1. What is Gluten?
Gluten is a protein found in cereals of wheat, rye, barley and oats.
2. Who should be on a gluten free diet?
Celiac disease is caused by an inability to digest food containing gluten. This reaction causes destruction of the villi in the small intestine, with resulting malabsorption of nutrients. A person with celiac disease must avoid gluten food.
3. What are the symptoms of celiac disease?
Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. In children, the symptoms may include:
* Failure to thrive
* Paleness
* Querulousness, irritability
* Inability to concentrate
* Wasted buttocks
* Pot belly with or without painful bloating
* Pale, malodorous, bulky stools
* Requent, foamy diarrhea
You should always consult your doctor who can confirm if you have such disease.
4. What kind of wheat should I avoid in a gluten free diet?
Kumat, spelt, bulgar, durum and conscous, breads, cakes, cereals.
5. What kind of food can fit a gluten free diet?
Rice, buckwheat, corn, peas , legumes, potato, soya, tapioca , sago, arrowroot, flour made from the above ingredients, dried beans, lean meats, chicken, fish, eggs, nuts, foods rich in Vitamin C such as fruits and vegetables.
However, be careful about the seasonings and the sauces. It must be not be cooked with normal seasoning but those which are wheat and gluten free, e.g. wheat and gluten free soy sauce.
6. For packaged food, how can I distinguish if they are gluten free?
All approved gluten free package food must have this information indicated in the nutrition facts panel.
1. 什麼是穀膠
穀膠是小麥、黑麥，燕麥和大麥中含有的一種蛋白質。
2. 哪些人應該食用不含穀膠的食物?
穀膠過敏症的人必須避免食用穀膠的食物。穀膠過敏症是由於含有穀膠的食物在胃裏無法消化。穀膠過敏症會造成腸胃不適, 影響養分被吸收。
3. 穀膠過敏症有哪些症狀?
穀膠過敏症特徵的範圍包括一些明顯的特點, 譬如腹瀉, 體重下降, 營養不良, 一些潛在症狀如某類營養不足。 患有穀膠過敏症的兒童的症狀包括:
* 發育停滯
* 臉色蒼白
* 情緒波動
* 精神無法集中
* 腹部脹痛
* 排泄物產生刺鼻難聞的惡臭味
* 泄瀉, 泡沫似的腹瀉
如懷疑孩子有此毛病，請首先諮詢醫生，以確認是否有這種疾病。
4. 在選擇不含谷膠食物時，應該避免哪類的穀物?
Kumat, 斯佩耳特小麥, bulgar, 硬粒小麥和蒸粗麥, 麵包, 蛋糕, 等用麥穀物造的食物。
5. 有哪些食物是不含穀膠食物?
米, 蕎麥, 玉米, 豌豆, 豆類, 土豆, 大豆, 珍珠粉, 西米, 葛粉,由上述成份做成的麵粉, 幹豆, 瘦肉, 雞, 魚, 蛋, 堅果, 含豐富維生素C的食物例如水果和蔬菜。.
但是, 注意調味料和調味汁，不要使用一般的調味料，改用不含穀膠的調味料。例如不含麥子和穀膠的醬油。
6. 如何區分包裝食品是否區含有穀膠?
所有獲認可不含穀膠的包裝食物都一定會在營養含量欄目標明。
2009年7月27日 星期一
Low Fats 低脂
Low Fats
1. What kind of fats should I limit in my diet?
Saturated facts and trans fatty acids (hydrogenated fat). High intakes may increase the risk of heart disease, diabetes and obesity.
2. What kinds of food contain high level of saturated facts?
Diary products such as whole milk, butter, cheese. Meat, such as beef, lamb, pork, animal fats. Margarine, though some people consider it as an alternative to butter, should be avoided.
3. Are there any fats which are good?
Some fats are good fats - essential fatty acids ( EFAs ). These are omega 3 and omega 6 fatty acids. EPA and DHA in omega 3 are vital for brain and eye development. Cod liver oil and flaxseed oil are good source of EPA and DHA . Seed/nut oil blend is a good source of Omega 6. Moreover, olive oil ( extra virgin cold pressed ) helps lower the risk of heart disease and is a time proven health giving food. Coconut oil is a good source of fats. About 50% of fats in coconut is lauric acid which gets converted into a highly potent anti-viral, anti-bacterial, and anti-fungal substance, called monolaurin. Lauric acid is also one of the natural ingredients of human breast milk, protecting babies from infections. However, we need to look for virgin coconut oil, meaning that has not been hydrogenated. The process of hydrogenation to lengthen the shelf life destroys valuable nutrients, and resulted in fats being converted into trans fats, which cause heart problems.
4. How to limit absorb of fats in my diet?
* The best way is to eat home-made meals because you can control the amount of oil for cooking
* You can choose meat without fats or only with little fat and cut away the fatty parts before you cook.
* Eat fish and chicken instead of beef or pork.
* For chicken, do not eat the skin.
* Steam or boil the food instead of fry or deep-fry.
* Use only small amount of vegetable oil when cooking.
* For seasoning, use sugar, vinegar, onion spring, ginger, garlic.
* Snacks such as cakes, biscuits, nuts contain high level of fats and thus should avoid.
1. 在我吃的食物中哪種油脂應該限制？
飽和成分和轉脂肪酸(氫化脂肪)。 吸取過多這些油脂可能會引發心臟病,糖尿病和肥胖病。
2. 哪些食物包含了高飽和成分？
乳製品如全脂牛奶，黃油，芝士。肉類如牛肉，羊肉，豬肉，動物脂肪。可以代替黃油的人造黃油，也應該儘量避免食用。
3. 那些脂肪是有益的嗎？
必需脂肪酸（EFAs）是有益的脂肪 。 這些是OMEGA-3和OMEGA-6脂肪酸。 OMEGA-3脂肪酸中的EPA 和DHA對人腦和眼睛發展起至關重要的作用。 EPA 和DHA主要來自鱈魚肝油和亞麻籽油，而OMEGA-6主要來自混合植物油。橄欖油(初榨冷壓)是可以幫助降低心臟病病發的健康食物。 椰子油是油脂的一個主要來源。 大約50% 油脂在椰子裏會轉換成一高度有力抗病毒的十二(烷)酸物質。是人奶的當中一個天然成分, 能避免嬰孩感染疾病。 但是, 我們需要尋找未被氫化的的椰子油。 氫化後雖可加長保質期，但是卻破壞了它原來珍貴的營養成分, 長期食用更可能會導致心臟問題。
4. 在飲食中，怎麼限制油脂吸收？
* 最好的方式是自己在家做飯，因為這樣能控制油的使用量
* 最好選購沒有油脂的肉或切掉肥膩的部分。
* 用魚和雞代替牛肉或豬肉。
* 吃雞不要吃雞皮。
* 蒸或煮沸代替油炸或油煎。
* 做飯時只用一小量的菜油。
* 調味料, 可用糖, 醋, 蔥, 薑, 大蒜。
* 要避免吃高油脂含量的零食如蛋糕, 餅乾, 堅果。
1. What kind of fats should I limit in my diet?
Saturated facts and trans fatty acids (hydrogenated fat). High intakes may increase the risk of heart disease, diabetes and obesity.
2. What kinds of food contain high level of saturated facts?
Diary products such as whole milk, butter, cheese. Meat, such as beef, lamb, pork, animal fats. Margarine, though some people consider it as an alternative to butter, should be avoided.
