Gluten is found in more foods than you might think. If we are more familiar with certain categories of products such as bread or cakes, we also find this protein in foods such as soy sauce for example!
With the increasing media coverage of the effects of gluten on the body as well as the expansion of so-called “ gluten free » this gives the impression that the world population is increasingly intolerant to this protein. And this is indeed the case, between the genetic transformation of cereals including wheat over the last century, as well as the evolution of food with, among other things, an increase in doses of gluten added to food products, more and more people find themselves more sensitive to this protein.
It is people suffering from celiac disease, an ancient disease whose relationship with gluten was only established in the 1950s, who are most prone to the harm of gluten. In fact, they must simply remove this protein from their diet while intolerant people must reduce it as much as possible. But even if you are not one of those people who are very sensitive to gluten, you may still want to know which foods contain it or not, especially when the time comes when you have to invite someone who is intolerant to gluten. at your place !
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These foods we wouldn’t have thought of
You should know that all wheat-based foods automatically contain gluten, bakery products, pasta, cakes, biscuits… Wheat is not the only cereal to contain gluten, rye, barley, and triticale (cross of wheat and rye) also have them. Malt being made from barley, ingredients containing malt are therefore just as affected by gluten: malt vinegar, milkshake, beer, etc.
Although this is less surprising to us since we very often talk about this type of food when we ask ourselves the question of the presence or not of gluten, certain products are in reality “hidden sources“. Dietitian Amy Reed explains that gluten is used in the food industry as a binder or thickener, so it can very often be added directly into industrially processed foods. This is for example the case in certain cold meats, in sausages, frozen stick-type fish or even in meat substitutes, soups or sauces including soy sauce and miso sauce!
For people with celiac disease who must avoid gluten, it is very important to pay attention to these hidden sources, but also to cross-contamination, especially in restaurants for example. The organizationBeyond Celiacexplains how it can happen to contaminate foods together: this “occurs when gluten-free foods come into contact with something that contains gluten. It could be a food containing gluten or a utensil or surface that was used to prepare foods containing the protein. » Gluten-free pizza cooked in an oven or other regular pizzas have been cooked cannot be eaten due to the risk of cross-contamination.
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