It isn’t easy to tell if there’s wheat is in the list of ingredients for drinks, foodstuff, body products and medicines. Companies try to put wheat in another name to avoid negative reactions from their meticulous gluten free customers. Say for example a facial product would list triticale as one of the ingredients. This can mislead a person looking for gluten free products because triticale sounds more special and expensive compared to just the simple wheat which creates an impression of cheap, chemically polluted and over-produced items.
So goes with food products. There are many substitutes that cover up for the word wheat in the list of ingredients of a product for which any unsuspecting gluten free dieter may make the mistake of purchasing like going to the grocers and choosing that durum filled pasta. Durum is wheat. In this case the gluten free dieter is victimized by the art of marketing.
It is best for the gluten free dieter to be alert and not be tricked by any of these marketing strategies or suffer the consequences of starting over with the gluten free plan because of one mistake. Remembering the “aliases” of wheat with care is a wise move. Simply listing them down would be a great help too on your next gluten free shopping.
Here are some other names for wheat which may guide a gluten free person in buying the right gluten free product. These are atta, bran, bulgur, durum, couscous, dinkle, graham, farro, farina, einkorn, emmer, kamut, semolina, seitan, triticale, spelt, MIR, and matza and also those ingredients having the name wheat preceding their names, except buckwheat which is good for the gluten free diet. These names can guide but still careful scrutiny to any gluten free claim should be done for every gluten free purchase.
