128 Foods with Gluten

These foods are unsafe for a Gluten-Free Diet | courtesy: www.celiac.com

 

  1. Abyssinian Hard (Wheat triticum durum)
  2. Alcohol (Spirits - Specific Types)
  3. Amp-Isostearoyl Hydrolyzed Wheat Protein 
  4. Atta Flour
  5. Barley Grass (can contain seeds)
  6. Barley Hordeum vulgare
  7. Barley Malt
  8. Beer (most contain barley or wheat)
  9. Bleached Flour 
  10. Bran
  11. Bread Flour
  12. Brewer's Yeast
  13. Brown Flour
  14. Bulgur (Bulgar Wheat/Nuts) 
  15. Bulgur Wheat
  16. Cereal Binding
  17. Chilton
  18. Club Wheat (Triticum aestivum subspecies compactum) 
  19. Common Wheat (Triticum aestivum)
  20. Cookie Crumbs
  21. Cookie Dough
  22. Cookie Dough Pieces
  23. Couscous
  24. Criped Rice
  25. Dinkle (Spelt)
  26. Disodium Wheatgermamido Peg-2 Sulfosuccinate 
  27. Durum wheat (Triticum durum)
  28. Edible Coatings
  29. Edible Films
  30. Edible Starch
  31. Einkorn (Triticum monococcum)
  32. Emmer (Triticum dicoccon) 
  33. Enriched Bleached Flour
  34. Enriched Bleached Wheat Flour
  35. Enriched Flour
  36. Farina 
  37. Farina Graham 
  38. Farro
  39. Filler
  40. Flour (normally this is wheat)
  41. Fu (dried wheat gluten)
  42. Germ 
  43. Graham Flour
  44. Granary Flour
  45. Groats (barley, wheat) 
  46. Hard Wheat
  47. Heeng
  48. Hing
  49. Hordeum Vulgare Extract
  50. Hydrolyzed Wheat Gluten
  51. Hydrolyzed Wheat Protein
  52. Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
  53. Hydrolyzed Wheat Starch
  54. Hydroxypropyltrimonium Hydrolyzed Wheat Protein 
  55. Kamut (Pasta wheat) 
  56. Kecap Manis (Soy Sauce)
  57. Ketjap Manis (Soy Sauce)
  58. Kluski Pasta
  59. Maida (Indian wheat flour)
  60. Malt
  61. Malted Barley Flour
  62. Malted Milk
  63. Malt Extract
  64. Malt Syrup
  65. Malt Flavoring
  66. Malt Vinegar 
  67. Macha Wheat (Triticum aestivum) 
  68. Matza
  69. Matzah
  70. Matzo
  71. Matzo Semolina 
  72. Meringue
  73. Meripro 711
  74. Mir 
  75. Nishasta
  76. Oriental Wheat (Triticum turanicum) 
  77. Orzo Pasta
  78. Pasta
  79. Pearl Barley
  80. Persian Wheat (Triticum carthlicum) 
  81. Perungayam
  82. Poulard Wheat (Triticum turgidum)
  83. Polish Wheat (Triticum polonicum) 
  84. Rice Malt (if barley or Koji are used)
  85. Roux
  86. Rusk
  87. Rye
  88. Seitan
  89. Semolina
  90. Semolina Triticum
  91. Shot Wheat (Triticum aestivum) 
  92. Small Spelt
  93. Spirits (Specific Types)
  94. Spelt (Triticum spelta)
  95. Sprouted Wheat or Barley
  96. Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein 
  97. Strong Flour
  98. Suet in Packets
  99. Tabbouleh 
  100. Tabouli
  101. Teriyaki Sauce
  102. Timopheevi Wheat (Triticum timopheevii) 
  103. Triticale X triticosecale
  104. Triticum Vulgare (Wheat) Flour Lipids
  105. Triticum Vulgare (Wheat) Germ Extract
  106. Triticum Vulgare (Wheat) Germ Oil
  107. Udon (wheat noodles)
  108. Unbleached Flour 
  109. Vavilovi Wheat (Triticum aestivum) 
  110. Vital Wheat Gluten
  111. Wheat, Abyssinian Hard triticum durum
  112. Wheat amino acids
  113. Wheat Bran Extract
  114. Wheat, Bulgur 
  115. Wheat Durum Triticum 
  116. Wheat Germ Extract
  117. Wheat Germ Glycerides
  118. Wheat Germ Oil
  119. Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
  120. Wheat Grass (can contain seeds) 
  121. Wheat Nuts
  122. Wheat Protein
  123. Wheat Triticum aestivum 
  124. Wheat Triticum Monococcum
  125. Wheat (Triticum Vulgare) Bran Extract
  126. Whole-Meal Flour
  127. Wild Einkorn (Triticum boeotictim) 
  128. Wild Emmer (Triticum dicoccoides) 

