Poppet
Nutritional Advisor
- Joined
- Sep 5, 2011
- Messages
- 14,649
- Gender
- Female
- Country
Australia
Yes, @Dabber and @Nana moon 27 it is very difficult with some of the hidden ingredients listed on labels that catch us unaware. Cross contamination can also be an issue. A processed product can be listed as gluten free however, if not manufactured in a dedicated gluten free factory the food may contain gluten.
In Australia (and I believe New Zealand) there are 350 permitted additives (and constantly increasing) that may cause a reaction and for some folk need to be avoided. To name a few, these can include anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners. (such as wheat based glucose syrup), thickening agents, vegetable gums, ground spices (where wheat is sometimes added to prevent clumping) and even vitamins.. One such problem I encountered early in my research days was buying fish and chips... I always asked for grilled fish and asked the chef not to coat in flour, but I then enquired about the chips which turned out to be frozen and contained wheat to avoid clumping - there it was on the label!
In some countries, the labeling laws permit a percentage of gluten to be included and not declared in a processed food and still be called gluten free!
There is also such a difference from being a diagnosed Coeliac or sensitive or intolerant. If sensitive or intolerant, one can get away with eating a gluten product however, if ingested constantly, the digestive system says No! In many different ways - bloated tummy, toilet issues, even a masked UTI problem as the product irritates the bladder as it works its way out of the body.
Fresh is definitely best, but I acknowledge that as we are all time poor, sometimes processed products, tinned, bottled or packaged are a quick option - being totally gluten free is often very difficult to navigate.
In Australia (and I believe New Zealand) there are 350 permitted additives (and constantly increasing) that may cause a reaction and for some folk need to be avoided. To name a few, these can include anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners. (such as wheat based glucose syrup), thickening agents, vegetable gums, ground spices (where wheat is sometimes added to prevent clumping) and even vitamins.. One such problem I encountered early in my research days was buying fish and chips... I always asked for grilled fish and asked the chef not to coat in flour, but I then enquired about the chips which turned out to be frozen and contained wheat to avoid clumping - there it was on the label!
In some countries, the labeling laws permit a percentage of gluten to be included and not declared in a processed food and still be called gluten free!
There is also such a difference from being a diagnosed Coeliac or sensitive or intolerant. If sensitive or intolerant, one can get away with eating a gluten product however, if ingested constantly, the digestive system says No! In many different ways - bloated tummy, toilet issues, even a masked UTI problem as the product irritates the bladder as it works its way out of the body.
Fresh is definitely best, but I acknowledge that as we are all time poor, sometimes processed products, tinned, bottled or packaged are a quick option - being totally gluten free is often very difficult to navigate.
Good news. I hope you get the gait sorted out also. My gait is pretty poor recently and I've progressed to using a walking stick for stability. However, I don't really know what height it should be and on which side to carry it! Maybe I'll get a physio opinion. Thinking of you and your next TKR in June! Brave girl! 
. I found this on the web site: 
