What makes it difficult for persons with gluten sensitivity to avoid gluten?
What will be an ideal response?
Persons who are sensitive to gluten need to avoid the large number of foods that contain modified food starch, dextrin, malt, or malt syrup, coffee flavorings and creamers as they may be sources of gluten-containing grains. Since many Americans eat out, it is difficult to know how these foods have been prepared. Although the GFCO or CSA Seals of Recognition marks are present on labels of gluten-free products, they are not required on all foods or restaurant foods. The recommended gluten-free fresh fruits, vegetables, beans, peas, and lentils may not be the preferred foods for gluten-sensitive persons.
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