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4
Baking Powder4
Caramel Color1, 3
Caramel Flavoring1, 3
Clarifying Agents4
Coloring4
Dextrins1,7
Dextrimaltose1,7
Diglycerides4
Dry Roasted Nuts4
Emulsifiers4
enzymes4
Fat Replacer4
Flavoring6
Food Starch1, 4
Food Starch Modified1, 4
Glucose Syrup4
Glycerides4
Gravy Cubes4
Ground Spices4
HPP4
HVP4
Hydrolyzed Plant Protein4
Hydrolyzed Protein4
Hydrolyzed Vegetable Protein4
Hydrogenated Starch Hydrolysate4
Hydroxypropylated Starch4
Maltose4
Miso4
Mixed Tocopherols4
Modified Food Starch1, 4
Modified Starch1, 4
Mono and Diglycerides1, 4
Monoglycerides1, 4
Natural Flavoring6
Natural Flavors6
Natural Juices4
Non-dairy Creamer4
Pregelatinized Starch4
Protein Hydrolysates4
Seafood Analogs4
Seasonings4
Sirimi4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Soy Sauce Solids4
Sphingolipids4
Stabilizers4
Starch1, 4
Stock Cubes4
Suet4
Tocopherols4
Vegetable Broth4
Vegetable Gum4
Vegetable Protein4
Vegetable Starch4
Vitamins4
Wheat Starch5

 1) If this ingredient is made in North America it is likely to be gluten-free.

3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.

6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.

7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin. 

 

A Closer Look at Food Allergies: Untangling the Bodies Immune Response to Food

Food allergies can affect us in unexpected ways. Phil, a 63 year old patient at Ann Arbor Holistic Health, had a chronic cough for nearly half his life. He worked with people every day, and the cough interfered with his ability to perform his job. Sometimes he would be forced to leave work early, other times he would wake to the sound of his own wheezing. At the age of 48, he began seeing a pulmonologist. His pulmonologist was extremely knowledgeable. However, the medications that were prescribed only numbed Phil’s discomfort. Nothing he tried provided any long term relief. When Phil was recently hospitalized with bronchitis and pneumonia, he accepted that he would live with his cough forever. Frustrated, but still intent on improving his quality of life, Phil began to look into other influencing factors. He started to read more about how food allergies may be affecting his respiratory system. Journal articles and websites continuously highlighted the correlation between the two, and Phil decided to schedule a consultation at Ann Arbor Holistic Health. During his consultation he learned about food allergy testing, and decided to get tested. His results were positive for a significant number of foods. Phil removed these allergens from his diet, and his respiratory symptoms resolved themselves within a month. Phil has been cough-free ever since.

What is an allergy? An allergy is the immune systems response to a protein usually found in a food, such as peanuts, eggs, wheat or milk that it perceives as a foreign body.

How do I know if I have an allergy? Just because you don't exhibit obvious signs of a food allergy like hives or digestive problems doesn't mean you are allergy-free. The immune systems response to allergies can appear up to 72 hours after digestion, and in many different places throughout the body, so it is important to watch for these 13 warning signs:

13 Warning Signs:

1. Tiredness, drowsiness, no energy. Feeling out of sorts is often correlated with an unknown food allergy. If your bodies immune system is warding off an allergen, there is less energy left for our busy schedules.

