The Truth About Gluten

As many of you have noticed eating styles have changed once again! We have all been through the fads of Adkins and South Beach, Weight Watchers, Slim for Life, and The Paleio Diet. But, now, more than ever so many people are switching over to eating organic foods only and gluten free foods to be healthier! For some of us switching to Gluten free isn’t just a choice, but a must to improve our health, and eliminate the side effects of eating Wheat, Barley, and Rye.

Did you know that 1 in every 133 people is allergic to Gluten? That is a lot! That is why everyone should know the facts, know the outcomes, and know how to deal with it.

The Symptoms! Mild weakness, extreme fatigue, headaches, rashes, bone pain, aphthous stomatitis, chronic bathroom stops (put mildly), abdominal bloating, and progressive weight loss.  Not everyone has any or all of these and can still be intolerant of Gluten.

Why stop! If you do have gluten intolerance, it is critical to discontinue eating it. Why you may ask? Because if a person with the disorder continues to eat and drink items containing these ingredients they will increase their chances of gastrointestinal cancer by 40 – 100 times. There are other serious health effects that can happen, aside from just plain not feeling good!

Today eating G-Free (as I like to call it ) is much easier  than even five years ago. There are so many more resources. There are some great brands out there that make many of our favorite foods that naturally contain the G, but they make them with ingredients that make them safe to eat. Several restaurants have G-free menus, or online resources that tell you what you can eat. Never be afraid to ask me! There are even a couple of Apps you can download on your smart phone that tell you what places have G-free options. My favorite App is called ‘Find Me Gluten Free.’ I love this one because you can search near you or by category.  Finally, look up recipes online – there are so many great things out there that are naturally G-free! If you want any suggestions, feel free to ask!

Even if you don’t have an allergy to Gluten I highly recommend anyone to try eliminating as much Gluten from your diet as possible. It really isn’t great for you. Much of the research I have done comes down to be being an ingredient in a lot of foods that we shouldn’t really be eating anyway.

Below I have listed the ingredients you cannot have because they contain Gluten:

Anything listed as Wheat, Rye, or Barley

Abyssinian Hard / Wheat triticum durum)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass
Barley Hordeum vulgare
Barley Malt
Beer (unless they are Ciders)
Bleached Flour
Bran
Bread Flour
Brewer’s Yeast
Brown Flour
Bulgur Nuts
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat Amino Acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color
Baking Powder
Caramel Color
Caramel Flavoring
Clarifying Agents
Coloring
Dextrins
Dextrimaltose
Dry Roasted Nuts
Emulsifiers
enzymes
Fat Replacer
Flavoring
Food Starch
Food Starch Modified
Glucose Syrup
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltose
Miso
Mixed Tocopherols
Modified Food Starch
Modified Starch
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pregelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Sirimi
Smoke Flavoring
Soba Noodles
Soy Sauce
Soy Sauce Solids
Sphingolipids
Stabilizers
Starch
Stock Cubes
Suet
Tocopherols
Vegetable Broth
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch

I know this is a lot! Trust me, I have been eating G-free for a couple of months and there are still times I mess things up. Some of the most common foods that contain Gluten are: breads, muffins, bagels, oatmeal, cereals, most processed foods like poptarts, cookies, cakes, anything with a coating or breading, pies. Also, soups, dressings, sauces, pastas, crackers, croutons, some chips, spices and seasonings, and much much more!

I find it easier to have a list of foods that are safe to eat as opposed to what you cannot have! Until I get one of those put together just know that most of the following are going to be safe, unless they have had something added to them! Fruits, veggies, fresh meats, rice, cheese, eggs, and wine! Some of the best things in life right!

I can’t wait to share more of my findings, but for now, this should get some of you started!

Happy G-free Life!

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