As someone with Celiac disease, the holidays mean risking sketchy ingredients that could
possibly contain gluten.
Not exact matches
If a «
gluten free» product is tested by an enforcement agency,
possibly as a result of a customer complaint, and found to
contain detectable
gluten, the manufacturer would likely be required to withdraw it whilst they addressed the problem (s) in their production process.
The recipes usually
contain a lot of sugar, oil and
possibly MSG and
gluten.
Gluten is found in wheat, rye, barley and
possibly oats, so check that other foods do not
contain any of these.
Wheat - and,
possibly, corn - derived starch as a food additive may
contain gluten and may triggers symptoms in individuals with celiac disease.
The truth is that yes, when some traditionally
gluten -
containing products get morphed in to a
gluten - free version, they become «worse» in that the GF version may be lower in fibre, higher in refined starchy carbs and
possibly also higher in sugar and / or artificial sweeteners or thickeners, in order to mimic the effect of the
gluten — which gives an elasticity and texture to food.
Some other things I found that helped (calms forte — a homeopathic product, but it has oat seed, which alas,
contains gluten,
possibly 30 ppm, because it's a homeopathic remedy), blue light blocking glasses, and trying to avoid eating a big meal before bed, which is sometimes difficult because I get home late from work.
Recent studies have strongly suggested that many, and
possibly most, people who react badly to
gluten may have a more challenging problem: sensitivity to a long list of foods
containing certain carbohydrates.