Definitive List Of Ingredients Containing Gluten from the GlutenFreeSchool.com

This information is excerpted from GlutenFreeSchool.com, a website dedicated to teaching gluten-sensitive individuals simple, savvy and empowering steps to get healthy.

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Since gluten-free labeling is only for food and supplements, knowing at least some of the hidden gluten ingredients are helpful for spotting gluten hidden in body care products, makeup, pet care products, and more. Small exposures perpetuate a cycle of inflammation that prevents you from really feeling like yourself again.

Additionally, gluten has one important superpower that most other foods do not — it causes leaky gut in everyone no matter whether you’re celiac, you’re gluten sensitive, or you have no reaction at all to gluten. A 2015 study looking at the effects of gluten on all three groups by a team including Dr. Alessio Fasano demonstrated that gluten spares no one. Leaky gut (or more the more medically appropriate term “gut permeability”) is a significant factor for those who react to gluten. It’s believed to be part of the mechanism behind triggering autoimmunity in the Functional Medicine world and is responsible for increasing the number of sensitivities you have to other foods.

When Gluten Free is Not Really Gluten Free

A study in 2014 found that 20% of gluten-free products tested for gluten were actually not gluten-free! They contained over equal to or above the 20ppm threshold that’s legal in the US. And while you can scour ingredient lists, still not feeling better may suggest that you’re still being exposed to gluten and preventing your body from healing.

The bottom line is that you MUST learn to read food labels so as to avoid hidden gluten. Fixating on ingredient lists isn’t full-proof… at all. Please know that this list is not the end-all-be-all of hidden gluten ingredients in food. Understanding gluten-free labeling is critical to mastering a gluten-free diet. No list or even mobile app can replace knowing what to look for.

Abyssinian hard (wheat Triticum durum)
Amp-isostearoyl hydrolyzed
Barley grass (may contain seeds)*
Barley hordeum vulgare
Barley malt
Barley malt beer
Barley malt extract
Barley malt flavoring
Beer
Bleached flour
Blue cheese (made with bread)
Bran
Bread crumbs* (including Panko)
Bread flour
Brewer’s yeast
Brown flour
Brown rice syrup*
Bulgur (bulgar wheat/nuts)
Bulgur wheat
Club wheat (Triticum aestivum subspecies compactum)
Common wheat (Triticum aestivum)
Couscous
Croutons*
Dextrimaltose
Disodium wheat germamido peg-2 sulfosuccinate
Durum wheat (Triticum durum)
Edible starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina graham
Farro
Filler
Flour or Enriched flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Gluten
Graham flour
Grain-based vinegar
Granary flour
Hing (spice)
Hydrolyzed wheat gluten
Hydrolyzed wheat protein
Hydrolyzed wheat protein pg-propyl silanetriol
Kamut
Lager
Malt
Malt extract
Malt flavoring
Malt syrup
Malt vinegar
Matzo semolina
Mir
Miso*
Oats*
Oat Bran*
Oat Flour*
Oriental wheat (Triticum turanicum)
Pasta (includes whole wheat, enriched, orzo, macaroni)
Pearl barley
Persian wheat (Triticum carthlicum)
Poulard wheat (Triticum turgidum)
Polish wheat (Triticum polonicum)
Quick Oats*
Rice malt (if barley or koji are used)
Roux
Rye
Seitan
Rye flour
Secale cereal
Semolina
Semolina triticum
Shot wheat (Triticum aestivum)
Shoyu
Small spelt
Soy Sauce*
Sprouted wheat or barley
Stearyldimoniumhydroxypropyl hydrolyzed wheat protein
Steel Cut Oats*
Strong flour
Suet in packets
Tabbouleh
Tempeh Teriyaki sauce*
Textured vegetable protein (TYP)
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
Vanilla extract*
Vanilla flavoring*
Vavilovi wheat (Triticum aestivum)
Vegetable starch
Vital Gluten
Wheat
Wheat berries
Wheat germ oil
Wheat germ extract
Wheat grass (may contain seeds)*
Wheat nuts
Wheat protein
Wheat starch*
Whole-meal flour
Wild einkorn (Triticum boeotictim)
Wild emmer (Triticum dicoccoides)

(NOTE- Items marked with an asterisk (*) mean that they may be gluten-free depending on ingredients used as well as a variety of other factors that include a company testing their products to comply with gluten-free labeling.)

You can click here to read the full article and explore a wealth of information on the Gluten Free School website.

Fruit and veggies give you the feel-good factor

University of Warwick research indicates that eating more fruit and vegetables can substantially increase people’s later happiness levels.

To be published shortly in the American Journal of Public Health, the study is one of the first major scientific attempts to explore psychological well-being beyond the traditional finding that fruit and vegetables can reduce risk of cancer and heart attacks.

Happiness benefits were detected for each extra daily portion of fruit and vegetables up to 8 portions per day.

The researchers concluded that people who changed from almost no fruit and veg to eight portions of fruit and veg a day would experience an increase in life satisfaction equivalent to moving from unemployment to employment. The well-being improvements occurred within 24 months.

Cancer

The study followed more than 12,000 randomly selected people. These subjects kept food diaries and had their psychological well-being measured. The authors found large positive psychological benefits within two years of an improved diet.

Professor Andrew Oswald said: “Eating fruit and vegetables apparently boosts our happiness far more quickly than it improves human health. People’s motivation to eat healthy food is weakened by the fact that physical health benefits, such as protecting against cancer, accrue decades later. However, well-being improvements from increased consumption of fruit and vegetables are closer to immediate.”

The work is a collaboration between the University of Warwick, England and the University of Queensland, Australia. The researchers found that happiness increased incrementally for each extra daily portion of fruit and vegetables up to eight portions per day. The study involved an examination of longitudinal food diaries of 12,385 randomly sampled Australian adults over 2007, 2009, and 2013 in the Household, Income, and Labour Dynamics in Australia Survey. The authors adjusted the effects on incident changes in happiness and life satisfaction for people’s changing incomes and personal circumstances.

Western diet

The study has policy implications, particularly in the developed world where the typical citizen eats an unhealthy diet. The findings could be used by health professionals to persuade people to consume more fruits and vegetables.

Dr. Redzo Mujcic, research fellow at the University of Queensland, said: “Perhaps our results will be more effective than traditional messages in convincing people to have a healthy diet. There is a psychological payoff now from fruit and vegetables — not just a lower health risk decades later.”

The authors found that alterations in fruit and vegetable intake were predictive of later alterations in happiness and satisfaction with life. They took into account many other influences, including changes in people’s incomes and life circumstances. One part of the study examined information from the Australian Go for 2&5 Campaign. The campaign was run in some Australian states which have promoted the consumption of two portions of fruit and five portions of vegetables each day.

Antioxidants

The academics think it may be possible eventually to link this study to current research into antioxidants which suggests a connection between optimism and carotenoid in the blood. However, they argue that further research is needed in this area.


Original Story:

https://www.sciencedaily.com/releases/2016/07/160710094239.htm