Wheat, Grains and A Gluten-free Diet; what’s it all about?

by Dr Millie Lytle

If you get bloated after a sandwich, a bowl of pasta or a beer, it might not be the carbs, your problem might be gluten!

BAM! A new health craze has begun. All of a sudden the question to go gluten-free is on the minds of Hollywood actresses, pop singers, my sister’s 16 year old babysitter, a friend’s hairdresser, politicians as well as CEOs of international corporations. Gone are the days of gluten-free bread only available at health food stores and farmer’s markets. I used to have to tell my patients to make their own bread! No more because “gluten-free” has become a million dollar industry. The gluten-free craze is prompting thousands of people to go gluten-free and buy gluten-free products.

Wheat is the staple grain in the USA, followed by corn and rice. The food industry predominantly uses wheat to make cereals, pasta, bread, bagels, baked goods, cookies, cakes and donuts. Wheat is also added as a filler starch in hot dogs, soy sauce, condiments, soups, canned and packaged foods.

Common gluten-containing food products:

• Bread, Bagels, Pita
• Cereal, waffles and muffins
• Pasta
• Cookies, cakes, croissants, donuts and danishes
• Mock meat, seitan, veggie burgers
• Beer
• Starch: Maltodextrin, dextrose, malt, gluten, MSG (monosodium glutamate)
• Soya sauce

These food products have one thing in common; they come from grains that contain gluten such as wheat, spelt, oats, rye and barley. They have a second thing in common; they might be making you sick! While Celiac disease (sprue) is a true allergy to gluten, new immune tests are showing that some people might have a less severe, but pesky sensitivity to some grains called gluten intolerance. People who are gluten intolerent have to buy things like this gluten free crispbread instead as it can be harmful if they eat foods with gluten in.

While symptoms of gluten intolerance may include IBS, indigestion, bloating, nutrient deficiencies, constipation, diarrhea, joint pain, fatigue, depression, obesity and even the other extreme-scrawny, some people are choosing to go gluten-free out of curiosity.

But What’s a Gluten Anyway?

Someone asked me this the other day and it prompted me to laugh…but then I considered this question is likely on the minds of many.

Gluten is a protein molecule found in certain grains; most commonly wheat, spelt, rye, barley and sometimes oats are cross-contaminated with gluten. Gluten is naturally-occurring in these grains and contributes to their soft elastic texture. Wheat contains more natural gluten than other grains, which may be fine but the problem may be that it has been genetically engineered to contain even more gluten. The unnatural levels of gluten found in wheat today have been linked to digestive problems in particular. Over time, indigestion is follow by inflammation and the pesky problems listed above.

But in a society where we eat a bowl of cereal, a bagel, a danish, a peanut butter sandwich, a slice of pizza and a bowl of macaroni and cheese every day, how on earth do you go gluten-free? If you’d like to just test out “going gluten-free” for a period of time look for gluten-free products or eat grains that are naturally gluten-free such as rice, wild rice, brown and red rice, quinoa, buckwheat, millet, teff, arrowroot, and corn. It is not dangerous to go gluten-free, only carb-free. Breads and cereals from sprouted wheat and barley are also often safe. Try breads, muffins, pastas and sweets made from beans, organic soy and rice. Make your own gluten-free cookies. Gluten-free products and flour are widely available in many large chain supermarkets, gourmet grocers and health food stores.

A Gluten-free lunch

I was going through my recipes and I realize that many of my favorite gluten-free recipes come from the Gluten-Free Goddess Blog, so I thought I would share a great Autumn meal here. Add cheese or keep it dairy-free. Either way is delicious!

Check out this gluten free recipe:
Cozy Autumn Rice Bake Recipe

http://glutenfreegoddess.blogspot.com/2007/10/cozy-autumn-rice-bake.html

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