

>

> Mc's Product listing www.mcdonalds.com/food/allergens

> _sensitivities/index.html and also

> www.mcdonalds.com/food/ingredient_list/index.html

> Allergy website www.healingwell.com/

>

> AllAllergy site www.allallergy.com

>

> Feingold Diet www.feingold.com Good listing of

salicilates too.

>

> Food Journal www.onlineallergycenter.com/images/dailyrecord.gif

>

> Kidsource on-line. Back to School with Food Allergies

> www.kidsource.com/kidsource/content4/b2s.food.allergies.html

>

> Information on Rotation Diets, amines and salicylates and sulfites

> www.skyisland.com/OnlineResources/forums/default.html

>

> Marjorie Hurt , RN. Alternatives to Wheat! Mastering Food

Allergies

> web page: www.nidlink.com/~mastent Click on the Wheat-Free Page,

and you

> will find 32 alternatives to wheat! Only a few of those contain

gluten, and

> they are clearly marked by asterisk (*). Included are one or more

> resources for each flour making these unusual flours readily

available.

> The page is a gold mine of information, the result of a fair amount

of

> research. Of course the trick is to learn how to use the unusual

flours in

> palatable ways for your own family! For those who are having

trouble finding

> enough to feed their child - that s/he tolerates - this information

might

> prove useful.

>

> To receive email safety alerts and updates:

> www.foodallergy.org

> www.safetyalerts.com (sign on at www.foodallergy.org)

> For dairy alerts www.kashrut.com/Alerts/

> For information on recent food recalls,

> http://www.safetyalerts.com/rcls/rcnt/allergy.htm

> and in Canada:

> http://www.cfia-

acia.agr.ca/english/corpaffr/foodrecalls/recaltoce.shtml

>

> Q: But milk and wheat are the only two foods my child will eat.

His diet

> is completely comprised of milk, cheese, cereal, pasta, and bread.

If I

> take these away, I'm afraid he'll starve.

>

>

> A: There may be a good reason your child " self-limits " to these

foods.

> Opiates, like opium, are highly addictive. If this " opiate excess "

> explanation applies to your child, then he is actually addicted to

those

> foods containing the offending proteins. Although it seems as if

your child

> will starve if you take those foods away, many parents report that

after an

> initial " withdrawal " reaction, their children become more willing

to eat

> other foods. After a few weeks, many children surprise their

parents by

> further broadening their diets.

>

>

> Q: What are the ingredients and foods I should be avoiding or

watching out

> for?

>

>

> A. A complex question deserves a complex answer. Paramount to

being able to

> avoid certain ingredients is learning how to read a label and

understanding

> labeling laws. To do this you need to learn which terms or foods

that may

> imply or contain gluten or casein, and understand what the label

markings

> mean, and what the label won't tell you. See the specific

questions below

> for details.

>

>

> Some common (but not necessarily exhaustive) terms for casein and

possible

> foods or ingredients that may contain casein/dairy?

>

>

> Although the below listed items contain or may contain casein,

manufacturers

> (such as those listed later in this document) and many

> health food stores often have acceptable food items or substitutes.

>

> . " natural flavoring "

> . " natural ingredients "

> . " non-dairy " (non-dairy does not mean milk-free, it indicates < ½

% milk by

> weight)

> . 1% milk

> . 2% milk

> . 3% milk

> . acid whey

> . acidophilus milk

> . ammonium caseinate

> . artificial butter

> . artificial butter flavor

> . baby formula (even some of the hypo-allergenic ones may contain

casein)

> . bavarian cream flavoring

> . bread

> . butter

> . butter fat

> . butter flavored oil

> . butter solids

> . buttermilk

> . buttermilk solids

> . cake

> . calcium caseinate

> . canned goods (e.g. many small cans of tuna fish

contain " hydrolized

> caseinate " )

> . canned milks

> . caramel color and coloring

> . caramel flavoring

>

> . casein

> . casein hydrolysate

> . caseinates

> . cereals

> . cheese (all types)

> . cheese flavor

> . cheese food

> . chocolate (dark or bittersweet chocolate is often run on the same

> production line as milk)

> . chow mein noodles

> . coconut cream flavoring

> . coffee creamers

> . condensed milk

> . cottage cheese

> . crackers

> . cream

> . cream cheese

> . creamers

> . croutons

> . cultured milk

> . curded whey

> . curds

> . custard

> . delactosed whey

> . demineralized whey

> . doughnuts

> . dry milk

> . dry milk solids

> . evaporated milk

> . fat free milk

> . flavored instant coffee

> . flavored instant tea

> . flavored prepackaged pasta

> . flavored prepackaged rice

> . flour tortillas

> . frozen yogurt

> . galactose (a lactose by-product)

> . ghee

> . goat's milk

> . gravies

> . half & half

> . hamburgers

> . high protein flavor

> . high protein flour

> . hot dogs

> . hydrolyzed vegetable protein (processing phase may utilize casein)

> . hydrolyzed whey

> . hydrosylates

> . ice cream

> . ice cream cones

> . ice milk

> . imitation sour cream

> . kosher parve desserts. (Most parve foods are okay, but some kosher

> supervising organizations permit some small amount of casein if

it's been

> sufficiently processed)

> . lactalbumin and other names that begin with lacto or lacta

> . lactalbumin phosphate

> . lactoglobulin

> . lactose

> . lotions, creams and cosmetics

> . low fat milk

> . lunch meats

> . magnesium caseinate

> . malted milk

> . margarine

> . medicines

> . milk

> . milk fat

> . milk powder

> . milk protein

> . milk protein hydrolysate

> . milk solid pastes

> . milk solids ( " curds " )

> . nonfat milk

> . nonfat milk solids

> . nougat

> . pasta

> . pizza

> . potassium caseinate

> . powdered milk

> . powdered whey

> . pretzels

> . pudding

> . reduced fat milk

> . rennet

> . rennet casein

> . sauces

> . sausages

> . sherbet

> . skim milk

> . skim milk powder

> . sodium caseinate

> . sodium lactylate

> . sour cream

> . spices

> . sweet dairy whey

> . sweetened condensed milk

> . toothpaste and mouthwash

> . vitamins.

> . whey

> . whey concentrate

> . whey hydrolysate

> . whey powder

> . whey protein

> . whey protein hydrolysate

> . whey solids

> . whipped butter

> . whipped cream

> . whole milk

> . yogurt

> . yogurt powder

>

> Also beware of " cross-contamination " that can occur between foods

and in

> restaurants during preparation, in food preparation (condiment jars

(sharing

> knives between the jars, cooking utensils, etc), and production

practices.

> Any food item, excepting those marked kosher-meat or kosher-pareve,

may be

> processed on equipment which has previously processed a dairy

product.

> Therefore, even if the item itself contains no dairy ingredients,

there may

> still be a risk

> of cross-contamination.

>

> Caramel Color****(MAY indicate the presence of milk protein) The

problem

> with caramel color is it may or may not contain gluten or dairy (or

corn)

> depending on how it is manufactured.

>

> Calcium Disodium****(This additive does NOT contain Gluten or

Casein but may

> be harmful additive)

>

> Sulfites**** Do NOT contain Gluten or Casein but certain

individuals may be

> sensitive to sulfites. They have been know to cause breathing

problems,

> violent headaches, dizziness, hives and abdominal pain in certain

sensitive

> individuals.

>

> Aspartame, Nutrasweet and Equal: These additives do NOT contain

Gluten or

> Casein but it is recommended by some that all foods containing these

> additives should be avoided.

>

> Lactate/ Lactic acid is found naturally in sour milk but also

commercially

> produced from whey, cornstarch, potatoes and molasses.

> Therefore, verify it's source.

