Beware of Hidden Toxins:
Not all Products in Commercial GF Foods are Healthy
Daily, more individuals become aware that their body cannot handle gluten, a protein contained in grains such as wheat, barley, rye, spelt, triticale and, as contaminant, in oats and many other carbohydrate sources.
The call for glutenfree (GF) foods hasn’t gone unnoticed by the food industry. There is money to be made! Most supermarkets today carry a wide selection of supposedly gf processed foods. The labels say so: “GLUTENFREE.”
The problem is that regulations haven’t gone into effect or are not consistent.
- Product batches are not tested (i.e. measured) in a lab to confirm the absence of gluten and gluten contaminants, such as to confirm <20 ppm (US) or <10 ppm (Canada). – (ppm = parts per mill)
- Ingredients such as quinoa, rice, or legumes (all considered free of gluten) may have been contaminated during shipping in trucks that previously have shipped wheat or barley.
- Suppliers may have changed and the manufacturer has failed to verify the gluten status of new batches of ingredients. This is a common issue also in the manufacturing practices of medications and supplements.
- Declarations such as modified…, natural…, spices, flavors, etc. are suspicious and may contain hidden gluten that does not need to be declared separately.
- Who knows how many wheat crumbs from their lunch sandwich adhere to a worker’s clothes in a dedicated glutenfree factory.
All this before you open the gluten-containing cardboard box and, with your now glutened hands, believe that you put truly GF food into your body. You get the idea: Assuring that there guaranteed is no needle in that haystack is not easy.
But is gets worse: Assuming that there is no way any of the ingredients in those supposed GF foods have been contaminated, we have to deal with a muck-bucket full of other ingredients not healthy to a living body.
Last week two of my GF patients approached me with great exuberance. “We have found a coconut milk yoghurt, soy free & certified glutenfree!”
One of the individuals was concerned about the presence of rice starch as a potential source of hidden gluten. Yet, that is not even my biggest concern; some of the other ingredients are.
For instance, I refuse to burden my body with stuff like…
e.g. Dipotassium Phosphate
See what I got from the regulating EPA government website about dipotassium phosphate:
This active ingredient is commonly sprayed on leaves as a fertilizer, and seems also to help control certain fungal diseases on ornamentals. When used in association with another fertilizer, dipotassium phosphate is approved for use in the manufacturing of pesticide products intended to control certain fungal diseases on ornamentals. When label directions are followed, this active ingredient is not expected to harm people or the environment.
And the website continues with the active ingredient description:
Dipotassium phosphate, in combination with another EPA-approved compound (dipotassium phosphonate), is intended to control fungal plant diseases on turf, ornamentals, and non-bearing fruit and nut tree crops (that is, on trees that have not yet developed the edible crop). The active ingredient appears to have a mixed mode of action involving direct toxicity to the pathogen, aided by a boosting of the plant’s defense mechanisms due the fertilizing properties of the compound.(CAS # 7758-11-4)
My Question: Do you really still want to eat anything containing dipotassium phosphate in any form?
READ the ENTIRE LABEL
The GF Lifestyle is a Healthy Lifestyle – Don’t Buy Processed Foods!