Spices and marinades

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Katarina Mollo MEd, RDN, LDN
Q: I saw a post from your Facebook page to always look at ingredients for any processed meats such as hotdogs, sausages, deli meats due to seasoning rubs with spices and marinades. What ingredients in these spices and marinades are we supposed to look out for and are considered not safe? A lot of packaging doesn't explicitly say gluten free so I really don't know what I can and can't eat when it comes to these foods.

Answer


For products that are not labeled gluten free look out for these gluten-containing ingredients on the label:

Wheat

Rye

Barley

Malt

Brewer’s yeast

Oats

Wheat has to be declared on products regulated by the US Food and Drug Administration (FDA). However for products that are regulated by the US Department of Agriculture (USDA) (meats/beef, lamb, pork, poultry, eggs,) you need to question the sources of starches/modified food starch and dextrin as they may be derived from wheat.

Barley and malt can also be hidden in yeast extract, brown rice syrup and natural flavorings, so always check with the manufacturer about the source of those.

Read more about confusing ingredients here:

https://nationalceliac.org/celiac-disease-resources/confusing-gluten-free-diet-ingredients/

I also recommend that you take our free course Going GF: Off to A Fresh Start. It also covers labeling and what to look for on the label:

https://nationalceliac.org/going-gluten-free-off-to-a-fresh-start/

Note: This information is provided by NCA and Katarina Mollo MEd, RDN, LDN, NCA's Director of Education. This information is meant for educational purposes only and is not intended to substitute for personalized medical advice or replace any medical advice provided directly to you by your health care provider. No liability is assumed by the NCA or Katarina Mollo, MEd, RDN, LDN by providing this information.

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