Why Gluten Free?

What is gluten?  Very simply put gluten is the elastic protein in wheat, rye, barley, and, to a lesser degree, oats (WRBO).  This elastic characteristic is what holds baked goods together and allows them to rise and keep their shape.  Gluten is the glue that holds together baked goods and pasta.  In fact, gluten comes from the same Latin root as glue.

Sounds benign, right?  Wrong.  The gluten protein is actually very complex.  It is made up of smaller parts called peptides.  These peptides are of two types: 1) water soluble peptides called glutenin, and 2) alcohol soluble peptides called prolamines.  Due to its large size, gluten is very difficult for our bodies to process & digest.  While no one can completely break down and utilize the gluten molecule, its complex nature is toxic to those with gluten sensitivity or celiac disease and therefore must be avoided.

Gluten sensitivity/celiac disease and related illnesses are caused by an autoimmune response to the presence of gluten.  The body’s immune system produces antibodies in those individuals, much as it would in the presence of other threatening substances.  But in this instance there is no threatening substance and so the body begins to attack itself, specifically the intestines.  Symptoms can vary greatly with most patients exhibiting the classic symptoms of diarrhea and anemia.  However, it is very common for celiac disease to present with little or no gastrointestinal symptoms.  Celiac disease may even present with non-gastrointestinal signs, such as joint pain, depression, or headache.  Blood tests and intestinal tissue biopsies are the only way to determine the diagnosis of celiac disease.  Regardless of how it presents itself, once celiac disease has been confirmed the only effective treatment is strict adherence to a gluten free diet and lifestyle.

The good news is the grains that do not contain gluten far out number the grains that do.  The bad news is our Western diet relies heavily on the gluten-containing grains and makes it very difficult for us to avoid them.  It is very easy to recognize and avoid the gluten-containing grains when they are plainly named on an ingredient list.  (By law, wheat is the grain referred to whenever the name “flour” is used alone.  Any other use of “flour” must identify the grain it came from, i.e. rye, rice, oat, etc.)

Excerpted from Recognizing Celiac Disease, Libonati, Cleo J., Gluten Free Works Publishing, Pennsylvania, 2007.

But what if the gluten is hidden in another form and/or goes by another name?  Gluten is hidden in thousands of products, many times in places you’d never expect, listed under confusing pseudonyms.  Mass-produced meats are often “enhanced” with gluten, it makes the turkey seem plumper.  Gluten is often used as a thickener in commercial products.  And would you have ever guessed there is gluten in popsicles?!  Some of the terms used to “hide” gluten are:

• modified food starch
• MSG (monosodium glutamate)
• lecithins
• textured vegetable protein (veggie burgers, meat replacements, etc.)
• emulsifiers
• soy sauce (look for wheat-free tamari)

For those of you who have wished you could’ve been a detective or private investigator, here’s your chance.  Your health now depends on label reading and deciphering.  But, not only do you have to worry about gluten in your food, it may also show up in other unsuspecting places.  Prescription and over-the-counter medications may be tainted with gluten.  You can even get gluten by licking the glue on an envelope.  (Remember “glue” and “gluten” come from the same Latin root.)  Your cosmetics, shampoo, lotion, or toothpaste may contain gluten.  For those of you with children, Play-Doh® contains gluten; however there is a gluten free version available.

I know it’s overwhelming and seems like manufacturers are out to get you, but don’t give up yet!  The food companies are legally required to tell you everything that is in food.  Many are even beginning to recognize the need/desire for gluten free and are voluntarily labeling as such.  The FDA has recognized wheat as a common allergen and now requires it to be clearly noted on packaging.  (Wheat may only account for 80-90% of products that contain gluten, but it is helpful nonetheless.)  And, there are wonderful support groups filled with people who are eager to help so don’t be afraid to ask.  There is always someone who’s been in your position, knows what you’re going through, and can help make your transition to a gluten free life smoother.  Plus, now you have Gluten-Free Goodies!  And as we all know, cookies make everything better.  (Please view our links page for a listing of resources.)