Is there gluten in potatoes. Gluten - what is it and is it harmful? What foods contain gluten? Disadvantages everyone should be aware of

Gluten, or gluten, is a variety found in cereal seeds. When interacting with water, it forms an elastic compound, which makes the dough stretch and take shape. Gluten contains the usual products - bread, pasta.

Harm of gluten

Wheat, rye, barley have been grown for centuries. In recent decades, modern varieties of cereals have been bred by selection. They are unpretentious, high-yielding. But they contain gluten, which passes into products. When broken down in the intestines, they form larger molecules than traditional cereal varieties.

They are more difficult to fully digest, and require excellent stomach and intestinal health and sufficient enzyme production.

Thus, gluten requires a lot of effort for the body to process. Their deficiency causes the accumulation of gluten, which disrupts the work digestive system is a common cause of obesity.

Incompletely digested gluten, its excess irritate the intestinal villi, cause increased permeability of its walls, inflammation of the gastrointestinal tract.

Over the past 30-40 years have increased significantly hypersensitivity and gluten intolerance.

Switching to gluten-free foods restores the lining of the gastrointestinal tract.

When to switch to gluten-free foods

Modern research confirms the link between the consumption of grains containing gluten and health problems. For example, these products contain substances that affect the psyche, cause addiction, and nervous disorders.

The following signs signal increased intestinal permeability, an inflammatory response of the body to foods containing gluten:

• do not get enough sleep, during the day there is a breakdown;
• frequent mood swings, anxiety;
• decreased sexual desire;
• , flatulence;
• stool retention or diarrhea;
• the need for sweets;
• skin dry, red, rash;
• headache (migraine).

What foods contain gluten

Gluten in the composition of cereals turns a mixture of flour and water into an elastic dough, gives splendor to pastries and baked goods, and increases shelf life.

For an attractive appearance, gluten is artificially added to some products, its content in some types of flour reaches 50%.

Gluten contains not only dough products - cakes, pasta. To give density and elasticity, it is added to semi-finished meat products - cutlets, dumplings, sausages, ham, sausages. To enhance the taste and texture - in sour cream, cheese, yogurt. Add to ketchups, sauces, crab sticks, artificial caviar.

Gluten in ready-made breakfast cereals binds vitamins and minerals. Increases the elasticity of chewing gum.

To improve the taste, it is used in the manufacture of cheeses. In hard varieties, gluten is partially replaced by milk dry natural protein - sodium caseinate.

In the composition of coffee granules, gluten makes the powder crumbly and improves solubility. Adding cocoa powder to the composition reduces the cost of chocolate production.

Table 1. Products containing explicit and implicit gluten

Explicit gluten	Hidden gluten
pancakes	Mustard
waffles	Baby food (canned)
Vermicelli	Chewing gum
Grainy cottage cheese	Yogurt (with additives)
cupcakes	cocoa powder
crackers	sausages
Pasta	Canned meat
Semolina	Canned vegetables
Meat semi-finished products	Canned fish
	cutlets
Oatmeal (cereal)	Instant coffee
Barley porridge	Crab sticks
Cookie	Mayonnaise
cakes	Margarine
Wheat, porridge	Ice cream
Rye	Dumplings
Soy sauce	Beer (as an additive)
Drying	Instant chocolate drinks
Cakes	Soy sauce
Cereals for breakfast	sausages
Barley	Processed cheese
Barley porridge	Meatballs

List of gluten free foods

Gluten is absent in all animal products, as well as in corn, rice, soybeans, potatoes, vegetables, fruits, berries. Refusal to eat foods containing gluten normalizes.

Why is celiac disease dangerous?

Lack of certain enzymes in the small intestine mucosa leads to indigestion of gluten (gliadin). The accumulation of undigested substances in the intestine causes an inflammatory reaction.

Diarrhea after eating foods containing gluten. Violation of absorption in the intestine causes disorders of protein, carbohydrate, fat and mineral metabolism. Belly bloated, weight loss, dehydration. Caries, spontaneous fractures of the limbs.

For the first time, celiac disease (celiac disease) can manifest itself at the age of 20-40 years.

Those with gluten intolerance appear healthy on the outside. Symptoms are caused by eating small amounts of gluten-containing foods.

Most experts consider the nature of the disease to be hereditary. Others believe that the reason is gluten. Still others see the viral nature.

Hypersensitivity to gluten, its intolerance, in addition to inflammation in the intestines, provoke the development of hepatitis, osteoporosis, arthritis, type 1 sugar, skin diseases, and mental disorders.

