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Sep 02, 2010

The Problem With Gluten

You're not alone if you feel ill or fatigued after eating wheat, rye, barley, and oat products. Foods made from these grains contain a sticky protein called gluten, and millions of people around the world become congested, fatigued, upset to their stomachs, or have intestinal problems when they eat it. The problem is that gluten is everywhere, and it is hidden in thousands of products most people eat all the time, including breads, pastas, cookies, sauces, and even birthday cake.

Unfortunately, most people with a wheat allergy or gluten intolerance never identify it, because they can't pinpoint the cause of their symptoms. Doctors also have difficulty diagnosing these conditions, because the symptoms behave just like those of other common medical problems.

Fortunately, there is a solution. You can choose from our broad selection of wheat-free and gluten-free foods that will help you maintain a balanced, healthy diet -- without sacrificing the taste you deserve. We provide all the foods you love, without the harmful ingredients you must avoid.

FYI

gluten
Definition: [GLOO-tihn] Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten. Viewed alone, gluten is a tough, elastic, grayish substance resembling chewing gum. It's the gluten in flour that, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent. Gas contained within a dough or batter helps a bread or other baked good rise, creating a light structure. Most (but not all) flours contain gluten in varying amounts. Bread (or hard wheat) flour has a high gluten content and is therefore good for yeast breads, which require an elastic framework. On the other hand, low-protein (and therefore low-gluten) cake flour has a softer, less elastic quality and is better suited for cakes.

potato flour
Definition: Also called potato starch, this gluten-free flour is made from cooked, dried and ground potatoes. It's used as a thickener and, because it produces a moist crumb, in some baked goods

--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

TIP: Careful not to over beat your batter: this creates gluten (the elastic quality in bread dough).

The following information can be found at Gluten Solutions website.

Connection between gluten-free, casein-free diets (gfcf) and autism.

Briefly, gluten is a protein, and so is casein. Gluten is a protein fraction found in all wheat, rye, barley, and most oat products. Casein is a protein fraction found in all dairy products. To most Autistic children, gluten and casein are the equivalent of poison. They leak into the gut, undigested, and attach to the opiate receptors of the autistic's brain. Essentially, many autistic children are "drugged" on wheat and milk products, as if they were on a morphine drip.

Celiac Disease

Why Does Gluten Need A Solution? Did you know that up to an estimated 3,000,000 Americans suffer from wheat allergies, while up to 900,000 of those have a very severe intolerance to gluten, the sticky protein found in foods containing wheat, rye, barley and oats? People with a very severe, genetic intolerance to gluten have a condition known as Celiac Disease.

The problem is that most people who have Celiac Disease may not know it, since the symptoms often mask themselves as those of other conditions. In fact, the disease is so tricky to get a handle on, that physicians often misdiagnose Celiacs as having illnesses such as irritable bowel syndrome, food allergies, chronic fatigue, anorexia, or malnutrition.

Misdiagnoses can leave a Celiac sufferer with continued distress and further damage to their bodies, so it is important for people who think they might have the disease to see their physician for an accurate diagnosis. People have a tendency to put their physician on a pedestal, but with something as elusive as Celiac Disease, many patients are required to take on the role of educating their physician about the illness.

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