>

>

>

>

> Specifically For Celiac or Gluten-Intolerance:

> Major Celiac Support Groups (All the major celiac groups (see

below) will

> send free literature with helpful information on deciphering food

labels

> too):

> 1. Gluten Intolerance Group: , fax-, 15110-

10 Ave

> SW, Suite A, Seattle, WA 98166-1820, gig@a...

> 2. Celiac Sprue Association/ USA (CSA/USA), many local chapters

across USA,

> , P.O. Box 31700, Omaha, NE 68131-0700, celiacusa@a...

> fax ; www.celiacusa.org

> 3. Celiac Disease Foundation (CDF), , 13251 Ventura

Blvd, Suite

> 3, Studio City, CA 91604-1838, www.celiac.org/index.html, cdf@c...

> 4. American Celiac Society Dietary Support Coalition, 58 Musano

Court, West

> Orange, NJ 07052-4103,

>

> Gluten-free product listings (not necessarily CF):

> Online Food Listings:

> www.geocities.com/HotSprings/Spa/4003/gf-index.html

> www.brandtbeach.com/celiac/upc/index.html need UPC code of product

> www.g eocities.com/HotSprings/Spa/4003/gf-index.html

> www.nowheat.com/fooddb/index.htm

> www.enabling.org/ia/celiac/gfdiet.html

> www.spa2o.com/ingredient.htm

> Medicine Guide from Stokes Pharmacy www.stokesrx.com/celiac.html

> Beauty product listing www.spa2o.com/ingredient.htm

>

> Gluten-Free Websites:

> www.celiac.com/products.html#TOC

> www.celiac.com/forbiden.html

> www.glutenfreeinfo.com/Diet/glutenfreeinfo.htm

> www.enabling.org/ia/celiac/gfdiet.html

> www.wheat.pw.usda.gov/ggpages/topics/ grains in relation to Celiac

>

> Hidden Ingredients for milk, wheat, corn

> www.skyisland.com/OnlineResources/forums/default.html

>

> www.zingsolutions.com/food/hidden.htm and

> www.zingsolutions.com/food/hidden2.htm

>

> Celiac Email Exchange: The Celiac Listserv- a free email newsgroup

at St

> s University, in New York. To subscribe, send an e-mail to the

> following address LISTSERV@S... In the body of this e-mail,

> put " sub celiac " followed by your first and last name, and send

message. For

> example: sub celiac Doe. You will receive an email

confirmation with

> instructions.

>

> Books/Publications:

> Newsletters:

> 1. Gluten-Free Living " Newsletter (12 issues/2 years): Contact:

Gluten-Free

> Living, P.O. Box 105, Hastings-on-Hudson, NY 10706

> 2. " The Gluten-Free Baker " newsletter for (8 issues/2 years)-has

great GF

> recipes too. Write: The Gluten-Free Baker Newsletter, 361

Cherrywood Dr.,

> Suite A, Fairborn, Oh, 45324-4012

> 3. Celiac Support Group For Children. Great newsletter geared to

parents of

> kids with Celiac disease (gluten-intolerance). Write: CSGC, c/o

Tanis

> Collard, 11 Level Acres Rd, Attleboro, MA 02703, csgc@i...

>

> Cookbooks:

> The following books by Bette Hagman are excellent gluten-free

cookbooks:

>

> 1. " The Gluten-Free Gourmet-Living Well Without Wheat " by Bette

Hagman ISBN

> number 0-8050-1835-2

>

>

> 2. " More From The Gluten-Free Gourmet-Delicious Dining Without

Wheat " by

> Bette Hagman ISBN number 0-8050-2323-2

>

>

> 3. " The Gluten-Free Gourmet Cooks Fast And Healthy-Wheat Free With

Less Fuss

> Less Fat " by Bette Hagman ISBN Number 0-8050-3980-5

>

>

> 4. " The Gluten-Free Gourmet Bakes Bread " by Bette Hagman. Over

200 recipes

> with directions on most for for both bread machine & hand mixing &

recipes

> will be convertible for 1 lb., 1.5 lb., & 2 lb. sizes plus you can

make one

> loaf or two.

>

>

> " Living Healthy With Celiac Disease " by Wark. Tasty gluten-

free and

> kid-friendly recipes and tips.

>

> Bette Hagman Video Tapes: Each set consists of three 10-minute

segments &

> costs $15. Write to Creative Living, KENTW-TV, 52 Broadcast

Center,

> Portales, NM 88130.

> Series 1 has Understanding Celiac Disease, Making Crumpets and

Danish,

> Making Pasta. Series 2 has Understanding GF Flours, Making Pizza,

Making

> Bread by Mixer.

>

> " Recipes From 's Kitchen: Great Gluten Free Goodies " by

> Reilly (a chef with a son with celiac disease) (not necessarily

casein free)

> contains recipes for baked goods price $5.95 plus $1.00 shipping

order from:

> PromoWorks, Recipes from 's Kitchen, P.O. Box 372, Yarmouth

ME, 04096

>

> " Cajun & Southern Gluten-Free Delights " by Aileen (ISBN

> 0-9665353-1-6). Great gluten-free cookbook full of delicious

southern-style

> recipes.

>

> " Creative Rice Baking-A Guide to Making Gluten-Free Bread (& Other

> Goodies) video by Donna Renneke. An easy-to-follow step-by-step

video using

> simple GF recipes (provided). Creative Rice Baking Video (P.O.

Box 6281,

> Rock Island, IL 61204, www.home.revealed.net/creativericebaking.

Available

> soon through www.missroben.com

>

> " Against The Grain-The Slightly Eccentric Guide To Living Well

Without

> Gluten Or Wheat " by Jax s Lowell (ISBN number 0-8050-3625-3).

A guide

> to living a gluten-free lifestyle and cooking.

>

> An excellent book that has bread machine recipes for a variety of

special

> diets: " Bread Machine Baking For Better Health " by Maureen B. Keane

and

> la Chace. There is a section called " Gluten-Restricted and

Wheat,

> Rye, Oat and Barley-Free Bread " and another on wheat free bread.

There is a

> section on nutrition at the beginning of the book. ISBN 1-55958-

419-X

> $12.95

>

> The Complete Guide to Wheat-Free Cooking by Phyllis Potts

> , ISBN No. 1-885223-77-3 (paperback).

> Phyllis is the author of Going Against the Grain: Wheat-Free

Cookery (ISBN

> # 0-9630479-0-6) and Still Going Against the Grain: Wheat-Free

Cookery

> (ISBN # 0-963-479-1-4).

>

> Together We're Better For Life Gluten Free Recipes from the

Canadian Celiac

> Association. Available directly from CCA, 190 nia Rd. East,

nit 11,

> Mississauga, ON L4Z 1W6. $10 plus $2.00 s&h.

>

> Recipe brochure, " Celiac: New Gluten-Free Recipes for Your Bread

Machine

> from Red Star Yeast & Products " Red Star Yeast & Products, a

division of

> Universal Foods Corp., 433 E. Michigan, PO Box 737, Milwaukee, WI

53202-0737

> " Red Star Active Dry Yeast and Red Star Quick-Rise yeast does not

contain

> wheat gluten or other cereal protein that cause allergic reactions

in people

> with gluten intolerance. "

>

> Clan " Pocket Guide To Gluten-Free Foods " and the Clan

> " Pocket Guide To Gluten-Free Pharmaceutical Products " (lists about

1,000

> brand names and the Pharmaceutical Guide lists about 230

Prescription and

> over the counter medications. Contact: Clan , Attn:

Webmaster, 951

> Maine St., Stoneham, ME 04231

> www.idsl.net/celiac/

>

> The Tri-County Celiac Sprue Support Group (TCCSSG) shopping guide,

updated

> yearly. This guide lists common products in grocery stores, which

have been

> determined to be gluten-free. It is not all-inclusive but is an

excellent

> guide to some of the GF products that are readily available.

