Is Your Food Actually Gluten Free?

Explore the intricacies of maintaining a safe and healthy gluten-free diet in this informative lecture by UCLA dietitian Janelle Smith, MS, RDN, CEDRD. Discover the latest information on gluten contamination in foods, methods for testing accidental exposures, and techniques to determine food safety. Gain insights into label reading, certified versus labeled gluten-free products, and the differences between naturally gluten-free and labeled gluten-free foods. Learn about purity protocol oats, grains, pseudograins, and medications in relation to gluten content. Understand how much gluten is considered too much and explore ways to enhance the quality of a gluten-free lifestyle. Recorded in 2019, this comprehensive presentation offers valuable knowledge for those managing celiac disease or gluten sensitivity.

Intro
Overview
How much gluten is too much?
Label Reading for Gluten
Certified versus Labeled Foods
Labeled GF versus Naturally Gluten-Free
Purity Protocol Oats
Grains & Pseudograins
Medications
Testing for Gluten
Part 2: GFD Quality