3. Are there any fats which are good?
Some fats are good fats - essential fatty acids ( EFAs ). These are omega 3 and omega 6 fatty acids. EPA and DHA in omega 3 are vital for brain and eye development. Cod liver oil and flaxseed oil are good source of EPA and DHA . Seed/nut oil blend is a good source of Omega 6. Moreover, olive oil ( extra virgin cold pressed ) helps lower the risk of heart disease and is a time proven health giving food. Coconut oil is a good source of fats. About 50% of fats in coconut is lauric acid which gets converted into a highly potent anti-viral, anti-bacterial, and anti-fungal substance, called monolaurin. Lauric acid is also one of the natural ingredients of human breast milk, protecting babies from infections. However, we need to look for virgin coconut oil, meaning that has not been hydrogenated. The process of hydrogenation to lengthen the shelf life destroys valuable nutrients, and resulted in fats being converted into trans fats, which cause heart problems.
4. How to limit absorb of fats in my diet?
* The best way is to eat home-made meals because you can control the amount of oil for cooking
* You can choose meat without fats or only with little fat and cut away the fatty parts before you cook.
* Eat fish and chicken instead of beef or pork.
* For chicken, do not eat the skin.
* Steam or boil the food instead of fry or deep-fry.
* Use only small amount of vegetable oil when cooking.
* For seasoning, use sugar, vinegar, onion spring, ginger, garlic.
* Snacks such as cakes, biscuits, nuts contain high level of fats and thus should avoid.
1. 在我吃的食物中哪種油脂應該限制？
飽和成分和轉脂肪酸(氫化脂肪)。 吸取過多這些油脂可能會引發心臟病,糖尿病和肥胖病。
2. 哪些食物包含了高飽和成分？
乳製品如全脂牛奶，黃油，芝士。肉類如牛肉，羊肉，豬肉，動物脂肪。可以代替黃油的人造黃油，也應該儘量避免食用。
3. 那些脂肪是有益的嗎？
必需脂肪酸（EFAs）是有益的脂肪 。 這些是OMEGA-3和OMEGA-6脂肪酸。 OMEGA-3脂肪酸中的EPA 和DHA對人腦和眼睛發展起至關重要的作用。 EPA 和DHA主要來自鱈魚肝油和亞麻籽油，而OMEGA-6主要來自混合植物油。橄欖油(初榨冷壓)是可以幫助降低心臟病病發的健康食物。 椰子油是油脂的一個主要來源。 大約50% 油脂在椰子裏會轉換成一高度有力抗病毒的十二(烷)酸物質。是人奶的當中一個天然成分, 能避免嬰孩感染疾病。 但是, 我們需要尋找未被氫化的的椰子油。 氫化後雖可加長保質期，但是卻破壞了它原來珍貴的營養成分, 長期食用更可能會導致心臟問題。
4. 在飲食中，怎麼限制油脂吸收？
* 最好的方式是自己在家做飯，因為這樣能控制油的使用量
* 最好選購沒有油脂的肉或切掉肥膩的部分。
* 用魚和雞代替牛肉或豬肉。
* 吃雞不要吃雞皮。
* 蒸或煮沸代替油炸或油煎。
* 做飯時只用一小量的菜油。
* 調味料, 可用糖, 醋, 蔥, 薑, 大蒜。
* 要避免吃高油脂含量的零食如蛋糕, 餅乾, 堅果。
Low sugar (Glyceamic Index) 低糖
1. What is GI?
GI (Glyceamic Index) is a measure of the rate of blood glucose response to intake of a carbohydrate containing food. Carbohydrates that break down quickly during digestion have a high GI factor. Carbohydrates that break down slowly, release glucose gradually into the blood have low GI.
2. What is the problem of taking high GI food?
It stimulates greater insulin release by the pancreas. High insulin levels increases the risk of diabetes, carduivascular disease, and hypertension. Therefore, not just people who have diabetes need low GI food. It is always a healthy living style to take low GI food.
3. What kind of foods is low GI?
Grainy breads, pasta, oats, barley, legumes, fresh fruits, sweet potato, corn, low fat milk and yoghurt. For meat, choose low fat meat. For sugar, choose raw (unrefined) sugar instead of synthetic sugars.
4. What kind of foods is high GI?
Food containing high animal fat such as fat meat, food which are fried in butter or with creamy sauce, oily food, sweet foods containing high sugar level such as biscuits, cookies, candies, soft drink.
5. If I have diabetes, what do I need in my diet apart from avoiding high GI food?
You have to include low GI food in your diet. You also have to use foods which are low fats, high fiber, and anti-oxidant. Apart from this, exercise daily and follow your doctor's advice.
1. 什麼是GI（血糖指數） ?
GI (血糖指數) 是測量血液中的葡萄糖濃度的增加速度與攝取食物中的碳水化合物的關係的指數。 高血糖指數的人溶解碳水化合物較快，低血糖指數的人溶解碳水化合物較慢。
2. 食用高GI 食物會引起哪些問題?
它刺激胰島腺分泌大量的胰島素。 胰島素的增加會引起糖尿病, 心血管疾病, 和高血壓的疾病的風險。 所以, 糖尿病病人需要食用低GI 的食物。 食用低GI 食物是健康生活方式。
3. 哪些食物是低GI?
穀類麵包, 麵食, 燕麥, 大麥, 豆類, 新鮮水果, 番薯, 玉米, 低脂牛奶和酸奶。 如果是肉類的話應選擇瘦肉。糖就應該選擇未加工過的(未精製的) 糖代替白糖。
4. 哪些食物是高GI?
含有高動物性脂肪的食物譬如肥肉, 用黃油煎炸的食物，奶油製成的食物，調味汁做的食物, 油膩的食物, 含有高糖份的餅乾, 曲奇餅, 糖果, 軟性飲料等甜食。
5. 如果我有糖尿病, 除了要避免吃高的GI 食物，在飲食方面還需要注意些什麼嗎? ?
您的飲食必須是低GI的。 您要吃一些低油脂, 高纖維, 並且抗氧化的食物。 除此之外, 每天堅持做運動和聽從您的醫生的建議也十分重要。
GI (Glyceamic Index) is a measure of the rate of blood glucose response to intake of a carbohydrate containing food. Carbohydrates that break down quickly during digestion have a high GI factor. Carbohydrates that break down slowly, release glucose gradually into the blood have low GI.
2. What is the problem of taking high GI food?
It stimulates greater insulin release by the pancreas. High insulin levels increases the risk of diabetes, carduivascular disease, and hypertension. Therefore, not just people who have diabetes need low GI food. It is always a healthy living style to take low GI food.
3. What kind of foods is low GI?
Grainy breads, pasta, oats, barley, legumes, fresh fruits, sweet potato, corn, low fat milk and yoghurt. For meat, choose low fat meat. For sugar, choose raw (unrefined) sugar instead of synthetic sugars.
4. What kind of foods is high GI?
Food containing high animal fat such as fat meat, food which are fried in butter or with creamy sauce, oily food, sweet foods containing high sugar level such as biscuits, cookies, candies, soft drink.
5. If I have diabetes, what do I need in my diet apart from avoiding high GI food?
You have to include low GI food in your diet. You also have to use foods which are low fats, high fiber, and anti-oxidant. Apart from this, exercise daily and follow your doctor's advice.
1. 什麼是GI（血糖指數） ?
GI (血糖指數) 是測量血液中的葡萄糖濃度的增加速度與攝取食物中的碳水化合物的關係的指數。 高血糖指數的人溶解碳水化合物較快，低血糖指數的人溶解碳水化合物較慢。
2. 食用高GI 食物會引起哪些問題?
