If you’re following a gluten-free diet, you probably notice that it’s harder to manage your grocery bills since most gluten-free products are quite expensive. With this, it makes you think twice whether you should stick to this type of diet or switch to a more practical diet that can still meet your health and fitness needs.(more…)
Posts Tagged ‘celiac’
Should you eat Gluten
One of the hottest topics in the nutrition world in the last 3-5 years has been gluten-free diet. As usual, the media and a general population acting like sheeple have once again blown something out of proportion.
People are needlessly following a gluten free diet just because they heard about it in the media or read about it on the Internet. Some of these people have even lost weight. But why? Most likely because they cut down on carbs altogether, or at least started eating healthier carbs.
But the question is, do YOU need to be a on gluten free diet? And the answer is, probably not. Here’s why
Foods that claim to be gluten-free are not always gluten-free. Many of those foods actually have enough gluten to cause gastrointestinal distress in those who are intolerant to wheat protein, also known as celiac disease. Gluten is actually defined as the protein contained in wheat, barley, rye, and other similar grains.
How can food manufacturers get away with this? It’s actually not entirely their fault, as there has never been an established US Food and Drug Administration (FDA) regulation to define just how much gluten can be in gluten-free foods.
What is the Standard for Gluten-Free?
As of this writing, manufacturers can decide how much gluten they put in their gluten-free foods. However, the FDA is now planning to push through a standard for gluten-free food, that manufacturers will be required to meet before they can put gluten-free labels on their packaging.
The Feds are proposing that gluten-free food – usually wheat products like cookies, cakes, and breads – should contain no more than 20 parts per million of gluten. At those levels lab tests are unable to detect the presence of gluten, thus meeting the label claim of “gluten-free”.