Write: TCCSSG

> Shopping Guide, 34638 Beechwood St.

> Farmington Hills, MI 48335

>

> The TCCSSG Pharmaceutical Guide. Updated yearly. Call for details.

1-

> .

> A nice complement to the above (not necessarily covering all the

same items

> as TCCSSG), is " Celiac Sprue Association Commercial Products

Listing " ,

> available from:

> Celiac Sprue Association of USA Inc., P.O. Box 31700, Omaha, NE

68131-0700

> It is also said that they have a " Medicine Guide " .

> Some common (but not necessarily exhaustive) terms for gluten and

possible

> foods and ingredients that may contain gluten (gliadin protein)?

>

> A: Any product containing wheat, oats, barley, and rye need to be

avoided.

> This includes products extracted from or has risk of cross

contamination

> with wheat, rye, barley and oats too. Corn gluten and sweet rice

(also known

> as glutinous or sticky) do not contain the same type " gluten " and

are

> acceptable on a gluten-free diet.

>

>

> Unfortunately whether some foods are gluten-free or not remains

somewhat

> vague. Most of the information gathered about the gluten-free diet

comes

> from the three (Celiac) support groups and anecdotal evidence, and

until

> there is formal agreement, there will always be some gray areas.

There is

> some controversy whether some of the grains (i.e. amaranth,

buckwheat,

> millet, teff, quinoa, and oats) and products (like distilled

alcohol) are

> considered gluten-free. Some disagreement exists about amaranth,

buckwheat,

> millet, teff, and quinoa. Many gluten-intolerant persons feel that

if the

> sources can be confirmed free of risk of cross-contamination, these

grains

> ARE gluten-free. MOST gluten-intolerants agree though that for

now,

> because of the way in which oats are grown, processed and

transported,

> cross-contamination with wheat is very possible, and therefore to be

> avoided.

>

>

> In some countries outside the USA, particularly areas of Europe,

wheat

> starch is considered GF (or of minimal amounts to be " tolerated " ).

However,

> in the United States, Canada, or Italy, wheat starch is not

considered safe.

>

>

> Also beware of " cross-contamination " . This can occur anywhere;

between food

> store bins selling raw flours and grains (usually via the scoops),

in food

> preparation (condiment jars (sharing knives between the jars)

toasters,

> cooking utensils, grills, etc), and airborne (e.g. milling and

production

> practices). To further read on all these grains, check out

> www.celiac.com/forbiden.html or

> www.cyberdiet.com/modules/aa/diet_challenge/egg/recipes_egg.html .

>

>

> Although the below listed items contain or may contain gluten,

manufacturers

> (many of which are listed later in this document) and many health

food

> stores often have acceptable food items or substitutes.

>

>

>

>

> . Abyssinian hard wheat (Triticum duran)

>

>

> . Alcohol (check source)

>

>

> . tto color (check source)

>

>

> . Bakery products

>

>

> . Baking mixes

>

>

> . Baking powder

>

>

> . Baking soda

>

>

> . Baking soda

>

>

> . Barley

>

>

> . Barley (Hordeum vulgare)

>

>

> . Barley malt

>

>

> . Beer

>

>

> . Blue cheese (it is made with bread)

>

>

> . Bologna

>

>

> . Bouillon

>

>

> . Bouillon cubes

>

>

> . Bran

>

>

> . Bran bread

>

>

> . Bread crumbs

>

>

> . Bread flour

>

>

> . Breaded foods

>

>

> . Brown flour

>

>

> . Brown sugar

>

>

> . Bulgar

>

>

> . Bulgar wheat or nuts

>

>

> . Cake

>

>

> . Cake flour

>

>

> . Calcium caseinate

>

>

> . Candy

>

>

> . Canned soups

>

>

> . Caramel color* (may or may not contain gluten depending on how it

is

> manufactured)

>

>

> . Catsup/Ketchup

>

>

> . Cereal binders

>

>

> . Cereals (may contain malt, oats, cross contamination or something

in the

> flavoring).

>

>

> . Cheese spreads

>

>

> . Chewing gum (may be dusted with wheat starch too)

>

>

> . Chili

>

>

> . Chilton

>

>

> . Chip mixes

>

>

> . Chow Mein noodles

>

>

> . Citric acid (if product is made outside USA)

>

>

> . Cocoa

>

>

> . Cold cuts

>

>

> . Condiments (e.g. catsup, mustard, mayonnaise, fish sauce, etc.).

>

>

> . Cosmetics

>

>

> . Couscous

>

>

> . Cracker meal

>

>

> . Crackers

>

>

> . Cream soups

>

>

> . Creams

>

>

> . Dextrins* (can be made from corn, milo, potato, arrowroot, wheat,

rice,

> tapioca, or sago)

>

>

> . Dip mixes

>

>

> . Dried fruits

>

>

> . Dried gravy mixes

>

>

> . Dried meals

>

>

> . Dried meals and gravy mixes/cubes

>

>

> . Durum (Wheat Triticum)

>

>

> . Edible starch (too vague a term)

>

>

> . Einkorn wheat

>

>

> . Emulsifiers

>

>

> . Enriched flour

>

>

> . Enriched products

>

>

> . Farina

>

>

> . Filler

>

>

> . Fish sauce

>

>

> . Food starch (vague term)

>

>

> . French fries

>

>

> . Fried foods (contaminated grease)

>

>

> . Fu (dried wheat gluten)

>

>

> . Gelatinized starch

>

>

> . Germ

>

>

> . Glutamate

>

>

> . Gluten

>

>

> . Graham Flour

>

>

> . Granary Flour

>

>

> . Gravies and gravy packets

>

>

> . Gravy Cubes

>

>

> . Grilled or fried restaurant food - may be contaminated

>

>

> . Ground spices (wheat flour is commonly used to prevent clumping)

>

>

> . Gum base

>

>

> . Hamburger

>

>

> . Hard wheat

>

>

> . Hard wheat flour

>

>

> . Herbal tea

>

>

> . Horseradish

>

>

> . Hot chocolate

>

>

> . Hot dogs

>

>

> . Hydrolyzed plant protein (HPP)

>

>

> . Hydrolyzed vegetable protein (HVP)

>

>

> . Ice cream

>

>

> . Ice cream cones

>

>

> . Instant coffee

>

>

> . Instant tea

>

>

> . Kamut (Pasta wheat)

>

>

> . Laxatives

>

>

> . Lotions

>

>

> . Luncheon meats

>

>

> . Malt

>

>

> . Malt Extract

>

>

> . Malt Flavoring

>

>

> . Malt Syrup

>

>

> . Malt vinegar (some sources feel any vinegar that has been

distilled is

> safe though)

>

>

> . Margarine

>

>

> . Marshmallows

>

>

> . Mayonnaise

>

>

> . Meat sauces

>

>

> . Meatloaf

>

>

> . Medicines (often in the filler or inert ingredients)

>

>

> . Miso

>

>

> . Modified food starch (if product is made outside USA)

>

>

> . Mono and diglycerides can contain a wheat carrier in the USA.

> While they are derivatives of fats, carbohydrate chains may be use

as

> a binding substance in their preparation (typically corn or wheat),

so check

> with the manufacturer.

>

>

> . Monosodium glutamate (MSG (if product is made outside USA)

>

>

> . Mouthwash

>

>

> . Mustard

>

>

> . Mustard powder

>

>

> . Non-dairy creamer

>

>

> . Noodles

>

>

> . Nuts

>

>

> . Oatmeal

>

>

> . Ovaltine

>

>

> . Over the counter and prescription medicines

>

>

> . Packet & canned soups

>

>

> . Pasta

>

>

> . Peanut butter

>

>

> . Pearl barley

>

>

> . Pie crust

>

>

> . Pie filling

>

>

> . Play dough

>

>

> . Pretzels

>

>

> . Pudding

>

>

> . Restaurant food - (contaminated from handling on grill,

preparation, oil)

>

>

> . Rice beverages (i.e., Rice Dream, their production process may

utilize

> barley enzymes).

