noun~
 |
1.
The tough, viscid, nitrogenous substance remaining
when the flour of wheat or other grain is washed to
remove the starch.
2.
Archaic. glue or a gluey substance. |
"Glue
or gluey substance?" Yum-ee! Where can I get
me some of that?! It is pretty frightening that we voluntarily
ingest this stuff, isn't it?
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"Gluten-free"
is a term heard more frequently these days regarding food choices.
If you haven't heard the term yet, chances are you will in the near
future. Medical and health clinicians have been privy to the damaging
effects of Gluten given their professions, but recently, many lay
people have made the connection between high Gluten intake and adverse
reactions within the body. Although many people have had to adhere
to a Gluten free diet due to allergic reactions from the protein,
others have chosen the Gluten free lifestyle because they have found
its elimination has led to weight loss, increased strength and endurance,
as well as better mental and emotional clarity.
The Question Is:
Could omitting Gluten from your diet yield the same results?
Gluten
is a mixture of proteins derived from grass-related grains, particularly
wheat, rye, and barley.
Gliadin and glutenin comprise about
80% of the protein contained in wheat seed and, historically,
have been considered an important source of nutritional protein,
both in foods containing it and as an additive to foods otherwise
low in protein. Although wheat supplies much of the world's dietary
protein, a growing percentage of the populace, especially those
with Celiac disease, can not consume Gluten without severe intestinal
distress and other negative reactions in the body.
Gluten is always found in typical wheat, barley
and rye grain-based products such as breads and pastas. But it is
also present in many prepared, convenience foods such as canned
items, sauces, cakes, cookies, crackers, salad dressings, and hundreds
of other food items. In addition, Gluten is also found in non-food
products that we use every day, such as stamp and envelope adhesive,
medicines, and vitamins.
Countless thousands in the United States are sensitive to Gluten
in their diets with an estimated 1 in 133 suffering from Celiac
disease, the worst type of sensitivity. Celiac disease is an autoimmune
digestive disease that damages the small intestine and interferes
with absorption of nutrients from food. When people with Celiac
disease eat foods containing Gluten, their immune system responds
by damaging the villi of the small intestine which normally absorb
nutrients into the bloodstream. Without healthy villi, a person
becomes malnourished, regardless of the quantity of food eaten.
That is why Celiac disease is also classified as a disease of malabsorption
wreaking havoc on many bodily systems. For example, one person might
have diarrhea and abdominal pain, another severe joint pain and
fatigue, and the next person may be depressed, lack mental clarity,
or become irritable for no apparent reason. In fact, irritability
is one of the most common symptoms in children. Unfortunately, the
symptoms of Celiac disease are varied which leads to a low diagnostic
success rate. Symptoms may include, but not be limited to, one or
more of the following:
What is shocking
is that a person with Celiac disease may have no symptoms at all!
In these cases, ignorance is surely not bliss since those people
are still at risk for the complications of Celiac disease, including
a forty times greater risk for intestinal cancers. The longer a
person goes undiagnosed and continues to consume Gluten, the greater
the chance of developing complications. In children, anemia, delayed
growth, and weight loss can be signs of Celiac related malnutrition
and indicate the body is just not getting enough nutrients. Malnutrition
is a serious problem for children because they need adequate nutrition
to develop properly.
Now, the GOOD news!
We at Heavenly Fodder have developed Gluten free recipes for all
those comfort foods you thought you could never have again while
adhering to a Gluten free diet! We understand that any foods listed
with the word "free" attached, usually have a negative
connotation but our products will change your point of view. Because
we are so confident about our recipes, we invite our customers to
come visit us and sample these creations so that we may illustrate
our point.
We promise, you will not be disappointed!
FOR PEOPLE WHO ARE TRULY GLUTEN SENSITIVE OR CELIAC!
Debunking the term: "GLUTEN
FREE"
With
the "GLUTEN FREE" industry expanding rapidly since
the year 2000, many are looking to jump on the band wagon
and rake in the profits from this buying trend. FoodNavigator.com
reported that in 2001, the market for GF products was valued
at $210 million and has increased at a compound annual growth
rate of 27% to reach $696.4 million in 2006. The market is
estimated to continue growing at 25% per year until 2010.
That
is great news for celiacs and the gluten intolerant if, in
fact, the products are truly gluten free. The problem is that
many manufacturers are now using the term "GLUTEN FREE"
when their products actually test out at several times the
allowable number for gluten contamination. Presently, Codex,
a World Health Organization affiliate, sets the international
standard at 200 ppm and although many European countries use
that number as well, other countries have set the standard
at 20 ppm. Today in America, there is no existing standard
as the FDA continues to hear arguments from celiac organizations
and the food industry. Presumably the US will set the limit
at 20 ppm when new regulation to govern GF labeling comes
out in August of 2008. But that number is still under scrutiny
given the lack of scientific data to correlate gluten sensitivity
and its varied effects on each individual. Again, at the present
time, there is no standard.
People
looking to find a 0 ppm product will find it impossible, even
when the product comes directly from a dedicated GF facility.
As stated by the Gluten Free Certification Organization, "there
is simply no test that can measure to zero." Not to mention,
there is simply too much wheat/gluten production in this country
to assume that at some point products will not be cross contaminated
to some degree. Usually, the contamination is minimal enough
as to not evoke a negative response. Some celiac's and gluten
sensitive individuals can tolerate ingesting small amounts
of gluten but not when it gets up into the hundreds, or worse
yet, thousands, of parts per million.
The term "GLUTEN FREE" is becoming more apparent
on many familiar products that have, historically, always
been gluten free. This is good since many products are naturally
gluten free and those that are gluten sensitive could use
the actual labeling to clarify what they are buying. Most
people naturally assume basic meats (barring processed ones
like cold cuts or many rotisserie chickens),and produce (including
most fruits and vegetables) are gluten free. In a perfect
world that would be correct. Problem is, the FDA has stated
that may not necessarily be true since the introduction of
genetically modified foods may contaminate the mix. Imagine
that? Having to ask at the store, "Do you carry GF tomatoes?"
Not only that, even dry products people order from dedicated
facilities, may have crossed paths with wheat down the line.
We repeat, a 0 ppm number is impossible for any gluten free
producer. Consumers need to realize this wherever they may
buy foodstuffs labeled Gluten free whether it is at our store
or any other outlet from health stores to grocery stores.
At
Heavenly Fodder, LLC ,we are continually interviewing experts
in the field to garner the newest information available during
our product development. Obviously, since we are both celiac
and gluten sensitive, we have personal objectives as well
as business intentions in mind. If we have doubts about the
integrity of any of our product line, they will be pulled.
We know that our products will be superior compared to what
is available in the common marketplace and we will continue
to improve as we educate ourselves on the topic of GF food
safety standards. When regulation comes down next year, we
want to be at the top of the class! Many will not pass the
test! Once in our own store, we are hoping to get GFCO certified,
a tough test of quality, joining the ranks of the few!
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For
more information on Celiac disease and Gluten intolerance, please
check out these sites:
33 Elm street, Manchester NH 03101
(603) 668-1689
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