Josh Bowen: The Limited Factor — The Gluten Story

I believe most of us are educated enough to realize that most of the foods at the grocery store are contaminated in some way. Whether it be hormones and nitrates added to our meats, pesticides and insecticides sprayed on our vegetables or genetically modified crap thats all over the grocery store. It almost seems like the only way to eat decent food is to grow it and hunt it yourself. On top of all of that, we now have another problem child, gluten, that wrecks our digestive systems and puts our bodies in a state where we cannot lose weight or bodyfat. In fact gluten (which seems to be in everything) will not allow our bodies to absorb fat soluable vitamins (A,D,E,K) which leads to malnutrition. Malnutrition, you thought, only occured in third world countries right? Nope, it happens here in the US because of the food industry and the crap they put in our foods.

On to the important stuff, I wrote this blog as educational and from a disertation point of view. It is somewhat “technical” but I find this topic interesting. This is a comprehensive list of gluten free foods, foods with gluten AND ingredients to look out for when considering gluten-free options (there are alot of options now). So here you go…

What is Celiac Disease? Also referred to as gluten sensitive enteropathy (GSE), or celiacsprue, is a chronic, inherited digestive disease that can lead to malnutrition if untreated.CD is the result of an immune system response to the ingestion of gluten (a protein found in wheat, rye, and barley) that damages the small intestine. When the small intestine is damaged, nutrients pass through the small intestine, rather than get absorbed. To develop celiac disease (CD), you must inherit a gene, be consuming gluten, and have the disease activated. Common triggers include stress, trauma (surgeries, etc.) and possibly viral infections. Approximately 10% of first-degree relatives could have CD triggered in their lifetime. The disease is permanent and damage to the small intestine will occur every time you consume gluten, regardless if symptoms are present.

Celiac disease is a genetic disorder affecting 1:133 persons in the United States,potentially 2 million people. For every person diagnosed with CD, approximately 80 people are undiagnosed.

What is Gluten?

Gluten is a composite formed from several different proteins. It is found most commonly in wheat and other related grains, such as barley and rye. Adding texture and a characteristic chewiness to baked goods, gluten is used in a wide variety of other foods as a thickener and binder, flavor enhancer, and protein supplement. Some people can develop intolerance to these proteins, however; a gluten-free diet often helps to alleviate symptoms caused by this intolerance and prevents further damage to the body.

Diseases Associated with Gluten Intolerance-

Systemic Lupus Erythematosus

Lupus can affect many organs: the skin, joints and muscles, kidneys, heart, brain, lungs, blood and blood vessels, intestines, hearing and balance. Ninety percent of patients are female. Symptoms vary depending on the organs involved, but may include fatigue, fever, anemia, rashes in sunexposed areas, aching muscles, painful and stiff joints,confusion, seizures, inflammation around the heart or lungs, sores in the mouth, vasculitis, blood clots, and changes in the urine.

Thyroid Disease

There are two common forms of autoimmune thyroid disease commonly associated with CD and DH – Grave’s disease and Hashimoto’s disease.

Grave’s Disease: An overaactive thyroid. Symptoms may include weight loss, rapid pulse, protruding eyes, feeling too warm, restlessness, insomnia, diarrhea, irritability, palpatations.

Hashimoto’s Disease: An underactive thyroid. Symptoms may include weight gain, slow pulse, red puffy eyes, feeling too cold, mental slowness, drowsiness, confusion, constipation, enlarged thyroid gland in the neck, thick and coarse hair.

Addison’s Disease

A rare disease involving the adrenal gland. The prevalence of CD in persons with Addison’s Disease is significant. Symptoms of Addison’s may include weight loss, increasing fatigue, lack of appetite, anemia, darkening of the skin, increased sun sensitivity, low blood sugar, low blood pressure, nausea, vomiting, diarrhea or constipation, and dehydration.

Autoimmune Chronic Active Hepatitis

A disease of the liver that may be mistaken for alcoholic liver disease. Seventy percent of patients are female. Symptoms can include fatigue, abdominal discomfort, itching, nausea, vomiting, bloating, yellowing of the skin and whites of the eyes (jaundice), enlarged liver, tumors on the skin, aching, fever, mental confusion, and cirrhosis.

