Gluten - Nutrition or Inflammation?

What is gluten? This protein is a rather gummy molecule found primarily in wheat, rye and barley. It makes up roughly 80% of the protein found in wheat. It is also a component of a lesser known grain called triticale. Wheat has several varieties of which all contain gluten: spelt, einkorn, durum, faro, graham, kamut and semolina.

So why is this food source such a hotly debated topic among health professionals and the lay person? It's prevalence in our diet is so pervasive and it may be at least a profound contributor to many health ills if not the cause of several. Research is discovering that this may be the case because the protein is so poorly digested by the human body, even for those who do not have the full-blown manifestation of it's intolerance. This disease, called Celiac Sprue, is an immunological response to the undigested gluten. For Celiacs and other gluten intolerant individuals, this inflammatory response will go unchecked if gluten is not removed from the diet. This ever constant inflammation can cause tissue damage before we realize what the cause is. We are finding that the great challenge of this disease process is the multitude of ways that gluten intolerance manifests in the body. Research has linked it to fertility issues, autoimmune diseases, skin disorders, nerve and endocrine system disturbances, mood disorders and arthritic conditions. Some postulate that it's detriment to health results from the hybridization that has occured with great haste over the past 50 years which is compounded by the high rate of consumption by the average American. These theories suggest that wheat, in particular, has become a food that our body barely recognizes as such and therefore mounts a defense. Regardless, of the winning theory as to why this food has become more of an inflammatory handicap, it would be wise for each of us to consider avoiding or at least severely limiting this from our diet.

Here is a list of items to consider that may have gluten contamination:

beer
breading
vinegar
brown rice syrup
coating mixes
croutons
dressings
energy bars
flour or cereal products
gravies
imitation seafood
malt or malt flavoring
marinades
pastas
processed luncheon meats
sauces
self-basting poultry
soy sauce or soy solids
soup bases
stuffings
thickeners
envelope glue
beauty products

For more comprehensive information on living gluten free, visit www.celiac.com.