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Today's tip by Dr. Weil points out hidden sources of gluten, which I have highlighted here in red:

Today's Tip: Where is Gluten Hiding?

Gluten is the protein in wheat that makes dough elastic. It also is found in rye, barley and, possibly, oats. If you have gluten sensitivity or celiac disease (gluten-sensitive enteropathy), exposure to gluten can result in an immune reaction: your body's ability to absorb nutrients from food is reduced, due to the loss of villi, the tiny protrusions in the small intestines. This can lead to malnutrition, no matter how well you're eating, since eating even a small amount of this protein can result in damage to the intestine. If you are sensitive to gluten, you must try to avoid all foods containing wheat, oats, barley and rye. Read labels carefully because gluten can turn up where you don't expect it: in cold cuts, soups, candies, and even soy sauce. Look for ingredients such as starch, modified food starch, hydrolyzed vegetable protein (HVP), hydrolyzed plant protein (HPP), texturized vegetable protein (TVP), binders, fillers, excipients, extenders, malt, and natural flavorings, all of which may indicate the presence of gluten. 

Read more about food allergies and how to control them on DrWeil.com. 

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