This will be a series of posts but let’s start off with
What is Gluten? What does it do? and how can it effect one’s health?
Gluten-free eating can be very simple if you stick to whole, unprocessed foods and avoid wheat, barley, rye and all their derivatives, then you’re good to go when trying to achieve a Gluten-free lifestyle.
Primary Sources of Gluten
- Wheat (including semolina, durum, spelt, triticale, and KAMUT® khorasan wheat)
- Oats (oats don’t naturally contain gluten, but are often subject to contamination with small amounts of it, so many gluten-intolerant people avoid them.)
Resources, Information & Support
Your best defense is to arm yourself with information. Talk to your doctor and learn more from these trusted sources:
- Celiac Disease Foundation
- Celiac Sprue Association
- Food Allergy & Anaphylaxis Network
- Gluten Intolerance Group®
- Living Without
- National Digestive Diseases Information Clearinghouse
- National Foundation for Celiac Awareness (NFCA)
- University of Maryland Center for Celiac Research
- The University of Chicago Celiac Disease Center
Gluten causes health problems in sufferers of celiac disease (CD) and some cases of wheat allergy. Some people believe that there are health benefits to gluten-free eating for the general population, but there is no published experimental evidence to support such claims. For those diagnosed with celiac disease, eating gluten-free is following an undisputed medical directive. Non-celiac gluten sensitivity or gluten intolerance may not exist.