Grains: Barley, Corn (Maize), Durum Wheat, Gliadin, Oat, Rice, Rye Flour, Wheat.
Dairy: Cow’s Milk, Egg White, Egg Yolk / Goats Milk.
Meats: Beef, Chicken, Lamb, Pork, Turkey.
Fish: Cod, Crab, Haddock, Lobster, Plaice, Shrimp/Prawn / Oyster, Salmon, Trout, Tuna.
Vegetables: Bean (red kidney), Bean (white haricot), Broccoli, Cabbage, Cauliflower, Pea, Potato, Soya Bean / Brussel Sprout, Carrot.
Fruits: Apple, Blackberry, Grapefruit, Lemon, Orange, Raspberry, Strawberry / Avocado, Cherry, Grape, Lime, Pineapple.
Herbs & Spices: Garlic, Ginger, Mustard Seed, Peppercorns (B/W), Red Chilli.
Nuts: Almond, Cashew Nut, Hazelnut, Peanut / Brazil Nut, Pistachio.
Other: Yeast (baker’s), Yeast (brewer’s) / Mushroom.
*Gliadin: A glycoprotein (a carbohydrate plus a protein) within gluten. Gliadin is found in wheat and some other grains, including oats, rye, barley, and millet. People with coeliac disease, Crohn’s disease, and other conditions may be sensitive to gliadin in the diet. In these conditions, antibodies to gliadin can often be detected in the blood.
** alpha-lactalbumin is an important whey protein in cow’s milk
*** beta-lactoglobulin is the major whey protein of cow’s milk