Gluten is an elastic protein that is found in wheat, rye and barley. The latin root for the word actually means “glue”. Ironically enough, this is what makes the regular gluten foods most people are used to hold together and retain their elasticity. You know that awesome French bread that everyone loves? Especially when it’s fresh and chewy? Yep that’s the gluten.
“Can I still have oats?”:
Some people say yes, some no, it depends what your
sensitivities are. One issue with oats
is cross contamination, the other problem is that there is still some similarities
that could cause problems for people sensitive to gluten, click here for more
information.
“Gluten is only in stuff like breads and noodles right?”:
Well you would think wouldn’t you?... Almost all baked goods
and pastas contain gluten
However,… gluten is lurking everywhere. You name it: breads,
cakes, pies, pizza, pastas, sauces, most processed meats, the list could
honestly go on and on (it will be a blog post all in itself later)… but you get
the general idea.
“Wheat free = Gluten free?”:
It's important to note that a Wheat allergy and
Celiac Disease/Gluten Sensitivity are completely different. Just because something
is wheat-free doesn’t necessarily mean its gluten-free.
Wiki has a really good description of what gluten is too
actually, if you are interested to read more in depth information I suggest to
check it out:
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