Insulin Dependent Diabetes Mellitus (Type 1)

A disease of the pancreas. The incidence of Type 1 diabetes and CD is between 6-12%. Often the second disease is silent (having few symptoms). Symptoms can include excessive thirst, hunger, weakness, frequent urination, blurred vision, trembling, confusion, weight loss, and coma (if left untreated).

Where is Gluten commonly found?

Breading, coating mixes and Panko

Broth, soup bases

Brown rice syrup

Candy

Croutons

Flour or cereal products

Imitation bacon

Imitation seafood

Marinades

Pastas

Processed luncheon meats

Sauces, gravies

Self-basting poultry

Soy sauce or soy sauce

solids

Sutffing, dressing

Thickeners (roux)

Communion wafers

Herbal supplements

Drugs and over-the-counter medications

Nutritional supplements

Vitamins and mineral

supplements

Playdough: a potential problem if hands are put on or in the mouth while playing with Playdough or are not

Gluten Ingredients- Unsafe Ingredients

Abyssinian Hard (Wheat triticum durum) Alcohol (Spirits – Specific Types) Amp-Isostearoyl Hydrolyzed Wheat Protein Atta Flour Barley Grass (can contain seeds) Barley Hordeum vulgare Barley Malt Beer (most contain barley or wheat) Bleached Flour Bran bread Flour Brewer’s Yeast Brown Flour Bulgur (Bulgar Wheat/Nuts) Bulgur Wheat Cereal Binding Chilton Club Wheat (Triticum aestivum subspecies compactum) Common Wheat (Triticum aestivum) cookie Crumbs Cookie Dough Cookie Dough Pieces Couscous Criped Rice Dinkle (Spelt) Disodium Wheatgermamido Peg-2 Sulfosuccinate Durum wheat (Triticum durum) Edible Coatings Edible Films Edible Starch Einkorn (Triticum monococcum) Emmer (Triticum dicoccon) Enriched Bleached Flour Enriched Bleached Wheat Flour Enriched Flour Farina Farina Graham Farro Filler Flour (normally this is wheat) Fu (dried wheat gluten) Germ Graham Flour Granary Flour Groats (barley, wheat) Hard Wheat Heeng Hing Hordeum Vulgare Extract Hydrolyzed Wheat Gluten Hydrolyzed Wheat Protein Hydrolyzed Wheat Protein Pg-Propyl Silanetriol Hydrolyzed Wheat Starch Hydroxypropyltrimonium Hydrolyzed Wheat Protein Kamut (pasta wheat) Kecap Manis (Soy Sauce) Ketjap Manis (Soy Sauce) Kluski Pasta Maida (Indian wheat flour) Malt Malted Barley Flour Malted Milk Malt Extract Malt Syrup Malt Flavoring Malt Vinegar Macha Wheat (Triticum aestivum) Matza Matzah Matzo Matzo Semolina Meringue Meripro 711 Mir Nishasta Oriental Wheat (Triticum turanicum) Orzo Pasta Pasta Pearl Barley Persian Wheat (Triticum carthlicum) Perungayam Poulard Wheat (Triticum turgidum) Polish Wheat (Triticum polonicum) Rice Malt (if barley or Koji are used) Roux Rusk Rye Seitan Semolina Semolina Triticum Shot Wheat (Triticum aestivum) Small Spelt Spirits (Specific Types) Spelt (Triticum spelta) Sprouted Wheat or Barley Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein Strong Flour Suet in Packets Tabbouleh Tabouli Teriyaki Sauce Timopheevi Wheat (Triticum timopheevii) Triticale X triticosecale Triticum Vulgare (Wheat) Flour Lipids Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat) Germ Oil Udon (wheat noodles) Unbleached Flour Vavilovi Wheat (Triticum aestivum) Vital Wheat Gluten Wheat, Abyssinian Hard triticum durum Wheat amino acids Wheat Bran Extract Wheat, Bulgur Wheat Durum Triticum Wheat Germ Extract Wheat Germ Glycerides Wheat Germ Oil Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein Wheat Grass (can contain seeds) Wheat Nuts Wheat Protein Wheat Triticum aestivum Wheat Triticum Monococcum Wheat (Triticum Vulgare) Bran Extract Whole-meal Flour Wild Einkorn (Triticum boeotictim) Wild Emmer (Triticum dicoccoides)

