Gluten Free Facts to stay healthy

“Gluten-free” has been around awhile. What is gluten Gluten it’s a rubbery and elastic protein found in all forms of wheat (including durum, semolina and spelt), barley, rye, triticale and oats. Consumer are cutting back on white carbs and demanding gluten free products such products like pasta, breads and cereals.

Many individuals have severe gluten intestinal intolerance which is called Coeliac Disease and others have gluten sensitivity which is a seemingly less severe intolerance to gluten.  Gluten is a silent germ, it can inflict lasting damage without you even knowing it.  There is a link between gluten intolerance and lactose intolerance.  Medical science today believes gluten can also increase your risk of other intolerances/sensitivies including dairy intolerance.

Allowed Foods that are healthy and delicious beans, seed, nuts in their natural, unprocessed form, fresh eggs, fresh meat, fish and poultry (not crumbed, battered or marinated). Fruit and vegetables and most dairy products.  Gluten free flours include, quinoa, rice, soy, tapioca, teff, millet, corn, flax, buckwheat, arrowroot, amaranth, sorghum, cornmeal, and GF potato flour.

Always avoid malt, rye, barley, vinegar, malt flavorings and wheat.
Avoid wheat can be challenging because wheat products go under different names such as bulgar, durum flour, farina, graham flour, semolina, spelt and kamut.

Also avoid unless labeled “gluten-free” beer, breads, cakes, pasta, hotdog buns, pizza crust, bagels, tortillas, bread crumbs, couscous, potato chips, bouillon cubes, frozen veggie in sauce,  pies, candies, cereals, cookies, crackers, croutons, french fries, gravies, imitation meat, processed luncheon meats, salad dressings, sauces including soy sauce, seasoned rice mixes, seasoned snack food, such as pototo and torilla chips, self basting poultry, soups and soup bases and vegetables in sauce.  Certain grains like oats can be contaminated with wheat during  processing stages of production.

You should be alert for children who are gluten intolerant with certain medications and vitamins as the binding agent is gluten and play dough.  Food additives with modified starches also contain gluten.

Also clean your food prep areas if you are preparing food for gluten free dishes especially toasters, benches etc or you may cross contaminate the foods.

Once GF was considered a passing fad, it is now a massive $6.6 billion industry  in USA and very much mainstream in UK, USA and Australia.
Consumers are embracing ancient grains, such grains as quinoa, millet, chia, buckwheat and hemp. Many of these grain are used in making breads, granola bars and cereals.
People are opting to eat healthy grains that are high in omega3s and high in fibre.  Avoiding gluten is healthy for everyone.