by A. Grano on March 14th, 2012 at 7:00 am
Gluten, an ingredient that causes flours to rise during baking, has been under scrutiny for years now, and if you’re intolerant to it, the first food you’ve likely been advised to avoid is bread, among other wheat and grain-based foods. Unfortunately, gluten is an allergen for some, leading to symptoms such as skin rashes, headaches and irritable bowel syndrome, and has even been linked to rheumatoid arthritis and Crohn’s disease.
While wheat and grains are the most notorious gluten offenders, there are other foods you should be aware of if you notice any sensitivity after eating them. Keep in mind that the upside of this gluten-free craze is an increased variety of foods that are now made without this allergen trigger, including baked goods, cereals, and pastas.
1. Processed Meats
Almost all processed meats are high in gluten and should be avoided, according to the Celiac Sprue Association. Caused by eating gluten, sprue is a type of arthritis accompanied by a myriad of digestive problems. If these risks aren’t enough to cut out cold cuts, sausages, bologna and other processed meats in your diet, consider this: recent videos have emerged from several sources, including celebrity chef Jamie Oliver, demonstrating how “mechanically separated meats” are made. If you’re not familiar with this term, check out the ingredients label on a package of hot dogs or packaged lunch meat and you will likely find it. This meat is collected from animal carcasses after all the prime cuts of muscle have been removed, as to not waste meat scraps
2. Candies & Sweets
Muffins, cookies, cakes, batter-fried foods, pies, and doughnuts may all be full of flour containing gluten. Further, foods made with malt, such as chocolate, cake frosting and ice cream should also be avoided.
3. Alcoholic Drinks
Alcoholic beverages distilled from gluten grains can upset those with intolerance. Gin, whiskey, beer and ales are common types to avoid.
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