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Date: | Sun, 23 Jul 2006 12:56:15 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to everyone who answered my question about what is the difference
between wheat and gluten free. The context for my question comes from
this assumption that many people I talk with seem to make: Wheat free
is gluten free.
Summary:
Over 80 people responded from the list.
And a summary of the answers is:
Wheat is only one of the grains that contains gluten. In order for a
food or food product to be considered gluten free it must not contain
any of the following.
Wheat (Triticum aestivum)
Rye (Secale cereale) nutritionally similar to wheat but contains
less gluten
Triticale (Triticum x secale) wheat & rye hybrid
Spelt (Triticum spelta) an ancient red wheat that some people with
wheat sensitivities or allergies can tolerate
Barley (Hordeum vulgare) ancient grain with low gluten content, the
flour is a grayish color
Oats (that are not cross contaminated by being milled in a plant
that also processes other gluten products
Some people are wheat intolerant and some people are gluten intolerant
(Celiac Disease - although I am not absolutely sure that if you are
gluten intolerant whether that means you automatically have a clinical
diagnosis for Celiac Disease).
Thanks again to everyone for your prompt and wonderful answers.
~ kathy dee ~
/ Roads are for journeys, not destinations/
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