What Does Gluten Have to Do With You?

What Does Gluten Have to Do With You?

Gluten is another one of those foods that has gotten a lot of hype in the past few years as being one that you need to avoid at all cost.

Is this true? Even with all of the information that is out there, you still might be a little bit lost as to what gluten is, where it comes from and how it can help you. 

It is true that gluten is something that some people should avoid, but when you have a thorough understanding of why, you’ll find that your shopping and cooking decisions are a lot easier.

What is gluten?
Very simply, gluten is a protein that is found in rye, barley and wheat.  It is very prevalent in most types of cereal and bread, and for some products, it is essential.  For instance, bread rises before it is baked due to the fact that gluten aids the fermentation in the dough, and similarly, gluten will help the bread firm up and ensures that the bread will keep its shape.  Gluten also works to make absorbent, though it is also believed to contribute to bread going stale.  For many vegetarians, however, this quality is desirable because it mimics certain properties in meat.

What are the risks of eating gluten?
About 1 percent of the population of the United States can be defined, to various degrees, to be sensitive to gluten.  Celiac disease is an autoimmune disorder that attacks the small bowel, and it is generally caused by an negative and abnormal reaction to gluten.  Some allergies are also attributed to this substances, and there is some literature that points to a link between gluten and autism, though this is currently hotly debated. There are also less severe intolerances to gluten. Gluten sensitive individuals may experience a variety of symptoms, including but not limited to rashes, diarrhea and constipation, mood swings, joint paint, stomach pain, etc.

Is it possible to remove gluten from food?
Gluten can be removed from food, but it is important to remember that the label gluten-free will vary from country to country over what it means.  For most people who suffer from Celiac disease, the maximum amount of safe gluten in a product stands at about 200 parts per million, or about .02 percent.  Conversely, in Australia, the label gluten-free can only be applied to foods that contain less than five parts per million, which is the smallest amount currently detectable.  Given the fact that normal wheat flour contains about 12% gluten, it is easy to see where cross-contamination can occur.

What are the general rules for a gluten-free diet?
Generally, a gluten-free diet will remove all pastas, most bread and many convenience and junk foods from your diet.  Many people have found that labels are less accurate than they would prefer, because many countries do not require gluten to be listed on labels, so a certain amount of research is necessary. 

Browse healthy gluten free recipes here.