More About Gluten
From The Gourmet Retailer’s Recipes for Success – Gluten-Free
To see entire text, click here: The Trouble with Gluten by James Mellgren
Gluten is a protein found in all types of wheat, barley and rye.
It’s nature’s glue that keeps things stuck together like bread, cakes and processed food.
Bread and cakes would literally explode without gluten.
Up to 70% of Americans are sensitive to gluten and/or wheat and 1 out of every 33 of us has celiac disease which is a digestive disease and consumption of any gluten bearing food can have dire consequences.
Wheat is the secret agent using many different aliases including bulgur, semolina, spelt, triticale, faro, kamut, graham and more.
Confusingly, buckwheat is not a form of wheat and contains no gluten.
Oats don’t contain gluten but usually are processed in facilities that also process wheat and can be contaminated.
Wheat appears in unsuspecting places like soy sauce, mayonnaise, sauces, marinades, licorice, imitation seafood and even cornbread.
Sensitivity symptoms are gastric distress, indigestion, low energy, headaches, nausea, constipation, diarrhea, joint pain, inability to concentrate, weight loss, itching and other allergic reactions that range from irritating to life threatening.