Things you need to know about gluten!

Gluten contamination during the production process

Most of ingredients and food factories making gluten free products do not produce gluten free products only. Since the gluten protein is hard to clean following traditional ways, gluten protein could potentially contaminate a gluten free product during its production. This is called cross-contamination. That’s why some products labeled as gluten free could still have gluten protein.  

Gluten Protein is hard to wash by water

Gluten free products could still have gluten protein because machines, equipment, or utensils during its production were not washed properly. Gluten protein is hard to wash out because it is relatively water resistant. Sometimes gluten residues could remain attached to spoons, forks, and ladles.​

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Everyone’s intolerance ability to Gluten is different

There are many types of gluten protein and each person’s intolerance / allergy is different. When food contains a type of gluten protein at a certain level, not every person with gluten intolerance / allergy will have an adverse reaction. These differences make it hard to follow other people’s gluten free diets.

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