As a result of the current food labeling law (in effect as of January 2006), the presence of wheat should be clearly stated on the label. You still need to look for ingredients derived from barley, rye, and oats. These ingredients do not have to be clearly stated on the label and may be hidden in components such as "natural flavorings." Beware that the current labeling law does not apply to packaged meat, poultry or egg products, which are regulated by the U.S. Department of Agriculture.
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Call the manufacturers of deli foods to see if they are gluten-free. At the deli counter, ask the attendant to clean the slicer before he/she slices your meat or cheese, in order to avoid cross-contamination.
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Use a cell phone while shopping to call manufacturers and check whether an item on the shelves is gluten-free. The company representative will usually need the item's UPC code in order to answer your question.
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Bring gluten-free commercial product lists to the market for easy reference.
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Contact the store manager to ask if there is a special gluten-free section and to request that he/she order specific gluten-free foods.
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Remember to consider the nutritional value of gluten-free products. Don't just buy them because they are gluten-free.
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At home, use the Internet to check if a product is gluten-free.
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There are many specialty companies that produce a large variety of gluten-free, ready-to-eat foods and mixes. These products can be purchased on the web or via mail order catalogues. For a list of several companies, please go to our website.
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Beware of the possibility of cross-contamination during manufacturing. Gluten-free products may be contaminated by gluten-containing products being made nearby or on the same machinery without careful cleaning.
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In the future, it is likely that manufacturers will be required to indicate on the label whether a product is gluten-free. This will certainly make shopping much easier.
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