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.