Introduction
When you start avoiding gluten, it’s important to know that it can hide under different names in food labels. This is crucial for people who feel sick from gluten or have celiac disease. Gluten is a part of many foods because it helps give bread and other baked goods a nice texture. Sometimes, food companies don’t call it “gluten”; they use other names. Knowing these can help you avoid stomach aches and other symptoms. So, it’s a good idea to learn these different names to stay healthy and happy.
Why Gluten Hides Under Different Names
Gluten often hides under different names on food labels, which can be tricky for those who can’t eat it. Gluten makes foods like bread chewy and tasty, but not all food labels say “gluten.” They might list ingredients like “Barley malt” or “wheat starch” instead. This makes it hard to know what’s safe to eat, especially if you get sick from gluten. So, why do companies use these tricky names? They might not mean to confuse you. Often, it’s just how they talk about these ingredients in the food world. But for someone avoiding gluten, knowing all the possible names is a must to avoid feeling unwell.
Common Alternative Names for Gluten
Here are some common other names for gluten that might appear on food labels, which you need to watch out for. Gluten can be listed as ‘atta flour,’ which is a type of wheat flour commonly used in Indian cooking. Another is ‘barley malt,’ often found in cereals and snacks. ‘Brewer’s yeast’ that is used in beer and bread might also have gluten. Foods might contain ‘bulgar’ or ‘durum wheat,’ which are types of wheat used in making pasta and breads. Also, beware of ‘wheat germ,’ ‘wheat starch,’ and ‘wheat bran,’ which are parts of wheat grains and often added to boost fiber in foods. Knowing these names helps you avoid gluten and stay healthy if you’re sensitive to it.
Tips for Recognizing Hidden Gluten on Food Labels
When shopping, it’s vital to know how to spot gluten in ingredient lists. Start by reading every label. Gluten might not always be obvious; it could be hidden as ‘malt flavoring’ or ‘hydrolyzed vegetable protein.’ To make it easier, consider using a smartphone app designed to identify gluten in products by scanning the barcode. Also, always double-check the labels, even if you’ve bought the product before, as ingredients can change. By staying alert and informed, you can protect yourself from accidentally consuming gluten and avoid the discomfort that follows.
Dining Out: How to Spot Gluten in Restaurant Menus
Eating out can be challenging if you need to avoid gluten. Before visiting a restaurant, it’s helpful to check online or call ahead to see if they offer gluten-free options. At the restaurant, clearly communicate your dietary needs to the staff. Ask specific questions about menu items to ensure they don’t contain gluten ingredients. Be aware that some restaurants might not be familiar with all the names gluten goes by, so it’s important to be specific about your restrictions. Lastly, if unsure about a dish, it’s safer to choose something you know is gluten-free.
Conclusion
Understanding the different names for gluten and learning to identify them on food labels or in restaurant menus is crucial for maintaining a gluten-free diet. By staying informed and vigilant, you can avoid the uncomfortable symptoms associated with gluten intolerance. Always be prepared to ask questions and double-check ingredients, and remember, it gets easier with time. Being proactive about your dietary needs allows you to enjoy a healthier, symptom-free lifestyle.
