Sensitivity Guide

Gluten

Gluten sensitivity focuses on wheat, barley, and rye proteins that can provoke symptoms.

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Sample Ingredients

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Tips for Gluten

Try rice, quinoa, or certified gluten-free alternatives.
Check labels - gluten hides in sauces, seasonings, and processed foods.

Related Resources

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References

Gluten Sources

Authoritative sources for gluten research, clinical guidelines, and food databases.

AllergenOnline.org Celiac Database

FARRP

NIDDK Celiac Disease Diet Guidelines

National Institute of Diabetes and Digestive and Kidney Diseases

FDA 21 CFR 101.91

U.S. Food and Drug Administration

Codex Alimentarius Standard 118-1979

WHO/FAO

Food Allergen Labeling and Consumer Protection Act (FALCPA)

U.S. Food and Drug Administration

GFCO (Gluten-Free Certification Organization)

GFCO

Gluten Free Watchdog

Gluten Free Watchdog

Celiac Disease Foundation

Celiac Disease Foundation

FARRP (Food Allergy Research & Resource Program)

University of Nebraska-Lincoln

Cross-Reaction between Gliadin and Different Food and Tissue Antigens(2013)

Food and Nutrition Sciences

Vojdani A, Tarash I (2013)

Critical review of gluten cross-reactivity claims(2019)

UNC Chapel Hill

Graves CL (2019)

11 sources from peer-reviewed research, regulatory bodies, and clinical guidelines.

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