When treating celiac disease, switch to gluten-free foods.

Modified: 11/15/2019

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DO NOT MISS

Pumpkin is an undeservedly rare guest on our table. And this despite the fact that pumpkin surpasses most vegetables in terms of its taste and the amount of useful substances it contains.

Please pay special attention to the fact that we are talking about gluten intolerance (gluten sensitivity), and not about celiac disease or gluten allergy.

Delicious layered salad dessert with apples, cheese, walnuts, eggs and prunes

Layered salad with apples, cheese, walnuts, eggs and prunes - an excellent dish for spring, when the body needs vitamins and hearty nutritious food most of all.

Festive gluten-free French prunes cake

This delicious cake can be made not only gluten-free, but also lactose-free if you are intolerant to dairy. To do this, you need to replace dairy products from cow's milk with "dairy vegan products."

Recipes for a gluten-free diet

Gluten free starch. Potato Starch, Corn Starch, Rice Starch

Potato, corn and rice starches are widely used in medicinal and diet food, including a gluten-free diet.

Gluten-free starches are often used in puddings, jellies, creamed soups, jelly, sauces, and baked goods that are tender, crumbly, and flavorful.

Potato starch

Use potato starch when preparing sauces and jelly from berries and fruits. And also when baking. It gives airiness to products.

What nutrients are found in potato starch?

• Protein.
• Carbohydrates.
• Cellulose.
• Starch.
• Ash.
• Vitamins: RR.
• Minerals: calcium, potassium, sodium and phosphorus.

FOR REFERENCE. Starch is a high-calorie product. There are 315 kcal per 100 grams of potato starch.

Health benefits of potato starch

Potato starch has many health benefits.

Potato starch:

• has a beneficial effect on the cardiovascular system, reduces the level of bad cholesterol in the blood and the risk of developing atherosclerosis;
• helps to remove excess fluid from the body;
• has a positive effect on the functioning of the gastrointestinal tract, relieves inflammation and protects the gastric mucosa from aggressive influences, as it has an enveloping effect (which is very important for celiac disease).

IMPORTANT. Do not store open starch for a long time, and do not use starch that is past its expiration date. In both cases, the quality of starch is significantly reduced.

Corn starch

Corn starch, as well as potato starch, can be used in the preparation of jelly, sauces, puddings, mashed soups and pastries.

It is healthier than potato starch. But, alas, even more high-calorie than potato starch.

What nutrients are found in corn starch?

• Protein.
• Carbohydrates.
• Cellulose.
• Amino acids.
• Starch.
• Ash.
• Vitamins: PP and group B.
• Minerals: calcium, potassium, sodium, magnesium, iron, manganese, selenium, zinc and phosphorus.

FOR REFERENCE. The calorie content of corn starch is 330-350 kcal per 100 grams of product.

Health benefits of cornstarch

Corn starch contains many essential nutrients for the human body. nutrients, which define it beneficial features. It has a tonic, tonic, choleretic and mild diuretic effect.

Corn starch:

• has the ability to lower blood sugar levels;
• improves the functioning of the gastrointestinal tract, increases the secretion of bile and reduces appetite;
• beneficial effect on work of cardio-vascular system, reduces the level of bad cholesterol and prevents the development of atherosclerosis;
• contributes to the formation of muscle mass;
• nourishes nerve cells.

IMPORTANT. Cornstarch should not be stored for a long time in an open package, as it is prone to lumping. In addition, long-term storage of starch in open packaging reduces its quality and reduces its useful properties.

rice starch

Rice starch can be used in the preparation of puddings, jellies, jelly, sauces, casseroles, desserts and pureed soups. And, of course, it can be added to gluten-free flour mixtures and baking dough.

What nutrients are found in rice starch?

• Protein.
• Carbohydrates.
• Amino acids (saturated and unsaturated fatty acids).
• Cellulose.
• Vitamins: E, PP and B vitamins.
• Minerals: calcium, potassium, sodium, zinc, iron and phosphorus.

FOR REFERENCE. Rice starch is the most high-calorie. There are almost 370 kcal per 100 grams of product.

Health benefits of rice starch

Rice starch, like rice flour, is considered one of the best hypoallergenic foods. It is used in the manufacture of even baby food.

