Research has linked gluten, which is found in wheat, rye, barley, and triticale (wheat-rye hybrid), to a variety of autoimmune conditions ranging from psoriasis to arthritis to just general fatigue and lack of energy. "I think anybody with a chronic medical condition should go off gluten for a month to see if they feel better," he adds.
The problem is, processed foods have so overtaken our lives that avoiding gluten can be really difficult, given that it appears in dozens, if not hundreds, of fillers, thickeners, emulsifiers, and other food-processing aids. (Here are 7 food additives to avoid.) Due to federal food-labeling laws, manufacturers of any product that contains wheat, a potential allergen, are required to call out wheat-based ingredients so that, with careful label reading, wheat-based sources of gluten can be avoided. But the same doesn't hold true for barley or rye, which are the source of gluten in many processed foods. So uncovering those can require a little sleuthing.
So if you're trying to avoid gluten, pay particular attention to the following products, which could easily wreck a gluten-free diet.
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