它刺激胰島腺分泌大量的胰島素。 胰島素的增加會引起糖尿病, 心血管疾病, 和高血壓的疾病的風險。 所以, 糖尿病病人需要食用低GI 的食物。 食用低GI 食物是健康生活方式。
3. 哪些食物是低GI?
穀類麵包, 麵食, 燕麥, 大麥, 豆類, 新鮮水果, 番薯, 玉米, 低脂牛奶和酸奶。 如果是肉類的話應選擇瘦肉。糖就應該選擇未加工過的(未精製的) 糖代替白糖。
4. 哪些食物是高GI?
含有高動物性脂肪的食物譬如肥肉, 用黃油煎炸的食物，奶油製成的食物，調味汁做的食物, 油膩的食物, 含有高糖份的餅乾, 曲奇餅, 糖果, 軟性飲料等甜食。
5. 如果我有糖尿病, 除了要避免吃高的GI 食物，在飲食方面還需要注意些什麼嗎? ?
您的飲食必須是低GI的。 您要吃一些低油脂, 高纖維, 並且抗氧化的食物。 除此之外, 每天堅持做運動和聽從您的醫生的建議也十分重要。
Low salt 低鹽
1. How much salt do I need everyday?
On average, an adult needs only 2000-3000mg of sodium everyday, which is almost equal to 1-1.5 teaspoon of salt. Natural food already contains the sodium we need and thus seasoning must be as little as possible if we want to keep a low salt diet.
2. What kinds of food contain high sodium?
Processed meat, such as beacon, luncheon meat, ham, sausages, canned corn beef, deep fired chicken, etc. all contain more than 10 times sodium than fresh meat. So always choose fresh meat instead of processed meat can surely help to reduce the sodium intake. Processed food, such as pickles, salt-fish, salt-egg, which are very common in Chinese menu should be avoided as well.
Sodium contained in common seasoning is also high. E.g. one teaspoon of salt contains 2325 sodium, which is equal to almost the daily average intake of an adult. Other seasoning, such as MSG, soy source, oyster sauce also contains high level of sodium.
Snacks such as biscuits, instant noodle, potato chips etc. all contain high level of sodium. Very often, these kinds of snacks also contain high level of sugar and thus should be avoided.
3. How can I limit the sodium absorbed in my diet?
The best way is to eat homemade food instead of processed or those from restaurants.
If you need to buy processed food, read the food label and nutrient panel carefully to choose low-salt food or snacks.
1. 每天需要攝入多少鹽份？
成人平均每天需要攝入的鈉是2000-3000mg , 大約是相等於1-1.5 茶匙鹽。 天然食物已經包含我們需要的鈉，如果想保持低鹽飲食的話，在烹調時應儘量少放調料。
2. 哪些食物的含鈉量高?
經加工的肉, 譬如醃肉, 午餐肉, 火腿, 香腸, 罐裝玉米牛肉, 烤雞等。 這些食物的納含量是新鮮肉的10倍。選擇食用新鮮的肉類代替被處理過的肉能幫助減少鈉的攝入。在中國菜中，經加工的食物, 譬如醃漬物, 鹹魚, 鹹蛋,，是非常普遍含鈉量高的食物，所以應該儘量避免食用。
鈉在一般調味料的含量是很高的。例如， 一個茶匙鹽包含2325 鈉, 幾乎等於成人的每日平均所需量。 其他調味料, 譬如MSG, 醬油, 蠔油的鈉含量也很高。
餅乾, 速食麵, 薯片等零食的鈉含量也很高，更通常含有高糖，因此應該避免吃。
3. 怎樣在飲食中限制鈉的吸收?
最佳的方式是在家自己做飯吃代替上餐館吃飯和吃加工的食物。
如果要買加工食物, 請先仔細地閱讀食物標籤和營養成分，儘量選擇低鹽份的食物或零食 。
On average, an adult needs only 2000-3000mg of sodium everyday, which is almost equal to 1-1.5 teaspoon of salt. Natural food already contains the sodium we need and thus seasoning must be as little as possible if we want to keep a low salt diet.
2. What kinds of food contain high sodium?
Processed meat, such as beacon, luncheon meat, ham, sausages, canned corn beef, deep fired chicken, etc. all contain more than 10 times sodium than fresh meat. So always choose fresh meat instead of processed meat can surely help to reduce the sodium intake. Processed food, such as pickles, salt-fish, salt-egg, which are very common in Chinese menu should be avoided as well.
Sodium contained in common seasoning is also high. E.g. one teaspoon of salt contains 2325 sodium, which is equal to almost the daily average intake of an adult. Other seasoning, such as MSG, soy source, oyster sauce also contains high level of sodium.
Snacks such as biscuits, instant noodle, potato chips etc. all contain high level of sodium. Very often, these kinds of snacks also contain high level of sugar and thus should be avoided.
3. How can I limit the sodium absorbed in my diet?
The best way is to eat homemade food instead of processed or those from restaurants.
If you need to buy processed food, read the food label and nutrient panel carefully to choose low-salt food or snacks.
1. 每天需要攝入多少鹽份？
成人平均每天需要攝入的鈉是2000-3000mg , 大約是相等於1-1.5 茶匙鹽。 天然食物已經包含我們需要的鈉，如果想保持低鹽飲食的話，在烹調時應儘量少放調料。
2. 哪些食物的含鈉量高?
經加工的肉, 譬如醃肉, 午餐肉, 火腿, 香腸, 罐裝玉米牛肉, 烤雞等。 這些食物的納含量是新鮮肉的10倍。選擇食用新鮮的肉類代替被處理過的肉能幫助減少鈉的攝入。在中國菜中，經加工的食物, 譬如醃漬物, 鹹魚, 鹹蛋,，是非常普遍含鈉量高的食物，所以應該儘量避免食用。
鈉在一般調味料的含量是很高的。例如， 一個茶匙鹽包含2325 鈉, 幾乎等於成人的每日平均所需量。 其他調味料, 譬如MSG, 醬油, 蠔油的鈉含量也很高。
餅乾, 速食麵, 薯片等零食的鈉含量也很高，更通常含有高糖，因此應該避免吃。
3. 怎樣在飲食中限制鈉的吸收?
最佳的方式是在家自己做飯吃代替上餐館吃飯和吃加工的食物。
如果要買加工食物, 請先仔細地閱讀食物標籤和營養成分，儘量選擇低鹽份的食物或零食 。
Milk Intolerance 乳糖過敏症
1. What is milk intolerance?
Milk intolerance is also commonly referred to as dairy intolerance. People affected by milk intolerance usually cannot tolerate lactose (milk sugar) or casein (a protein fraction found in all dairy products).
2. What are the common symptoms for milk intolerance?
Colicky babies, dry cough, frequent ear blockages, nose mucous, diarrhea, hives, eczema and asthma are common milk intolerance reactions.
3. What kind of alternative I can use?
Beverages made from soy, rice, potato, quinoa or pea are available which can act as good substitute to dairy milk. They can go with cereal breakfast, for baking and cooking. High calcium food includes almonds, raw seeds, fish, tahini. You may also consider taking calcium supplement.