Rice starch:

• is a highly nutritious product and has a general strengthening effect on the body;
• positively affects the functioning of the gastrointestinal tract, relieves inflammation and alleviates the condition during exacerbations of chronic diseases of the gastrointestinal tract;
• normalizes metabolic processes and helps to remove excess fluid, salts, toxins and slags from the body;
• tones the nervous system and helps to quickly cope with nervous disorders;
• improves the condition of the skin, hair and nails.

IMPORTANT. Rice starch should be used with caution in overweight people with high blood sugar and constipation.

• Back
• Forward

A gluten-free (gluten) diet is primarily used to treat celiac disease (see Gluten-Free Diet for Celiac Disease), as gluten causes inflammation in the small intestines of people with this autoimmune disease. A gluten-free diet helps people with celiac disease control their symptoms and prevent complications.

Initially, sticking to a strict gluten-free diet can be quite a daunting and frustrating task. But over time, with patience and creativity, you'll find that it's not all that difficult, given the fact that many of the foods you eat today are gluten-free. As for your usual gluten-containing products, you can easily replace them with the help of our guide.

By using a 100% gluten-free daily menu, people are able to control symptoms and significantly improve their health in various autoimmune diseases such as celiac disease, autoimmune thyroiditis, type 1 diabetes, etc. Some people who do not have celiac disease may also have symptoms when eating foods containing gluten. This condition is called non-celiac gluten sensitivity.

List of gluten-free foods

The following products do not contain gluten.

Cereals without gluten

Products made from grains and the grains of the following plants do not contain harmful gluten:

• All types of corn, including cornmeal, grits, etc.
• All types of rice (white, brown, wild, basmati, enriched rice, etc.).
• Amaranth, arrowroot, buckwheat, cassava, flax, millet, quinoa, sorghum, soy, tapioca, and teff.
• Gluten-free flour made from gluten-free grains, nuts, beans and coconut. Look for products labeled "Gluten Free" on their packages to avoid cross-contamination.

Rice is ideal for people on a gluten-free diet.

Gluten Free Ingredients

Annatto, glucose syrup, lecithin, maltodextrin (even if made from wheat), oat gum, simple spices, silicon dioxide, starch, food starch and vinegar (only malt vinegar may contain gluten). In addition, citric, lactic and malic acids, as well as sucrose, dextrose and lactose; and these bakery products: arrowroot, cornstarch, guar and xanthan gum, tapioca flour or starch, potato flour and starch, vanillin.

Gluten free products

The following products do not contain gluten:

• Milk, butter, margarine, natural cheese, natural yoghurt, gluten-free ice cream.
• Vegetable oils, including canola oil.
• Fruits, vegetables (fresh, frozen and canned), meat, seafood, potatoes, eggs, nuts, nut butters, beans and legumes.
• Bread can only be gluten-free if it is made from gluten-free flour.
• Gluten-free bakery - also made from gluten-free flour.
• Distilled vinegar does not contain gluten.
• Gluten-free cereals - buckwheat, rice, millet and corn cereals.
• Distilled alcoholic beverages do not contain gluten because distillation effectively removes gluten. However, these drinks may contain gluten if gluten-containing ingredients are added after distillation, but this is rarely practiced.
• Mono- and diglycerides.
• Spices. If no other ingredients are added to spices, then they do not contain gluten.

Gluten products can be roughly divided into two categories:

1. Products containing gluten
2. Foods that may contain gluten (in some cases)

The following food groups contain gluten:

• All types of wheat, including spelled, kamut, triticale (a hybrid of wheat and rye), durum (durum wheat), einkorn wheat, farina, semolina, baking flour, matzah and couscous. Wheat is found in many types of bread, cakes, pretzels, cookies, crackers, pretzels, pasta, pizza, baked goods. In addition to these foods, wheat can also be found in other foods. Read the ingredients on the labels to make sure that a particular product does not contain wheat flour.
• Most Ingredients Containing Wheat: hydrolyzed wheat protein and pregelatinized wheat protein.
• Barley and malt, which is commonly made from barley, including malt syrup, malt extract, malt flavor, and malt vinegar.
• Rye which is most commonly found in baked goods. It is generally not used for the production of ingredients.
• Breaded (or with added wheat flour) meat products, poultry, seafood and vegetables. Or seasoned with a sauce or marinade containing gluten, such as soy sauce or teriyaki sauce.
• Products fried in the same oil as breaded products considered unsafe for people on a gluten-free diet.

