Close X
Get more out of
by joining the site for free
Free 17-point plan to great health
Twice weekly e-news bulletins
Access to our News, Forums and Blogs
Sign up for free and claim your
17-point plan to great health
Free 17-point plan to great health

Twice weekly e-news bulletins

Access to our News, Forums and Blogs

If you want to read our in-depth research articles or
have our amazing magazine delivered to your home
each month, then you have to pay.

Click here if you're interested
Helping you make better health choices

What Doctors Don't Tell You

In shops now or delivered to your home from only £4.25 an issue!

November 2020 (Vol. 5 Issue 8)

Third of 'gluten-free' options in restaurants contain gluten
About the author: 
Bryan Hubbard

Third of 'gluten-free' options in restaurants contain gluten image

Be warned—gluten-free food served in restaurants may be nothing of the sort. Around a third of meals listed as being gluten-free contain traces of the protein that's found in wheat and other grains.

Pasta and pizzas are the foods most likely to contain some traces of gluten, which can cause a life-threatening reaction in the 1 per cent of people who are celiacs, and unpleasant side effects in the gluten-intolerant, estimated to be around half the adult population.

Around half the gluten-free pasta dishes and pizzas actually contained gluten, researchers from Columbia University discovered when 800 of their investigators carried out spot checks on 5,600 gluten-free options in restaurants across the US.

Around 27 per cent of breakfast meals contained traces of gluten, and this rose to 34 per cent of the meals served for dinner. Half the pasta dishes and pizzas contained gluten, measured as 20 parts per million, considered the cut-off point for gluten-free claims.

The major problem was cross-contamination in the kitchen from food containing gluten when meals are prepared, said lead investigator Benjamin Lebwohl. "The fact that gluten was so often found in pizza suggests that sharing an oven with gluten-containing pizza is a prime setting for cross-contamination. Gluten-free pasta can be contaminated if prepared in a pot of water that was used to prepare gluten-containing pasta."

You may also be interested in: Best gluten free pasta alternatives


(Source: Proceedings of the American College of Gastroenterology annual meeting, October 15th, 2018)

You may also be interested in...

Support WDDTY

Help support us to hold the drugs companies, governments and the medical establishment accountable for what they do.


Latest Tweet


Since 1989, WDDTY has provided thousands of resources on how to beat asthma, arthritis, depression and many other chronic conditions..

Start by looking in our fully searchable database, active and friendly community forums and the latest health news.

Positive SSL Wildcard

Facebook Twitter

© 2010 - 2020 WDDTY Publishing Ltd.
All Rights Reserved