CELIAC-1 UNSAFE
CELIAC-1
CELIAC/GLUTEN FREE DIET
The Links and Info on this page are the result of searches into CELIAC DISEASE . This Page focuses on CELIAC RESTRICTED FOODS and PRODUCTS . The Celiac diet is a life-time Diet. Celiac disease requires a GLUTEN - Free Diet, more precisely a Gliadin Free diet. Gliadin is an alcohol-soluble extract of the Gluten proteins and peptides found in wheat, barley, and rye. Celiac diet applies to all those with Celiac Disease as well as those with " dermatitis herpetiformis", or DH (Duhring's disease) and is beneficial to those with several other conditions (See Associated Diseases and Conditions under More Celiac) .
CELIAC-1 USAFE
*** CELIAC RESTRICTED FOODS ***
OVERALL RESTRICTIONS - Breads, Cereals, Flours, bread crumbs,cereal additives, buns, doughnuts, bagels, cookies, cakes, pies, biscuits, muffins, pancakes, waffles, cakes, pies, crackers, pretzels, rusk, zweilback, chips, gravies, sauces, puddings, condiments, spreads, dressings, coatings, toppings, stuffings, fillings, noodles, dumplings, spaghetti, macaroni, starches, stabilizers, ground spices, white pepper, beer, ale, lager, stout, gin, udistilled (grain vodka, grain Alcohols, whiskey bourbon, scotch), grain vinegar, mustard powder, and any products with the following grains, grain products or derivatives and miscellaneous productS.
GRAINS: amaranth, barley, couscous, durum, far, graham, granary, kamut, oats, nir, millet, rye semolina, spelt, triticale wheat, wheat starch. Note: Oats do not contain Gliadin but accept for oats labelled as "Gluten Free" they are contaminated with other grains by being stored , transported and/or processed in elevators, bins, containers, belts, or assembly lines that carry other cereals that do contain gluten. In addition the Oats may not have Gliadin but do contain a form of gluten so close to Gliadin that many Celiacs cannot tolerate it anyhow. (see acquired sensitivities)
GRAIN PRODUCTS: bran, bulgar, einkorn wheat, durham, graham, wheat germ, udon, farina, tabbouleh
GRAIN DERIVATIVES Products created from any of the above grains or their products including but not limited to:
flours, starches, modified starches, maltodextrin, malt, malt extract, carmel, colouring, emulsifiers, excipients, flavourings, preservatives, stabilizers, extracts, alcohols, vegetable gums, Hydrolyzed Vegetable Protein HVP, Texturized Vegetable Protein TVP, Hydrolyzed Plant Protein.
MISCELLANEOUS PRODUCTS Blue Cheese, Roquefort cheese
PRECAUTIONARY PRODUCTS Non Medical Drug Ingredients in drugs such as fillers, colors, polish, coating, binding and other agents and frequently contain undeclared gluten and must be checked or verified by a pharmacist or physician.
Note if two products side by side come from the same manufacturer and the same plant and one contains a gluten ingredient and the other does not: products from the plant are in all likelihood NOT SAFE unless specifically noted and labelled as "gluten free " and the risk of cross contaminations is not worth the chance of illness.
NOTE: Enriched or Converted rice may contain barley additive
NOTE: Unless clearly indicated on the label most Malts are derived from Wheat and Barley and are not worth the risk especially malted drinks, and candies.
Flavoured Fats Oils Vinegars, Pickles, Beverages Alcohols, Wines Yogurts, Ice Cream and Sauces often contain Flavours Colours and residues derived from products containing gluten and should be evaluated ,
PRECAUTION: Unless the label says Gluten Free and is produced in a Gluten Free Facility you cannot count on it being 100% safe. Because of the many sources of Cross Contamination you cannot trust any food stored or sold in Bulk Containers of any kind.
FALSE INADEQUETE AND DISCEPTIVE LABELLING "may contain" fraudulent labelling,
*CELIAC SAFE-DINNING & FOOD SOURCES*
GLUTEN FREE MENUS
Many of the major restaurants and fast food places will provide a Gluten Free Menu upon request. It is advisable to ask about the preparation of the food because of the High risk of Contamination. Once you have found a good source stick with it but never let down your guard always remind your waitress of your allergy requirement do not presume they will remember even if you are a regular client, and carefully review any items marked as new or changes to the menu. Read any disclaimer on the menu (usually in fine print) which can allert you to the possibility and likelihood of Contamination and it will often give you a heads up on how to avoid having a problem.
CROSS CONTAMINATION is the mixing of Gluten bearing items into Gluten Free foods. It takes only a few grains of Gluten to trigger an Allergic or Intollerance Reaction. To remind yourself of just how much is necessary sprinkle a little salt in your hand and count out the 20 smallest grains you can see and that is sufficient to exceed the safe exposure limit in a meal and trigger a full blown reaction. In a large kitchen where time is money and food preparation is often shared by more than one individual before it gets to you there are a number of contamination possibllities ranging from accidental to negligent, and unknowing. If the meal comes and it doesn't look right or it has a gluten containing item on it do not settle for simply having the item removed from the plate. It is already contaminated have it replaced. One hint here is if you are concerned it will simply be removed when it is taken back to the kitchen -- take a cut out of the major item before bringing it to the servers attention and this will prevent the dinner from simply being re-plated.
ONLINE SOURCES There are a variety of online sources for Gluten Free Products. Ensure that they are recognized brand names and that the products come from gluten free manufacturing and packaging faciities. Most companies rely on return business and are willing to answer any questions so do not be afraid to research any sites thouroughly. See the ALLERGY RESOURCES and the CELIAC LINKS pages.
BULK FOODS bulk food sources are a prime source for potential CROSS CONTAMINATION. This is particularily true of self serve open bulk food containers. You can never be sure are Gluten Free. The container may have been contaminated with a previous and not cleaned properly the scoop may have been used by staff or previous customer for more than one product, and there is no guarantee that the products came from a Gluten Free Facilty, Even in a Supermarket or custom grocery store, you will find Gluten Free products next to non Gluten free products and all it takes is a broken package to contaminate the shelf and container you pick up. Be particularily cautious of containers with flip up lids at child level - you never know what has been put in them. If the store is dirty or dusty that is a warning. There are some Bulk food Stores that package their own goods, again a word of caution you never know who was distracted or accidentally contaminated a product. Industrially packed and sealed Bulk Products from reputable manufacturers, with sealed containers, and proper labelling are a available at Bulk stores, these are the only ones you should be considering.
LABELS & LABELLING The hardest and one of the most important things to do is to ensure you READ EVERY LABEL EVER TIME The old saying "Familiariity breeds Contemp'' is applicable here. Companies rely on return customers and are hesitent to change the overall appearance of their labelling. A product that contained no ALLERGY items tha last time you purchased it, may contain one now. This is particularily true for products not specifically labelled to identify ALLERGENS and is major concern for those with more than one allery. Check for added or replacement ingredients. Of particular concern is FAKE labelling from companies that produce "Look Alike" and "Knock Off" products. These are often found in discount stores, Dollar type stores. The only clues may be a spelling or printing mistake, or a missing, added, or changed ingredient.
PRECAUTIONS DINNING OUT
CELIAC-1 DIET The Links and Info on this page are specifically related to the Celiac or GLUTEN FREE DIET. The Page has 3 main sections:
(a) Celiac Restricted Foods (b) Celiac Safe Foods (c) Safe Dinning & Food Sources
and includes information and general precautions regarding "Bulk Foods", "Gluten Free Menus" ,'Labelling" "Cross Contamination" and "Online Sources.