I wish I had a gluten free cupcake for every time I’ve been advised to “read every ingredient label every time” and a “safe” bagel for each and every time I have relayed that information to you. The advice is true, of course, but what’s the point of reading an ingredient list if the terms are meaningless jargon to anyone but a professional food scientist?

Read or reread these articles describing these ‘mysteries’:

INDIVIDUAL INGREDIENTS:

annatto | caramel coloring | chocolate | emulsifiers | hydolized protein

maltodextrin | modified food starch |

MSG | sprouted grains | vinegar |

QUESTIONABLE FOODS:

alcoholic beverages | beer |chewing gum|
chocolate |

hard cider | ice cream | molasses | popcorn | soy sauce | yogurt

I will certainly be adding to this article frequently. What items need to be listed here? E-mail me at gfceliac@gmail.com.