>

>

> . Rice malt (contains barley or Koji )

>

>

> . Rice paper

>

>

> . Rye

>

>

> . Salad dressings

>

>

> . Sauce mixes

>

>

> . Sauces

>

>

> . Sausage products

>

>

> . Seasonings

>

>

> . Semolina

>

>

> . Semolina Triticum

>

>

> . Shampoos

>

>

> . Shoyu (soy sauce)

>

>

> . Small spelt

>

>

> . Soba noodles

>

>

> . Sodium caseinate

>

>

> . Soft wheat flour

>

>

> . Soup mixes

>

>

> . Sour cream

>

>

> . Soy beverages (their production process may utilize barley

enzymes).

>

>

> . Soy sauce

>

>

> . Spelt (Triticum spelta)_

>

>

> . Spirits (specific types)

>

>

> . Stamps, envelopes, and other gummed labels

>

>

> . Starch (if product is made outside USA)

>

>

> . Stock cubes

>

>

> . Strong flour

>

>

> . Suet in packets

>

>

> . Sunscreen

>

>

> . Teriyaki sauce

>

>

> . Toothpaste

>

> . Triticale (X triticosecale)

> . Udon (wheat noodles)

> . Vegetable starch

> . Vinegars (Specific types. There is some degree of controversy

whether

> distilled vinegars, regardless of source, are still considered safe)

>

> . Vitamin E

>

>

> . Vitamins (often found in filler or binder ingredients)

>

>

> . Wheat (Abyssinian Hard, triticum durum)

>

>

> . Wheat (Triticum aestivum)

>

>

> . Wheat (Triticum mononoccum)

>

>

> . Wheat germ

>

>

> . Wheat nuts

>

>

> . Wheat oats (Avena stativa)

>

>

> . Wheat, bulgar

>

> . Wheat-free labels (does not necessarily mean gluten-free, or risk

of

> cross-contamination)

>

> . Wheat starch (Most USA and Canadian celiac organizations feel

wheat starch

> is not safe for celiacs. In Europe, where there is

> a higher quality of wheat starch, it is considered acceptable in

the celiac

> diet by most doctors and celiac organizations.

>

> . White or cream sauces (unless thickened with cornstarch or

acceptable

> flour)

> . White paste

> . Whole wheat berries

> . Whole-meal flour

> . Yogurts with fruit

[Guest guest]

Jay--Thank you so much for ALL the information. I'm going to go

through it carefully. Gige

> To answer one of your questions about what terms imply casein or

gluten,

> several of us have been working on a document that addresses this

and many

> concerns and will be on the GFCFdiet site (FAQ). For now here is a

list of

> both. I agree however, it still does not mean unfortunately you

don;t need

> to do some investigating with the company/manufacturer. Many of

the terms

> suggest a POSSIBILITY that there MAY be gluten or casein but MAY

NOT (e.g

> dextrin or calcium).

> Hope this helps!

> Jay

>

>

> Dairy Resources:

> Dairy-Free Sites:

> Hidden Ingredients for milk, wheat, corn

> www.skyisland.com/OnlineResources/forums/default.html

>

> www.zingsolutions.com/food/hidden.htm and

> www.zingsolutions.com/food/hidden2.htm

>

> Eating without Casein www.mit.edu:8001/afs/athena/user

> /k/e/kevles/www/nomilk.html

>

> Abigail's No-Milk Website Product listings

> www.geocities.com/HotSprings/Spa/4003/gf-dairy.html

>

> Lactose & Milk Intolerance Group, Jane Zukin: , P.O.

Box 3129,

> Ann

> Arbor, MI 48106-3129 jzukin@p...

>

> No-Milk site www.panix.com/~nomilk/#indsites

>

> St. 's Milk Free Listserv (a free email exchange): Send email to

> LISTSERV@S... In the body of this e-mail, put " SUB NO-MILK "

> followed by your first and last name, and send message. For

example: sub

> no-milk Doe. You will receive an email confirmation with

instructions.

>

> Steve Carper's Lactose Intolerance Clearinghouse Website provides

milk

> allergy questions, terms, and additives

> www.ourworld.compuserve.com/homepages/stevecarper/welcome.htm

>

> Non-Dairy: Something To Moo About, 10425 SW 114th Street,

> Miami, FL 33176. You can also get a list of dairy ingredients on

a plastic

> card to put in your wallet or purse by contacting them. www.NON-

DAIRY.ORG

>

> Children with milk allergies web page

www.users.aol.com/katherinez/kath2.htm

>

> " Raising Your Child Without Milk " by Jane Zukin. ISBN number 0-

7615-0131-2

> This book gives milk-free (but not necessarily gluten-free) recipes

and

> suggestions. Particularly good is the information on getting

enough calcium

> into the diet without using milk.

>

> Specifically Yeast-Free Publications:

>

>

> " The Yeast Connection " by Crook, M.D.

www.yeastconnection.com/

>

>

> " The Yeast Connected Cookbook-A Guide To Good Nutrition And Better

Health "

> by Marjorie Hurt , R.N. The majority of recipes are yeast

free, gluten

> free and casein free. Tasty recipes! ISBN number 0-933478-16-x

>

>

> " The Body Ecology Diet : Recovering Your Health and Rebuilding Your

Immunity

> (6th ed) " by Donna Gates, Schatz Paperback 5th edition (1997)

>

> " The Yeast Connection " , " The Yeast Connection & The Woman " (with a

chapter

> on yeast and autism, ISBN number 0-933478-22-4), by Crook,

MD, and

> " The Yeast Connection Cookbook " with Marjorie Hurt , R.N.

(ISBN number

> 0-933478-16-x). (Helpful for yeast-free diet tips and info).

>

>

> " Allergy & Candida Cooking Made Easy " Sondra K. , Lonnett

Dietrich

> Blakley, Spiral-bound - 300 pages 1 edition (November 1996)

>

>

> " Candida Albicans Yeast-Free Cookbook: How Good Nutrition Can Help

Fight the

> Epidemic of Yeast-Related " Pat Connolly, Beatrice Trum Hunter,

G.

> Crook (Introduction) - Paperback - 256 pages 2nd edition (March 1,

2000)

>

> " The Candida Control Cookbook : What You Should Know and What You

Should Eat

> to Manage Yeast Infections " by Gail Burton Paperback - 240 pages 3

edition

> (April 1996) vegetable glycerine sweetener (Herbcraft, by Starwest

> Botanicals) OK or not?

>

> " Complete Candida Yeast Guidebook: Everything You Need to Know About

> Prevention, Treatment, & Diet " by Jeanne Marie , Zoltan P.

Rona

> (Contributor) Paperback - 456 pages (August 1996)

>

> " Chronic Candidiasis : The Yeast Syndrome--How You Can Benefit from

Diet,

> Vitamins, Minerals, Herbs, Exercise, and Other Natural Methods " by

> T. Murray Paperback - 192 pages (June 1997)

>

> " Overcoming Candida: The Ultimate Cookery Guide " ; Xandria

> Paperback - 128 pages (August 1998)

>

> " The Sugar Control Bible and Cookbook " by L. Paltis.

Paperback -

>

> 232 pages (December 1, 1998)

>

> " Toxic Immune Syndrome Cookbook: Yeast-Free Hypoallergenic Recipes

to

> Support Your Immune System " by R. Kellas Paperback Rev

edition

> (August 1995) - Pure foods, low sugar, low yeast, low allergen.

>

>

> Other Resources, hidden ingredient and source details (not

necessarily but

> often GFCF):

>

>

> Note: Check out the cookbooks before you buy. Each recipe is not

> necessarily free of all the foods listed in the title.

