The GF Life: What NOT to Eat

One thing that amazes me is how much gluten is in everything.  It's called different things on ingredient lists which confuses people more.  For instance another word for gluten is modified food starch.  I think the reason I have a resistance to gluten is the over abundance of whole wheat things I ate.  Yes it was healthy but you can build up a resistance to gluten if you have too much of it.  Your body goes into attack mode.


I think our society has pushed too much of the whole wheat thing because it makes you feel full.  It takes your body longer to process but that's not always a good thing.  Your body working slower or taking longer to digest foods normally means your body is struggling.*  


White flour has been processed so much that it's working against our bodies.


Here is a list I've compiled from research I've done on what GF people should avoid.

Abyssinian Hard (Wheat triticum durum)



Amp-Isostearoyl Hydrolyzed Wheat Protein 


Atta Flour

Barley Grass 

Barley Hordeum vulgare


Barley Malt
Beer 

Bleached Flour 


Bran


Bread Flour


Brewer's Yeast


Brown Flour


Bulgur 


Bulgur Wheat

Cereal Binding


Chilton
Club Wheat

Couscous
Criped Rice

Disodium Wheatgermamido Peg-2 Sulfosuccinate 


Durum wheat 

Edible Starch
Einkorn (Triticum monococcum)


Emmer (Triticum dicoccon) 


Enriched Bleached Flour


Enriched Bleached Wheat Flour


Enriched Flour

Farina 


Farina Graham 


Farro
Filler
Flour 

Fu (dried wheat gluten)

Germ 


Graham Flour


Granary Flour


Groats (barley, wheat)

Hard Wheat


Heeng


Hing


Hordeum Vulgare Extract


Hydrolyzed Wheat Gluten


Hydrolyzed Wheat Protein


Hydrolyzed Wheat Protein Pg-Propyl Silanetriol


Hydrolyzed Wheat Starch


Hydroxypropyltrimonium Hydrolyzed Wheat Protein

Kamut (pasta wheat) 


Kecap Manis (Soy Sauce)


Ketjap Manis (Soy Sauce)


Kluski Pasta

Maida (Indian wheat flour)


Malt


Malted Barley Flour


Malted Milk


Malt Extract


Malt Syrup


Malt Flavoring


Malt Vinegar 


Macha Wheat (Triticum aestivum) 


Matza


Matzah


Matzo


Matzo Semolina 


Meringue
Meripro 711


Mir

Nishasta

Oriental Wheat (Triticum turanicum) 


Orzo Pasta

Pasta


Pearl Barley


Persian Wheat (Triticum carthlicum) 


Perungayam
Poulard Wheat (Triticum turgidum)


Polish Wheat (Triticum polonicum)

Rice Malt

Roux


Rusk


Rye

Seitan


Semolina


Semolina Triticum
Shot Wheat (Triticum aestivum) 


Small Spelt
Spirits

Spelt (Triticum spelta)


Sprouted Wheat or Barley


Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein

Strong Flour
Suet in Packets

Tabbouleh 


Tabouli


Teriyaki Sauce


Timopheevi Wheat (Triticum timopheevii) 


Triticale X triticosecale


Triticum Vulgare (Wheat) Flour Lipids


Triticum Vulgare (Wheat) Germ Extract


Triticum Vulgare (Wheat) Germ Oil

Udon


Unbleached Flour

Vavilovi Wheat (Triticum aestivum) 


Vital Wheat Gluten

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)

*All of these statements are my opinions.