Gluten Free Ingredients

Acacia Gum Acesulfame K Acesulfame Potassium Acetanisole Acetophenone Acorn Quercus Adipic Acid Adzuki Bean Acacia Gum Agar Agave Albumen Alcohol (Spirits – Specific Types) Alfalfa Algae Algin Alginic Acid Alginate Alkalized Cocoa Allicin Almond Nut Alpha-amylase Alpha-lactalbumin Aluminum Amaranth Ambergris Ammonium Hydroxide Ammonium Phosphate Ammonium Sulphate Amylose Amylopectin Annatto Annatto Color Apple Cider Vinegar Arabic Gum Arrowroot Artichokes Artificial Butter Flavor Artificial Flavoring Ascorbic Acid Aspartame (can cause IBS symptoms) Aspartic Acid Aspic Astragalus Gummifer Autolyzed Yeast Extract Avena Sativia (Oats³) Avena Sativia Extract (from Oats³) Avidin Azodicarbonamide baking soda Balsamic Vinegar Beeswax Beans Bean, Adzuki Bean, Hyacinth Bean, Lentil Bean, Mung Bean Romano (Chickpea) Bean Tepary Benzoic acid Besan (Chickpea) Beta Glucan (from Oats³) Betaine Beta Carotene BHA BHT Bicarbonate of Soda Biotin Blue Cheese Brown Sugar Buckwheat Butter (check additives) Butylated Hydroxyanisole Butyl Compounds Calcium Acetate Calcium Carbonate Calcium Caseinate Calcium Chloride Calcium Disodium Calcium Hydroxide Calcium Lactate Calcium Pantothenate Calcium Phosphate Calcium Propionate Calcium Silicate Calcium Sorbate Calcium Stearoyl Lactylate Calcium Stearate Calcium Sulfate Calrose Camphor Cane Sugar Cane Vinegar Canola (Rapeseed) Canola Oil (Rapeseed Oil) Caprylic Acid Carageenan Chondrus Crispus Carbonated Water Carboxymethyl Cellulose Carmine Carnauba Wax Carob Bean Carob Bean Gum Carob Flour Carrageenan Casein Cassava Manihot Esculenta Castor Oil Catalase Cellulose¹ Cellulose Ether Cellulose Gum Cetyl Alcohol Cetyl Stearyl Alcohol Champagne Vinegar Channa (Chickpea) Chana Flour (chickpea flour) Cheeses – (most, but check ingredients) Chestnuts Chickpea Chlorella Chocolate Liquor Choline Chloride Chromium Citrate Chymosin Citric Acid Citrus Red No. 2 Cochineal Cocoa Cocoa Butter Coconut Coconut Vinegar collagen Colloidal Silicon Dioxide Confectioner’s Glaze Copernicia Cerifera Copper Sulphate Corn Corn Gluten Corn Masa Flour corn meal Corn Flour corn starch Corn Sugar Corn Sugar Vinegar Corn Syrup Corn Syrup Solids Corn Swetener Corn Vinegar Corn Zein Cortisone Cotton Seed Cotton Seed Oil Cowitch Cowpea Cream of Tartar Crospovidone Curds Cyanocobalamin Cysteine, L Dal (Lentils) D-Alpha-tocopherol Dasheen Flour (Taro) Dates D-Calcium Pantothenate Delactosed Whey Demineralized Whey Desamidocollagen Dextran Dextrose Diglycerides Dioctyl Sodium Dioctyl Sodium Solfosuccinate Dipotassium Phosphate Disodium Guanylate Disodium Inosinate Disodium Phosphate Distilled Alcohols Distilled Vinegar Distilled White Vinegar Dutch Processed Cocoa EDTA (Ethylenediaminetetraacetic Acid) Eggs Egg Yolks Elastin Ester Gum Ethyl Alcohol Ethylenediaminetetraacetic Acid Ethyl Maltol Ethyl Vanillin Expeller Pressed Canola Oil FD&C Blue No. 1 Dye FD&C Blue No. 1 Lake FD&C Blue No. 2 Dye FD&C Blue No. 2 Lake FD&C Green No. 3 Dye FD&C Green No. 3 Lake FD&C Red No. 3 Dye FD&C Red No. 40 Dye FD&C Red No. 40 Lake FD&C Yellow No. 5 Dye FD&C Yellow No. 6 Dye FD&C Yellow No. 6 Lake Ferric Orthophosphate Ferrous Gluconate