Gluten-free diets are one of the latest health trends, but is it right for everyone?
Gluten is a protein found in certain grains. Some people are sensitive or allergic to gluten. In fact, it's one of the most common food allergens. And in certain individuals, gluten can trigger an autoimmune reaction called celiac disease, in which the body attacks itself, destroying the lining of the gastrointestinal tract, causing diarrhea, gas, bloating, malnutrition and weight loss.
People who are not sensitive to gluten do not need to avoid it. Gluten-free foods are only beneficial for people who cannot tolerate gluten. For those who aren't sure, they should strictly avoid gluten for one month, then re-introduce it and observe the effects.
Grains that contain gluten include
- Wheat
- Barley
- Rye
- Bulgur
- Kamut
- Triticale
- Spelt
- Contaminated oats
Foods that contain these grains also contain gluten, like
- Foods made with flour: pasta, breakfast cereals, bread and other baked goods
- Bran
- Germ
- Malt
- Durum
- Semolina
- Starch
- Bread crumbs
- Couscous
- Seitan
- Some varieties of tempeh
- Soy Sauce
- Beer
- Whiskey
Many processed foods also contain gluten as an additive, so it's important to read food labels and ingredient lists carefully. Gluten may be disguised under terms like
To find gluten-free restaurants in your area, search the database of the Gluten Intolerance Group by state or zip code.
- Hydrolyzed vegetable protein
- Natural flavoring
- Vegetable gum
- Rice (brown rice and wild rice are better choices than white, jasmine, basmati or arborio rices because they are more nutritious and less processed)
- Quinoa
- Millet
- Buckwheat (also called kasha)
- Amaranth
- Teff
To find gluten-free restaurants in your area, search the database of the Gluten Intolerance Group by state or zip code.
No comments:
Post a Comment