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Have you noticed lately in the grocery aisles an explosion of “gluten – free” products?   New products debuted last week – a collection of Betty Crocker mixes for cookies, brownies, and cakes ruled the area.   This has particular meaning in our household as my daughter has gluten sensitivity.  Chocolate chip cookies have been absent until last week.  I purchased a box at $4.50,  but seeing the pleasure on her face savoring a fresh baked cookie, well, the cost was worth it.

This begins a 3-part series on gluten – What is it?  How to cook gluten free? and Gluten free dining – tips for restaurants and the consumer.

Part One
So what is gluten? What’s going on with all of a sudden the plethora of gluten-free products?  Is this some new marketing gimmick?  Is avoiding gluten in your diet a new way to be healthy or lose weight? Gluten is a protein found in wheat, rye, barley, and oat grains that have been exposed to other grains in harvesting and processing.  The gluten protein matrix is what provides structure and elasticity in bread products. The normal response of pleasure from eating a freshly baked slice of bread is the exact opposite for an individual with a gluten sensitivity or intolerance.  Now, this is not an allergic reaction, but the body’s inability to digest and absorb.  Symptoms can include gas, bloating, stomach pain, and diarrhea.  Improvement is experienced when following a gluten free diet. Celiac disease, however is a more serious form of gluten intolerance  Celiac disease is genetically inherited and a chronic (constant)  illness. Reaction to consumption of gluten is not just a mild uneasiness, but can have a severe and life threatening results. Individuals with this disease experience an adverse immune response when consuming gluten containing foods. As a result, the small intestine becomes damaged and the ability to digest and absorb all nutrients is severely affected. Malnutrition if untreated is common. So is a gluten free diet a new fad for weight loss and improving overall health?  I hope not, ask anyone who has to limit/restrict gluten from their diet.

Diagnosis for gluten intolerance and celiac disease is done by blood testing for presence of certain antibodies and a biopsy of the small intestine. Celiac disease and gluten intolerance requires a lifelong elimination of gluten in the diet. Easier said than done, gluten elimination is not just the obvious – bread, pasta, cereal.  Gluten is found in just about every processed food, even meats! Individuals with gluten intolerance become experts in reading  food ingredient labels! The Gluten Intolerance Group (GIG www.gluten.net) recommends a step-by-step process to tackle the obvious then fine-tuning.

Step One
Omit the obvious foods from your diet. Gluten free diets also include the elimination of beer, ales, salad dressings, and just about every food with any amount of processing contains gluten.

Step Two
Begin to read labels and learn the hidden sources of gluten in foods. Gluten is used as a thickening agent, stabilizer, and in flavorings. Keep track of foods that meet the criteria and over time this will make shopping easier.

Step Three
Access website/consumer hotline of manufacturers for nutrient and content information. Do not hesitate to call and find out if the particular food is gluten free. This information is available with support staff to assist.

Step Four
Fine tune your diet. If elimination of gluten is still causing problems consider items you  would have never thought of can contain gluten – medicines, toothpaste, and mouthwash. Cross contamination can be another issue such as shared foods such as mayonnaise and peanut butter can have gluten residue from gluten tolerant users. Common household appliances such as a toaster can also be a culprit. Extreme cases can react to even foods processed in a plant where gluten containing products are handled. A growing trend in college foodservice is allergy free kitchens for individuals with food allergies and intolerances to avoid this contamination.

So why the sudden increase in gluten sensitivity/intolerance?  Gluten support groups estimate 1 in 100 individuals experience this problem. A clear answer is not available.

Some research is focusing on the speculation of our “fear of getting fat” from eating carbohydrate containing foods. When individuals resume eating carbohydrates the necessary enzymes for digestion of gluten may no longer be produced by the body.

While living with the condition is manageable and receiving support from food manufacturers and support groups is vital.  Just how do you cook gluten free? Next we’ll expand on some tips gluten free cooking without sacrificing flavor and variety.

• Exploring Gluten: Going G-Free. Is it for you? (Part 2)

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About the author: Pat McCoy

My life revolves around food, what a great job! I am a registered dietitian, director of foodservice at Mary Lanning, host a weekly cooking segment for KHAS TV and in my spare time – I love to cook! Hobbies include trying out new restaurants, recipes, and wine. When I travel I check out the local markets and restaurants before I hit the museums and shopping. Relax for me is curling up with a great cook book or watching the latest episode of “Chopped.” To be included with the launch of “the H-word” web site, is an honor. Food is life and my life is all about food.