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Yes, you will need to learn food label reading. It gets easy with practice. Anyway, we should all know what is going into our mouths. So label reading is a skill that everybody needs to learn. Do not assume that familiar foods will remain gluten-free as manufacturers often alter their recipes. Avoid products of unknown origin such as “starch” or “modified starch”. When in doubt, leave it out! Manufacturers’ ingredient lists may be out of date. Do not necessarily rely on them. The philosophy of food labelling is changing. In the USA, the FDA is currently revising the gluten labelling requirements. Tiny traces of gluten in foods used not to be recorded on food labels. However, new rules on food labelling have reduced the official “tolerance” to gluten. This means that foods, once deemed gluten-free, are now regarded as containing gluten (albeit is tiny amounts).
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