Why be Gluten-Free?
Many of our favorite foods contain a protein called gluten. Gluten is found in wheat, rye and barley, so it’s usually present in breads and cake—and a host of other foods. It can even sneak into unexpected places; processed vegetables and meat often contain gluten. In fact, since the yummiest foods are full of gluten, why would anyone chose to live gluten-free?
Most people on gluten-free diets didn’t choose to stop eating wheat; they chose, instead, to stop suffering. Some have wheat allergies, which can be hard to diagnose and difficult to endure. Symptoms of a wheat allergy can include congestion, hives, swelling of the mouth and throat, nausea and diarrhea. People with severe wheat allergies can even experience anaphylaxis, a life-threatening reaction.
People with Celiac disease leave gluten out of their diets, too. This autoimmunedisorder tricks the body into perceiving gluten as a poison. The body responds reasonably by attacking the small intestine, preventing absorption of the ‘poison’. Celiac patients suffer from gas, bloating, diarrhea, weight loss or weight gain, and abdominal and bone pain. The disease can be debilitating—and in children, it leads to more serious problems.
Compared to the symptoms, the cure is easy! People who suffer from wheat allergies and Celiac disease can find relief simply by leaving gluten out of their diets. It’s not the easiest diet to follow in our society of fast-food and junky snacks, but a gluten-free diet is literally a lifesaver for people who’ve had to live in constant pain.
People who eat gluten-free diets try to focus on what they can eat, which is, in fact, almost everything. Fresh vegetables and meat are gluten-free. Eggs and beans are, too; and so are fish, potatoes and milk.
And many grains are gluten-free. Celiac suffers can eat rice and corn, along with many of the foods that are made with them. Amaranth, quinoa and teff are safe, and in the past few years many companies have started producing noodles and breads made from these grains.
People who eat gluten-free diets are usually very careful when they shop. All processed foods are automatically suspect, so labels have to be read carefully. In 2004 the government initiated the Food Allergen and Consumer Protection Act, which dictates that all ingredients are labeled in plain English. Now consumers don’t have to memorize a list of pseudoscientific ingredients; if there’s wheat in the box, the label will say ‘wheat’.
It can be difficult to eat differently than other people; after all, everyone wants to fit in! But the growing availability of gluten-free bread and the plain labeling mandated by the government have both made it easier for people who suffer from wheat allergies or Celiac disease to maintain a gluten-free diet.
Related posts: