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Many of us on the gluten-free diet are celiac, meaning that even the smallest amount of gluten can make us ill. That’s why a pilot study published in the Journal of the American Dietetic Association regarding the gluten contamination of single-ingredient, inherently-“gluten-free” foods is so alarming!
From the study on contamination of “naturally gluten-free” grains, seeds, and flours, it’s clear that gluten-free foods aren’t always gluten-free and you can’t even rely on voluntary allergen advisory statements regarding wheat to clue you in.
The motivation behind the study? Concern for the proposed FDA food labeling rule which requires that single-ingredient, inherently non-glutinous foods be labeled as “a gluten-free food” or other such statement, a labeling system which can be misleading and potentially dangerous for gluten-intolerant people.
Tricia Thompson, MS, RD, and her team of researchers tested 22 grains, seeds, and flours not labeled gluten-free but supposed to be so naturally, using R5 ELISA testing, and the results were truly startling. Please read her refs below.
Miranda Jade Turbin
k.m.
Resource:
Diet.com: Living Gluten-Free: Contamination of Naturally Gluten-Free Grains http://www.diet.com/dietblogs/read_blog.php?title=Contamination+of+Naturally+Gluten-Free+Grains+++++&blid=19524&sh=1
From our home to yours, Tina Turbin.
