Why Do People Go Gluten-Free?

January 13 is National Gluten-Free Day! A special day to raise awareness and learn more about the evolving gluten-free community, all those who have gluten intolerance or have been diagnosed with Celiac Disease.

Reasons Why People Go Gluten-Free

Gluten is a protein naturally found in cereals such as wheat, barley, and rye. In the food production process, gluten is a stabilizer that helps keep products in their form, and it’s on some products derived from processed grains, including food and beverages.

Some of the reasons why people go on a gluten-free diet are mostly
the changes in the environment and the way our food is produced, causing a rise in gluten/wheat intolerance, allergies, and diagnosis of celiac disease.

Celiac Disease and Symptoms

According to data from Beyond Celiac Organization, 1% of the population suffers from celiac disease. Celiac disease is an autoimmune disorder that damages the cell of the intestine. People who are sensitive or intolerant to gluten, or those who have been diagnosed with celiac disease, should avoid gluten to prevent unpleasant symptoms and long-term health complications. 

According to the American Medical Association (AMA), some of the symptoms people with celiac disease may experience include:

• Stomach pain or abdominal bloating
• Chronic diarrhea
• Weight loss
• Joint pain
• Skin Rash
• Fatigue 
• Constipation
• Depression

If you are experiencing symptoms and would like to know if you are gluten intolerant or suffer from celiac disease, please speak with your primary care provider.

Gluten-Free Food Labels

How can people who follow a gluten-free diet determine if a product is gluten-free and is safe to consume? 

Many of the food packaged products will have a gluten-free label. The term “gluten-free” is regulated by the U.S. Food and Drug Administration (FDA).  When the product has a “gluten-free” label, it means that the product contains no more than 20 parts per million of gluten. Since that’s an extremely minuscule amount of gluten, a product containing this amount or less is regarded as a safe level to consume for someone with celiac disease.  

So next time you go grocery shopping, be on the lookout for the labels. Gluten can also be found hidden in condiments such as dressings, BBQ sauce, soy sauce, gravy. “Couscous, many alcoholic beverages, malt vinegar, and several other foods are sneaky too” explains Blake Metcalf, Clinical Nutrition Manager from Baptist Health Fort Smith and Van Buren.

Although “gluten-free” is a trend and there are a variety of foods labeled gluten-free, always be sure to read the Nutrition Facts labels to avoid gluten exposure due to cross-contamination.

Gluten-Free Recipes

If you’ve been diagnosed with celiac disease or want to live a gluten-free lifestyle, here are three gluten-free recipes to enjoy without worry.