Published March 4, 2011
Why these gluten-free grains may
be dangerous for celiacs
I’ve told you a lot about gluten and the problems this protein causes. It can cause anything from gut inflammation to brain problems. Simply avoiding what should be gluten-free foods might not be enough. You might need to purchase foods specifically labeled “gluten free.” Here’s why:
Many food manufacturers make their products with gluten-free grains. These include millet, rice, buckwheat, and sorghum, etc. But a new study says these grains may not be as gluten free as you might think.
In the study, researchers looked at 22 products made from these gluten-free grains. They examined them for the presence of the protein. Then they compared their finding with the FDA standard of 20 ppm gluten to be called gluten free.
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