I realize that going gluten free seems overwhelming for a lot of people, and I have met so many people recently that have tried and given up this lifestyle because it seems like it is too difficult. One of the main set backs is that it can take a while for gluten to clear from your system, so if you "cheat" a little, you start from square one. I have talked to many people that say they didn't notice any difference for them, but after asking a few questions, I realize that they are still eating wheat here and there and their body has not been able to truly function free of gluten. So, my first piece of advice, and the most important advice I can give you is, if you go off of gluten, you really have to give it a couple of weeks without any slips before you will know for certain whether or not it works for you.
So, where is gluten? It is easy to figure out that it is in wheat, barley, rye, and most oats. The only reason it is in oats, though, is that oats are grown on farms that rotate crops with wheat, barley and rye. The good news is that you can get gluten free oats! The bad news is they don't have a Quaker man smiling at you and enticing you to eat them.
Other slightly less known foods that contain gluten are soy sauce, imitation meat (like fake crab, but you can ask for your sushi with real crab), malt (sorry, no more Whoppers) and maltodextrin (which they add to things like Rice Krispies, so beware). Be wary of french fries. Although potatoes are fine, fries are often coated in wheat to prevent them from turning color, and are also often fried in the same oil as all of the breaded items on a restaurant's menu. In N' Out Burger has safe fries, and McDonald's says theirs are fine too (although I have seen Super Size Me, so I avoid it for things other than the safety of the fries). Beer is a no no, but distilled liquor is gluten free (I even got to do a little whiskey run in Scotland). Licorice and other gummy candies use wheat protein, but there are specialty gluten free versions out there. Foods like vinegars or chocolates not made in the US may contain some gluten. Be careful of things that say "natural flavors". Unless they are marked as gluten free, they could have gluten. Really, beware of anything that is processed (like hot dogs or deli meat) because with all of those additives comes more and more chance of gluten hiding in the ingredients.
Hidden gluten is in all sorts of places, and for the truly sensitive, it means a lot of investigating. First, you will need a new toaster. All those crumbs at the bottom of your old one will add gluten to your new toast. Oddly, non-stick coated pots and pans can hold on to gluten as well. So here is your excuse to get some new stainless steal ones! Medicines can have gluten, so talk to your pharmacist before you take anything new. This next one is weird, but the sticky substance on envelopes and stamps can also contain gluten. *
(*these lists are not exhaustive, but a good start. Go on celiac.com for even more info)
If you are new to gluten free living, you are starting at a wonderful time. Foods are now marked with notices about allergens and even what is made in the same facility. As you first start down this road, look for foods that are marked "gluten free." It is the safest way to start your diet, and there are many products out there now that are delicious and gf. Make sure that your foods are not "processed in a facility that also processed wheat" as you will not know if it is contaminated and your system really needs to clear. As you go on, you will find that you will "know" when you accidentally ate gluten, but you want to be your own guinea pig as infrequently as possible.
I love and use my smart phone often. I will google all the way through the store. "Is this sugar gluten free?" or "Is that baking soda gluten free?" There is an amazing amount of information out there, and you will often find what you need.
So, good luck out there. Ask me any question you want. If I can't answer it, I will find a way. May your bodies thank you for this, and I hope this helps the transition.
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