Gluten is a protein found in the grains wheat, rye, and barley. Many processed foods and non-food items contain hidden gluten. Why is it problematic? According to Dr. William Davis, author of the fantastic book, Wheat Belly, the wheat of today has been hybridized. This has caused a change in its proteins, especially gliadin, and most humans cannot digest this franken-food. Gluten can cause much inflammation and distress to all parts of the body, not just in the digestive tract. The symptoms may, or may not, be acutely felt. Chronic heath problems can result.
Have brain fog? The brain is also very affected by gluten. The book, Grain Brain, by Dr. Perlmutter, explains how whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and completely ruin your health.
For a basic "Gluten 101", please read my article: Gluten Reactions: The Spectrum and Prevalence. Should YOU go Gluten Free? You'll see just how prevalent gluten-related reactions really are! Just because you don't have Celiac Disease does not mean a gluten-free diet isn't advantageous for your health.
Do you wonder if gluten is causing you symptoms? Dr. Amy Myers believes the best way to determine is to go 100% gluten free for at least 3 weeks. (Absolutely NO cheating!)
Or, are you already gluten free but still experiencing symptoms? You may be accidentally exposed to hidden sources. They are prevalent in many processed foods, plus items in our environment.
Here is a handy list you can print to help you avoid gluten:
Other Wheat Products:
Hidden Sources of Gluten:
Processed Foods that may contain Wheat, Barley, or Rye:
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Gluten in non-food items (some examples include:)
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Products Cross-Contaminated with Gluten:
- Processed, pre-cooked, or pre-seasoned foods from a factory, grocery, or restaurant
- Items with labels that state "processed in a facility that processes wheat".
- Oats and corn are often processed in plants that process wheat and are quite often cross contaminated.
- Food from kitchens that are newly gluten-free, shared kitchens, and in restaurant kitchens.
Typically Gluten-Free Whole Foods:
Allowed Foods (always double check!):
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READ the Au Naturale Nutrition series on Gluten:
Celiac Disease - National Digestive Diseases Information Clearinghouse. (2012, January 27). Home - National Digestive Diseases Information Clearinghouse. Retrieved October 16, 2013, from http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.aspx#examples
Anderson, J. (2013, March 15). Gluten Cross-Contamination - Where Does It Come From. Celiac Disease - Gluten-Free Diet. Retrieved October 16, 2013, from http://celiacdisease.about.com/od/PreventingCrossContamination/a/gluten-cross-contamination.htm
Myers, A. (2013, April 1). 10 Hidden Sources of Gluten. Amy Myers, MD Functional Medicine Â» The Myers Way. Retrieved October 16, 2013, from http://www.dramymyers.com/2013/04/01/10-hidden-sources-of-gluten/
Gluten Free Society: Corn Mold Toxins – Fumonisins in the Gluten Free Diet
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