2. Frequent headache or migraines. Digestive inflammation due to an allergen can result in headaches. The headaches may not disappear until the dietary issue is addressed.

3. Stomach bloating, nausea, diarrhea, constipation, flatulence. These symptoms, as well as Irritable Bowel Disease (IBD) and Irritable Bowel Syndrome Syndrome (IBS), are common reactions to a food allergy.

4. Mouth Ulcers. The trademark sign of a stressed immune system. Since your immune system is busy combatting the allergen, it forgets to protect you from infections and viruses.

5. Chronic cough, bronchitis, asthma, colds and 'flu'. Respiratory conditions are caused by inflammation in the lungs and nasal passages.

6. Eczema, psoriasis, and chronic skin problems. It may be surprising that food can affect our skin, but inflammation from an over-worked immune system can manifest externally, too.

7. Aching joints, backache. The inflammation of our digestive tract can settle in the leg joints or the spine, which causes great pain. Unfortunately, the medicine we take can numb us, but until we address the cause we will never be fully pain free.

8. Gradual weight change. An unrecognized food allergy can affect your thyroid gland which disrupts your metabolism. The thyroid hormones aid in the processing of food into energy or into fat. If the signals are malfunctioning, you may “store” when you should “burn” and vice versa. Some people who can eat whatever they want are simply not processing the food they consume, and therefore not receiving any of the nutritional benefit.

9. Tinea or Yeast (Candida) infections. Fungal infections such as thrush, jock itch, ring worm, athletes foot and yeast infections are signs of food allergies. The immune system is busy fighting an allergen and is not as strong in preventing fungal ailments. If this is you, deal with the Yeast issue first- by ridding your body of Candida (the fungal infection)- then tackle the underlying food intolerance.

10. Clumsiness, lack of coordination. Food allergies can cause inflammation not only in the joints and organs but the nervous system as well. The nervous system controls the bodies muscles, so if an untreated food allergy is affecting us we may become clumsy. This is often noticed among children, but switching to the correct diet can improve their behavior dramatically.

11. Miscarriage, infertility. Unchecked food allergy can interfere with a couples ability to conceive and maintain a healthy pregnancy.

12. Hemorrhoids and Ear pain. These 2 symptoms are often linked to milk allergies.

13. Cravings, addictions. Is there a food you cannot resist? Believe it or not, addictions are another sign of undiagnosed food allergy.

IgE versus IgA or IgG Phil could not believe how much allergies affect the entire body. He soon learned that allergies weren't just to things like peanuts and bee stings, and that there are actually many different kinds of allergic reactions. There are two main allergic responses that are important for us to understand- IgE, and non-IgE (IgA and IgG).


IgE vs. IgA & IgG Allergic Reaction Table

Causes Most food allergies are acquired not inherited, and the most common food allergies are IgA or IgG. The causes of these adverse immune reactions are varied. Some develop sensitivities due to repeated exposure especially in large quantities, and others react to pesticides and herbicides combining with the natural chemicals in food.

The Immune System in Our Digestive Tract How can something as seemingly innocuous as food affect us in such startling ways? Interestingly enough, 70% of our immune system is located in our digestive tract. This means our body strategically places its largest defense inside our intestines- the front line is in our gut! Part of this immune defense is our lymphatic system, 50% of which is located in our digestive tract, as well. The lymphatic system is a network whose primary function is to create immune cells, in addition to moving fluid away from our bodies tissue, absorb fat and move fat into the circulatory system. The lymphatic system is similar to the circulatory system, except instead of shuttling blood, it shuttles a clear liquid called lymph which is full of white blood cells. What we breathe and what we drink has not been as threatening to our species survival as the food we ingest. Because of our bodies preemptive and highly developed defense system, even foods that are good for us can be seen as potential threats.

