10 high gluten foods to avoid with intolerance

Gluten is a protein found in wheat and other grains, and although most people can tolerate it well, people with celiac disease or gluten sensitivity should avoid it. Although it is common in food such as breads and pasta, gluten can also be in unexpected foods, such as condiments and alcohol, so reading labels are necessary.

Jump at the main dishes to remember.

1. Bread

Gluten is in wheat flour, barley and rye, the main ingredients of almost all types of bread.

Most traditional breads contain gluten, unless the product is specially manufactured with gluten -free ingredients. The label must indicate if this is the case.

Breads containing common gluten include:

• Bagels
• Breads (white, whole wheat, rye, multigrain, potato and leaven)
• Corn bread
• Growing
• Flat breads
• Flour tortilla
• French baguettes
• Pita
• Pizza crust
• Rollers

2. Pasta and noodles

Pasta and noodles are often staple food in Italian dishes, salads, soups and pans. Most traditional pasta and noodles are made from wheat or other ingredients containing gluten. These include:

• Dumplings
• Egg noodles
• Fettuccini
• Lasagna
• Penne
• Ramen
• Spaghetti
• Udon

Some pasta are made with gluten -free ingredients, but this exception will be noted on the packaging.

3. Cookies and other pastries

Wheat flour is a common ingredient in pastries. Gluten gives an elasticity of the dough, which helps it to increase and keep its shape.

Bakery products containing gluten commonly include:

• Cookies, scones
• Cakes, cupcakes
• Biscuits, Brownies
• Donuts, pastries
• Muffins
• Pancakes, waffles
• Pies, pies

Some bakery products are made gluten -free, Abd the label will note this exemption.

4. Cereals

Cereals containing wheat, barley or rye have gluten. Some are popular are wheat, sound flakes, raisin sound, special K and frosted mini-bollers.

Some oat, rice or corn cereals may not contain gluten. However, these products may include the aroma or granola which contains gluten. Or, they can be treated in an installation that uses gluten, therefore cross contamination (inadvertently transfer from one substance to another) is possible. It is important to check the label to make sure that the food is gluten -free.

5. Craqueliers and other snacks

Many snacks, such as crackers, contain wheat flour or other grains containing gluten. Some popular products are:

• Cheez-it
• Goldfish
• Graham crackers
• Bretzels
• Ritz
• Sad
• Wheat sieve

Look for “gluten -free” on the label if you try to avoid consuming the protein.

6. Condiments and seasonings

Gluten is sometimes added to condiments, sauces and seasonings. Reading labels is the only way to make sure you don’t consume a product containing gluten. Sometimes cross -contamination is also difficult to avoid.

Some articles that could contain gluten are:

• Sauce
• Ketchup and mustard
• Malt vinegar
• Marinades
• Salad dressings
• I am sauce
• Teriyaki sauce
• Worcestershire sauce

7. Alcoholic drinks

Some alcoholic drinks may contain gluten. For example, most beers are made of barley or wheat. Other options, such as hard lemonade, coolers or flavored malt drinks, may also contain gluten.

8. Bars

Edible snacks and breakfast bars often contain gluten, especially those with wheat flour, malt extract or crisp rice. Examples are energy bars, protein bars, granola bars and candy bars. However, not all brands of bars do not use gluten, so reading the label is important.

9. Soups

Gluten is often used as a soup base or thickening. It can also be found in pasta, noodles or barley. Soups purchased in store, canned or catering are more likely to contain gluten.

Some current soups that may be gluten include:

• Cheddar broccoli
• Chicken noodles
• Boiled
• French onion
• Ramen
• Tomato bisque
• Soup

10. Meat substitutes

Meat substitutes often use loads containing gluten to link the ingredients. Some examples are:

• Bacon
• Jerky beef
• Imitation seafood
• Sausage
• Seital
• Vegetarian burgers

Gluten -free alternatives

There are many gluten -free options available. To be labeled “gluten -free”, the article must contain less than 20 parts per million (ppm) of gluten. Many of these products include rice, corn, quinoa, lenses or other ingredients instead of gluten.

You can find gluten -free alternatives for many foods, including:

• Bread
• Flour
• Pasta and noodles
• Snacks and cereals

Who should avoid gluten?

You may want to avoid gluten if you have:

• Celiac disease: When you eat gluten, your immune system attacks your small intestine.
• Gluten sensitivity: You are sensitive to gluten and do not feel well after eating it.
• Allergies with wheat, barley or rye: If you have an allergy to wheat, barley or rye, you will need to avoid consuming products containing these grains.

Advice to follow a gluten -free diet

To avoid gluten, keep in mind the following:

• Know what to avoid: Do not eat anything with wheat, barley or rye.
• Read the labels carefully: Search for “gluten -free” labeled foods.
• Eat many naturally gluten -free foods: Meat, fish, eggs, vegetables and fruits are good options.
• Have a plan when you eat: Check the restaurant menus for gluten -free dishes before dinner. In addition, ask questions about food preparation techniques to ensure that cross contamination is not a concern.
• Learn more about drugs: Ask a health care provider or a pharmacist if your drugs contain gluten.

Main to remember

• Gluten is a protein found in many common foods, such as bread, pasta, pastries, breakfast cereals, soups, condiments, seasoning, alcoholic drinks and wrapped items.
• You can avoid it by choosing gluten -free alternatives or sticking to naturally gluten -free foods, such as fruits and vegetables, most dairy products, meat, fish, rice, potatoes, etc.
• If you suspect a gluten problem, consult your health care provider to obtain appropriate advice and diagnosis.