Ferrous Fumerate Ferrous Lactate Ferrous Sulfate Fish (fresh) Flaked Rice Flax Folacin Folate Folic Acid-Folacin Formaldehyde Fructose Fruit (including dried) Fruit Vinegar Fumaric Acid Galactose Garbanzo Beans Gelatin Glucoamylase Gluconolactone Glucose Glucose Syrup Glutamate (free) Glutamic Acid Glutamine (amino acid) Glutinous Rice Glutinous rice flour Glycerides Glycerin Glycerol Monooleate Glycol Monosterate Glycol Glycolic acid Gram flour (chick peas) Grape Skin Extract Grits, Corn Guar Gum Gum Acacia Gum Arabic Gum Base Gum Tragacanth Hemp Hemp Seeds Herbs Herb Vinegar Hexanedioic Acid High Fructose Corn Syrup Hominy Honey Hops Horseradish (Pure) Hyacinth Bean Hydrogen Peroxide Hydrolyzed Caseinate Hydrolyzed Meat Protein Hydrolyzed Soy Protein Hydroxypropyl Cellulose Hydroxypropyl Methylcellulose Hypromellose Illepe Iodine Inulin Invert Sugar Iron Ammonium Citrate Isinglass Isolated Soy Protein Isomalt Job’s Tears Jowar (Sorghum) Karaya Gum Kasha (roasted buckwheat) Keratin K-Carmine Color K-Gelatin Koshihikari (rice) Kudzu Kudzu Root Starch Lactalbumin Phosphate Lactase Lactic Acid Lactitol Lactose Lactulose Lanolin Lard L-cysteine Lecithin Lemon Grass Lentils Licorice Licorice Extract Lipase L-leucine L-lysine L-methionine Locust Bean Gum L-tryptophan Magnesium Carbonate Magnesium Hydroxide Magnesium Oxide Maize Maize Waxy Malic Acid Maltitol Maltodextrin Maltol Manganese Sulfate Manioc Masa Masa Flour Masa Harina Meat (fresh) Medium Chain Triglycerides Menhaden Oil Methyl Cellulose² Microcrystalline Cellulose Micro-particulated Egg White Protein Milk Milk Protein Isolate Millet Milo (Sorghum) mineral Oil Mineral Salts Molybdenum Amino Acid Chelate Monocalcium Phosphate Monoglycerides Mono and Diglycerides Monopotassium Phosphate monosaccharides Monosodium Glutamate (MSG) Monostearates MSG Mung Bean Musk Mustard Flour Myristic Acid Natural Smoke Flavor Niacin-Niacinamide Neotame Niacin Niacinamide Nitrates Nitrous Oxide Non-fat Milk Nuts (except wheat, rye & barley) Nut, Acron Nut, Almond Oats³ Oils and Fats Oleic Acid Oleoresin Olestra Oleyl Alcohol/Oil Orange B Oryzanol Palmitic Acid Pantothenic Acid Papain Paprika Paraffin Patially Hydrogenated Cottonseed Oil Patially Hydrogenated Soybean Oil Peas Pea – Chick Pea – Cow Pea Flour Pea Starch Peanuts Peanut Flour Pectin Pectinase Peppermint Oil Peppers Pepsin Peru Balsam Petrolatum PGPR (Polyglycerol Polyricinoleate) Phenylalanine Phosphoric Acid Phosphoric Glycol Pigeon Peas Polenta Polydextrose Polyethylene Glycol Polyglycerol Polyglycerol Polyricinoleate (PGPR) Polysorbates Polysorbate 60 Polysorbate 80 Potassium Benzoate Potassium Caseinate Potassium Citrate Potassium Iodide Potassium Lactate Potassium Matabisulphite Potassium Sorbate Potatoes Potato Flour potato starch Povidone Prinus Pristane Propolis Propylene Glycol Propylene Glycol Monosterate Propyl Gallate Protease Psyllium Pyridoxine Hydrochloride Quinoa Ragi Raisin Vinegar Rape Recaldent Reduced Iron Rennet Rennet Casein Resinous Glaze reticulin Riboflavin Rice Rice (Enriched) Rice Flour Rice Starch Rice Syrup Rice Vinegar Ricinoleic Acid Romano Bean (chickpea) Rosematta Rosin Royal Jelly Saccharin Saffron Sago Sago