Many people who must eliminate wheat from their diets due to allergies don't realize that wheat can be "hidden" in additives and ingredients-at this time, manufacturers are not required to identify them as wheat on the label. If you're eliminating gluten from your diet, you've probably already run into several examples of ingredients being called safe on one list, and forbidden on another. Why is there any debate? Shouldn't it be a simple matter of asking, "Does it have gluten or not?"
The simple answer is that sometimes there isn't a simple answer. Some ingredients have been in question for years, simply because they cause some type of negative reaction in some people-but it's not necessarily a wheat or gluten reaction.
Distilled vinegar, for instance, has been at the heart of this type of controversy for more than a decade, and has prompted more recounts than the 2000 presidential elections. But, like the election, no matter how many times the votes are counted, the final answer has always been the same: there's no gluten in distilled vinegar (malt vinegar does have gluten). This is great news, because mayonnaise, mustard, and many salad dressings that were once suspect because of their vinegar content are no longer questionable.
Buckwheat, quinoa, amaranth, teff, arrowroot, and canola oil have for years been accused of causing a gluten reaction in celiacs, yet they don't contain gluten. Another type of reaction may be occurring, such as an allergy, or something specific to the food itself. Buckwheat, for example, is said to contain a photosensitizing agent that can cause a skin rash in some people who eat it and go into the sun. Quinoa and amaranth have high concentrations of oxalate (also found in spinach), which, in and of itself may cause problems in some people, especially in high doses.
Questionable Ingredients
Thankfully, new legislation requires that by the year 2006, manufacturers must clearly list wheat as an ingredient, even if it is in the form of another ingredient (e.g., modified food starch). But until we can rely upon better labeling, there are still some ingredients that you should question, whether you're wheat-free or gluten-free. The following is an attempt to tease some elements of fact out of the tangle of conflicting information we've gotten on these ingredients.
The following information is compiled from various resources; primarily from Gluten-Free Living, published by Ann Whelan; and Gluten-Free Diet: A Comprehensive Resource Guide, by Shelley Case.
Wheat Starch: It would seem by its name that wheat starch would be off-limits, but actually there is some question, and some Europeans believe that, in some forms, it is permissible on the gluten-free diet. Proponents say that most of the protein in wheat starch is "starch granule protein," rather than gluten, and several studies have corroborated its safety for celiacs. Some scientists are skeptical, however, and warn against its use; most groups in the United States and Canada have not accepted it as being safe for the gluten-free diet.
Modified Food Starch: Modified food starch can be derived from many sources: corn, tapioca, potato, wheat, or other starches. Most modified food starch in North America is derived from non-gluten-containing sources. It is still prudent, however, to check with the manufacturer, asking from what source the modified food starch is derived.
Natural Flavors: Most natural flavors don't contain gluten (wheat isn't a very good "flavor enhancer"). Manufacturers are getting better about clear labeling, and usually call out if they've used a flavor that contains wheat/gluten, but to be 100 percent certain, you must call the manufacturer and ask.
Malt: Malt is almost always derived from barley, and therefore not allowed on the gluten-free diet (it is allowed on a wheat-free diet). Malt extract is made when malt is mixed with water and heated to very high temperatures. The enzymes break down the starches into sugars. Sometimes, however, malt is made from corn, and is usually specified as such on the ingredients label. If not specified, it is most likely made from barley and is therefore not gluten-free.
Hydrolyzed Vegetable Protein (HVP) or Hydrolyzed Plant Protein (HPP): Hydrolyzed proteins may be derived from a gluten-containing source, but must be listed as such on the ingredients label.
Dextrin: Dextrin, a hydrolyzed starch, is usually made from non-gluten-containing sources, but it can be made from wheat. Also, because wheat starch is used more commonly in Europe than in the United States, imported foods or additives are suspect. You should call the manufacturer to determine the source.
Mono- and Diglycerides: Mono- and diglycerides are simply fats made from oil and used in baked products as a preservative, and in "wet" foods as a stabilizer, improving consistency. They show up in the "to be questioned" column of most lists, not because they contain gluten-they don't, in and of themselves-but because they could, usually only in wet form, contain wheat as a carrier. It's important to emphasize, though, that wheat is almost never used (those who have looked into it haven't found a company that uses it). Most manufacturers would list wheat if it was included as a carrier, but for now the FDA doesn't require it.
Spices, Herbs, Seasonings: Spices themselves do not contain gluten, but sometimes a filler, carrier, or anti-caking ingredient is added, and those can contain gluten. Most labels specifically name all of these additional ingredients, so you can determine whether they're gluten-free or not; if it's not clear, call the manufacturer to be sure. Spices do not contain gluten, but seasonings sometimes contain a carrier made from wheat or wheat starch.
Excerpted exclusively for "Gluten-Free Tips" by Gluten Solutions from Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living by Danna Korn (book may be purchased at http://www.glutensolutions.com/store.asp)
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