Tag Archive: gluten

Gluten: Learning What’s Safe & Unsafe to Eat

Gluten: Learning What’s Safe & Unsafe to Eat
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Once you digest that you’ll be avoiding gluten, you have to begin by learning what things contain gluten, and what things don’t. You’ll have to teach yourself how to know and understand that even cross contamination of gluten free, and food that has gluten in it can still seriously affect you. This is the point where many people decide if they’ll try out these new “gluten free” labeled pre-made products, or if they’ll go the more “clean eating” route, sticking with natural foods. Regardless of your choice, make sure that you’re still feeding your body in the most appropriate way- with proteins, fruits, vegetables, low fats… and treat yourself occasionally. Yes, there are indeed gluten free desserts out there. The list is rather long, but it is very important and informational!

Avoiding WHEAT bases, including:
White Flour
Whole Wheat Flour
Durum Wheat
Graham Flour
Triticale
Kamut
Semolina
Spelt
Wheat Germ
Wheat Bran

Some foods that are made with gluten, but that are also available in your local grocery as a “gluten free“ item are:
Pasta
Couscous
Bread
Flour Tortillas
Cookies
Cakes
Muffins
Pastries
Cereal
Crackers
Beer
Oats
Gravy
Dressings
Sauces

There are also these “tricky” items that can be misleading. This is where having a knowledge base and being able to read labels will help out immensely. Here are some of the “tricky” items, and some may be a surprise to you.
-broth in soups and bouillon cubes
-breadcrumbs and croutons
-fried foods
-imitation fish
-lunch meats and hot dogs
-matzo
-most chips and candy
-salad dressings
-self-basting turkey
-soy sauce
-rice and pasta mixes

What’s all the fuss about oats?

Oats fall into a whole other category. Most people with Celiac’s disease are advised to stay away from oat products, as well, because they are often made in the same plants as wheat based products. Thusly creating cross contamination, and adding wheat into “gluten free” products.
However, now research has shown that pure uncontaminated oats are okay to eat in small portions. Adding oats in your diet adds fiber and other important nutrients. Still, listen to your body. You should not have more than ½ cup of gluten free oats per day. If your body reacts to oats in that amount, simply lower your portion, or stop eating the oats.

A few minor notes..

There are always a few side points when it comes to gluten. Remember that companies are always changing ingredients–especially preservatives. So, if you’re eating gluten free pre-mades, never stop label checking. One week you may have a rice based noodle, and the next week you buy the same thing, but they have added a wheat based preservative. Many of the most commonly used additives are wheat, barely, and rye based.

Just because something is labeled to be “wheat free,” does NOT mean that it is “gluten free.” While WHEAT may be missing from the product, many times it may still contain barely and/or rye.

Even though this may sound silly, if there is ever any question about a product…call or email the manufacturer. These days most big businesses even have a Facebook page, and it’s easier than ever to inbox your complaints, questions, and more.

Resources Used:
Diabetes.org

August 26, 2013 Gluten In The News, , , , 0 Read more >

Gluten: What it does to Your Body & Symptoms

Gluten: What it does to You Body, Symptoms & How to Test

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Gluten can affect many people differently. Many times, no two gluten intolerance patients have the “same” symptoms or reactions from eating gluten. In fact, many doctors would agree that unless you are considered a “true celiac” patient (and this means that an iota of gluten puts you down for a week, and sicker than ever), you could probably just LESSEN your gluten intake for results.

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Only about 1% of our population is a “true celiac” patient. With this autoimmune disease, the presence of ANY amount of gluten sends the body into instant attack mode. Unfortunately not on the gluten, but on itself, trying to deal with the gluten. The attacks from continuously eating the wrong foods for anyone having Celiac’s disease can be life threatening. The villi in the intestines is destroyed over and over, making it difficult or impossible for these souls to absorb the nutrients from food that they need. Luckily, following a very strict diet of gluten free foods almost always keeps the patient on the good path of reasonable health. Celiac disease can also be linked to the start of other autoimmune diseases, illnesses, and cancer.