>

>

> Hidden Food Allergies: Finding the foods that cause you problems and

> removing them from you diet. By Astor, MD. Garden City

Park, NY

> Avery Publishing Group, 1988. ISBN 0-89529-799-X. A concise

description of

> food allergies and

> sensitivities and methods for using elimination diets to determine

whether

> food allergies are present and if so, how to identify them.

Appendices

> contains some recipes for allergy-free elimination diets as well as

various

> elimination diets, food families, major food manufacturers and

their phone

> numbers.

>

> " Easy Bread Making For Special Diets " . Wheat free, milk and

lactose free,

> egg free, gluten free, yeast free, sugar free, low fat, high to low

fiber by

> tte M. Dumke. ISBN number 1-8876-2402-3

>

> " Easy Bread Making For Special Diets " by tte M. Dumke ISBN#

> 1-8876-2402-3

>

> " Allergy Cooking With Ease " by tte M. Dumke, Crook.

The No

> Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten

Cookbook 316

> pages (July 1992) $14.95

>

> " Superfoods, Allergy Recipes " by Marjorie Hurt , RN.

Features 6

> best alternatives to wheat - 3 of which are free of gluten

(amaranth, quinoa

> and teff), the other 3 contain it. But the booklet features

pancakes and

> waffles and cookies with those flours. Author has done quite a bit

of work

> with amaranth and quinoa (not true grains) in the course of pursuing

> interest in finding nourishing foods for those allergic to wheat,

corn and

> other common grains. (note: booklet is only half gluten-free.)

$5.95,

> including postage [for ordering information contact email:

> mastent@n...

>

>

> The Allergy Self-help Cookbook: Over 325 natural foods recipes,

free of

> wheat, milk, eggs, corn, yeast, sugar and other common food

allergens. By

> Marjorie Hurt , R.N., New York, Avenel, NJ: Wings Books, 1984

ISBN

> 0-517-120002-X. this contains many recipes and suggestions for

making your

> home more allergy-free. Her commentaries are quite informative.

>

>

> " Feel Good Food Guide " by Deborah Page dmjdesign@a...

> Web Site http://www.feelgoodfood.com Phone (630)355-7748

>

> " Special Foods for Special Kids " by Jody Behrend and Todd Adelman

available

> Fall 2000 through Miss Roben's www.missroben.com

>

> " My Kid's Allergic To Everything " Dessert Cookbook

>

> Parents of Food Allergic Kids (POFAK) -great resource and recipes

for those

> with multiple food sensitivities-not all GFCF though)) archives (to

join

> POFAK list: click on www.egroup.com/subscribe/POFAK. Free email

group and

> archives of recipes and substitution tips galore.

>

> The Food Allergy Network (a national non-profit organization

catering to

> food allergic individuals) prints a handy card of terms and

products that

> may imply or contain dairy, wheat, soy, and other common food

allergens.

> Their number is and their website is

www.foodallergy.org

>

> " Dictionary of Food Ingredients " by Igoe & Y. H. Hui (ISBN

> 0-8342-1295-1).

> Excellent resource for helping decipher those food labels. Found at

> www.missroben.com

>

> " Food Allergy Cookbook " by Food Allergy Network

>

> tte M. Dumke, author of the following books and more, not

necessarily

> GFCF.

> " Easy Breadmaking For Special Diets: Wheat-Free, Milk- and Lactose-

Free,

> Gluten-Free, Yeast-Free, Sugar-free, Low-Fat, High to Low Fiber "

(ISBN

> number 1-8876-2402-3)

> " Allergy Cooking With Ease "

>

> " Sully's Living Without " Great magazine for those with allergies,

food

> and/or chemical sensitivities, and intolerances. Quarterly

publication:

> Subscription info:

> www.livingwithout.com

>

> " Caring For Your Child With Severe Food Allergies: Emotional

Support and

> Practical Advice From a Parent Who's Been There " by Ciprano

,

> MA, MFT. Available through Miss Roben's www.missroben.com

>

>

> " Food Allergies and Food Intolerance : The Complete Guide to Their

> Identification and Treatment " by Brostoff, Gamlin

Paperback -

> 470 pages (May 2000) - Contains a three-stage approach to uncover

the foods

> that may be causing illness.

>

> " 5 Years Without Food: The Food Allergy Survival Guide : How to

Overcome

> Your Food Allergies and Recover Good Health " by tte M. Dumke

> Paperback - (January 1,

> 1998) 320 pages - Contains a rotation diet and recipes geared to

this diet

> which are

> free of wheat, milk, eggs, corn, soy, yeast, sugar, and other common

> allergens.

>

> Calgary Allergy Network Homepage www.cadvision.com/allergy/

>

> Botanical families & terms: www.cadvision.com/allergy/botanical.htm

and

> www.purr.demon.co.uk/Food/RelatedPlantList.html

>

> Food Terms:

> www.food.epicurious.com/db/dictionary/terms/indexes/dictionary.html

>

> Food Allergy Matters www.foodallergymatters Offers services related

to food

> allergy management for families.

>

> Food Allergy Survivors Together (FAST), multiple food issues, free

email

> newsgroup. www.goodstuff.prodigy.com/Mailing_Lists/fast.html send

message in

> body of letter " subscribe fast "

>

> Mc's Product listing www.mcdonalds.com/food/allergens

> _sensitivities/index.html and also

> www.mcdonalds.com/food/ingredient_list/index.html

> Allergy website www.healingwell.com/

>

> AllAllergy site www.allallergy.com

>

> Feingold Diet www.feingold.com Good listing of

salicilates too.

>

> Food Journal www.onlineallergycenter.com/images/dailyrecord.gif

>

> Kidsource on-line. Back to School with Food Allergies

> www.kidsource.com/kidsource/content4/b2s.food.allergies.html

>

> Information on Rotation Diets, amines and salicylates and sulfites

> www.skyisland.com/OnlineResources/forums/default.html

>

> Marjorie Hurt , RN. Alternatives to Wheat! Mastering Food

Allergies

> web page: www.nidlink.com/~mastent Click on the Wheat-Free Page,

and you

> will find 32 alternatives to wheat! Only a few of those contain

gluten, and

> they are clearly marked by asterisk (*). Included are one or more

> resources for each flour making these unusual flours readily

available.

> The page is a gold mine of information, the result of a fair amount

of

> research. Of course the trick is to learn how to use the unusual

flours in

> palatable ways for your own family! For those who are having

trouble finding

> enough to feed their child - that s/he tolerates - this information

might

> prove useful.

>

> To receive email safety alerts and updates:

> www.foodallergy.org

> www.safetyalerts.com (sign on at www.foodallergy.org)

> For dairy alerts www.kashrut.com/Alerts/

> For information on recent food recalls,

> http://www.safetyalerts.com/rcls/rcnt/allergy.htm

> and in Canada:

> http://www.cfia-

acia.agr.ca/english/corpaffr/foodrecalls/recaltoce.shtml

>

> Q: But milk and wheat are the only two foods my child will eat.

His diet

> is completely comprised of milk, cheese, cereal, pasta, and bread.

If I

> take these away, I'm afraid he'll starve.

>

>

> A: There may be a good reason your child " self-limits " to these

foods.

> Opiates, like opium, are highly addictive. If this " opiate excess "

> explanation applies to your child, then he is actually addicted to

those

> foods containing the offending proteins. Although it seems as if

your child

> will starve if you take those foods away, many parents report that

after an

> initial " withdrawal " reaction, their children become more willing

to eat

> other foods. After a few weeks, many children surprise their

parents by

> further broadening their diets.

>

>

> Q: What are the ingredients and foods I should be avoiding or

watching out

> for?

