Do you feel poorly sometimes even though you made the transition to gluten free?
Just when you think it isn't confusing to be gluten free any longer because our options have multipled like wildfire - A study comes out which boggles you even further. The current status is that it has been proven scientifically through extensive testing that other grains which are "inherently gluten free" and not labeled gluten-free are now known to be contaminated by gluten. This contamination is thought to be due to the farming techniques in which grains are handled.
In the
Journal of the American Dietetic Association report,
Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study, researchers looked at 22 "inherently" gluten-free grains, seeds and flours that were not specifically labeled "gluten-free," but that would meet the proposed FDA requirements for single-ingredient foods to be considered gluten-free. The study, which was posted on June 1, 2001, presents possibilities which may bring some harsh realities to light in the gluten free community about the grains they have come to embrace in lieu of naturally gluten containing grains. The reality is that unless they are certified gluten free, then you are taking a risk.
The original article which spurred this one was posted to Suite 101 and can be found here:
Celiac Disease Diet Study: Many Gluten-free Grains Contaminated
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