267Appendix B
Food Contacts Lists
Patients often find it helpful to have lists of all the possible foods and
drinks in which banned (allergenic) substances might be found. Here is
a starter list, but I do encourage patients to use their resourcefulness, as
there are bound to be omissions. The doctor cannot always be present to
watch what is being eaten; it is the patient who needs to have control and a
full understanding of all the data available.
Keep in mind that food manufacturing techniques change,
ingredients are altered as market forces come into play and items differ
from one country or ethnic group to another.
Use these lists as a guide until you get the hang of what to look
for.
Remember: not all types of food listed always contain a specified
ingredient. Often items are listed that simply may do so. If there is any real
doubt, contact the manufacturers and ask.
Individuals vary. It is sometimes possible to eat a food in some
forms but not in others. Thus a certain amount of experimentation is
called for.
Where non-edible food contacts are interesting, I have supplied
hints concerning these also.
Wheat Contacts
Beverages: beer, gin, whiskies, (in fact any drink containing neutral spirits,
malted foods and drinks, such as malted milk, Ovaltine, Postum
Breads: white bread, whole-wheat bread, rye bread, hot breads,
multi-flour breads (such as German cornbread), rusk, biscuits, muffins,
popovers, pretzels, rolls and any foods made with batter (such as waffles,
pancakes and crackers)
Cereals: bran flakes, corn flakes (often), Wheaties, Grape Nuts, Puffed Wheat,
Cocoa Puffs, Frosted Flakes, Rice Crispies, Shredded Wheat and other malted
cereals (such as barley malt), farina, wheat germ
Flours: corn flour, gluten-free flour, rice flour, rye flour, white flour,
whole-wheat flour. One should not overlook mixtures with wheat flour in