Quote by David Perlmutter

“THE GLUTEN POLICE The following grains and starches contain gluten: barley bulgur couscous farina graham flour kamut matzo rye semolina spelt triticale wheat wheat…

— David Perlmutter

“The following grains and starches are gluten-free: amaranth arrowroot buckwheat corn millet potato quinoa rice sorghum soy tapioca teff The following foods often contain…

— David Perlmutter

“If you have proven gluten sensitivity, then you must meticulously avoid rye, barley, bulgur, triticale, kamut, and perhaps oats.”

— William Davis

“The following ingredients are often code for gluten: amino peptide complex Avena sativa brown rice syrup caramel color (frequently made from barley) cyclodextrin dextrin…

— David Perlmutter

“Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers…

— William Davis

“ABSOLUTELY AVOID GLUTEN-FREE FOODS MADE WITH CORNSTARCH, RICE FLOUR, TAPIOCA STARCH, OR POTATO FLOUR. These are the four ingredients most commonly used in gluten-free…

— William Davis

“modern wheat has up to forty times as much gluten as wheat from earlier this century. 31 Moreover, the types of gluten present in…

— Akil Palanisamy

“Clear your kitchen of all obvious wheat and grain sources •Wheat-based products: bread, rolls, breakfast cereals, pasta, orzo, bagels, muffins, pancakes and pancake mixes,…

— William Davis

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable…

— Claire Saffitz

“Consume rarely or never Wheat products—wheat-based breads, pasta, noodles, cookies, cakes, pies, cupcakes, breakfast cereals, pancakes, waffles, pita, couscous; rye, bulgur, triticale, kamut, barley…

— William Davis

“Intact grains include wild and black rice, steel-cut oats, bulgur wheat, wheat berries, and hulled barley (also known as barley groats, scotch barley, or…

— Joel Fuhrman

“Bulgur, kamut, barley, triticale, and rye share genetic heritage with wheat and therefore have at least some of the potential effects of wheat and…

— William Davis