>

>

> A. A complex question deserves a complex answer. Paramount to

being able to

> avoid certain ingredients is learning how to read a label and

understanding

> labeling laws. To do this you need to learn which terms or foods

that may

> imply or contain gluten or casein, and understand what the label

markings

> mean, and what the label won't tell you. See the specific

questions below

> for details.

>

>

> Some common (but not necessarily exhaustive) terms for casein and

possible

> foods or ingredients that may contain casein/dairy?

>

>

> Although the below listed items contain or may contain casein,

manufacturers

> (such as those listed later in this document) and many

> health food stores often have acceptable food items or substitutes.

>

> . " natural flavoring "

> . " natural ingredients "

> . " non-dairy " (non-dairy does not mean milk-free, it indicates < ½

% milk by

> weight)

> . 1% milk

> . 2% milk

> . 3% milk

> . acid whey

> . acidophilus milk

> . ammonium caseinate

> . artificial butter

> . artificial butter flavor

> . baby formula (even some of the hypo-allergenic ones may contain

casein)

> . bavarian cream flavoring

> . bread

> . butter

> . butter fat

> . butter flavored oil

> . butter solids

> . buttermilk

> . buttermilk solids

> . cake

> . calcium caseinate

> . canned goods (e.g. many small cans of tuna fish

contain " hydrolized

> caseinate " )

> . canned milks

> . caramel color and coloring

> . caramel flavoring

>

> . casein

> . casein hydrolysate

> . caseinates

> . cereals

> . cheese (all types)

> . cheese flavor

> . cheese food

> . chocolate (dark or bittersweet chocolate is often run on the same

> production line as milk)

> . chow mein noodles

> . coconut cream flavoring

> . coffee creamers

> . condensed milk

> . cottage cheese

> . crackers

> . cream

> . cream cheese

> . creamers

> . croutons

> . cultured milk

> . curded whey

> . curds

> . custard

> . delactosed whey

> . demineralized whey

> . doughnuts

> . dry milk

> . dry milk solids

> . evaporated milk

> . fat free milk

> . flavored instant coffee

> . flavored instant tea

> . flavored prepackaged pasta

> . flavored prepackaged rice

> . flour tortillas

> . frozen yogurt

> . galactose (a lactose by-product)

> . ghee

> . goat's milk

> . gravies

> . half & half

> . hamburgers

> . high protein flavor

> . high protein flour

> . hot dogs

> . hydrolyzed vegetable protein (processing phase may utilize casein)

> . hydrolyzed whey

> . hydrosylates

> . ice cream

> . ice cream cones

> . ice milk

> . imitation sour cream

> . kosher parve desserts. (Most parve foods are okay, but some kosher

> supervising organizations permit some small amount of casein if

it's been

> sufficiently processed)

> . lactalbumin and other names that begin with lacto or lacta

> . lactalbumin phosphate

> . lactoglobulin

> . lactose

> . lotions, creams and cosmetics

> . low fat milk

> . lunch meats

> . magnesium caseinate

> . malted milk

> . margarine

> . medicines

> . milk

> . milk fat

> . milk powder

> . milk protein

> . milk protein hydrolysate

> . milk solid pastes

> . milk solids ( " curds " )

> . nonfat milk

> . nonfat milk solids

> . nougat

> . pasta

> . pizza

> . potassium caseinate

> . powdered milk

> . powdered whey

> . pretzels

> . pudding

> . reduced fat milk

> . rennet

> . rennet casein

> . sauces

> . sausages

> . sherbet

> . skim milk

> . skim milk powder

> . sodium caseinate

> . sodium lactylate

> . sour cream

> . spices

> . sweet dairy whey

> . sweetened condensed milk

> . toothpaste and mouthwash

> . vitamins.

> . whey

> . whey concentrate

> . whey hydrolysate

> . whey powder

> . whey protein

> . whey protein hydrolysate

> . whey solids

> . whipped butter

> . whipped cream

> . whole milk

> . yogurt

> . yogurt powder

>

> Also beware of " cross-contamination " that can occur between foods

and in

> restaurants during preparation, in food preparation (condiment jars

(sharing

> knives between the jars, cooking utensils, etc), and production

practices.

> Any food item, excepting those marked kosher-meat or kosher-pareve,

may be

> processed on equipment which has previously processed a dairy

product.

> Therefore, even if the item itself contains no dairy ingredients,

there may

> still be a risk

> of cross-contamination.

>

> Caramel Color****(MAY indicate the presence of milk protein) The

problem

> with caramel color is it may or may not contain gluten or dairy (or

corn)

> depending on how it is manufactured.

>

> Calcium Disodium****(This additive does NOT contain Gluten or

Casein but may

> be harmful additive)

>

> Sulfites**** Do NOT contain Gluten or Casein but certain

individuals may be

> sensitive to sulfites. They have been know to cause breathing

problems,

> violent headaches, dizziness, hives and abdominal pain in certain

sensitive

> individuals.

>

> Aspartame, Nutrasweet and Equal: These additives do NOT contain

Gluten or

> Casein but it is recommended by some that all foods containing these

> additives should be avoided.

>

> Lactate/ Lactic acid is found naturally in sour milk but also

commercially

> produced from whey, cornstarch, potatoes and molasses.

> Therefore, verify it's source.

>

>

>

>

> Specifically For Celiac or Gluten-Intolerance:

> Major Celiac Support Groups (All the major celiac groups (see

below) will

> send free literature with helpful information on deciphering food

labels

> too):

> 1. Gluten Intolerance Group: , fax-, 15110-

10 Ave

> SW, Suite A, Seattle, WA 98166-1820, gig@a...

> 2. Celiac Sprue Association/ USA (CSA/USA), many local chapters

across USA,

> , P.O. Box 31700, Omaha, NE 68131-0700, celiacusa@a...

> fax ; www.celiacusa.org

> 3. Celiac Disease Foundation (CDF), , 13251 Ventura

Blvd, Suite

> 3, Studio City, CA 91604-1838, www.celiac.org/index.html, cdf@c...

> 4. American Celiac Society Dietary Support Coalition, 58 Musano

Court, West

> Orange, NJ 07052-4103,

>

> Gluten-free product listings (not necessarily CF):

> Online Food Listings:

> www.geocities.com/HotSprings/Spa/4003/gf-index.html

> www.brandtbeach.com/celiac/upc/index.html need UPC code of product

> www.g eocities.com/HotSprings/Spa/4003/gf-index.html

> www.nowheat.com/fooddb/index.htm

> www.enabling.org/ia/celiac/gfdiet.html

> www.spa2o.com/ingredient.htm

> Medicine Guide from Stokes Pharmacy www.stokesrx.com/celiac.html

> Beauty product listing www.spa2o.com/ingredient.htm

>

> Gluten-Free Websites:

> www.celiac.com/products.html#TOC

> www.celiac.com/forbiden.html

> www.glutenfreeinfo.com/Diet/glutenfreeinfo.htm

> www.enabling.org/ia/celiac/gfdiet.html

> www.wheat.pw.usda.gov/ggpages/topics/ grains in relation to Celiac

>

> Hidden Ingredients for milk, wheat, corn

> www.skyisland.com/OnlineResources/forums/default.html

>

> www.zingsolutions.com/food/hidden.htm and

> www.zingsolutions.com/food/hidden2.htm

>

> Celiac Email Exchange: The Celiac Listserv- a free email newsgroup

at St

> s University, in New York. To subscribe, send an e-mail to the

> following address LISTSERV@S... In the body of this e-mail,

> put " sub celiac " followed by your first and last name, and send

message. For

> example: sub celiac Doe. You will receive an email

confirmation with

> instructions.

