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Printby Ian Blumer, MD, and Sheila Crowe.
Copyright © 2010 by John Wiley & Sons Canada, Ltd.
Provided with permission by John Wiley & Sons Canada, Ltd. All rights reserved.
For more information or to order this book, visit http://www.wiley.com.
Knowing Where Gluten is Found
Gluten is present in many different types of foods and is also found in many commercial products (even including some medicines!). Until not too long ago it was very difficult to know if something did or did not contain gluten, but today, food and product labels typically reveal this information. Food labels don’t always indicate whether a food or product contains gluten, however. We discuss this and other gluten-free food and product issues in detail in Chapter 10. In this section, we list some commonly consumed foods and whether or not they contain gluten.
These foods (unless specially prepared to be gluten-free) typically contain gluten:
- Breads and other baked products
- Cereals
- Pastas
- Prepared meats (such as hot dogs, hamburgers, deli meats)
- Prepared soups
- Salad dressings
- Snack foods and chocolate bars
These foods in their native state do not contain gluten (and can be referred to as naturally gluten-free):
- Cheese
- Nuts
- Eggs
- Seeds
- Fish
- Unprocessed meat
- Fruits
- Vegetables
- Legumes
- Wine and spirits
- Milk
- Yogurt
Grains (cereals) are a major food staple in the human diet throughout the world. Not only are grains a key component of what we eat, grains have helped dictate how society has evolved. The ability to grow various foodstuffs — particularly grains — allowed and promoted the transition from hunter-gatherer societies to increasingly large and communal agricultural-based societies.
NEXT: Wheat, Barley, and Rye
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