The Practical Nutritionist, LLC

Audrey J Pellegrino, M. Ed, M.HN,CNW®

Nationally board Certified Nutritional Wellness

Holistic Nutritionist/Educator

603-768-3214

practicalnutrition@gmail.com

www.pnutritionist.com

What is Gluten? And Why Do So Many People Need to Avoid It?

As a nutritionist and as a bakery owner I am asked daily what is gluten and why should people avoid it? Gluten Free ingredients and products are appearing daily. There is gluten in play dough, school glue, children’s paint, soy sauce, vanilla, bread, cookies and more. Gluten is a protein that is found in Barley, Rye and Wheat. Oats are often listed as having gluten, but they do not, they do become cross contaminated easily and people who cannot tolerate gluten should make sure their oats are from a reputable gluten free source.

There are varying degrees of intolerance to gluten. They range from gluten intolerance to gluten allergies to Celiac disease. They are all an inappropriate immune system response to gluten. The symptoms can range from having no symptoms at all, to bloating, fatigue, rashes, itching, digestive disorders to mal-absorption of nutrients involving multiple organ systems.

Since gluten intolerance involves the immune system, people with varying disorders or diseases often find relief when they switch to a gluten free diet. People with Fibromyalgia, Arthritis, Lyme disease, Multiple Sclerosis, ADHD, Thyroid disorders, Physical Development Delay and more often find that they experience fewer symptoms due to the fact that their immune system is not under stress with every bite they eat.

You would think it would be easy and that you should be able to switch wheat flour for rice flour and that would be that. Unfortunately, it is not that easy. Gluten plays a very important role in baked goods and acts to hold things together. When you remove the gluten you either have a brick or an unleavened product. A mixture of bean and rice flours, as well as starches and gums are necessary to duplicate gluten in a baked product.

Chances are that you know someone who is gluten intolerant. 1 in every 100 people are now diagnosed with gluten intolerance and it is said that that number should really be 10 in 100 but many people live with the discomfort they experience, some unaware the reason why they are experiencing it. If you are not gluten intolerant maintain your health and immune system by eating a variety of foods, including flours. If you are gluten intolerant become an expert label reader and don’t be shy about asking to see the ingredient list in restaurants or food markets, that does not make you obnoxious, it makes you a pro active health conscious consumer, and remember you are not alone.