Leaky Gut Syndrome & its affect on food allergies Food allergens trigger inflammation in the digestive tract which leads to the many symptoms listed above. Leaky gut syndrome refers to digestive disturbances and infections caused by severe inflammation of the intestine. This inflammation creates increased permeability in the walls of the intestines. Partially digested food enters into the blood stream through small openings between the cells in the intestinal lining where it is met by a hostile immune system. The body produces an increasing amount of antibodies to fight the food we eat, and the food bound with the antibody continually pass from the intestine to the blood stream. By removing the allergen, we can heal our “leaky” guts and begin the process of improved health.

What can we do if we suspect we have an allergy? There is good news. We can successfully eliminate the symptoms by discovering what foods serve as our triggers. By excluding the trigger food from our diet, the intestinal inflammation quickly recedes and the symptoms disappear. But how do we know what foods cause us trouble? Phil began investigating different diagnostic tactics.

1. ELISA The Enzyme-linked Immunosorbent Assay panel (ELISA) is a blood test that examines 96 of the most common foods. The food categories tested include: animal products, dairy, meat and fowl, grains, nuts, vegetable, seafood and fruits By undergoing the ELISA test, patients are able to measure both IgE, IgA and IgG immune responses. Ann Arbor Holistic Health provides a simple means that combines both tests.

2. Supplements and Vitamins Vitamin D, essential fatty acids, and probiotics are recommended supplements that help speed up our recovery process. Supplements such as quercetin and curcumin are plant-based herbs that lessen inflammation and ease our symptoms. Once we know what food is causing us problems, we can jump start our healing with some of these natural remedies.

3. RAST Most Doctors do an based IgE blood test called RAST (short for radioallergosorbent test). Though this method is extremely accurate in determining IgE allergies, it does not address the issue of non-IgE allergies at all. At Ann Arbor Holistic Health, we complete the RAST alongside the ELISA for more comprehensive results.

4. Elimination Diets Though elimination diets are accurate and cost-effective, they involve a long and arduous process. Most food intolerances are caused by the following foods: Dairy, wheat, egg, soy, peanuts, shellfish, and tree nuts. Removing one of the above from your diet can theoretically indicate the allergen, but as we have seen with Leaky Gut Syndrome, we often have more than one allergen due to years and years of damaging inflammation. Testing for multiple-allergens is very difficult to do with this method.

5. Stool Samples Stool samples are excellent barometers of human health. Since the majority of the body's immune cells are present in the intestinal tract, a stool sample is the best place to search for evidence of food allergies. However, stool samples are messy and unpleasant.

6. Skin Prick Tests Skin prick tests, one of the most common methods for IgE immune responses, can be painful and do not detect non-IgE food allergies. They can also be inaccurate with a high level of false positives.

Conclusion It surprised Phil to think maybe a food allergy was affecting his respiratory system, but after further study he understood that food has an enormous influence on our health. After completing the ELISA 96 allergen food panel and RAST test, it was quickly determined that he had food allergies to eggs, dairy and gluten. After avoiding these foods for a month, Phil's cough completely disappeared. Comprehending his body’s relationship to food was the key to unlocking true health and wellness.

“You are what you eat. Or, even more accurately, you are what you absorb,” says Dr. John Wycoff, an osteopath based out of East Lansing who believes hormonal balance, allergies and diet are integral to health. As reactionary medicine and over-usage of prescribed chemicals fail to alleviate our pain and discomfort, more and more physicians are embracing holistic approaches to healing. Through a deeper understanding of what our bodies do and do not absorb, and how these physiological responses affect us, we can take charge of our wellness and move towards a brighter, more fulfilling future. If you are experiencing any of the listed symptoms, please call us.

Please call 734-222-8210 to schedule a free consultation and evaluation. At Digestive Health Ann Arbor we are known for providing professional and compassionate care. We strive to guide people towards a comprehensive and holistic healing strategy. Restoring your body to health will restore the quality of your life.