The name "gluten" (derived from the English glue - "glue") received a complex vegetable protein, consisting of proteins (glutenin and glanide). First of all, it is worth noting the excellent culinary characteristics of gluten - it is it that improves the taste of soft buns and fluffy breads: the more gluten in the flour, the easier it is for the dough to turn into airy and fragrant pastries. But not everything is so rosy: why is this vegetable protein dangerous for human body, we will tell in the article "", but for now we will focus exclusively on which products contain gluten.

Where is gluten found?

We propose to consider a list of all products that contain gluten (gluten) - these are completely ordinary foods that an adult or child consumes almost daily, and not so regular on the menu. According to the proportion of gluten should be distinguished:

• products containing gluten;
• products containing traces of gluten (they contain very little of this protein protein);
• gluten-free products (no gluten).

Complete list of foods containing gluten

It is no coincidence that gluten is also called "wheat protein": the rightful first place in terms of the proportion of gluten content in its composition is occupied by cereals. The list of products that contain gluten includes those that somehow use wheat or other flour as a thickener:

• cereals: wheat, barley, rye and oats;
• products from these cereals: cereals (including semolina), bran, bread and any pastries, pasta, breaded products;
• juices, fruit drinks, compotes, lemonades, kvass and other soft drinks with sugar - in fact, the gluten content in them is low, but it is these drinks so beloved by children and adults that can cause a severe allergic reaction;
• sausages and their derivatives: sausages, meatballs, meatballs, etc.;
• soy products; instant soups and cereals;
• ready-made dry breakfasts, sweets, churchkhela;
• mayonnaise and mustard;
• fast food: french fries, chips, burgers, etc.;
• frozen semi-finished products: main courses, snacks, side dishes;
• crab sticks;
• dressings: bouillon cubes, spices in factory mixes, confectionery powders;
• marinades and preserves tomato sauce or paste;
• undistilled vodka.

Gluten is often an ingredient and sports nutrition- especially (and probably natural) protein

List of foods that contain traces of gluten

Here are gluten products that contain gluten protein in very low doses:

• lard;
• butter; vegetable oils from dubious manufacturers that make the product cheaper due to its quality may contain a proportion of gluten - it is added at the production stage to make the product thicker;
• in fact, natural nuts (walnuts, Brazilian nuts, hazelnuts, pistachios, pine nuts, cashews and almonds), as well as sunflower and pumpkin seeds, are completely gluten-free, but here industrially processed nuts and seeds contain traces of it;
• dairy products can be safely classified both in the list of gluten-containing products and in the category of gluten-free products for one simple reason: homemade milk, cheeses, butter, cream, cottage cheese, etc. do not contain gluten, but obtained industrially contain a small amount of this protein;

• the list, which contains gluten in small quantities, should be supplemented so beloved by many sauces(for example, tomato, creamy, garlic, etc.), canned vegetable purees(for example, caviar from zucchini or eggplant) and even ice cream- often used as a natural thickener Wheat flour containing gluten protein;
• When considering where gluten is located, to complete the picture, processed fruits should be mentioned - natural fruits do not contain protein, but dried fruits or candied fruits may contain traces of gluten.
  We looked at what foods contain gluten - full list one can go on and on, if we consider not only the foodstuffs familiar to Russians, but also exotic or national ones.

What products contain gluten - we found out, let's dwell a little on its share in 100 g of the product:

Product	Gluten content (g) per 100 g of product
wheat flour	3 – 5
Rye flour	2 – 2,5
pearl barley	2,2 – 2,8
cereals	2 – 2,25
wheat bread	1,62
Rye bread	1,05
bread "8 cereals"	0,9
squash Cavier	0,3
tomato ketchup	0,2 – 0,25
juices (eg apple nectar)	0,1 – 0,15
cottage cheese with a fat content of 9-18%	0,02
skim cheese	0,005
lard	0,003
dried fruits (for example, dried apricots)	0,001

The average adult consumes 10-40 g of gluten per day: the lion's share of vegetable protein falls on baked goods and pasta

Having considered in general what foods contain gluten, let's move on to the most exciting minds of Russians - potatoes and beer: without potatoes, Russian national cuisine in general, it’s hard to imagine, but beer lovers, no, no, and they will also think about the benefits of this drink.

Is there gluten in potatoes?

Often the starch found in potato tubers is mistaken for a source of gluten. This is wrong: due to the fact that the most common potatoes have nothing to do with gluten-rich grains, they are completely free of "wheat protein".

