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Search Results for: cross-contamination

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Need to Know: Oats and the Gluten-Free Diet

This article originally appeared in the Winter 2015 print issue of Allergic Living magazine For the Canadian version, click here.  The subject of oats and the gluten-free diet can be confusing. Here’s what you need to know. Anyone with celiac disease quickly learns that the protein gluten is found in wheat, barley, rye – and a whole host […]

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How to Reduce the Risk of Cross-Contact of Gluten when Dining Out

How many times have you closed your eyes, taken a bite and thought: “I hope this doesn’t make me sick?” For those of us with celiac disease or gluten sensitivity, that question arises every time we put food in our mouths. Dietary compliance can seem like a black-and-white issue. You either stick to your diet, or you don’t. But there is a gray area, […]

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Piles of spices

Are Spices Safe for a Gluten-Free Diet?

Gluten can hide on the spice shelf. But with a little precaution, you can keep your favorite flavors. Herbs and spices have been used in foods and medicines for thou- sands of years by many cultures, and prized for their unique scents and flavors. Fresh or dried leaves, such as basil, dill, parsley, rosemary and thyme, would be examples of herbs. […]

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‘May Contains’ on Canadian Food Labels

Note: For the U.S. version of this article, click here. They can be seen on the labels of cracker boxes, granola bars, cans of soup and many other products on grocery stores shelves. Precautionary statements, or “may contains”, warn customers that traces of an allergenic food might unintentionally have wound up in a packaged food. […]

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