4. What are the average intake of calcium per day?
乳糖過敏症是指對乳製品的不耐性。人們產生乳糖過敏症通常是無法消化乳製品中的乳糖或酪蛋白。
嬰孩腹痛, 乾咳, 頻密的耳鳴, 流鼻涕, 腹瀉, 麻疹, 濕疹和哮喘是乳糖過敏症的反應。
可以用由大豆, 米, 土豆，栗子或豌豆做的飲料代替乳製品。 它們可以和穀物早餐搭配，用來烘焙或烹調。您也可以考慮多補充含高鈣的食物如杏仁, 生種籽, 魚, 芝麻醬或高鈣補充劑等。
Milk intolerance is also commonly referred to as dairy intolerance. People affected by milk intolerance usually cannot tolerate lactose (milk sugar) or casein (a protein fraction found in all dairy products).
2. What are the common symptoms for milk intolerance?
Colicky babies, dry cough, frequent ear blockages, nose mucous, diarrhea, hives, eczema and asthma are common milk intolerance reactions.
3. What kind of alternative I can use?
Beverages made from soy, rice, potato, quinoa or pea are available which can act as good substitute to dairy milk. They can go with cereal breakfast, for baking and cooking. High calcium food includes almonds, raw seeds, fish, tahini. You may also consider taking calcium supplement.
4. What are the average intake of calcium per day?
| Infants | 550mg | |
| Children | 800mg | |
| Adolescent (girls) | 800-1000mg | |
| Adolescent (boys) | 1000-1200mg | |
| Adults | 800-100mg | |
| Pregnant women | 1100 mg |
乳糖過敏症是指對乳製品的不耐性。人們產生乳糖過敏症通常是無法消化乳製品中的乳糖或酪蛋白。
嬰孩腹痛, 乾咳, 頻密的耳鳴, 流鼻涕, 腹瀉, 麻疹, 濕疹和哮喘是乳糖過敏症的反應。
可以用由大豆, 米, 土豆，栗子或豌豆做的飲料代替乳製品。 它們可以和穀物早餐搭配，用來烘焙或烹調。您也可以考慮多補充含高鈣的食物如杏仁, 生種籽, 魚, 芝麻醬或高鈣補充劑等。
| 嬰兒 | 550mg | |
| 小孩 | 800mg | |
| 青少年（女孩） | 800-1000mg | |
| 青少年（男孩） | 1000-1200mg | |
| 成年人 | 800-100mg | |
| 懷孕婦女 | 1100 mg |
Safe food for gluten free diet 穀膠過敏者的安全食品
Food and Ingredients safe for Gluten Free diet
( Information souce : www.celiac.com )
1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein.
2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.
3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.
1) 纖維素是葡萄糖碳水化合物的聚合物。 它是植物結構材料, 就像是樹的木一樣。 它不含穀膠蛋白質。
2) 甲醇纖維素是一種經化工修改的纖維素，可以作為穀膠的良好替代物用來製造米類麵包 等。
3) 研究顯示, 燕麥可能是穀膠過敏者的安全食品,雖然仍有部分人會對燕麥過敏 。然而，在你選擇燕麥前，也必須小心考慮麥子的交互污染等因素。
( Information souce : www.celiac.com )
| Acacia Gum | Acorn Quercus | Adipic Acid |
| Adzuki Bean | Acacia Gum | Agar |
| Alcohol (Spirits - Specific Types) | Alfalfa | Algae |
| Algin | Alginate | Allicin |
| Almond Nut | Aluminum | Amaranth |
| Annatto | Annatto Color | Apple Cider Vinegar |
| Arabic Gum | Arrowroot | Artichokes |
| Aspartame (can cause IBS symptoms) | Aspic | Ascorbic Acid |
| Astragalus Gummifer | Baking Soda & Powder (check) | Balsamic Vinegar |
| Beans | Bean, Adzuki | Bean, Hyacinth |
| Bean, Lentil | Bean, Mung | Bean Romano (Chickpea) |
| Bean Tepary | Benzoic acid | Besan |
| Betaine | BHA | BHT |
| Beta Carotene | Bicarbonate of Soda (check) | Biotin |
| Buckwheat | Butter (check additives) | Butylated Hydroxyanisole |
| Butyl Compounds | Calcium Carbonate | Calcium Caseinate (Contains MSG) |
| Calcium Chloride | Calcium Disodium | Calcium Phosphate |
| Calcium Silicate | Calcium Stearate | Calcium Sulfate |
| Camphor | Canola Oil | Caprylic Acid |
| Carageenan Chondrus Crispus | Carboxymethylcellulose | Carnauba Wax |
| Carob Bean | Carob Bean Gum | Carob Flour |
| Carrageenan | Casein | Cassava Manihot Esculenta |
| Castor Oil | Cellulose1 | Cellulose Gum |
| Cetyl Alcohol | Cheeses (check ingredients) | |
| Chestnuts | Chickpea | Chlorella |
| Chymosin | Citric Acid | Collagen |
| Corn | Corn Meal | Corn Flour |
| Cornstarch | Corn Syrup | Corn Syrup Solids |
| Corn Swetener | Cortisone | Cotton Seed Oil |
| Cowitch | Cowpea | Cream of Tartar |
| Cysteine, L | Demineralized Whey | Desamidocollagen |
| Dextrose | Dioctyl Sodium | Distilled Vinegar |
| Eggs | Elastin | Ester Gum |
| Fish (fresh) | Flaked Rice | Flax |
| Folic Acid-Folacin | Formaldehyde | Fructose |
| Fruit (including dried) | Fumaric Acid | Gelatin |
| Glutamate (free) | Glutamic Acid | Glutamine (amino acid) |
| Glycerides | Glycerol Monooleate | Glycol Monosterate |
| Glycol | Glycolic acid | Gram flour (chick peas) |
| Grits, Corn | Guar Gum | Hemp |
| Herbs | Honey | Hyacinth Bean |
| Hydrogen Peroxide | Hydrolyzed soy protein | Iodine |
| Inulin | Invert Sugar | Job's Tears |
| Kasha (roasted buckwheat) | Keratin | Kudzu Root Starch |
| Lactic Acid | Lactose | Lanolin |
| Lecithin | Lentil | Lipase |
| Locust Bean Gum | Magnesium Carbonate | Magnesium Hydroxide |
| Maize | Maize Waxy | Malic Acid |
| Maltitol | Manioc | Masa |
| Masa Flour | Masa Harina | Meat (fresh) |
| Methyl Cellulose2 | Microcrystallin Cellulose | Milk |
| Millet | Milo | Mineral Oil |
| Mineral Salts | Monosodium Glutamate MSG (made in USA) | Monopotassium Phosphate |
| Mung Bean | Musk | Niacin-Niacinamide |
| Nuts (except wheat, rye & barley) | Nut, Acron | Nut, Almond |
| Oats3 | Oils and Fats | Oleyl Alcohol/Oil |
| Paraffin | Peas | Pea - Chick |
| Pea - Cow | Pea Flour | Pepsin |
| Peru Balsam | Petrolatum | Phenylalanine |
| Pigeon Peas | Polenta | Polyethylene Glycol |
| Polyglycerol | Polysorbates | Potassium Citrate |
| Potassium Iodide | Potassium Sorbate | Potatoes |
| Potato Flour | Prinus | Pristane |
| Propolis | Propylene Glycol | Propylene Glycol Monosterate |
| Propyl Gallate | Psyllium | Pyridoxine Hydrochloride |
| Quinoa | Rape | Rennet |
| Reticulin | Rice | Rice Flour |
| Rice Vinegar | Romano Bean (chickpea) | Rosin |
| Royal Jelly | Sago Palm | Sago Flour |
| Saifun (bean threads) | Scotch Whisky | Seaweed |
| Seeds (except wheat, rye & barley) | Seed - Sesame | Seed - Sunflower |
| Sphingolipids | Soba (be sure it's 100% buckwheat) | Sodium Acid Pyrophosphate |
| Sodium Alginate | Sodium Ascorbate | Sodium Benzoate |
| Sodium Caseinate | Sodium Citrate | Sodium Erythrobate |
| Sodium Hexametaphosphate | Sodium Lauryl Sulfate | Sodium Nitrate |
| Sodium Phosphate | Sodium Silacoaluminate | Sodium Stannate |
| Sorbic Acid | Sorbitol-Mannitol (can cause IBS symptoms) | Sorghum |
| Sorghum Flour | Soy | Soybean |
| Soy Lecithin | Spices (pure) | Spirits (Specific Types) |
| Stearates | Stearamide | Stearamine |
| Stearic Acid | Subflower Seed | Succotash (corn and beans) |
| Sucrose | Sulfosuccinate | Sulfites |
| Sulfur Dioxide | Sweet Chestnut Flour | Tallow |
| Tapioca | Tapioca Flour | Tarrow Root |
| Tartaric Acid | TBHQ is Tetra or Tributylhydroquinone | Tea |
| Tea-Tree Oil | Teff | Teff Flour |
| Tepary Bean | Thiamine Hydrochoride | Tofu-Soya Curd |
| Tolu Balsam | Tragacanth | Tragacanth Gum |
| Tri-Calcium Phosphate | Turmeric (Kurkuma) | Tyrosine |
| Urad/Urid Beans | Urad/Urid Dal (peas) Vegetables | Urad/Urid flour |
| Vanillin | Vinegars (Specific Types) | Vitamin A (retinol) |
| Waxy Maize | Whey | White Vinegar |
| Wines | Wine Vinegars (& Balsamic) | Wild Rice |
| Xanthan Gum | Yam Flour | Yogurt (plain, unflavored) |
1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein.
