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Gluten is an elastic protein found in foods that contain wheat or related grains such as barley and rye. It gives bread and baked goods a distinctive chewiness and helps provide dough with cohesiveness in order to stick together. Products that contain gluten include; imitation or processed meats, breads and baked goods, pastas, and most anything with breading. Additionally, anything that contains wheat grains or wheat by-products also contains gluten.

While some people might suffer a gluten intolerance or sensitivity, Coeliac disease is a small intestine disorder caused by the ingestion of gluten. With even the smallest amount of gluten, this inflammatory reaction can cause symptoms including diarrhea, weight loss, and fatigue. Products that contain the term “gluten-free” may in fact contain gluten. With no unique labeling guidelines for gluten, the term “Gluten-free” typically means the level of gluten is harmless to those sensitive to it.



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