http://www.care2.com/greenliving/beyond-bread-gluten-free-foods.html
Beyond Bread: Gluten-Free Foods
By Christy Harrison, Plenty magazine
Why are gluten-free products crowding supermarket shelves?
Walk into any natural-foods store these days and you’re likely to find a special section stocked with gluten-free foods: Pasta made from rice, teff-flour cookies, quinoa-and-amaranth crackers. Even major supermarkets now carry alternative goodies containing no wheat, barley, or rye. And with the gluten-free products market growing at about 17 percent per year in the United States, you’ll soon see many more such items.
A rash of new books from major publishers–with titles like 1,000 Gluten-Free Recipes (Wiley, fall 2008), Gluten Free, Quick and Easy (Avery, summer 2007), and even Living Gluten-Free for Dummies (For Dummies, 2006)–are slated for release or are in stores now. So what is gluten? And why are people avoiding it?
Gluten is the protein found in wheat, barley, and rye–as well as several less-common related grains–that gives them the ability to stick together and form doughs and batters. Recent research indicates that at least one in 133 people has celiac disease, a genetic condition that makes them unable to digest gluten. For celiac patients, eating foods with gluten can damage the lining of the small intestine, leading to digestive discomfort, inflammation, and malabsorption of nutrients–which in turn can trigger other health problems, such as osteoporosis, skin rashes, and infertility.
Doctors speculate that there are even more undiagnosed celiacs out there, and that others may be sensitive to gluten without having full-fledged celiac disease. “Some people just feel better when they don’t eat gluten, and that may mean that they don’t digest it very well,” says Joseph Murray, a doctor and celiac disease researcher. Symptoms of gluten intolerance are similar to but less severe than celiac symptoms and can include digestive discomfort and inflammation.
One reason that gluten intolerance is on the rise may be growing dietary concerns among the public. “The medical community is slowly becoming more aware of the problem, but that pales in comparison to the public’s awareness of how food affects us,” says Stephen Wangen, a naturopathic doctor based in Seattle. Recent fads like low-carb and raw-food diets require people to cut out wheat and other grain products; some experts think these diets may have led some people to realize they felt better when they avoided gluten. The market for gluten-free goods is expanding among non-celiac sufferers, too, as a growing number of people remove gluten from their diets even without a diagnosis.
Developing gluten-free crackers, cookies, and other products involves much trial and error. Specialty flours made from gluten-free foods like rice and corn, or “heritage” grains like sorghum and quinoa, must be coaxed into forming dough, which rarely bakes with the same texture as wheat flour. So a binding agent, like xanthan or guar gum, is added to give gluten-free baked goods the same elasticity and feel as those that contain gluten. The catch is that every single ingredient has to be processed in a gluten-free facility to be considered uncontaminated, because even a trace of wheat, barley, or rye can trigger a reaction in gluten-sensitive people.
Many of today’s big names in alternative-grain goodies are (or began as) small, independent companies whose owners often had personal reasons for launching their product lines. “When I went to parties with tables full of cheeses and dips, there wasn’t a cracker or bread stick I could eat,” writes Mary Waldner, co-founder of the company Mary’s Gone Crackers. Another manufacturer, Gluten-Free Pantry, was founded in 1993 by celiac sufferer Beth Hillson, who was dissatisfied with the gluten-free baked goods on the market.
Carol Fenster, a cookbook author whose titles include the forthcoming 1,000 Gluten-Free Recipes and Gluten Free, Quick and Easy, says she used to know all the company founders “on a first-name basis,” but that’s changing. Gluten-Free Pantry, for instance, was recently bought by the Canadian company Glutino, one of the world’s largest gluten-free food manufacturers.
Whether suffering from celiac disease or not, the gluten-free community feels very strongly about its cause. Many people report feeling more energetic and alert when they don’t eat gluten–perhaps in part because eliminating wheat and related grains means cutting out many high-glycemic foods, such as packaged snacks and fast foods.
Danna Korn, the author of Living Gluten-Free for Dummies, argues that everyone could benefit from giving up wheat and its relatives. “My son has celiac disease, but I’m not gluten-intolerant; still, I wouldn’t touch gluten if you paid me–not after the research I’ve done,” she says. “Our systems were not designed to handle gluten.” That may be an extreme view, but it seems to be catching on. “There are a lot of people who avoid wheat simply because of the health benefits,” says Joseph Pace, the chef and owner of Risotteria in New York City, a celiac-friendly restaurant that also sells a line of prepared gluten-free foods.
Despite the rising popularity of the gluten-free diet, most doctors say it isn’t for everyone. For one thing, it can be hard to obtain adequate amounts of certain nutrients–like fiber and B vitamins-without wheat and its cousins (in their whole-grain form, at least). Moreover, it’s hard to truly stick to the diet, and it’s expensive to buy gluten-free items, which often fetch a premium of more than 300 percent.
And let’s face it: Eating processed foods–be they gluten-free cookies or vegan ice-cream sandwiches–isn’t as healthy as sticking to whole, unrefined fare. So while gluten-free goodies won’t solve the nation’s obesity or diabetes problems, they may be a crucial step toward better health for many people–maybe even you.
Plenty is an environmental media company dedicated to exploring and giving voice to the green revolution that will define the 21st Century. Click here to subscribe to Plenty.
