Gluten is a protein which naturally grows on grains like wheat, rye and barley. Therefore gluten is found in breads, baked goods, pasta, crackers, cereals and most packaged goods. Gluten may also be found in the unexpected like soy sauce, chocolate chips and baking soda. Gluten helps flour stick together and gives it the ability to to be light and airy. Without gluten, wheat products and baked goods have a different texture. Breads for example become sticky, crumble and may not hold its shape. Since gluten is naturally in grains you will probably never see it on the ingredient list.
For most people gluten is not a problem. After all, gluten is in most every day foods. Sandwiches, muffins, pizza, almost all processed and baked goods have gluten unless labeled gluten free.
Having a gluten intolerance can be anything from slight digestive discomfort to an extreme problem called celiac disease, where the slightest amount of gluten can cause severe illness.
Some people might find that when they remove wheat from their diets, they feel less bloated and have far fewer digestive discomfort. Since they feel better they may decide to eat fewer wheat products or keep things gluten "light". Some children who have a history of illness who are also suffering from poor growth and developmental delays may receive a diagnoses of celiac disease, once diagnosed they seem to improve when on a gluten free diet. Children with a diagnosis of autism as well as children suffering from ADHD seem to do better when on a gluten free diet.
What else is there to eat?
Believe it or not, gluten free food is everywhere. Vegetables, nuts and seeds, fresh fruit, beans, plant foods, lean animal products like chicken, fish and eggs are naturally gluten free.
Grains such as quinoa, millet, buckwheat, and brown rice do not contain gluten. Therefore these grains are wonderful choices. Not only are they gluten free but they are whole grains and contain large amounts of protein. Recently there are more and more items such as bread and baked goods which are gluten free. Try some quinoa or brown rice pasta. You will be amazed at the taste and they are healthier than conventional pasta which is made from processed white flour.
No one really knows why there is this sudden increase in people making a choice to go gluten free. There might be an increase in people being diagnosed with celiac disease, an autoimmune disease that effects digestion. Others might be making the choice because they feel better when they consume less wheat products. Low glycemic diets tend to be lower in gluten since they tend to consist of less processed flour and wheat. Either way more and more products are hitting the shelves.
There are many illnesses that require a gluten free diet and for those people there is no choice. For others gluten free comes with many choices.
If you are looking to move towards a whole food diet consisting of whole grains, fruits, vegetables, beans and nuts, this could be a very viable choice. But if you choose to eat factory made products you will find that many of those products are over processed and may not necessarily be great choices. If you are choosing to go gluten free, your best choice is to keep it clean and choose whole foods.
Sarah Goldberg,CHC, LE is a Certified Health Counselor. She received her certification from AADP. Sarah likes to constantly improve and learn, and has recently been certified from First Line Therapy as a Lifestyle Educator. Sarah works with clients to help them reach their optimum health goals. Sarah Goldberg believes in a holistic approach to health. Although learning to make good food choices is vital, good nutrition is about more than just food. To be healthy there needs to be a balance of mind body and soul. To learn more about Sarah Goldberg visit her at http://www.ToYourHealthWithSarah.com.
