Sleuthing out Hidden Gluten (Let the Gluten Go #4)

I’m making the case for a diet experiment–going one month without gluten (or just without wheat, if that’s all your schedule can handle right now.) We’re got four different levels of trying this out, and a world of different grains to try in place of wheat, barley and rye (as well as oats, which are contaminated by gluten unless the package says “gluten-free.”) Now, we step over to an important topic–gluten hidden in condiments and other places you just don’t expect it. Such as–ice cream? Eggnog? Cheese?

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