Natural root crops can replace almost all "gluten" cereals in the daily diet

In particular, sweet potatoes (yam) contain as many nutrients as in cereals, but at the same time it is also a source of vitamins, soothes the stomach, perfectly maintains the body's water balance and improves immunity. However, if there are doubts whether there is gluten in potatoes, it should be noted that the potatoes themselves are different: natural tuber potatoes do not contain gluten, but fast food french fries are no longer so harmless. French fries cooked in special oil and according to the correct technology have no gluten, but if he passed through the brazier of a catering establishment after gluten-containing products (for example, donuts or breaded chicken), then he is quite capable of “hooking” gluten into his composition. And in the composition of the finished store-bought french fries, gluten will be 100% likely.

Is there gluten in beer?

Undoubtedly, you can be a passionate fan of a foamy drink and take care of your health. Therefore, the often reasonable question about gluten in beer - what it is, and whether it really makes your favorite drink dangerous for the body - occupies certain minds. The fact that the properties of gluten significantly enhance the palatability of food, and the specific chemical structure makes this protein an excellent preservative, do not at all speak of its benefits.

Beer production is impossible without the use of gluten - in beer, it just plays the role of a preservative, but in fact it cannot seriously harm unless the person suffers from an individual protein intolerance. There is an opinion that the myths about gluten in beer are just a marketing ploy: its main goal is to artificially increase demand for gluten-free beer. Perhaps gluten-free beer is also not so harmless: having lost a natural preservative that also improves the taste of the drink, it becomes necessary to supplement it with artificial flavor enhancers.

Conclusion

Having learned what gluten is and where it is contained, having examined in detail the products containing gluten (gluten), you can begin to form your own menu, and, if necessary, a diet. For some, gluten in small quantities does not pose any danger at all, but for some, there may be a lot of “traces” of this vegetable protein - up to the development of celiac disease (gluten intolerance). In any case, you should be attentive to your health and nutrition and reduce the amount of foods high in this protein in your diet to a minimum.

Although gluten is safe for most people, people with medical conditions such as or sensitivity to gluten should avoid consuming it to prevent adverse health effects ().

Many products are made with ingredients that contain gluten, so it's important that those who can't consume it carefully check ingredient labels ().

Here is a list of 54 gluten-free foods you can include in your diet.

1-11. Whole grains

For example, oats are often processed in facilities that are also processed, which can lead to cross-contamination. For this reason, you must ensure that the oats you purchase are certified Gluten Free ().

Gluten Free Whole Grains:

1. Quinoa
2. Wild rice
3. Buckwheat
4. Tapioca
5. Millet
6. Amaranth
7. Arrowroot

Grains to avoid:

• Wheat, all varieties (whole wheat, farro, farina, durum wheat (durum), kamut, spelled, etc.)
• Triticale

12-26. Fruits and vegetables

The list of gluten-free foods is all-inclusive fresh fruits and vegetables, as they are naturally gluten-free. However, some processed fruits and vegetables may contain gluten, which is sometimes added for flavoring or as a thickening agent ().

• hydrolyzed wheat protein
• malt
• maltodextrin

Fruits and vegetables to eat:

While the list below is not exhaustive, it does provide some examples of fresh fruits and vegetables that you can use on a gluten-free diet.

1. Citrus fruits, including oranges and
2. Apples
3. Berries
4. Cruciferous vegetables, including cauliflower and
5. , such as , kale and
6. Starchy vegetables such as , and eggplant
7. bell pepper
8. Mushrooms
9. Radish
10. Green bean

Fruits and vegetables to double check:

• Canned fruits and vegetables: can be canned with sauces that contain gluten. Fruits and vegetables canned in water or natural juices are probably gluten-free.
• Frozen fruits and vegetables: sometimes contain added flavors and sauces containing gluten. Frozen fruits and vegetables without additives do not contain gluten.
• Dried fruits and vegetables: may include gluten-containing ingredients. Regular, unsweetened dried fruits and vegetables are gluten-free.
• Pre-cut fruits and vegetables: May be cross-contaminated with gluten depending on where they were prepared.

27-32. Squirrels

Many foods contain protein, including animal and plant foods. Most of them are naturally gluten-free ().

However, gluten-containing ingredients such as soy sauce, flour, and malt vinegar are often used as fillers or flavorings. They can be added to sauces, dressings and marinades, which are usually combined with protein products.

Protein products without gluten:

1. Legumes (beans, peas,)
2. Nuts and seeds
3. Red meat (fresh beef, pork, lamb)
4. Poultry (fresh chicken,)
5. Seafood (fresh fish, scallops, )
6. Traditional soy products (tofu, tempeh, edamame, etc.)