More from Annie, selected from Plenty magazine (6 articles available)
related stories
-
(18 comments)
-
(11 comments)
-
(7 comments)
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
12 comments
add your comment »Because my nutritionist suspects I am gluten intolerant and my internist agreed it was a distinct possibility, I began doing a lot of research on the issue and was surprised to hear how many celiac/gluten intolerant are asymptomatic and thus undiagnosed...and it surprised me how damaging it can be...so now I've been tested and I'm just waiting for the results...yes, at Thanksgiving....I have decided that either way, I'm not going to make radical changes to my diet until after the holidays...my symptoms aren't extreme luckily, but honestly, I admit I dread going gluten-free, it's clearly a lot harder than most would think....I am just glad to know there are so many out there who do so successfully and satisfactorily (from a food standpoint)
send green star | flag as inappropriate
why is this inappropriate?
thanks...
Kabin
Konteyner
send green star | flag as inappropriate
why is this inappropriate?
My sister and I both have CD (celiac disease). I have found that avoiding anything processed and eating foods that pretty much look like they were harvested has saved me! My sister was Dx'd because of anemia. I was Dx'd because of her, but had the "outward" symptoms! I also suffered from rashes and "blisters" for years and years that are all gone, unless something sneaks in and less than an hour, I am itchy and have a rash!
It isn't as hard as some may think but dining out can be tricky. If anyone needs info or help they can contact me or even look at the magazine called "Living Without", it has been a great help!
send green star | flag as inappropriate
why is this inappropriate?
I am self diagnosed gluten intolerant. For over 20 years I suffered from severe bloating, gas, sneezing, skin rash, brain fog, etc, etc. I used to enjoy oatmeal for breakfast every day - and sneezed all the way through it. Two years ago I read an article about gluten intolerance in Woman's World magazine(!)The list of symptoms described me exactly. I immediately stopped eating products with gluten in them. At first I tried to substitute gluten free bread. I no longer feel the need to eat bread of any sort. I get my carb naturally. I tried corn/rice pasta - yuck. Spaghetti squash is so delicious. All of the symptoms disappeared within a couple of weeks. Now, I can tell in minutes if something bad has slipped in. I have stopped buying products that say 'may have been produced on the same machinery as wheat, etc' They seem to bother me the most. It is wonderful how the big food companies are learning and that a lot of them are now listing allergen products on their labels.
I am lucky in that a good friend is celiac and has been a big help to me. Being an ex-gluten eater is rather like being an ex-smoker. I try not to, but I do tend to talk my freinds into trying a gluten free diet. I know they would all benefit from it. Good luck to anyone who is trying to beat the gluten devil. Contact me if you need help.
send green star | flag as inappropriate
why is this inappropriate?
My best friend has celiacs and she introduced me to wheat free bread. I love it. I don't know if I am sensitive to wheat or not but I tell you one thing, I love the bread!
send green star | flag as inappropriate
why is this inappropriate?
Yes - a very encouraging article particularly for those who found little or no help from conventional sources. I developed narcolepsy and cataplexy over the last 10 years. Took an age to be diagnosed and the news that there is no 'cure' for either was hardly cheering. Cutting wheat out of my diet made an enormous difference - this advice from a naturopath I had consulted in desperation. Then I started to experiment with cutting out gluten - though I still don't know which affects me more. I lead a normal, active life - though occasionally have 'relapses'. I feel in control of my symptoms and though not entirely 'narcolepsy free' I can work as I used to. I don't need the approval of my doctor nor do I need a conventional diagnosis to know that cutting this stuff out of my diet has been the key.
send green star | flag as inappropriate
why is this inappropriate?
Something the article doesn't mention is celiac tends to aggravate auto-immune diseases. I am celiac and also have lupus and S'jorgen's. Just one cross-contaminated piece of food sends me into a full immune response for days. I have no problem staying true to my diet because of that! Yes, it is expensive, but for me, it is worth it to go from something that couldn't be called surviving to living a full life again. People need to know that, yes, a little bit can hurt. Gluten is poison for celiacs. I am so glad my family and friends are understanding of my health issues. It has made many of them more aware of their own diets and is helping them make healthier decisions. Also, celiac tends to be genetic. It runs in the family. My boys have accepted they will problem have to eat like mom in a few years. By then, there will be more products to make living gluten free even easier than it has been. Thank you to everyone who came before and all their hard work to make living celiac easier!
send green star | flag as inappropriate
why is this inappropriate?
It would seem that some Celiacs are also allergic to Oats .. me included. I tried Organic Oats ... terrible mistake. I understand there may be something called Gluten Free Oats ... I'm investigating to see if this is true. Doreen M
send green star | flag as inappropriate
why is this inappropriate?
If you want to be on a gluten-free diet, you need to be serious about it. People who avoid it but eat it when there is nothing else available might as well not be on it at all. For a coeliac (Australian spelling) even small amounts are damaging. If you suspect you are coeliac, you should get tested before starting a gluten-free diet, otherwise the test results are not accurate. It is very difficult and expensive to stick to such a diet if you don't absolutely need to
send green star | flag as inappropriate
why is this inappropriate?
Wonderful will be the day when illnesses like Celiacs disease won't be an issue. I often ask myself "why do people have these illnesses in the first place?" I think once we address that issue then we will see many of these diseases disappear. Preventative medicine is as good a place as any to start!
send green star | flag as inappropriate
why is this inappropriate?
Facebook account: