From Experience Life
Gluten troubles were once thought to be a problem primarily for those with celiac disease. But recent research indicates that gluten-related disorders extend to a far broader population, and affect far more than the digestive system.
As scientists chip away at the mountain of health problems caused by the modern American diet, a troubling finding is emerging. Gluten, present in our most popular grains, is being linked not only to celiac disease, an autoimmune disorder affecting one out of 100 Americans, but also to non-celiac gluten intolerance, which afflicts many millions more.
Read more about the effect of gluten by clicking here. Click to page two for 9 gluten-free grains.
Where Gluten Hides
Aside from its presence in breads and pastas, gluten weasels its way into a surprising variety of ingredients and products, including:
Textured vegetable protein
Next: 9 Gluten-Free Grains
9 Gluten-Free Grains
Being gluten intolerant doesn’t mean you have to eat a totally grain-free diet. Here are a few options you can still enjoy (in moderation) when grain-cravings strike:
A note about oats: Experts hotly debate whether oats are tainted by gluten. Oat advocates point to studies showing oats don’t appear to damage the small intestines of people with celiac. Yet, detractors say oats are bound to be contaminated by gluten because they are often processed in facilities that handle gluten-containing grains. So it’s best to steer clear. If you’re concerned about contamination, choose Bob’s Red Mill oats (available at most major grocery stores). They are considered by many to be the “cleanest” oats around. If you’re still unsure, putting oats on your list of foods to eliminate and reintroduce can help you determine if they are problematic.