Gluten-Free Diet Be a food detective

"Call First. You can verify ingredients by calling
or writing a food manufacturer and specifying the ingredient
and the lot number of the food in question. State your needs
clearly - be patient, persistent and polite.
"If In Doubt, Go Without. Don't eat a food if you are unable
to verify the ingredients or if the ingredient list is unavailable.
Regardless of the amount eaten,if you have celiac disease, damage
to the small intestine occurs every time gluten is consumed,
whether symptoms are present or not.
"Add One New Food At A Time. When adding a food item to your diet,
introduce only one new food at a time. Listen to your body for adverse
reactions before trying a second new food item.
"Wheat Free Is Not Gluten Free. Products labeled wheat free are
not necessarily gluten free. They may still contain spelt, rye, or
barley-based ingredients that are not gluten free. Spelt is a form
of wheat.
"Keep in mind. Starting the gluten-free diet before being tested
for celiac disease makes an accurate diagnosis difficult."

-Living Without Magazine February/March 2010