Gluten

Gluten

Gluten is a protein found in wheat, barley, and rye. It is a substance that is responsible for the elastic texture of dough.
Until a few years ago, not many people even uttered the word “gluten” or “Gluten free.” Now it’s become somewhat of a main stay and many people think it’s a gret way to lose weight. That is a misnomer.

If you do not have diagnosed Celiac Disease, a life threatening auto immune disorder of the small intestine. Gluten does not get completely digested and it causes an inflammatory response, leading to the destruction of the intestine. Celiac disease affects about 1% of the general population. A completely gluten and wheat-free diet is the only known treatment for celiac disease. The only way to diagnose Celiac disease is a blood test.

Gluten intolerance is identified when people experience abnormal and negative symptoms such as pain, bloating, or diarrhea (fun!) after eating gluten but they don’t meet the criteria to be diagnosed with true celiac disease or a food allergy.

Wheat allergies are when someone is allergic to a wheat protein, which may or may not include the specific protein gluten.

Non-Celiac gluten intolerance/sensitivity occurs when people testnegativelyforceliac disease and wheat allergies but experience negative symptoms after eating foods with gluten. Neither an allergic or autoimmune response can be identified – it’s an innate immune response, NOT a true allergy.

Here is a list of a few items where gluten is found:
Cheese sauces(madewithaflourbases), malt vinegar, salad dressings, soy sauce, worcestershire sauce, imitation bacon bits

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