2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.
3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.
| Acacia Gum金合歡膠 | Acorn Quercus栗子 | Adipic Acid己二酸 |
| Adzuki Bean赤豆 | Acacia Gum金合歡膠 | Agar石花菜 |
| Alcohol (Spirits - Specific Types)酒精 (指定酒類) | Alfalfa苜蓿 | Algae藻類 |
| Algin褐藻膠 | Alginate藻酸鹽 | Allicin蒜素 |
| Almond Nut 杏仁果 | Aluminum 鋁 | Amaranth莧菜 |
| Annatto胭脂樹紅 | Annatto Color 胭脂紅 | Apple Cider Vinegar蘋果醋 |
| Arabic Gum阿拉伯樹膠 | Arrowroot竹芋 | Artichokes朝鮮薊 |
| Aspartame阿斯巴特糖(can cause IBS symptoms) 腸易激綜合征 | Aspic鹹肉凍 | Ascorbic Acid維生素C |
Astragalus Gummifer | Baking Soda & Powder (check) 碳酸氫鈉，小蘇打 | Balsamic Vinegar香醋 |
| Beans豆類 | Bean, Adzuki赤豆 | Bean, Hyacinth風信子豆 |
| Bean, Lentil小扁豆 | Bean, Mung綠豆 | Bean Romano (Chickpea) 鷹嘴豆 |
| Bean Tepary菜豆 | Benzoic acid苯甲酸 | Besan |
| Betaine 甜菜堿 | BHA 丁基羥基苯甲醚 | BHT 丁基羥基甲苯 |
| Beta Carotene貝它 胡羅蔔素 | Bicarbonate of Soda (check)蘇打重碳酸鹽（需要檢查） | Biotin維生素H |
| Buckwheat 蕎麥 | Butter (check additives) 黃油（檢查添加劑） | Butylated Hydroxyanisole 丁基羥基苯甲醚 |
| Butyl Compounds丁基化合物 | Calcium Carbonate碳酸鈣 | Calcium Caseinate (Contains MSG)酪酸鈣（包含味精） |
| Calcium Chloride 氯化鈣 | Calcium Disodium磷酸氫二鈉鈣 | Calcium Phosphate磷酸鈣 |
| Calcium Silicate 矽酸鈣 | Calcium Stearate硬脂酸鈣 | Calcium Sulfate硫酸鈣 |
| Camphor樟腦 | Canola Oil | Caprylic Acid羊脂酸 |
| Carageenan Chondrus Crispus角叉菜 | Carboxymethylcellulose羧甲基纖維素 | Carnauba Wax巴西棕櫚蠟 |
| Carob Bean角豆莢 | Carob Bean Gum長豆角膠 | Carob Flour長豆角粉 |
| Carrageenan 角叉(菜)膠 | Casein酪蛋白 | Cassava Manihot Esculenta可食用木薯 |
| Castor Oil海狸香油 | Cellulose1 纖維素 | Cellulose Gum纖維素羧甲醚 |
| Cetyl Alcohol十六(烷)基乙醇 | Cheeses (check ingredients)乾酪（需要檢查成分） | |
| Chestnuts 栗子 | Chickpea鷹嘴豆 | Chlorella綠藻 |
Chymosin凝乳 | Citric Acid檸檬酸 | Collagen膠原質 |
| Corn 穀物 | Corn Meal玉米粉 | Corn Flour玉米澱粉 |
| Cornstarch玉米澱粉 | Corn Syrup玉米糖漿 | Corn Syrup Solids澱粉糖漿乾粉 |
| Corn Sweetener 玉米調料 | Cortisone可的松 | Cotton Seed Oil棉花籽油 |
| Cowitch豆科攀緣植物 | Cowpea豇豆 | Cream of Tartar 酒石 |
| Cysteine, L半胱氨酸 | Demineralized Whey不含礦物質水 | Desamidocollagen |
| Dextrose葡萄糖 | Dioctyl Sodium二辛基鈉 | Distilled Vinegar蒸餾酒醋 |
| Eggs 蛋類 | Elastin彈性蛋白 | Ester Gum酯膠 |
| Fish (fresh) 新鮮的魚肉 | Flaked Rice剝落的米 | Flax亞麻 |
| Folic Acid-Folacin葉酸 | Formaldehyde甲醛 | Fructose果糖 |
| Fruit (including dried) 水果（包括幹的） | Fumaric Acid反丁烯二酸 | Gelatin凝膠 |
| Glutamate (free) 谷氨酸鹽 | Glutamic Acid谷氨酸 | Glutamine (amino acid)谷氨酸 |
| Glycerides脂肪酸丙酯 | Glycerol Monooleate單油酸鹽甘油 | Glycol Monosterate |
| Glycol乙二醇 | Glycolic acid羥基乙酸 | Gram flour (chick peas)鷹嘴豆麵粉（剛長出的豆） |
| Grits, Corn粗燕麥粉 | Guar Gum 瓜爾豆膠 | Hemp纖維 |
| Herbs芳草 | Honey蜂蜜 | Hyacinth Bean風信子豆 |
| Hydrogen Peroxide過氧化氫 | Hydrolyzed soy protein水溶大豆蛋白 | Iodine 碘 |
| Inulin菊粉 | Invert Sugar轉化糖 | Job's Tears 回回米 |
| Kasha (roasted buckwheat)蕎麥粥（被烘烤過的） | Keratin 角蛋白 | Kudzu Root Starch野葛根粉 |
| Lactic Acid 乳酸 | Lactose 乳糖 | Lanolin羊毛脂 |
| Lecithin蛋黃素 | Lentil小扁豆 | Lipase脂肪 |
| Locust Bean Gum洋槐果實膠 | Magnesium Carbonate碳酸鎂 | Magnesium Hydroxide氫氧化鎂 |
| Maize玉蜀黍 | Maize Waxy 玉米蠟 | Malic Acid羥基丁二酸 |
| Maltitol麥芽糖醇 | Manioc樹薯粉 | Masa濕潤粉糊 |
| Masa Flour 麵粉糊 | Masa Harina | Meat (fresh)肉類（新鮮的） |
| Methyl Cellulose2甲基纖維素 | Microcrystallin Cellulose纖維素晶體 | Milk奶 |
| Millet粟粒 | Milo蜀黍 | Mineral Oil礦物油 |
| Mineral Salts天然鹽 | Monosodium Glutamate MSG (made in USA)味精（美國製造） | Monopotassium Phosphate磷酸二氫鉀 |
| Mung Bean 綠豆 | Musk麝香 | Niacin-Niacinamide煙 胺 |
| Nuts (except wheat, rye & barley)堅果仁（除了小麥、黑麥、大麥） | Nut, Acron | Nut, Almond杏仁豆 |
| Oats3 燕麥 | Oils and Fats油及脂肪 | Oleyl Alcohol/Oil油醇 |
| Paraffin 石蠟 | Peas豌豆 | Pea - Chick新鮮豌豆 |
| Pea- Cow 豌豆 | Pea Flour豌豆粉 | Pepsin胃蛋白 |
| Peru Balsam 秘魯香 | Petrolatum礦脂 | Phenylalanine苯基丙氨酸 |
| Pigeon Peas 鴿子豆 | Polenta玉米糊 | Polyethylene Glycol聚氧乙烯 |
| Polyglycerol聚乙烯甘油 | Polysorbates聚山梨醇酯 | Potassium Citrate檸檬酸鉀 |
| Potassium Iodide 碘化鉀 | Potassium Sorbate山梨酸鉀 | Potatoes馬鈴薯 |
| Potato Flour 馬鈴薯粉 | Prinus | Pristane樸日斯烷 |
| Propolis 蜂膠 | Propylene Glycol丙二醇 | Propylene Glycol Monosterate |
| Propyl Gallate鎵酸鹽丙烷基 | Psyllium | Pyridoxine Hydrochloride氫氯化維生素B6 |
| Quinoa奎奴亞藜 | Rape葡萄渣 | Rennet凝乳塊 |
| Reticulin | Rice 大米 | Rice Flour米粉 |
| Rice Vinegar 米醋 | Romano Bean (chickpea)羅馬諾乾酪豆（鷹嘴豆） | Rosin松香 |
| Royal Jelly 蜂王漿 | Sago Palm西米棕櫚科植物 | Sago Flour西米粉 |
| Saifun (bean threads) | Scotch Whisky蘇格蘭威士忌酒 | Seaweed海藻 |
| Seeds (except wheat, rye & barley) 種子（除了小麥、黑麥、大麥） | Seed - Sesame芝麻豆 | Seed -Sunflower向日葵種子 |
| Sphingolipids鞘脂類 | Soba (be sure it's 100% buckwheat) | Sodium Acid Pyrophosphate焦磷酸鈉酸 |
| Sodium Alginate藻酸鹽鈉 | Sodium Ascorbate抗壞血酸鹽鈉 | Sodium Benzoate苯(甲)酸鈉 |
| Sodium Caseinate酪蛋白酸鈉 | Sodium Citrate檸檬酸鈉 | Sodium Erythrobate |
| Sodium Hexametaphosphate | Sodium Lauryl Sulfate十二(烷)醇硫酸鈉 | Sodium Nitrate硝酸鈉 |
| Sodium Phosphate磷酸鈉 | Sodium Silacoaluminate | Sodium Stannate錫酸鈉 |
| Sorbic Acid山梨酸 | Sorbitol-Mannitol (can cause IBS symptoms) 山梨(糖)醇甘露醇（可以導致 | Sorghum高粱糖漿 |
| Sorghum Flour高粱糖漿麵粉 | Soy 醬油 | Soybean大豆 |
| Soy Lecithin 大豆卵磷脂 | Spices (pure) 辛香料（純） | Spirits (Specific Types) 酒(指定種類) |
| Stearates硬脂酸鹽 | Stearamide | Stearamine |
| Stearic Acid硬脂酸 | Sunflower Seed向日葵種子 | Succotash (corn and beans)豆煮玉米（玉米和大豆） |
| Sucrose蔗糖 | Sulfosuccinate | Sulfites亞硫酸鹽 |
| Sulfur Dioxide二氧化硫 | Sweet Chestnut Flour甜栗子粉 | Tallow動物脂 |
| Tapioca木薯粉 | Tapioca Flour木薯粉 | Tarrow Root |
| Tartaric Acid酒石酸 | TBHQ is Tetra or Tributylhydroquinone脂鯉或雙酸甘油酯對苯二酚 | Tea茶 |
| Tea-Tree Oil 茶樹油 | Teff埃塞俄比亞畫眉草 | Teff Flour埃塞俄比亞畫眉草麵粉 |
| Tepary Bean寬葉菜豆 | Thiamine Hydrochoride 硫胺素氫氧化物 | Tofu-Soya Curd豆腐 |
| Tolu Balsam妥魯香液 | Tragacanth | Tragacanth Gum黃蓍膠 |
| Tri-Calcium Phosphate三改磷酸鹽 | Turmeric (Kurkuma)薑黃根 | Tyrosine酪氨酸 |
| Urad/Urid Beans | Urad/Urid Dal (peas) Vegetables | Urad/Urid flour |
| Vanillin香草醛 | Vinegars (Specific Types)醋 | Vitamin A (retinol)維他命Ａ |
| Waxy Maize 玉米蠟 | Whey乳清 | White Vinegar白醋 |
| Wines 酒 | Wine Vinegars (& Balsamic)白醋和香油 | Wild Rice野生米 |
| Xanthan Gum黃原膠 | Yam Flour山芋粉 | Yogurt (plain, unflavored)酸乳酪（普通的沒有加香料的） |
1) 纖維素是葡萄糖碳水化合物的聚合物。 它是植物結構材料, 就像是樹的木一樣。 它不含穀膠蛋白質。
2) 甲醇纖維素是一種經化工修改的纖維素，可以作為穀膠的良好替代物用來製造米類麵包 等。
3) 研究顯示, 燕麥可能是穀膠過敏者的安全食品,雖然仍有部分人會對燕麥過敏 。然而，在你選擇燕麥前，也必須小心考慮麥子的交互污染等因素。
Unsafe food for gluten free diet 穀膠過敏者的不安全食品
Food and Ingredients to be avoided for Gluten Free Diet
(Information source: www.celiac.com)
The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:
1) If this ingredient is made in North America it is likely to be gluten-free.
2) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
3) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
4) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
5) According to 21 C.F.R. S 101,22(a)(3): "[t]he terns 'natural flavor' or 'natural flavoring' means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional."
6) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
7) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes.
(1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications.
(2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.
(3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2."Additives Alert", an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.