About 12% of other people in the United States have some form of intolerance to gluten, but their villi are not damaged.  This doesn’t mean that the person may be wrong about their gluten issues. Their symptoms could only flare occasionally, and if villi are not damaged sometimes diagnosis is more difficult. About 23% of people in the US have Celiac‘s and damaged villi. Whether you have it for sure, or your body just doesn’t like gluten, making sure that you’re on the right diet plan is a MUST. Recent tests were done that showed that deaths have occurred from gluten intolerance in those not presenting with “true Celiac’s” disease (Huffington Post). Many times people begin on gluten free labeled foods, and grow to be obese due to the mass calories and fats in these “gluten free” pre-packed foods. The best way to begin is always with natural foods. Meats, vegetables, and potatoes. Fruits can be great, too!

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There are some main symptoms and signs that you can watch for if you suspect a gluten intolerance. Any of these below could be signs that you have issues with gluten digestion. However, having one of these issues could also be something else. If you’re reading this, and end up having some symptoms yourself…go ahead and turn off that magic box, and call your doctor to make an appointment!

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1. Keratosis Pilaris: a skin condition making one’s skin look like “chicken skin.” This happens as a result of vitamin A deficiency, and fatty acid; secondary to fat-malabsorbtion caused by gluten killing your gut.

2. Fatigue. Brain fog, or feeling tired after eating a meal that contains gluten.

3. Diagnosis of an autoimmune disease such as: Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Scleroderma, Lupus, Psoriasis, or MS.

4. Digestive issues: gas, bloating, diarrhea, and constipation.

5. Neurological symptoms like dizziness or feeling off balance.

6. Migraine Headaches.

7. Hormone imbalances such as PMS, PCOS, or unexplained infertility.

8. Diagnosis of chronic fatigue or fibromyalgia.

9. Inflammation, swelling or pain in your joints such as fingers, knees, or hips.

10. Mood issues. Anxiety, depression, mood swings, and even ADD.

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How can I test to see if gluten is really affecting me?

If you’re wanting to test things our yourself, it is normally safe to do so at home. The elimination diet is one that takes one thing away at a time, for a few weeks. Then reintroduced slowly and specifically to gauge the affect it has on your body. This is a LONG process, and one that should not be rushed. If you want your doctor’s help in testing your gluten intolerance, do NOT stop eating gluten foods! You’ll need to keep eating them when first meeting with your doctor to find out how he or she wants to proceed, and which things to drop first. If you’ve already dropped it all, there’s no protein base in your body to test.

Upcoming Post:

Example Elimination Diet and Instructions

Gluten Foods: The Loud & The Silent

Resources Used:

Huffingtonpost.com

August 25, 2013 Gluten In The News, , 0 Read more >

Gluten Free: What does that mean?

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Gluten Free: What does that mean?
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Over three million people in the United States alone suffer from different levels of gluten intolerance. Many of those people are unaware that they have a sensitivity at all. Some of these people suffer from Celiac Disease, which is an autoimmune disorder. In folks with Celiac’s, the smallest trace of gluten can trigger the mass production of antibodies that damage the lining of the small intestine. Sometimes the damage is beyond repair. This condition poses other health risks, but also affects osteoporosis, infertility, and intestinal cancers.

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Until this past Friday, the definition for being “gluten free” was not well defined. Gluten Free labels were being put on products in stores on a “faith based guess” if their ingredients were truthful, or not. Now, for products to have that label, they MUST adhere to the FDA’s new rules. These state that all gluten free products must have less than 20 parts per million of the protein, which is about the equivalent of an eighth of a teaspoon of flour. That much gluten can be found in about 18 slices of gluten free bread. It may seem like a lot, but that level seems to be tolerable in people with the most severe form of Celiac’s.

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Gluten is a protein found in wheat, barley, rye, and other select grains. It has become increasingly troublesome in recent years, and it is most definitely not a “made up” illness or allergy! Sufferers are put through hell and back each time they ingest the wrong foods, whether it be on purpose or accidentally.

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Years of research have now been done, and the research tested, recorded, and proven. These rules will ensure that companies adhere to the stricter gluten free labeling guidelines, and not allow products that may have the chance of cross contamination to have the label. Manufacturers now have until August 5, 2014 to be in complete compliance with this rule.

There are still some food labels that confuse the general public. These are: organic versus all-natural and cage-free versus free-range. This is such a great new law for people who follow a gluten free diet, regardless of the reasoning. Especially for parents like me who have to be at the utmost diligence to protect their Celiac child.

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For more information on food laws and labeling, even some allergen info, check out the FDA site for the U.S. Food and Drug Administration Food Allergy page.

August 25, 2013 Gluten In The News, 0 Read more >