Gluten Free- The importance of Reading Product Labels

 

READING THE LABELS

 

In the event that you are maintaining a strategic distance from gluten, it is imperative to peruse the mark of all items. The Canadian Food Inspection Agency characterizes gluten sources at this very moment, rye, triticale and wheat. In the event that any of these sources are available in an item, the source must be pronounced on the mark of an item.

You will discover the gluten source:

 

• In the fixing rundown

• In a Contains proclamation quickly taking after the fixing rundown

• If one of these gluten sources show up in a May contain proclamation, it implies the item may have  interact with a gluten source.

 

 

Example of some items containing Gluten Sources:

 

 

• Salad dressings and cooking sauces often include gluten-containing ingredients as a thickening agent.
• Dried dates are tossed in flour to prevent them from sticking together.
• Nuts are naturally gluten-free; however, some producers may add seasoning or flour before roasting. There is also the risk of cross-contamination if nuts are processed and packaged in the same facility as other gluten-containing foods.
• Processed meats like cold cuts, sausages, and hot dogs may contain gluten-containing ingredients, which are used as a binding agent.
• Ice creams, chocolate bars and chocolate chips often contain gluten-containing ingredients, which are used as a thickening agent.
• Non-food items like toothpaste and mouthwash may also contain gluten.

This is the reason its critical to peruse the item's mark. A simple approach to know whether a bundled item is without gluten is to check the bundling for a sans gluten accreditation. The Canadian Celiac Association (CCA) underwrites the Gluten-Free Certification Program (GFCP) trademark*, which guarantees you that items with this logo are sheltered, solid and originate from a confirmed assembling office, which have met or surpassed the CCA nourishment security measures needed by the GFCP.