Unfortunately most food manufactures more often than not do use gluten as an additive in prepared foods. Gluten is like the glue that gives the nice chewy texture in bread and thick consistency in soup. Its important to become familiar food labels and how to read them (since most food that does contain gluten is not labeled as gluten). I've gone ahead a made you a quick jump start gluten free information guide and below is a sample.

Here's a list of 5 common ingredients and foods that do contain gluten (so avoid them)

• All forms of wheat including: spelt, kamut, triticale (a combination of wheat and rye), couscous, malt, rye, barley, seitan, semolina, wheat, durum, einkorn, farina, cake flour, matzo (or matzah), bran

• Ingredients that have "wheat" in the name such as: wheat starch, modified wheat starch, pregelatinized wheat protein, hydrolyzed wheat protein (Buckwheat, which is gluten free, is an exception.

• Breaded or floured meat, seafood, poultry and vegetables. As well as meat, poultry and vegetables when they have a sauce or marinade that contains gluten, such as soy and teriyaki sauces.

• Barley malt, which is usually made from barley, including: malt syrup, malt extract, malt flavoring and malt vinegar.

• Imitation crab meat, licorice, beer (since most is made of barley)

When you first begin your GF diet it may be difficult just like anything new. If you are a newly diagnosed celiac, you'll instantly begin to notice a decrease in painful (sometimes embarrassing) symptoms we commonly suffer.

The best GF diet information comes from people who have conquered the gluten free lifestyle and no longer worry about what not to eat but rather enjoy a healthy upbeat life. To learn more about how to safely transition to a gluten free diet get "Your Gluten Free Diet Secrets" at YourGlutenFreeDiet.com

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