Palm Sago Flour Sago Starch Saifun (bean threads) Salt Seaweed Seeds (except wheat, rye & barley) Seed – Sesame Seed – Sunflower Shea Sherry Vinegar Silicon Dioxide Soba (be sure its 100% buckwheat) Sodium Acid Pyrophosphate Sodium Acetate Sodium Alginate Sodium Ascorbate Sodium Benzoate Sodium Caseinate Sodium Citrate Sodium Erythrobate Sodium Hexametaphosphate Sodium Lactate Sodium Lauryl Sulfate Sodium Metabisulphite Sodium Nitrate Sodium Phosphate Sodium Polyphosphate Sodium Silaco Aluminate Sodium Stearoyl Lactylate Sodium Sulphite Sodium Stannate Sodium Tripolyphosphate Sorbic Acid Sorbitan Monostearate Sorbitol-Mannitol (can cause IBS symptoms) Sorghum Sorghum Flour Soy Soybean Soy Lecithin Soy Protein Soy Protein Isolate Spices (pure) Spirits (Specific Types) Spirit Vinegar Stearates Stearamide Stearamine Stearic Acid Stearyl Lactate Stevia Subflower Seed Succotash (corn and beans) Sucralose Sucrose Sulfosuccinate Sulfites Sulfur Dioxide Sweet Chestnut Flour Tagatose Tallow Tapioca tapioca flour Tapioca Starch Tara Gum Taro Tarro Tarrow Root Tartaric Acid Tartrazine TBHQ is Tetra or Tributylhydroquinone Tea Tea-Tree Oil Teff Teff Flour Tepary Bean Textured Vegetable Protein Thiamin Hydrochloride Thiamine Mononitrate Thiamine Hydrochloride Titanium Dioxide Tofu (Soy Curd) Tolu Balsam Torula Yeast Tragacanth Tragacanth Gum Triacetin Tricalcium Phosphate Tri-Calcium Phosphate Trypsin Turmeric (Kurkuma) TVP Tyrosine Urad/Urid Beans Urad/Urid Dal (peas) Vegetables Urad/Urid flour Urd Vinegar (All except Malt) Vanilla Extract Vanilla Flavoring Vanillin Vinegars (Specific Types) vitamin A (retinol) Vitamin A Palmitate Vitamin B1 Vitamin B-12 Vitamin B2 Vitamin B6 Vitamin D Vitamin E Acetate Waxy Maize Whey Whey Protein Concentrate Whey Protein Isolate White Vinegar Wines Wine Vinegars (& Balsamic) Wild Rice xanthan Gum Xylitol Yam Flour Yeast Yogurt (plain, unflavored) Zinc Oxide Zinc Sulfate

 

ALLOWED grains and flours

Rice, corn, soy, potato, tapioca, beans, garfava, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, Montina and nut flours.

NOT ALLOWED in any form

Wheat (durum, graham, kamut, semolina, spelt), rye, barley and triticale.

Labels

The key to understanding the GF diet is to become a good ingredient label reader. The following ingredients should not be consumed. They are derived from prohibited grains: barley, malt or malt flavoring (can be made from barley), malt vinegar (made from barley), rye, triticale, wheat (durum, graham, kamut, semolina, spelt).

What are the symptoms of gluten sensitivity?

Abdominal pain

Bloating

Constipation

Diarrhea

Loss of appetite

Vomiting

Unintended weight loss

Elevated liver function tests (AST, ALT)

Joint pain

Fatigue

Tingling or numbness in hands or feet

An itchy skin rash occurring on both sides of the body, such as both elbows or knees

Unexplained infertility or fetal loss

In childhood, poor weight gain or failure to thrive

In childhood, short stature or delayed puberty

 

 

Gluten-Free Diet

Click on the links below for recipes and restaurants that are gluten-free.

 

http://www.gluten.net/recipe-database.aspx

http://www.gluten.net/find-a-restaurant.aspx