Are Whole Grains Like Millet, Corn and Rice Safe in a Gluten Fee Diet?
Posted by on June 4, 2010
A new June 2010 study, “Gluten Contamination of Grains, Seeds, and Flours in the United States” just was published in the American Dietetics Association Journal. We’ve known for years that oats can be contaminated with gluten, but what about other grains, flours and seeds?
The research team looked at a variety of grains, seeds, flours, etc. NOT marked gluten free and sent them to a lab for testing. It is important to note that single ingredient foods like rice, millet, corn, etc. are not allowed to simply be labeled “gluten-free” under the proposed FDA ruling. At best, they can say “all (blank) is gluten-free”. As this study shows, this may be problematic.
Not surprisingly, the products highest in gluten were flours, such as millet flour, sorghum flour, buckwheat flour and soy flour (soy flour had the highest levels tested). Amaranth flour had undetectable levels, as did some of the rice flours tested. Whole grains were a mixed bag. Some batches of whole grain millet over the recommended FDA proposed ruling of 20 parts per million, but buckwheat, amaranth, rice, etc. were under.
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