Manufactured food today is as much of a mystery, as it is a source of high sodium. As
people become more familiar with the names for the proteins that are called gluten,
somewhat unethical practices have arisen due to the lack of public outcry. Lawmakers
spend tremendous amounts of money so they can trick people and continue selling
nutritionally deficient food to the masses.
If you’ve been feeling a bit concerned about gluten finding its way back into your life,
then you might be interested in the following article that will show you foods with hidden gluten.
– Benign Sounding Names.
So now you’ve turned to look at your items from the last store visit. As you read through
the ingredients, you see a few familiar names, but now is the time to focus. Some of the
names that are generally included in this somewhat hidden group are: Kamut, hydrolyzed wheat protein, durum, farro, rye bread, atta, and farina.
If you have serious gluten sensitivity, then it would be important that you might be sure to not only stay away from these foods and their processed versions, but also be very careful about eating ingredients that can become tainted by the presence of gluten sometimes on the way to you, the consumer.
– Ask the Manufacturer.
Sometimes it’s impossible to know what’s going with the chemical make up of certain
foods. If they’ve been changed, then you will need to get in touch with a sales rep or
another informative authorization unless you have some kind of food testing kit in your
car. If you can impress on them that you have special medical circumstances to keep
yourself from becoming ill from gluten exposure, then your server can be an extra pair
of eyes that bridges the gap between the server and the chef, who will also help to keep
you safe from cross contamination.
– Sauces, Soups, Seasoning and Sausages.
Among the foods mentioned here, these end up being some of the biggest surprises.
The gluten found in liquid foods like spaghetti sauce, several varieties of creamy soups,
and popular seasoning packets has usually been added as a thickening agent, but it’s
inclusion in sausage is entirely filler.
In a nutshell, with a small amount of research, it should be a piece of cake (but don’t eat gluten-filled cake) to find processed meats without gluten that can be enjoyed in very small doses. Many of these meats are clearly marked so that people who are interested in gluten free items can easily identify them.
See you soon,