下列內容是否含有穀膠要視乎食品的製作方法和產地而定。
1) 如果這種成份是在北美洲製造的話，它可能是不含穀膠。
2) 帶有焦糖顏色的食品是否含有穀膠要視乎它的製作方法而定。
3) 在製造過程中可以使用五穀穀膠或副產物, 或作為主要成份。
4) 美國和加拿大，多數有關組織不相信麥子澱粉對腹腔是有利的。 但是在歐洲, 聯合食物質量標準中麥子澱粉卻被大多數醫生和有關組織接受。 這些麥子澱粉的質量比美國或加拿大的一般麥子澱粉要高。
5) 根據21CFR S 101,22(a)(3): 燕鷗'天然香辛料' 或' 天然香料' 指的是精油, 含油樹脂, 精華或抽取物, 蛋白質水解物, 蒸餾物, 或任何烤制的產品, 熱化或分解酵素,包含香料組成部分, 果子或果汁, 菜或蔬菜汁, 可食的酵母, 香草, 樹皮, 花苞, 根, 葉子或相似的植物材料, 肉類, 海鮮, 禽畜, 蛋, 乳製品, 或發酵產品。其在食物中的主要作用是增添味道而不是營養。
6) 糊精是部分水解的澱粉。 它是由將玉米,軟玉米,軟蘆粟, 土豆, 葛粉, 麥子, 米, 珍珠粉, 或西米澱粉乾燥熱化而成:
(1) 使用安全和適當的堿, 酸, 或酸鹼度控制和(2)經酸或堿處理過的烘乾澱粉。 (1) 所以,你應該儘量避免食用糊精。
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
7) 麥芽糖糊精是一種白色粉末，由玉米澱粉或馬鈴薯澱粉分解加上安全合適的酸和酵素。
(1) 在美國食物銷售表中，規定麥芽糖糊精的原料必須(糧食與藥物管理局章程) 是玉米或土豆。 這個規則不適用於維生素和礦物的補充劑。
(2) Donald Kasarda是化學博士，他在美國農業部專門研究五穀蛋白質。他發現美國所有的麥芽糖糊精的原料都是玉米澱粉, 並以非從麥子，黑麥, 大麥, 或燕麥中提取的酵素製成。 依據這個發現他相信,麥芽糖糊精對腹腔沒有太大的關係,不過他亦承認難保證製造商在將來會改變生產方式去使用麥澱粉或穀膠酵素。
(3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2."Additives Alert", an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.
(Information source: www.celiac.com)
| Abyssinian Hard (Wheat triticum durum) | Alcohol (Spirits - Specific Types) | Amp-Isostearoyl Hydrolyzed Wheat Protein |
| Barley Grass (can contain seeds) | Barley Hordeum vulgare | Barley Malt |
| Beer | Bleached Flour | Blue Cheese (made with bread) |
| Bran | Bread Flour | Brewer's Yeast |
| Brown Flour | Bulgur (Bulgar Wheat/Nuts) | Bulgur Wheat |
| Cereal Binding | Chilton | Club Wheat (Triticum aestivum subspecies compactum) |
| Common Wheat (Triticum aestivum) | Couscous | Dextrimaltose |
| Disodium Wheatgermamido Peg-2 Sulfosuccinate | Durum wheat (Triticum durum) | Edible Starch |
| Einkorn (Triticum monococcum) | Emmer (Triticum dicoccon) | Farina Graham |
| Filler | Fu (dried wheat gluten) | Germ |
| Graham Flour | Granary Flour | Groats (barley, wheat) |
| Hard Wheat | Hydrolyzed Wheat Gluten | Hydrolyzed Wheat Protein |
| Hydrolyzed Wheat Protein Pg-Propyl Silanetriol | Hydrolyzed Wheat Starch | Hydroxypropyltrimonium Hydrolyzed Wheat Protein |
| Kamut (Pasta wheat) | Malt | Malt Extract |
| Malt Syrup | Malt Flavoring | Malt Vinegar |
| Macha Wheat (Triticum aestivum) | Matzo Semolina | Oriental Wheat (Triticum turanicum) |
| Pasta | Pearl Barley | Persian Wheat (Triticum carthlicum) |
| Poulard Wheat (Triticum turgidum) | Polish Wheat (Triticum polonicum) | Rice Malt (if barley or Koji are used) |
| Rye | Seitan | Semolina |
| Semolina Triticum | Shot Wheat (Triticum aestivum) | Shoyu (soy sauce)4 |
| Small Spelt | Soba Noodles4 | Soy Sauce |
| Spirits (Specific Types) | Spelt (Triticum spelta) | Sprouted Wheat or Barley |
| Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein | Strong Flour | Suet in Packets |
| Tabbouleh | Teriyaki Sauce | Textured Vegetable Protein-TVP |
| Timopheevi Wheat (Triticum timopheevii) | Triticale X triticosecale | Triticum Vulgare (Wheat) Flour Lipids |
| Triticum Vulgare (Wheat) Germ Extract | Triticum Vulgare (Wheat) Germ Oil | Udon (wheat noodles) |
| Vavilovi Wheat (Triticum aestivum) | Vegetable Starch | Vitamins4 |
| Wheat, Abyssinian Hard triticum durum | Wheat Amino Acids | Wheat Bran Extract |
| Wheat, Bulgur | Wheat Durum Triticum | Wheat Germ Extract |
| Wheat Germ Glycerides | Wheat Germ Oil | Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein |
| Wheat Grass (can contain seeds) | Wheat Nuts | Wheat Protein |
| Wheat Triticum aestivum | Wheat Triticum Monococcum | Wheat (Triticum Vulgare) Bran Extract |
| Whole Meal Flour | Wild Einkorn (Triticum boeotictim) | Wild Emmer (Triticum dicoccoides) |
The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:
| Artificial Color4 | Artificial Flavoring6 |
| Caramel Color1, 3 | Coloring4 |
| Dextrins1,7 | Flavoring6 |
| Food Starch1, 4 | Gravy Cubes4 |
| Ground Spices4 | Maltodextrin1,8 |
| Miso4 | Modified Food Starch1, 4 |
| Modified Starch1, 4 | Mono and Diglycerides1 |
| Monosodium Glutimate (MSG)1, 4 | Mustard Powder 4 |
| Natural Flavoring6 | Starch1,4 |
| Stock Cubes4 | Wheat Starch5 |
1) If this ingredient is made in North America it is likely to be gluten-free.
2) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
3) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
4) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
5) According to 21 C.F.R. S 101,22(a)(3): "[t]he terns 'natural flavor' or 'natural flavoring' means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional."
6) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
7) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes.
(1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications.
(2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.
(3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2."Additives Alert", an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.
