Gluten Free: What Does That Mean?

Gluten Free: What Does That Mean?

Gluten is a protein found in certain grains, such as wheat, barley, rye, and a cross between wheat and rye called triticale.

A gluten-free diet has gained popularity over the past few years.  The benefits of a gluten free diet that people seek are improved health, weight loss, and increased energy.  Certain people avoid gluten for medical or personal reasons.

There are certain medical conditions that required people to eat a gluten-free diet.  These include but are not limited to:

• Celiac disease
  This is an autoimmune disorder in which gluten triggers immune system activity that damages the lining of the small intestine. Over time, this damage prevents the absorption of nutrients from food.
• Gluten sensitivity
  This causes some of the same signs and symptoms associated with celiac disease, including abdominal pain, bloating, diarrhea, constipation, foggy brain, rash or headache, even though there is no damage to the tissues of the small intestine. Studies show that the immune system plays a role, but the process isn’t well-understood.
• Gluten ataxia
  This is an autoimmune disorder in which gluten affects certain nerve tissues, and causes problems with muscle control and voluntary muscle movement.
• Wheat allergy
  Like other food allergies, wheat allergy is the result of the immune system mistaking gluten or some other protein found in wheat as a disease-causing agent, similar to a virus or bacteria. The immune system creates an antibody to the protein, prompting an immune system response that may result in congestion, breathing difficulties and other symptoms.

What to look for on food labels:

You need to read labels to determine if the food you are buying is indeed gluten-free.  Most labels will include a gluten free logo.  But if it doesn’t, then you need to read the ingredient list to determine if it does contain gluten.  Foods that contain wheat, barley, rye or triticale or an ingredient derived from them must be labeled with the name of the grain in the label’s content list.  Also it is required for all manufacturers to list all allergy containing ingredients below the ingredient list to inform the consumer.  Gluten would typically be labeled on the allergen list as “Contains Wheat”.

What is used to make it gluten-free?

Other ingredients are typically used in the place of wheat ingredients to make a product gluten free. These are usually those made with corn, rice, soy or other gluten-free grain like almond flour or coconut flour.

Tips that can help you prevent cross-contamination in your own food preparations at home and avoid gluten-containing food when you eat out:

• Store gluten-free and gluten-containing foods in different places.
• Use separate cooking utensils for gluten and non-gluten foods.
• Keep cooking surfaces and food storage areas clean and sanitized.
• Wash dishes and cooking equipment thoroughly.
• Read restaurant menus online ahead of time, if possible, to be sure there are options for you.
• Eat out early or late when a restaurant is less busy and better able to address your needs.

Gluten-free can be delicious!

At first it may seem hard going from your traditional way of eating to transitioning into a gluten-free diet.  However I have found that it doesn’t have to be boring or taste bad!  Gluten-free has come a long way over the years.  You can find just about any substitute for an ingredient that contains gluten.  I am proof that gluten-free can be delicious.  Just ask anyone that has tried my Simply Doughlicious Cookies!  Once you try them…you will buy them!

Best wishes on your gluten-free journey.

P.s.  You don’t need to be gluten free to enjoy my cookies.  Ninety percent of my customers are not even gluten-free!  They buy my cookies just because they are well, SIMPLY DOUGHLICIOUS COOKIES!  And you can too!  Just click here.

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