To decrease your risk of cross contact with gluten, choose naturally gluten-free grains, seeds, and legumes labeled gluten-freeTricia Thompson
In honor of Celiac Disease Awareness Month 2018,
A series of bites, barks, tail wags, face licks, and pant tugs from Gluten Free Watchdog
May 6, 2018
Gluten Free Watchdog Pant Tug, Post # 6
Gluten-free diet tip: Please, please, please, whenever possible choose naturally gluten-free grains, seeds, and legumes labeled gluten-free.
Why? Because of cross contact concerns with wheat, barley, and rye. This cross contact can occur anywhere from the field to the factory. While some products are processed in dedicated facilities, this does not mean that the grain, seed, or legume arrived at the processing facility free of errant wheat, barley, and rye. A grain, seed, or legume may not get any “dirtier” in such a facility but it is not going to get any “cleaner” either. This is why it is so important for manufacturers to either test their “raw” ingredients for gluten or insist that their ingredient supplier provide a certificate of analysis for gluten.
For more information on minimizing your risk of cross contact with grains, seeds, and legumes, please see the slides and audio recording from a presentation I gave to the Medical Nutrition Practice Group of the Academy of Nutrition and Dietetics available at https://www.glutenfreewatchdog.org/news/naturally-gluten-free-grains-and-legumes-minimizing-risk-of-cross-contact-with-wheat-barley-and-rye/