Gluten-free diets are popular, but unless a person suffers from celiac disease or gluten intolerance, there is no scientific evidence that indicates a connection between better overall health and avoiding gluten-containing foods. Gluten intolerance isn’t the same as a wheat allergy or celiac disease. A wheat allergy may be severe and life-threatening, and celiac disease, which affects 1% of the U.S. population, causes damage to the digestive system.
Are you on a gluten-free diet because you have been diagnosed with celiac disease or have negative reactions to gluten and feel better when eating a gluten-free diet? Despite all your hard work to avoid gluten, do you sometimes worry about cross-contamination or small amounts of gluten found in everyday products you may encounter? With promising research behind it, DPP-IV may be of interest to you.
Gluten is a plant storage protein existing in many types of grain. It makes foods like pizza crust, bagels, pasta and bread pleasingly chewy, and it helps these foods keep their shape. Kneading the dough develops the gluten. Higher gluten content in certain foods creates a chewier texture, elasticity in dough, and the flour’s ability to absorb water.
Gluten is a protein found in the endosperm of wheat. All grains are a relatively recent addition to the human diet, having become an integral part of our meals with the invention of agriculture. It is no surprise that this comparatively modern food may contribute to states of disease for some individuals.
Eating out with gluten intolerance is challenging. The continual hunt for restaurants that either have a gluten-free menu or can accommodate gluten-free requests can make eating out downright discouraging.
If you have celiac disease or non-celiac gluten sensitivity, the last thing you want to do is worry about whether there is gluten in your prescription medicine. Unfortunately, this is a hard thing to decipher, as gluten does not have to be listed as an ingredient on prescription or over-the-counter medications.
When transitioning to a gluten-free diet, it’s easy to fall short of the daily recommended levels of fiber, which is a crucial part of a healthy diet. Unfortunately, eliminating whole grains also removes a lot of foods that are rich in fiber.
Celiac Disease vs. Gluten Sensitivity Do you know the difference between celiac disease and gluten intolerance or its unofficial name – non-celiac gluten sensitivity (NCGS)? Celiac disease exists in 1%…
For people with gluten intolerance or gluten sensitivity, a gluten free diet may have many advantages. Going gluten free could alleviate the symptoms associated with gluten sensitivity at every level…
Living with gluten sensitivities, celiac, and other food sensitivities can be challenging. By some estimates, one in ten people are gluten-free. More than 90% of people with celiac disease are…