All About Gluten Foods


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Gluten is a protein mixture found in wheat, rye, and barley that gives the dough it makes when mixed with water its elasticity. It has been used since ancient times to make different foods like bread, pasta, pastry doughs, etc. Some people are allergic to it even in small quantities because their immune system identifies proteins found in gluten as foreign or dangerous to their bodies. This causes an inflammatory response that damages the person’s intestine when they ingest any kind of gluten food. 

Celiac disease is one of these medical conditions related to people who are diagnosed with this type of allergy. But there are also other problems linked with gluten, like a gluten intolerance  (also known as gluten sensitivity) that is not celiac disease. It has recently been found out that this condition does not show up as clear-cut or as predictable as celiac disease, even though there is no actual scientific background about its causes. This particular condition causes similar symptoms to those of people with celiac disease. A person who suffers from it often gets diarrhea, abdominal pain and they may have weight loss too. There are a lot of products supplied by supermarket shelves that contain gluten, but surprisingly they don’t all cause the same problems for people with these allergies. This poses a problem because many producers label their products saying they’re safe for people with celiac disease or maybe gluten intolerances. This means that the list of products that do not cause problems is getting shorter and therefore it can be hard to choose something for a person who has this allergy.

How does gluten affect people with Celiac Disease?

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A thick protein called gliadin is found in wheat, rye, and barley. For someone with celiac disease, consuming gluten causes an autoimmune reaction that damages their small intestines. There are three major organs affected by celiac disease: your small intestine, your stomach, and your liver and they all suffer from inflammation caused by the ingestion of gluten.

Tips for eating out at restaurants or going to parties where there will be gluten foods

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When you go out to eat, stay at home before the meal to examine the menu, call ahead of time to ask questions, and be careful about processed foods that may have gluten in them. It is also advisable to take something else with you in case meals are not satisfactory for your diet. Ask for a sample or order small portions of each dish to make sure it doesn’t contain any ingredients that shouldn’t go along with your allergies. If you experience other symptoms after eating outside of your home, continue asking questions until you are satisfied.

Conclusion

You must be aware of what gluten can do to your body. The wheat protein, which has been linked to serious health risks like cancer and heart disease, should not be taken lightly. With this knowledge in hand, make sure to take caution when looking at the ingredients on food labels or before ordering a meal from a restaurant menu. It’s time for us all to start paying attention!

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