Food Sensitivities & Acid Reflux: Breaking the Food Label Code

by Tracy Davenport, Ph.D. Health Writer

Food Labels: Breaking the Code

Many individuals with acid reflux disease have food sensitivities. For example, my son
can not tolerate corn, eggs, wheat, or dairy. And even though new food labeling requirements took effect in the United States in 2006, there are still times that reading food labels can be a bit complicated. This is because a food may take on an unfamiliar name if it is used for processing purposes, or if a food is packaged outside of the U.S., the stricter food labeling requirements may not have been met.

The following is a list of foods frequently related to food intolerances and some of the associated terms which you may want to avoid if you are trying to avoid these foods.

Eggs

Albumin

Binder

Coagulant

Lysozyme

Ovalbumin

Ovomucin

Emulsifier, Lecithin

Simplesse

Livetin

Milk

Butter

Cream

Casein

Caseinate

Whey

Emulsifier

Lactose

Caramel color or flavoring

High protein flavor

Solids

Natural Flavoring

Simplesse

Wheat

Bulgur

Couscous

Bran

Gluten

Bread crumbs

MSG

Cornstarch

Farina

Semolina

Modified food starch

Gelatinized starch

Soy

Bulking agent

Carob

Hydrolyzed vegetable protein

Miso

MSG

Protein

Lecithin

Starch

Artificial and natural flavoring

Bulking agent

Tracy Davenport, Ph.D.
Meet Our Writer
Tracy Davenport, Ph.D.

Davenport is the founder of Tracyshealthyliving.com. Using the latest scientific research, she helps people live their healthiest lives via one-on-one coaching, corporate talks, and sharing the more than 1,000 health-related articles she's authored.