Gluten Free Living
Gluten is a cohesive elastic protein commonly found in products that contain cereal grains. It is comprised of two main groups of proteins: gliadins and glutenins. Studies have shown that persons with celiac disease (also called celiac, nontropical sprue, gluten intolerant enteropathy, or gluten intolerance) may suffer chronic digestive reactions when ingesting food products with gluten. Wheat, barley, and rye are grains that contain gluten. All of these grains have been shown to trigger a negative response when consumed by people with celiac disease. Even though there may not be overt negative symptoms from consuming these grains, the gluten may negatively affect the digestive tract. |
Note that corn and other grains have gluten, too, but the gluten in those grains is not adversely reactive to people with gluten sensitivity, gluten intolerance or celiac disease. While oats are not adversely reactive to those who are gluten intolerant, they should be avoided because of the possibility of contamination with grains that contain gluten.
So if you just look for wheat, rye, and barley on a label, you're set, right? Wrong. Gluten can be found in additives, seasonings, and other ingredients, so it's important to learn which ingredients are allowed and which should be avoided on a gluten-free diet. Also when shopping, remember that wheat-free products may not be gluten-free. Many “wheat alternatives” (such as kamut and spelt) also contain gluten and should be eaten with caution if you are avoiding gluten in your diet. |
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