| A gluten-free diet is recommended for the | | | | vegetable proteins and starch, modified food |
| treatment of celiac disease and wheat allergy. | | | | starch (derived from wheat instead of maize), |
| Such a diet is completely free of ingredients | | | | malt flavoring, and glucose syrup. Highly allergic |
| derived from gluten-containing cereals including | | | | people may have a problem with the gluten used |
| wheat, spelt, barley, rye, and triticale, as well as | | | | in product preparation for example the powder |
| gluten food additives whether used as a flavoring, | | | | dusted on a conveyor belt to keep food from |
| stabilizing or thickening agent. This diet may also | | | | sticking during processing. Other sources of cross |
| exclude oats whose effects on gluten-sensitive | | | | contamination include grains that shared a truck, |
| people still remain somewhat unknown. | | | | bagging facility, or mill with gluten-containing grains. |
| While gluten is commonly associated with wheat, | | | | Many people allergic to gluten find it is best to |
| not all wheat products contain gluten. For | | | | remove all flour and grain from their diet to |
| example, highly processed wheat glucose contains | | | | ensure their protection. |
| no detectable gluten (i.e. less than 5 parts per | | | | How much gluten is too much? Some experts |
| million gluten). Grain and starch sources that are | | | | say that the maximum safe level of gluten for |
| acceptable in a gluten-free diet include maize, | | | | celiacs is 0.02% (200 parts per million); others talk |
| potatoes, rice, tapioca, millet, and sweet potatoes. | | | | about 0.002% (20 parts per million). Wheat flour |
| Bean, soybean, and nut flours are sometimes | | | | contains about 12% gluten, in other words, |
| used in gluten-free products to add protein and | | | | 120,000 parts per million. A little wheat flour can |
| dietary fiber. | | | | cause a lot of problems. In fact, many products |
| Gluten is also used in foods in some unexpected | | | | labeled gluten free have unacceptable levels. |
| ways, for example as a stabilizing agent or | | | | Regularly prepared medications and vitamin |
| thickener in products such as ice cream and | | | | supplements may use gluten as a binding agent. |
| ketchup. Other products that perhaps surprisingly | | | | When it comes to alcohol it's important to be |
| may include gluten are both over-the-counter and | | | | familiar with the specific production process. |
| prescription medications and vitamins, and | | | | Bourbon is gluten-free whereas most whiskey is |
| cosmetics. | | | | not. Cider, port, rum, sherry, tequila, vermouth, |
| Gluten sufferers can't merely check the label for | | | | and most importantly wine do not contain gluten. |
| product ingredients; gluten may be found in | | | | Liqueurs may contain gluten. Almost all beers do. |