>

> Books/Publications:

> Newsletters:

> 1. Gluten-Free Living " Newsletter (12 issues/2 years): Contact:

Gluten-Free

> Living, P.O. Box 105, Hastings-on-Hudson, NY 10706

> 2. " The Gluten-Free Baker " newsletter for (8 issues/2 years)-has

great GF

> recipes too. Write: The Gluten-Free Baker Newsletter, 361

Cherrywood Dr.,

> Suite A, Fairborn, Oh, 45324-4012

> 3. Celiac Support Group For Children. Great newsletter geared to

parents of

> kids with Celiac disease (gluten-intolerance). Write: CSGC, c/o

Tanis

> Collard, 11 Level Acres Rd, Attleboro, MA 02703, csgc@i...

>

> Cookbooks:

> The following books by Bette Hagman are excellent gluten-free

cookbooks:

>

> 1. " The Gluten-Free Gourmet-Living Well Without Wheat " by Bette

Hagman ISBN

> number 0-8050-1835-2

>

>

> 2. " More From The Gluten-Free Gourmet-Delicious Dining Without

Wheat " by

> Bette Hagman ISBN number 0-8050-2323-2

>

>

> 3. " The Gluten-Free Gourmet Cooks Fast And Healthy-Wheat Free With

Less Fuss

> Less Fat " by Bette Hagman ISBN Number 0-8050-3980-5

>

>

> 4. " The Gluten-Free Gourmet Bakes Bread " by Bette Hagman. Over

200 recipes

> with directions on most for for both bread machine & hand mixing &

recipes

> will be convertible for 1 lb., 1.5 lb., & 2 lb. sizes plus you can

make one

> loaf or two.

>

>

> " Living Healthy With Celiac Disease " by Wark. Tasty gluten-

free and

> kid-friendly recipes and tips.

>

> Bette Hagman Video Tapes: Each set consists of three 10-minute

segments &

> costs $15. Write to Creative Living, KENTW-TV, 52 Broadcast

Center,

> Portales, NM 88130.

> Series 1 has Understanding Celiac Disease, Making Crumpets and

Danish,

> Making Pasta. Series 2 has Understanding GF Flours, Making Pizza,

Making

> Bread by Mixer.

>

> " Recipes From 's Kitchen: Great Gluten Free Goodies " by

> Reilly (a chef with a son with celiac disease) (not necessarily

casein free)

> contains recipes for baked goods price $5.95 plus $1.00 shipping

order from:

> PromoWorks, Recipes from 's Kitchen, P.O. Box 372, Yarmouth

ME, 04096

>

> " Cajun & Southern Gluten-Free Delights " by Aileen (ISBN

> 0-9665353-1-6). Great gluten-free cookbook full of delicious

southern-style

> recipes.

>

> " Creative Rice Baking-A Guide to Making Gluten-Free Bread (& Other

> Goodies) video by Donna Renneke. An easy-to-follow step-by-step

video using

> simple GF recipes (provided). Creative Rice Baking Video (P.O.

Box 6281,

> Rock Island, IL 61204, www.home.revealed.net/creativericebaking.

Available

> soon through www.missroben.com

>

> " Against The Grain-The Slightly Eccentric Guide To Living Well

Without

> Gluten Or Wheat " by Jax s Lowell (ISBN number 0-8050-3625-3).

A guide

> to living a gluten-free lifestyle and cooking.

>

> An excellent book that has bread machine recipes for a variety of

special

> diets: " Bread Machine Baking For Better Health " by Maureen B. Keane

and

> la Chace. There is a section called " Gluten-Restricted and

Wheat,

> Rye, Oat and Barley-Free Bread " and another on wheat free bread.

There is a

> section on nutrition at the beginning of the book. ISBN 1-55958-

419-X

> $12.95

>

> The Complete Guide to Wheat-Free Cooking by Phyllis Potts

> , ISBN No. 1-885223-77-3 (paperback).

> Phyllis is the author of Going Against the Grain: Wheat-Free

Cookery (ISBN

> # 0-9630479-0-6) and Still Going Against the Grain: Wheat-Free

Cookery

> (ISBN # 0-963-479-1-4).

>

> Together We're Better For Life Gluten Free Recipes from the

Canadian Celiac

> Association. Available directly from CCA, 190 nia Rd. East,

nit 11,

> Mississauga, ON L4Z 1W6. $10 plus $2.00 s&h.

>

> Recipe brochure, " Celiac: New Gluten-Free Recipes for Your Bread

Machine

> from Red Star Yeast & Products " Red Star Yeast & Products, a

division of

> Universal Foods Corp., 433 E. Michigan, PO Box 737, Milwaukee, WI

53202-0737

> " Red Star Active Dry Yeast and Red Star Quick-Rise yeast does not

contain

> wheat gluten or other cereal protein that cause allergic reactions

in people

> with gluten intolerance. "

>

> Clan " Pocket Guide To Gluten-Free Foods " and the Clan

> " Pocket Guide To Gluten-Free Pharmaceutical Products " (lists about

1,000

> brand names and the Pharmaceutical Guide lists about 230

Prescription and

> over the counter medications. Contact: Clan , Attn:

Webmaster, 951

> Maine St., Stoneham, ME 04231

> www.idsl.net/celiac/

>

> The Tri-County Celiac Sprue Support Group (TCCSSG) shopping guide,

updated

> yearly. This guide lists common products in grocery stores, which

have been

> determined to be gluten-free. It is not all-inclusive but is an

excellent

> guide to some of the GF products that are readily available.

Write: TCCSSG

> Shopping Guide, 34638 Beechwood St.

> Farmington Hills, MI 48335

>

> The TCCSSG Pharmaceutical Guide. Updated yearly. Call for details.

1-

> .

> A nice complement to the above (not necessarily covering all the

same items

> as TCCSSG), is " Celiac Sprue Association Commercial Products

Listing " ,

> available from:

> Celiac Sprue Association of USA Inc., P.O. Box 31700, Omaha, NE

68131-0700

> It is also said that they have a " Medicine Guide " .

> Some common (but not necessarily exhaustive) terms for gluten and

possible

> foods and ingredients that may contain gluten (gliadin protein)?

>

> A: Any product containing wheat, oats, barley, and rye need to be

avoided.

> This includes products extracted from or has risk of cross

contamination

> with wheat, rye, barley and oats too. Corn gluten and sweet rice

(also known

> as glutinous or sticky) do not contain the same type " gluten " and

are

> acceptable on a gluten-free diet.

>

>

> Unfortunately whether some foods are gluten-free or not remains

somewhat

> vague. Most of the information gathered about the gluten-free diet

comes

> from the three (Celiac) support groups and anecdotal evidence, and

until

> there is formal agreement, there will always be some gray areas.

There is

> some controversy whether some of the grains (i.e. amaranth,

buckwheat,

> millet, teff, quinoa, and oats) and products (like distilled

alcohol) are

> considered gluten-free. Some disagreement exists about amaranth,

buckwheat,

> millet, teff, and quinoa. Many gluten-intolerant persons feel that

if the

> sources can be confirmed free of risk of cross-contamination, these

grains

> ARE gluten-free. MOST gluten-intolerants agree though that for

now,

> because of the way in which oats are grown, processed and

transported,

> cross-contamination with wheat is very possible, and therefore to be

> avoided.

>

>

> In some countries outside the USA, particularly areas of Europe,

wheat

> starch is considered GF (or of minimal amounts to be " tolerated " ).

However,

> in the United States, Canada, or Italy, wheat starch is not

considered safe.

>

>

> Also beware of " cross-contamination " . This can occur anywhere;

between food

> store bins selling raw flours and grains (usually via the scoops),

in food

> preparation (condiment jars (sharing knives between the jars)

toasters,

> cooking utensils, grills, etc), and airborne (e.g. milling and

production

> practices). To further read on all these grains, check out

> www.celiac.com/forbiden.html or

> www.cyberdiet.com/modules/aa/diet_challenge/egg/recipes_egg.html .

