Wheat Gluten Intolerance and Food Fads

An article recently written by Professor and Food and Nutrition Specialist Julie Garden-Robinson claims that, according to the Celiac Disease Foundation, an estimated 1 percent of the population has celiac disease. They must avoid gluten in all foods, as well as other gluten-containing items they might swallow such as toothpaste, mouthwash or glue on an envelope.

People who are female, Caucasian and of European descent appear to have a greater risk of celiac disease. People with celiac disease might experience one or more of 300 different symptoms including abdominal pain, bloating, diarrhea, damage to their intestines and skin rashes.

People who are gluten-sensitive have similar symptoms but do not have the damage to their intestines. Issues with gluten must be diagnosed through medical testing with qualified professionals, not on your own.

In August 2014, the Food and Drug Administration released its final rule on gluten-free labeling. The labeling is voluntary and may appear on any food product with less than 20 parts per million of gluten. Wheat, rye, barley and crossbreeds are not gluten free, so any foods containing these grains cannot be labeled gluten free.

Join Julie on Tuesday, February 3rd at 10:00 am, for an in depth discussion on what gluten is, its function in foods, where gluten is found and the medical condition, celiac disease, which requires people to avoid it.