Читать книгу Easy Gluten Free Cooking: Over 130 recipes plus nutrition and lifestyle advice for gluten - Rita Greer - Страница 11

Some of the mystery has now been removed from labels on foods. There are new standards for food labeled ‘gluten free’. Many naturally gluten free foods become contaminated by other gluten-containing food/ingredients in production factories and packing factories. Manufacturers are now obliged to indicate on the ingredients labels where this might happen, with a warning. This does not just apply to gluten/wheat but nuts and seeds too. The word ‘may’ will feature. This doesn’t mean the food is definitely contaminated. Some manufacturers fear being sued and put on a warning to cover themselves. However there is still secrecy about how food is produced as manufacturers want to protect their formulas which cannot be patented. As an example – MSG (monosodium glutamate) can be made from several different sources. One of them is wheat. Some factories are ‘dedicated’ and use/pack only gluten free foods. Expect to pay more for these as they will not be contaminated.