Re: Gluten question (sorry I am new!)

[Guest guest]

Tell your friend to be VERY aware of "hidden" gluten. For instance, caramel coloring seems ok...but it can actually be derived from barley, so if you can't reach the company to confirm what their caramel coloring is made from, or they don't know, then it should be avoided.

Isn't this fun??? Sigh.

-----Original Message-----From: freeridejimmy Sent: Tuesday, August 24, 2004 2:47 PMTo: SillyYaks Subject: Gluten question (sorry I am new!)Hi!I am helping a friend with a "top level" list of Gluten no-no's and wanted to make sure I was writing the right ones. I know that Wheat, Barley, Oats, and Rye are the main ones to be weary of. But are there any other things that I should list? I have had a hard time finding a good list.Thanks, Jimmy

[Guest guest]

Tell your friend to be VERY aware of "hidden" gluten. For instance, caramel coloring seems ok...but it can actually be derived from barley, so if you can't reach the company to confirm what their caramel coloring is made from, or they don't know, then it should be avoided.

Isn't this fun??? Sigh.

-----Original Message-----From: freeridejimmy Sent: Tuesday, August 24, 2004 2:47 PMTo: SillyYaks Subject: Gluten question (sorry I am new!)Hi!I am helping a friend with a "top level" list of Gluten no-no's and wanted to make sure I was writing the right ones. I know that Wheat, Barley, Oats, and Rye are the main ones to be weary of. But are there any other things that I should list? I have had a hard time finding a good list.Thanks, Jimmy

[Guest guest]

Have your friend go to www.celiac.com and click on the link to 'safe and

forbidden foods'. The list is much longer than 20 items and goes into

explicit detail about such things as vinegar, MSG, and carmel coloring.

Plus it lists all those unpronouncible additive names that are on labels.

Cheryl in Colorado

freeridejimmy wrote:

>Hi!

>

>I am helping a friend with a " top level " list of Gluten no-no's and wanted to

make sure I

>was writing the right ones. I know that Wheat, Barley, Oats, and Rye are the

main ones to

>be weary of. But are there any other things that I should list? I have had a

hard time

>finding a good list.

>

>Thanks, Jimmy

>

>

>

>

>

>

[Guest guest]

I found the lists on celiac.com to be rather confusing, especially

the " may or may not " section on the forbidden list. In the US, most

of those items are in most processed foods, but many are also gluten-

free. The confirmed products list on this and the delphi forum have

been much more helpful to me, along with using products from

companies like Kraft and ConAgra who clearly list the sources of

their " unpronouncibles. "

> Have your friend go to www.celiac.com and click on the link

to 'safe and forbidden foods'. The list is much longer than 20 items

and goes into explicit detail about such things as vinegar, MSG, and

carmel coloring. Plus it lists all those unpronouncible additive

names that are on labels.