Foods to Absolutely Avoid if You Suspect Gluten Sensitivity or Celiac Disease

59. Mouthwash & Certain Toothpastes: The Gum-Line Gatekeeper

If a product spends time in your mouth, it presents an ingestion risk, even if you spit it out. Certain specialized or "tartar control" mouthwashes and toothpastes use wheat-derived compounds as thickening agents or flavor carriers (such as specific starches or hydrolyzed wheat proteins). While the amount swallowed is minuscule, the frequent, daily exposure right on the sensitive oral mucosa and gums can be problematic for celiac patients or those with severe sensitivity. This risk is compounded by the fact that many people use these products first thing in the morning and last thing at night. Always look for brands explicitly labeled "gluten-free" for all oral care products, especially those designed for sensitive gums or advanced tartar control.

60. Hydrolyzed Vegetable Protein (HVP) and Yeast Extract

These two flavor enhancers are incredibly common in broths, chips, crackers, seasoning packets, and frozen dinners—and they are frequent sources of hidden gluten. Hydrolyzed Vegetable Protein (HVP) is a processed, savory flavoring agent often derived from wheat protein, even if the product is not explicitly labeled as having wheat. Similarly, certain types of Yeast Extract can be grown on a barley-containing medium (malt), introducing gluten into the final product. Unless the label specifically states the source of the HVP (e.g., "soy") or the yeast extract is certified gluten-free, these ingredients must be treated as highly suspicious. Always look for this specific terminology on labels, particularly in savory snacks and convenience items.