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Yes, it contains wheat flour. Any product having "flour, enriched flour, ect..) on the label is not gluten free.

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Naturally-occuring malic acid is usually extracted from apples. It is more common to find synthetic malic acid being added to foods which is synthesised from butane gas.

Therefore, malic acid has had no contact with wheat through either process and can safely be said to be gluten free.

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No it`s gluten free

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According to the ingredients, yes it is gluten free.

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No, there is no gluten in potato. However, for people strictly avoiding gluten, for processed foods you may need to check for cross-contamination with gluten. Traces can creep in during the manufacturing process, particularly on shared manufacturing lines. Also note that some french fries are made with a wheat (gluten-containing) coating. Other fried products may be cooked in oil that is used for gluten-containing products.

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No. Only products made of, or from, wheat contain wheat gluten. It is kind of like asking "Do Red Delicious apples contain any orange pulp?"

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Dear Hubby

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Anything over an 8 is positive for Celiac Disease.

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Malt flavoring is an extract, most commonly from the grain barley, but may be made from other grains. It is made by germinating the barley grains by soaking them in water, then heating them to stop the germination so the plant doesn't grow.

The germination causes the starch in the grains to turn to sugar, with the result being an extract that has many uses.

Malt is used in the brewing of beer as a food for the yeast, as well as a flavoring that is found in many foods.

It contains gluten, which is a complex of proteins found in the grain, so it's not safe for people with Celiac disease or other gluten sensitivity.

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For the same reason that some people are allergic to peanuts or milk and others aren't. It's partly environmental (based on your exposure to the offending item) and partly genetic. My brother used to catch and crush (yeah he was troubled) bees, and they often stung him. One day he had a severe reaction and has to avoid bees. Maybe it's karma but his doctor says he developed the allergy thru overexposure to bee venom. Other people can have a fatal reaction to their first bee sting.

Overexposure to an allergen will result in excessive production of IgE. B Cells in our body usually produce IgG displayed on their surface and very little of this IgG is changed to IgE (a process called Class Switching) in non-respondng individuals. For those who become allergic due to to overexposure the class switching (from IgG to IgE) increases, IgE is the antibody which can bind with mast cells and Basophils which contain active substances leading to allergic reactions. Depending upon the location these active chemicals (Histamine etc) can produce vasodilation, increased permeability of blood vessels, bronchospasm, excessive production of mucous which results in symptoms we see.

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Celiac can come from low sunlight heritage countries (far from

equator) like: Scotland, England, Ireland, Canada, Europe and more. When

vit D goes down due to sunlight...the immune system goes down. Celiac

may also affect people who lived at the equator who didn't eat

dairy/gluten in past heritage, but eat it now. Their bodies can't adapt

to it like: Indian, AfroAmerican, Hmong, Chinese, Mexican etc.

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Coke is safe to drink if you require a Gluten Free diet and do not react to less than 200 ppm of gluten.

The Coca-Cola company makes this statement on their website:

"We are able to confirm that, in the U.S. and Canada, the following products are gluten free:

Coca-Cola classic caffeine free Coca-Cola classic Coca-Cola Blak Coca-Cola Black Cherry Vanilla Coca-Cola C2 Coca-Cola with Lime Coca-Cola Zero Barq's root beer caffeine free Barq's root beer diet Barq's root beer diet Barq's Red Creme Soda Diet Coke Black Cherry Vanilla Diet Coke Diet Coke with Lime caffeine free Diet Coke Diet Coke Sweetened with Splenda Sprite Diet Sprite Zero Cherry Coke Diet Cherry Coke Fresca DASANI Lemon Minute Maid Light Lemonade Simply Lemonade Simply Limeade POWERade Mountain Blast and 100% of juice products (without added ingredients) are gluten free.

Additionally, we can tell you that all of our other products meet Codex's definition of gluten-free, which is currently less than 200 ppm (parts per million) (0.02%) gluten. Codex is in the process of reviewing this standard and we are monitoring the progress closely. At this time the U.S. Food and Drug Administration does not have a regulatory definition of gluten-free."

NOTE: The standard has been revised downward to 20ppm instead of 200ppm, although full compliance is not required until 2012. The current proposed standard of the FDA that has the most support is also 20ppm of gluten for a GF product.

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Yes

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yes you can it is one of those tricky foods but if you look n gluten books they mention tapioca being a food that u can actually eat

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Yes

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No, gluten is a mixture of proteins found in grains such as wheat, barley, rye and oats. Grains are not used in the making of cole slaw.

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Leading brands like Nestle, Gerber are baby specialized and should be gluten free, dont feed baby direct wheat, barley, rye items as they may contain more gluten than cerelac you can limit these.

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No

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It usually is, but it is best to check the label. There are very inexpensive brands (including regular and organic) that are clearly labeled to not contain gluten.

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Celiac disease is difficult to detect because of the wide array of symptoms, however things you should be looking for include fatigue, diarrhea, constipation, vomiting, and irritability. For children, you should also pay attention to any problems with your child's growth and development, decreased appetite, and malnourishment. A bloated abdomen and skinny thighs are a sign of malnutrition. A good way to test for celiac disease is to cut out gluten from your diet for two or three weeks and see if your son feels better.

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no

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Not unless you specifically choose gluten-free beers. They are brewed from other stocks, such as sorghum or rice and contain minimal or zero gluten. Regular beers will make you react if you have Celiac disease.

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Celiac disease is a chronic inflammatory disorder of the small intestine in genetically susceptible individuals. It is triggered by ingesting certain proteins, commonly referred to as "gluten" which is naturally present in some cereal grains - specifically wheat, barley, rye, kamut, spelt, and triticale.

A part of the protein gluten in these specific grains combines with an immune system molecule (normally DQ2 or DQ8, thought the process is not 100% understood), producing an immune reaction that attacks the intestine itself, and can lead to an extremely large variety of symptoms, including pain, diarrhea, fatigue, and poor absorption of nutrients. Over time, damage to the intestine can lead to severe infections, osteoporosis, internal bleeding, and cancer of the intestine.

Sufferers of Celical (or Coeliac) disease have to be extremely careful what they eat, as the majority of prepared and restaurant food contains or is contaminated with the specific glutens that cause the reaction. A miniscule, invisible amount of wheat flour can trigger the process.

The types of food and levels of contamination are widely understood, and many sufferers simply avoid all food prepared by others permanently.

Approximately 1.3% of the population suffers from Celiac disease, up to 5% may be intolerant to gluten in a less serious way.