There are several myths and truths about gluten in the media and questions about this topic come up very often when our registered dietitians and nutritionists who are teaching their clients. Therefore, this week we are focusing on gluten and its myths/truths.
What is Gluten?
Gluten is an overall term for a group of proteins that are found in many grains (such as, wheat, rye, barley, etc). These proteins combine with flour to improve the texture and mouth feel of breads and dough. They also give dough its elasticity and chewiness properties.
What is Celiac Disease?
This is a disease where the individual cannot eat gluten rich foods, because they cause GI problems and severe discomfort and pain. This is an autoimmune disease and it is relatively rare in the population.
Individuals suffering from celiac disease cannot consume gluten and need to be on a very strict diet for the rest of their life. This is where our registered dietitians and nutritionists can help with the diet planning and meal prep.
What is Gluten Intolerance?
This is a less severe reaction to the gluten and individuals usually can eat some gluten, but not too much. If the individual feels better after reducing their intake of gluten, then they may have an intolerance; therefore, diets low in gluten are recommended by our registered dietitians and nutritionists. It is important to remember that most people can handle gluten and are fine when consuming it.
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