Gluten is a protein usually found in rye, barley, and wheat kernel and other grains that we consume every day. It comes in different forms and is often found in products such as wheat flour or other wheat-based products like malt vinegar, soy sauce, and a lot more.
Why Would You Avoid It?
Celiac
There are many reasons why some people avoid gluten. For those with celiac disease, an autoimmune disorder that affects the small intestine lining and can lead to severe malnutrition and digestive problems, consuming too much gluten can damage or irritate their bowels. People diagnosed with celiac disease must be very careful to completely remove gluten from their diets.
Non-celiac Gluten Sensitivity
Another group of people who need to avoid gluten or even wheat is those with wheat or gluten sensitivity. Symptoms of this type of condition include a consistently runny nose, sneezing, hives, diarrhea, abdominal bloating, headaches, and a lot more. If you’re already experiencing these types of symptoms, you should first consult your medical and health professionals rather than diagnosing yourself.
Auto-Immune
There are long-standing beliefs that consuming gluten can also aggravate some existing autoimmune system diseases that you may already have. This includes multiple sclerosis, eczema, Crohn’s disease, and a lot more. It doesn’t necessarily mean that consuming gluten is the root cause of the disease, rather, gluten exacerbates these existing conditions, contributing to flare-ups. There is also evidence that consuming gluten can add to overall body inflammation that leads to other side effects, such as joint pain, depression, and fatigue.
Do You Need to Give Up Eating Cereal, Bread, and Pasta?
Not necessarily. Fortunately, there is a wide range of products available these days that are considered substitutes for gluten-based products. Although these products were once only found in specialty health food stores, most of these products have now gone mainstream. They can be found in most grocery stores. Although these products may differ in texture, taste, and consistency, you will no doubt be able to find some that suit your taste buds. Before switching to these products, I advise you to cut out gluten first until your symptoms calm down. Then, ONE AT A TIME, add a gluten-free bread or pasta and see if you have a reaction to it. I would test these for at least a couple of days and if you are symptom-free, move on to any other gluten-free products you want to try.
The Greatest Challenge
Eating out is very tricky because you generally don’t have any idea about the ingredients of your dish. Oftentimes neither does the server. But, it is easy—and becoming more common—to ask your server to find out if any barley, wheat, or rye has been used in your requested dish. Don’t be afraid to ask questions. Another challenge is to learn more about food additives that contain gluten or wheat such as couscous, food starch, brewer’s yeast, and spelt.
The good news is, many of today’s eating establishments and food stores can now provide excellent offerings and food labels in response to the growing number of people who have decided to go wheat-free or gluten-free for a happier, healthier lifestyle.
To Your Health,
Patti
