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If you are gluten-free or just trying to consume fewer carbohydrates, then this recipe is perfection.
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About a year ago, Jessica Mahar, who was diagnosed with celiac disease around 2005, became ill at a local restaurant because the menu said that the dish contained gluten-free brown rice, but it was actually gluten-free Farro was served.

Even though a restaurant menu says that an item is gluten-free, there are new chances that gluten will end up on your plate. According to a new study published in the American Journal of Gastroenterology, thirty-two percent of gluten-free restaurant foods contain gluten.

Eating gluten, a protein found in some grains, is dangerous for some people, but for others gluten intolerance or gluten sensitivity leads to a series of painful and embarrassing consequences. Symptoms include bloating in the abdomen, chronic diarrhea or constipation, vomiting, fatigue, and gas.

"You always take a risk, and at the same time, many restaurants are trying to provide people with all sorts of nutritional needs," he told Marhar an executive at a nonprofit. "I'm not scared, but … simple ingredients are easier to track."

The researchers also found:

  • The worst culprits were pizza and pasta, with gluten found in 53.2% of the pizza samples and 50.8%% of the pasta tested.
  • The detection rate was higher at dinner (34%) than at breakfast (27.2%).
  • Restaurant foods that were labeled as gluten-free or GF were less likely to test gluten in gluten in the western part of the US than in the northeast.
  • Restaurants identified as fast-casual restaurants (no table service, higher-quality food than traditional fast food restaurants) and casual restaurants (with table service) had lower recognition rates than fast food restaurants [19659012] Pizza ” width=”540″ data-mycapture-src=”” data-mycapture-sm-src=””/>

    Pizza (Photo: Romualdo Crissi, Getty Images / iStockphoto)