<<Disclaimer: Verify this information before applying it to your situation.>> ========================= Hidden Gluten Whenever a product or ingredient is identified as a possible source of gluten-contamination it will be highlighted in this section. Some products contain a minute amount of gluten and may not have a noticeable physical affect, but may cause internal damage. NO GLUTEN is the ActionLine's goal. Medical research has established one standard for damage to the gut, but it is still unknown how much gluten or if repeated exposure to small amounts of gluten will increase a celiacs' chance of certain cancers or cause subtle changes, such as lassitude and depression. Nebulous terms must be researched until a satisfactory answer is obtained that the item is free of any toxic protein. When those terms are found on a label, we must routinely verify that it has not changed. If adequate information is obtained and fellow celiacs do not report any adverse reactions, those products should not be left out of your diet. Some celiacs limit labels with nebulous terms to only a few products, in order to reduce the amount of time spent on routine verification. When in doubt leave it out, is the best course of action. Gluten can be added to a product as an ingredient, through cross contamination, or as a result of the manufacturing process. When all gluten is kept out of a celiac's diet, the best quality of life is enjoyed. Each person must determine their preferred life style and how careful they will be in avoiding hidden toxic proteins. 1. Oats and its avoidance in the GF diet is an item of disagreement among celiac experts. There is reported to be a recent medical study showing that oats are appropriate for our diet. Regardless of what you hear, the current opinion of US celiac groups is that oats should not be allowed in the GF diet. 2. Jello Instant Pudding, Vanilla now lists wheat starch as an ingredient. Kraft's phone number is: (800) 431-1001. 3. Hydrolyzed Plant Protein is listed on some food labels. The revised labeling laws required that products with HVP designate its source (wheat, corn, etc.). This is not being enforced with HPP. Another nebulous term must be added to the list of items for routine toxicity checking. 4. College Inn Broths are no longer GF. The products were recently reformulated. 5. Blue Cheese: In a previous issue of The ActionLine, a statement of identity for making the mold for the cheese from French Bread was printed. One of the national celiac groups reports that celiacs should avoid Roquefort because of the mold from bread. Because of this, blue cheese is not recommended for celiacs. For those not aware of which cheeses are considered Blue, here is a listing: Roquefort, Gorgonzola, Stilton, Danish Blue, Cabrales, American Blue. (vii) 6. Caramel is a common ingredient used to add the desired color to a finished product. It has always been a suspect color and for years celiacs avoided products with caramel as a listed ingredient. Attempts to locate caramel from barley in US products was unsuccessful for many years. This is no longer true. Quaker Oats reports that all of their caramel is made from barley. For details on their products, their number is (800) 856-5781. Thanks to CDF for this information.