Have you noticed how many gluten-free products are in your grocery store these days? Gluten-free products have reached billions of dollars in sales over the past couple of years. Consumers may still need clarification on what gluten is and the reasons for gluten-free diets. Let’s go over gluten-free FAQs.
Gluten is a common name for the proteins that are found in wheat (Durum, emmer, spelt, farina, graham, farro, and Khorasan wheat and einkon), barley, rye, triticale, and a cross between wheat and rye.
Gluten helps foods maintain their shape, as a glue to hold them together. Gluten is found in many types of foods. It’s even found in foods that you wouldn’t expect.
Common foods that contain gluten:
It’s important to know that gluten doesn’t negatively affect everyone. Gluten, the grain that is especially found in whole grains, isn’t bad for people whose bodies can tolerate it.
Gluten is a problem for people who have gluten intolerance and for people who test positive for celiac disease. Many people have eaten gluten most of their lives and haven’t ever had any adverse reactions.
A gluten-free diet is necessary for those who test positive for celiac disease and autoimmune response to gluten, as it causes the body to attack the small intestine. When this happens, the body experiences belly pain, nausea, bloating, and diarrhea.
People who follow this diet must be extremely careful of cross-contamination, especially if they are celiac. The longer you are following a gluten-free diet, the more used to that your body gets. So, if you get cross-contamination from foods or drinks that contain gluten, you will most likely become sick for about three days. This can sometimes include nausea, stomach bloating, extreme belly tenderness, and fatigue.
“Gluten belly, also known as wheat belly, is a common phrase that refers to stomach swelling after eating gluten because of bloating. Along with bloating, one may also develop symptoms such as stomach pain, flatulence, or irregular bowel movements.”
Gluten-Free Alternatives:
Gluten-free gravies that use cornstarch for thickening instead of flour
Unless you have gluten intolerance, a wheat allergy, or celiac disease, there are no benefits of eating gluten-free. Following a gluten-free diet will not make you healthier. Unfortunately, it can have the opposite effect if you don’t eat a diverse and balanced diet.
Some people have adverse reactions and health risks when eating gluten-free foods. WebMD states, “The peptides found in gluten are resistant to stomach acids, which can make it hard for some people to digest. These peptides can cause various symptoms, from mild indigestion to more serious health conditions.
Gastrointestinal discomfort or allergy symptoms can develop as a result of eating gluten. Many people have developed celiac disease.
Celiac disease is an autoimmune disorder where the immune system seeks gluten as a toxic invader and attacks it, resulting in intestinal damage. People with celiac disease are at risk for developing more severe disorders due to malabsorption of vitamins and minerals.”
When you buy processed foods, you need to read labels to determine if they contain gluten. Foods that contain wheat, rye, barley, or triticale — or an ingredient derived from them — must be labeled with the name of the grain in the label’s content list.
Some foods that contain gluten:
Of course, before making any major decisions in your diet we suggest consulting your provider, having testing done, and then proceeding with the follow-up.
So many different things work for different people. Speaking with the provider will give you the best answer to what you need to do to live a gluten-free lifestyle or to find out if you have gluten intolerance.
In the meantime, we live the life, and we have your back!
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