Protein foods to double check:

• Processed meat products such as sausages, wieners, prepared foods (dumplings, meatballs, etc.), sausage and bacon
• Meat substitutes such as vegetarian products

Protein foods to avoid:

• Any meat, poultry, or fish that has been breaded
• Protein foods with added wheat-based soy sauce
• Seitan

33-39. Dairy

Most dairy products are naturally gluten-free. However, dairy products with added flavors and additives should always be double checked for gluten ().

Some common gluten-containing ingredients that can be added to dairy products include thickeners, malt, and modified food starch.

Gluten free dairy products:

1. and melted butter
2. Sour cream

Dairy products to double check:

• Flavored milk and yogurt
• Processed cheese products such as cheese sauces and melted cheese
• , which is sometimes mixed with supplements containing gluten

40-44. Fats and oils

Fats and oils are naturally gluten-free. In some cases, additives containing gluten may be mixed with fats and oils to flavor and thicken.

Gluten Free Fats and Oils:

1. Butter and ghee
2. olives and
3. and avocado oil
4. Coconut oil
5. Vegetable oils, including sunflower oil, sesame oil, and

Fats and oils to double check:

• Oils with added flavors or spices
• Spreads

45-51. Beverages

The list of gluten-free foods includes gluten-free drinks. There are several types of gluten-free drinks that you will enjoy.

However, some drinks are mixed with additives that contain gluten as an ingredient. In addition, some alcoholic beverages are made using malt, barley, and other gluten-containing grains, so they should be avoided on a gluten-free diet ().

Gluten free drinks:

1. 100% fruit juice
2. Certain alcoholic beverages, including wine, ciders, and beer made from gluten-free grains such as buckwheat or sorghum
3. Sports, carbonated and energy drinks
4. Lemonade

Please note that while these drinks are gluten-free, most of them are best consumed in moderation due to their added sugar and alcohol content.

Drinks to double check:

• Any beverage with added flavors or impurities such as coffee coolers
• Distilled liquids such as vodka, gin, and whiskey, even if labeled "Gluten-Free", as they are known to cause a reaction in some people
• Pre-Made Cocktails

Drinks to avoid:

• Beer, ale and lager made from grains containing gluten
• Non-distilled liquids
• Other malt drinks

52-54. Spices, sauces and seasonings

Spices, sauces and condiments often contain gluten.

While most spices, sauces, and seasonings are naturally gluten-free, gluten-containing ingredients are added to act as emulsifiers, stabilizers, or flavor enhancers.

Some common gluten-containing ingredients added to spices, sauces, and seasonings include:

• modified food starch
• maltodextrin
• malt
• Wheat flour

Seasonings, sauces, and gluten-free condiments:

1. Coconut Sauce with Amino Acids
2. , distilled vinegar and apple cider vinegar

Spices, sauces and seasonings to double check:

• Ketchup and
• Worcestershire sauce
• Tomato sauce
• Seasoning and pickles
• Barbecue sauce
• Mayonnaise
• salad dressing
• tomato paste
• dry spices
• salsa sauce
• bouillon cubes
• Marinades
• rice vinegar

Spices, sauces and condiments to avoid:

• Wheat based soy sauce
• Teriyaki sauce
• malt vinegar

Ingredients to Avoid

Here is the list of ingredients and food additives, which may indicate that the product contains gluten:

• Modified starch and maltodextrin (if made from wheat, this will be stated on the label)
• Malt ingredients, including malt vinegar, malt extract and malt syrup
• Stabilizers
• Soy sauce or teriyaki
• Wheat ingredients such as wheat protein and wheat flour
• Emulsifiers (to be listed on the label)

If you are unsure if a product contains gluten, it is recommended that you contact the manufacturer to verify this.

Summarize

• If you are avoiding gluten, there are many foods you can choose from to create a balanced diet.
• Many healthy foods are naturally gluten-free. These include fruits, vegetables, fresh meats, fish and poultry, legumes, some whole grains, dairy products, and oils.
• Wheat, rye, and barley are the main foods to avoid when following a gluten-free diet. Gluten is also commonly added to processed foods such as canned and packaged foods.
• Also, some grains, such as oats, can be cross-contaminated with gluten, depending on where they were processed.
• The success of a gluten-free diet comes down to double-checking food ingredients, as gluten is often added to foods you wouldn't expect to find it in. Products containing gluten will be labeled as such.
• However, if you focus on eating mostly fresh, whole, gluten-free foods and minimal processed foods, you won't have a problem with a gluten-free diet.