Food Sensitivities & Acid Reflux: Breaking the Food Label Code
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
To see more posts relating to acid reflux diet click here
Interested in cooking? Check out these posts with acid reflux-friendly recepies.
Tracy Davenport, Ph.D., is a freelance health writer and the C.E.O. of Tracy’s Smoothie Place. She serves as the expert on a weekly radio show about health and wellness and is the author of Making Life Better for a Baby with Acid Reflux and multiple articles about the cost of caregiving. She can be found on Twitter and Instagram @drinksmoothies.