Gluten Free Foods, Why Eat Them?

Wheat comes in all forms, spelt, kamut, triticale, durum, einkorn, farina, semolina, matzo, couscous, wheat starch, modified wheat starch, and hydrolyzed wheat protein. Barley and malt can be found also in malt syrup, malt extract, malt flavoring and vinegar.

Gluten forms a sticky protein in baked goods. This gives the food item structure and elasticity (chewiness). Most high gluten breads, rolls and pizza crusts are crispy and chewy.

Celiac disease is a chronic autoimmune intestinal disorder caused by consuming gluten. It is not a food allergy. Unfortunately, this can occur at any point throughout the lifespan.

The villi of the intestines are damaged when gluten is consumed causing malabsorption of important nutrients. Once gluten is taken out of a person’s diet the small intestine can begin to heal, symptoms disappear and nutrients can once again get into the body.

If you need to reduce the gluten in your diet it is important to know the hidden sources. A few hidden sources are hydrolyzed vegetable shortening, candy, herbal teas, and ice cream. Read the label thoroughly and each time you buy the product as ingredients may change. For more information check out the following celiac support groups:

• Celiac Sprue Association
• Celiac Sprue Research Foundation