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Hi Jessica,
I have a friend who is gluten-free but I don’t really understand what the term means or what products contain gluten. Could you please explain?
Thanks,
Alexis
Dear Alexis,
As awareness of celiac disease increases, more people are starting to follow gluten- free diets. A recent study conducted by Mayo Clinic found that celiac disease, an immune system reaction to gluten in the diet, is over four times more common today than it was 50 years ago. The findings were published in the journal Gastroenterologyhttp://www.gastrojournal.org/.
I did some research and found some very helpful information on the Gluten Intolerance Group’s website (http://www.gluten.net). Gluten is a specific protein found in wheat, rye, barley and triticale. Wheat includes all forms such as durum, graham, kamut, semolina and spelt. It is often found as a basic food ingredient (e.g. wheat listed as an ingredient in bread) or as an added derivative to processed or prepared food (e.g. flour added to gravy or soups, barley malt added to cereal.) For instance, most soy sauces are brewed with wheat unless specifically noted otherwise. Allergen statements, which are listed next to the ingredients of packaged foods, are helpful at indicating whether a product contains wheat.
There are many foods that a person following a gluten-free diet can enjoy such as fruits and vegetables, meat and fish (not breaded), dairy and real cheese (double check processed cheeses). Additionally there are a lot of nutritious grains and starches that can be eaten such as rice, corn, soy, potato, tapioca, beans, garfava, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, Montina and nut flours. Pure, uncontaminated oats (look for ones that specifically state that they are gluten-free) in moderation are safe for most people. However, mainstream oats should be avoided since they are typically processed and harvested with wheat leading to cross contamination.
As gluten-free diets become more prevalent, more and more gluten-free products are becoming available. A person on a gluten-free diet can easily find substitutes for most of their favorite foods. Many grocery stores have dedicated gluten- free sections or offer a listing of their gluten-free products upon request. Additionally, many restaurants now have gluten-free menus upon request.
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I have just touched on the very basics of gluten-free. If you would like to learn more, visit the Gluten Intolerance Group’s website: http://www.gluten.net. Under the resources tab there are a lot of helpful articles. Also, we are fortunate to have a wonderful Michigan Tri-County Celiac Support Group. Visit their website to learn more http://www.tccsg.com/ as well as to find information about upcoming meetings and events.
Thanks!
Jessica
In her free time, Jessica enjoys researching food and healthy eating. If you have a food-related question that you would like answered in the journal, please email her at Jessica_L_Tucker@yahoo.com
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