| Abyssinian Hard (Wheat triticum durum) 阿比西尼亞的穀膠（一種硬的小麥） | Alcohol (Spirits - Specific Types) 酒精（特定的類型） | Amp-Isostearoyl Hydrolyzed Wheat Protein |
| Barley Grass (can contain seeds) 大麥草（包含種子） | Barley Hordeum vulgare粗大麥 | Barley Malt大麥芽 |
| Beer啤酒 | Bleached Flour漂白粉 | Blue Cheese (made with bread) 藍紋乳酪（和麵包一起製作） |
| Bran糠 | Bread Flour麵粉 | Brewer's Yeast啤酒酵母 |
| Brown Flour黑麥粉 | Bulgur (Bulgar Wheat/Nuts) 碾碎的幹小麥（保加利亞小麥） | Bulgur Wheat碾碎的幹小麥 |
| Cereal Binding 穀殼 | Chilton | Club Wheat (Triticum aestivum subspecies compactum) 混合小麥 (由多種夏季生長的小麥科植物混合而成) |
| Common Wheat (Triticum aestivum) 普通小麥（夏天生長的小麥科植物） | Couscous蒸粗麥粉 | Dextrimaltose糊精麥芽糖 |
| Disodium Wheatgermamido Peg-2 Sulfosuccinate | Durum wheat (Triticum durum) 硬質小麥 | Edible Starch可食用澱粉 |
| Einkorn (Triticum monococcum)單粒小麥 | Emmer (Triticum dicoccon)二粒小麥 | Farina Graham全麥澱粉 |
| Filler煙草 | Fu (dried wheat gluten) | Germ胚芽 |
| Graham Flour粗麵粉 | Granary Flour穀子粉 | Groats (barley, wheat) 去殼的小麥、大麥 |
| Hard Wheat硬小麥 | Hydrolyzed Wheat Gluten水溶性麥質 | Hydrolyzed Wheat Protein 水溶小麥蛋白 |
| Hydrolyzed Wheat Protein Pg-Propyl Silanetriol | Hydrolyzed Wheat Starch水溶小麥澱粉 | Hydroxypropy ltrimonium Hydrolyzed Wheat Protein |
| Kamut (Pasta wheat) 義大利小麥 | Malt麥芽 | Malt Extract麥精 |
| Malt Syrup麥芽糖 | Malt Flavoring麥芽調味品 | Malt Vinegar麥芽(製成的)醋 |
| Macha Wheat (Triticum aestivum) | Matzo Semolina 猶太的精製麥質 | Oriental Wheat (Triticum turanicum) 東方的小麥 |
| Pasta義大利面製品 | Pearl Barley珍珠麥 | Persian Wheat (Triticum carthlicum)波斯小麥 |
| Poulard Wheat (Triticum turgidum) | Polish Wheat (Triticum polonicum)波蘭小麥 | Rice Malt (if barley or Koji are used) 米麥芽（如果使用了大麥和清酒麴） |
| Rye黑麥 | Seitan | Semolina粗粒小麥粉 |
| Semolina Triticum粗粒小麥粉 | Shot Wheat (Triticum aestivum) | 醬油Shoyu (soy sauce)4 |
| Small Spelt斯佩耳特小麥 | Soba Noodles4 蕎麥面 | Soy Sauce醬油 |
| Spirits (Specific Types) 酒 (指定種類) | Spelt (Triticum spelta) | Sprouted Wheat or Barley發芽的小麥和大麥 |
| Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein | Strong Flour強力麵粉 | Suet in Packets 牛羊等腰部的板油 |
| Tabbouleh塔博勒沙拉 | Teriyaki Sauce紅燒調味料 | Textured Vegetable Protein-TVP 結構性植物蛋白 |
| Timopheevi Wheat (Triticum timopheevii) | Triticale X triticosecale 小麥與黑麥的雜交麥 | Triticum Vulgare (Wheat) Flour Lipids 普通小麥麵粉脂 |
| Triticum Vulgare (Wheat) Germ Extract普通小麥胚芽 | Triticum Vulgare (Wheat) Germ Oil普通小麥胚芽油 | Udon (wheat noodles) 烏冬 (小麥面) |
| Vavilovi Wheat (Triticum aestivum) | Vegetable Starch蔬菜澱粉 | 維他命Vitamins4 |
| Wheat, Abyssinian Hard triticum durum 阿比西尼亞的硬質小麥 | Wheat Amino Acids 小麥氨基酸 | Wheat Bran Extract 精選麥質 |
| Wheat, Bulgur 碾碎的幹小麥 | Wheat Durum Triticum碾碎的幹小麥 | Wheat Germ Extract精選麥芽 |
| Wheat Germ Glycerides小麥甘油酯 | Wheat Germ Oil麥芽油 | Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein |
| Wheat Grass (can contain seeds)小麥草（包含種子） | Wheat Nuts小麥堅果 | Wheat Protein小麥蛋白 |
| Wheat Triticum aestivum | Wheat Triticum Monococcum | Wheat (Triticum Vulgare) Bran Extract精選麥質 |
| Whole Meal Flour粗麵粉 | Wild Einkorn (Triticum boeotictim) 野生單粒小麥 | Wild Emmer (Triticum dicoccoides) 野生二粒小麥 |
下列內容是否含有穀膠要視乎食品的製作方法和產地而定。
| Artificial Color4人造色素4 | Artificial Flavoring6人造調料6 |
| Caramel Color1, 3上色焦糖1, 3 | Coloring4上色料4 |
| Dextrins1,7糊精1,7 | Flavoring6調味品 |
| Food Starch1, 4食用澱粉1, 4 | Gravy Cubes4肉粒 |
| Ground Spices4香料渣4 | Maltodextrin1,8麥芽糊精1,8 |
| Miso4味噌4 | Modified Food Starch1, 4改良食用澱粉1, 4 |
| Modified Starch1, 4改良澱粉1, 4 | Mono and Diglycerides1單酸甘油酯和雙酸甘油酯1 |
| Monosodium Glutimate(MSG)1, 4 谷氨酸一鈉 (味精)1, 4 | Mustard Powder 4芥末粉4 |
| Natural Flavoring6天然調味品6 | Starch1,4澱粉1,4 |
| Stock Cubes4原料粒4 | Wheat Starch5小麥澱粉5 |
1) 如果這種成份是在北美洲製造的話，它可能是不含穀膠。
2) 帶有焦糖顏色的食品是否含有穀膠要視乎它的製作方法而定。
3) 在製造過程中可以使用五穀穀膠或副產物, 或作為主要成份。
4) 美國和加拿大，多數有關組織不相信麥子澱粉對腹腔是有利的。 但是在歐洲, 聯合食物質量標準中麥子澱粉卻被大多數醫生和有關組織接受。 這些麥子澱粉的質量比美國或加拿大的一般麥子澱粉要高。
5) 根據21CFR S 101,22(a)(3): 燕鷗'天然香辛料' 或' 天然香料' 指的是精油, 含油樹脂, 精華或抽取物, 蛋白質水解物, 蒸餾物, 或任何烤制的產品, 熱化或分解酵素,包含香料組成部分, 果子或果汁, 菜或蔬菜汁, 可食的酵母, 香草, 樹皮, 花苞, 根, 葉子或相似的植物材料, 肉類, 海鮮, 禽畜, 蛋, 乳製品, 或發酵產品。其在食物中的主要作用是增添味道而不是營養。
6) 糊精是部分水解的澱粉。 它是由將玉米,軟玉米,軟蘆粟, 土豆, 葛粉, 麥子, 米, 珍珠粉, 或西米澱粉乾燥熱化而成:
(1) 使用安全和適當的堿, 酸, 或酸鹼度控制和(2)經酸或堿處理過的烘乾澱粉。 (1) 所以,你應該儘量避免食用糊精。
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
7) 麥芽糖糊精是一種白色粉末，由玉米澱粉或馬鈴薯澱粉分解加上安全合適的酸和酵素。
(1) 在美國食物銷售表中，規定麥芽糖糊精的原料必須(糧食與藥物管理局章程) 是玉米或土豆。 這個規則不適用於維生素和礦物的補充劑。
(2) Donald Kasarda是化學博士，他在美國農業部專門研究五穀蛋白質。他發現美國所有的麥芽糖糊精的原料都是玉米澱粉, 並以非從麥子，黑麥, 大麥, 或燕麥中提取的酵素製成。 依據這個發現他相信,麥芽糖糊精對腹腔沒有太大的關係,不過他亦承認難保證製造商在將來會改變生產方式去使用麥澱粉或穀膠酵素。
(3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2."Additives Alert", an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.
訂閱：
文章 (Atom)