Many Canadians and people around the world are trying a gluten-free diet. Some say this is the latest “fad” diet, while others say it’s around to stay. From a health professional view, the avoidance of gluten is critical for those with Celiac disease, which is actually an allergy to gluten. In Celiac disease, the protein gluten damages the small intestine so that the body cannot absorb precious nutrients. By avoiding gluten, those with Celiac disease can heal their gut and feel better within several months. Those that suffer from IBS, other digestive conditions like Crohn’s or colitis, or have a gluten intolerance or sensitivity may also benefit from excluding or limiting gluten in their diet. Although the research is still growing, in practice, I have seen many people improve their condition and reduce symptoms by reducing the amount of gluten in the diet. I even see family members learning to adopt a gluten-free diet to support a loved one with one of these digestive issues.  Whatever your reason to cut out gluten, continue reading this article to learn more about following a gluten-free diet.

Here is a cool info-graphic from Udi’s Gluten Free. I’ve had the opportunity to support this company to promote their delicious gluten-free products. I only represent and support products I actually use and believe in and as I believe everyone is entitled to enjoy delicious, amazing food even with food restrictions, I eat Udi’s Gluten Free foods. Trust me, their bread, baguettes, fajitas, and pizza crusts are great. With products like these, people that follow a gluten-free diet or have reduced gluten in their diet can enjoy Canadian staples like grilled cheese, toasted crostini, or pizza and it won’t taste like cardboard 😉

 

 

About Gluten

Gluten is a protein that is found in wheat, rye, and barley and related cereals including triticale, spelt, and kamut. For those with Celiac Disease, cutting out gluten is a life-long commitment to improve health and heal the gut. Gluten is not found in oats, but it’s important to be aware of cross-contamination. Some products may be made in a facility that also makes products with wheat and thus, can have small wheat particles in the product. An example of this is oats. If you are avoiding 100% of gluten, purchase gluten-free oats and gluten-free products only.

These foods contain gluten:

• Atta (chapatti flour)
• Barley (flakes, flour, pearl)
• Beer, ale, lager
• Breading and bread stuffing
• Brewers yeast
• Bulgur
• Communion wafers
• Couscous
• Croutons
• Dinkel (type of wheat)
• Durum (type of wheat)
• Einkorn (type of wheat)
• Emmer (type of wheat)
• Farina
• Farro or Faro (type of wheat)
• Fu
• Graham flour
• Hydrolyzed wheat protein
• Kamut (type of wheat)
• Malt, malt extract, malt syrup
• and malt flavouring
• Malt vinegar
• Malted milk
• Matzoh, matzoh meal
• Modified wheat starch
• Pastas
• Rye bread and flour
• Seitan
• Semolina
• Spelt (type of wheat)
• Triticale
• Wheat bran
• Wheat flour
• Wheat germ
• Wheat starch

Also, be aware of foods that may contain gluten like flavoured yogurt, cereals, pastas, rice blends, crackers, processed meats, canned beans and soups, frozen vegetables or french fries, seasonings and sauces, chips and snack foods, pretty much anything you can purchase in a package!

Many restaurants are offering gluten-free menus and gluten-free options. All you need to do is ask. Sometimes foods can be cooked in the same oil or using the same equipment as foods with gluten. Make sure you identify that you have an allergy to gluten if this is the case to avoid cross-contamination. The food industry and restaurants are concerning themselves with this health concern and doing their best to work with people. You’re the customer, let your concerns be known.

Overall, the goal is to be mindful of what you’re eating, read ingredient lines, and ask questions!