>

>

> Although the below listed items contain or may contain gluten,

manufacturers

> (many of which are listed later in this document) and many health

food

> stores often have acceptable food items or substitutes.

>

>

>

>

> . Abyssinian hard wheat (Triticum duran)

>

>

> . Alcohol (check source)

>

>

> . tto color (check source)

>

>

> . Bakery products

>

>

> . Baking mixes

>

>

> . Baking powder

>

>

> . Baking soda

>

>

> . Baking soda

>

>

> . Barley

>

>

> . Barley (Hordeum vulgare)

>

>

> . Barley malt

>

>

> . Beer

>

>

> . Blue cheese (it is made with bread)

>

>

> . Bologna

>

>

> . Bouillon

>

>

> . Bouillon cubes

>

>

> . Bran

>

>

> . Bran bread

>

>

> . Bread crumbs

>

>

> . Bread flour

>

>

> . Breaded foods

>

>

> . Brown flour

>

>

> . Brown sugar

>

>

> . Bulgar

>

>

> . Bulgar wheat or nuts

>

>

> . Cake

>

>

> . Cake flour

>

>

> . Calcium caseinate

>

>

> . Candy

>

>

> . Canned soups

>

>

> . Caramel color* (may or may not contain gluten depending on how it

is

> manufactured)

>

>

> . Catsup/Ketchup

>

>

> . Cereal binders

>

>

> . Cereals (may contain malt, oats, cross contamination or something

in the

> flavoring).

>

>

> . Cheese spreads

>

>

> . Chewing gum (may be dusted with wheat starch too)

>

>

> . Chili

>

>

> . Chilton

>

>

> . Chip mixes

>

>

> . Chow Mein noodles

>

>

> . Citric acid (if product is made outside USA)

>

>

> . Cocoa

>

>

> . Cold cuts

>

>

> . Condiments (e.g. catsup, mustard, mayonnaise, fish sauce, etc.).

>

>

> . Cosmetics

>

>

> . Couscous

>

>

> . Cracker meal

>

>

> . Crackers

>

>

> . Cream soups

>

>

> . Creams

>

>

> . Dextrins* (can be made from corn, milo, potato, arrowroot, wheat,

rice,

> tapioca, or sago)

>

>

> . Dip mixes

>

>

> . Dried fruits

>

>

> . Dried gravy mixes

>

>

> . Dried meals

>

>

> . Dried meals and gravy mixes/cubes

>

>

> . Durum (Wheat Triticum)

>

>

> . Edible starch (too vague a term)

>

>

> . Einkorn wheat

>

>

> . Emulsifiers

>

>

> . Enriched flour

>

>

> . Enriched products

>

>

> . Farina

>

>

> . Filler

>

>

> . Fish sauce

>

>

> . Food starch (vague term)

>

>

> . French fries

>

>

> . Fried foods (contaminated grease)

>

>

> . Fu (dried wheat gluten)

>

>

> . Gelatinized starch

>

>

> . Germ

>

>

> . Glutamate

>

>

> . Gluten

>

>

> . Graham Flour

>

>

> . Granary Flour

>

>

> . Gravies and gravy packets

>

>

> . Gravy Cubes

>

>

> . Grilled or fried restaurant food - may be contaminated

>

>

> . Ground spices (wheat flour is commonly used to prevent clumping)

>

>

> . Gum base

>

>

> . Hamburger

>

>

> . Hard wheat

>

>

> . Hard wheat flour

>

>

> . Herbal tea

>

>

> . Horseradish

>

>

> . Hot chocolate

>

>

> . Hot dogs

>

>

> . Hydrolyzed plant protein (HPP)

>

>

> . Hydrolyzed vegetable protein (HVP)

>

>

> . Ice cream

>

>

> . Ice cream cones

>

>

> . Instant coffee

>

>

> . Instant tea

>

>

> . Kamut (Pasta wheat)

>

>

> . Laxatives

>

>

> . Lotions

>

>

> . Luncheon meats

>

>

> . Malt

>

>

> . Malt Extract

>

>

> . Malt Flavoring

>

>

> . Malt Syrup

>

>

> . Malt vinegar (some sources feel any vinegar that has been

distilled is

> safe though)

>

>

> . Margarine

>

>

> . Marshmallows

>

>

> . Mayonnaise

>

>

> . Meat sauces

>

>

> . Meatloaf

>

>

> . Medicines (often in the filler or inert ingredients)

>

>

> . Miso

>

>

> . Modified food starch (if product is made outside USA)

>

>

> . Mono and diglycerides can contain a wheat carrier in the USA.

> While they are derivatives of fats, carbohydrate chains may be use

as

> a binding substance in their preparation (typically corn or wheat),

so check

> with the manufacturer.

>

>

> . Monosodium glutamate (MSG (if product is made outside USA)

>

>

> . Mouthwash

>

>

> . Mustard

>

>

> . Mustard powder

>

>

> . Non-dairy creamer

>

>

> . Noodles

>

>

> . Nuts

>

>

> . Oatmeal

>

>

> . Ovaltine

>

>

> . Over the counter and prescription medicines

>

>

> . Packet & canned soups

>

>

> . Pasta

>

>

> . Peanut butter

>

>

> . Pearl barley

>

>

> . Pie crust

>

>

> . Pie filling

>

>

> . Play dough

>

>

> . Pretzels

>

>

> . Pudding

>

>

> . Restaurant food - (contaminated from handling on grill,

preparation, oil)

>

>

> . Rice beverages (i.e., Rice Dream, their production process may

utilize

> barley enzymes).

>

>

> . Rice malt (contains barley or Koji )

>

>

> . Rice paper

>

>

> . Rye

>

>

> . Salad dressings

>

>

> . Sauce mixes

>

>

> . Sauces

>

>

> . Sausage products

>

>

> . Seasonings

>

>

> . Semolina

>

>

> . Semolina Triticum

>

>

> . Shampoos

>

>

> . Shoyu (soy sauce)

>

>

> . Small spelt

>

>

> . Soba noodles

>

>

> . Sodium caseinate

>

>

> . Soft wheat flour

>

>

> . Soup mixes

>

>

> . Sour cream

>

>

> . Soy beverages (their production process may utilize barley

enzymes).

>

>

> . Soy sauce

>

>

> . Spelt (Triticum spelta)_

>

>

> . Spirits (specific types)

>

>

> . Stamps, envelopes, and other gummed labels

>

>

> . Starch (if product is made outside USA)

>

>

> . Stock cubes

>

>

> . Strong flour

>

>

> . Suet in packets

>

>

> . Sunscreen

>

>

> . Teriyaki sauce

>

>

> . Toothpaste

>

> . Triticale (X triticosecale)

> . Udon (wheat noodles)

> . Vegetable starch

> . Vinegars (Specific types. There is some degree of controversy

whether

> distilled vinegars, regardless of source, are still considered safe)

>

> . Vitamin E

>

>

> . Vitamins (often found in filler or binder ingredients)

>

>

> . Wheat (Abyssinian Hard, triticum durum)

>

>

> . Wheat (Triticum aestivum)

>

>

> . Wheat (Triticum mononoccum)

>

>

> . Wheat germ

>

>

> . Wheat nuts

>

>

> . Wheat oats (Avena stativa)

>

>

> . Wheat, bulgar

>

> . Wheat-free labels (does not necessarily mean gluten-free, or risk

of

> cross-contamination)

>

> . Wheat starch (Most USA and Canadian celiac organizations feel

wheat starch

> is not safe for celiacs. In Europe, where there is

> a higher quality of wheat starch, it is considered acceptable in

the celiac

> diet by most doctors and celiac organizations.

>

> . White or cream sauces (unless thickened with cornstarch or

acceptable

> flour)

> . White paste

> . Whole wheat berries

> . Whole-meal flour

> . Yogurts with fruit