These are the terms I am inventing for use on this blog. Constructive criticism, comments, questions, opinions etc are all welcome.
Gluten-Free Over 9000
Even the FDA-encouraged gluten-free labels that indicate <20 ppm gluten are not good enough for you. You want even less. If this is you, if you're looking for something like <5 ppm, I think you have to go paleo or something because you will not be able to trust anything that has been processed at all.
Everything you eat contains only ingredients that are certified gluten-free according to standard FDA regulations, meaning <20 ppm.
Gluten-Free 99.9
You are most likely eating Gluten-Free 100, but you cannot prove it definitively because you sometimes buy products that you simply guess are gluten-free, but you don't strictly abide by the official seal. In other words, you do not accept trace contamination as okay, but you acknowledge that it's possible in your diet, although you try to avoid it.
Gluten-Free 99
You accept trace contamination and ambiguous foods. By trace, I do mean trace. For example, sushi rice may be cooked using a malt vinegar, which may contain trace amounts of gluten. You have deemed this an acceptable risk. Often this means that as long as the ingredients do not contain gluten, you are okay if the factory also processes foods that do contain gluten and may be contaminated. You ignore the "processed in a facility that also processes wheat products" labels.
Gluten-Restricted
You avoid obvious overwhelmingly large gluten sources such as bread and pasta, but you ignore the content of dressings and sauces. You ignore "ingredients contain wheat" labels because you don't really look at labels.
Gluten-Swinger
You vaguely like the idea of being Gluten-Restricted, but it does not always work out, and you cannot be said to be on a true Gluten-Free or Gluten-Restricted diet. You are interested in ways of reducing gluten intake, but you are not dependent on them. It is more of a hobby-level interest for you.
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