There has been a fair amount of interest in my article on the need for gluten awareness even in the world of low-carb nutrition or grain-free eating, such as a Paleo lifestyle.
The topic is much larger than can be contained in any one blog post. I tried to explain my thoughts a bit more in the comments section under the article, including:
With the immune system, the dose causing impact is orders of magnitude less than for the blood-sugar control system.
With the immune-system, the price to pay for small intakes is out of all proportion.
The Canadian Celiac Association is one place to look for info, such as this article on the new food labelling laws coming into effect in Canada in August.
Canada is in a transition period between the old labelling regulations and new regulations that take effect on August 4, 2012. By that date, labels for all food products sold in Canada will have to carry clear identification of the priority allergens, gluten, and added sulphites at a level greater than 10 ppm.
In Canada, gluten means “any gluten protein or modified protein, including any protein fraction derived from the grains of the following cereals: barley, oats, rye, triticale, wheat, kamut or spelt”. The definition also applies to the grains of hybridized strains of the cereals listed above.
And this article on cross-contamination:
People who need to eat gluten free need to check both the ingredients in food and any cross-contamination with gluten-containing ingredients that might happen when the food is manufactured, packaged and prepared for eating.
When you think about avoiding cross-contamination, you need to realize that crumbs matter. Look around your kitchen to see where there are crumbs – on the counter top, in the microwave, on the cutting board or in the corners of your metal baking dishes? Anywhere you see crumbs is a potential place for cross-contamination.
You might enjoy a “Wheat is Murder, Go Paleo” t-shirt from Tom Naughton’s site Fat Head.
I know, I know. Just eat non-processed real foods and you don’t have to worry about labels. Yeah, that’s what I do. But life ain’t perfect and neither are people and the penalty for small “sins” should not be so large.
When the 8 percent of us who need to avoid even tiny intakes of gluten (this is a rough estimate, true incidence not known and likely rising) are aware, knowledgable and active, life will get easier as the world adapts to our presence.