Every day I see more “gluten free” items at the grocery store, hear about the benefits of a gluten free diet on the news or meet someone who has entirely phased gluten out of their diet.
Every time though it makes me wonder, what exactly is gluten?
Gluten is a protein found in wheat, rye and barley. It is used to help certain grains rise when it reacts with yeast.
Gluten holds all these foods together like glue: breads, cakes or pizza crusts.
Many people don’t know they have intolerance to gluten, which is different than the autoimmune Celiac disease.
Celiac disease makes it impossible to digest gluten and subsequent reactions can eventually prevent absorption of nutrients.
But don’t worry, only an estimated 1 in 133 Americans, or about 1% of the population, has celiac disease according to the National Foundation for Celiac Awareness.
As for gluten intolerance, occasional side effects such as fatigue, migraines or inflammation of joints following consuming gluten can be signs of intolerance.
Switching from regular pasta to “gluten free pasta” won’t make much of a nutritional difference even if you aren’t gluten intolerant.
Instead, try to limit gluten consumption and you will find yourself eating more vegetables, fruits and lean meats that will make a beneficial change in your health.
