(November 3, 2015 at 6:12 pm)Kitan Wrote: Of course, a perpetuation of the problem is labeling items gluten free that never even contained any wheat.
This isn't as stupid as you'd think. Sometimes you can look down the ingredients and not see anything wheat based in it at all and it will still cause problems. My husband is coeliac and even the slightest contamination will have him stuck on the toilet for the next few days. What often happens is that they use flour as part of the manufacturing process, for example, covering chocolate with flour on the conveyor belt so that it won't stick. Or there may be cross contamination with other products in the same factory that do contain wheat.
You would not believe how often wheat gets used in the food industry. Any sauces for example will most likely contain wheat as a thickener. Or at least the chance of them having so means that you can't take the risk. Even soy sauce, which means Asian restaurants are completely out of the question. The only place my husband can eat is at an Indian, or a steak house if he makes sure that they do not add any sauce.
