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Friday, August 13, 2010
A Grain-Free Diet is Best for Celiac Disease
About 1 percent of the U.S. population is affected by Celiac disease, an autoimmune disorder triggered by gluten. Gluten is a type of protein found in grains such as barley, wheat, and rye.
When a person with Celiac disease eats food containing gluten, an immune reaction attacks the small intestine and prevents nutrients from being absorbed by the body.
Certain flours, grains, and seeds are naturally gluten-free, including:
Gluten-Free Food Can Still be Contaminated by Gluten
Wrong. A new study analyzed 22 naturally gluten-free flours, grains, and seeds off supermarket shelves that weren’t labeled as gluten-free. The study tested the amount of gluten the products contained against a proposed FDA limit for any product labeled gluten-free – 20 parts contaminant per million parts product.
Seven of the 22 products failed the FDA's gluten limit. One soy flour product had a gluten content of almost 3,000 parts per million. Other products contaminated with gluten included millet flour and grain, buckwheat flour, and sorghum flour. Four of the seven products did not even carry an allergen advisory statement.
The researchers believe that some of the products had been contaminated with gluten because they were grown or processed near grains that naturally contain gluten.
Grain-Free Diet is a Gluten-Free Diet
A gluten-free diet is recommended for those suffering from Celiac disease or gluten intolerance. But the study clearly shows that naturally gluten-free grains may still be contaminated.
Food manufacturers are not required by the FDA to identify all possible sources of gluten on their product labels, so checking the label may not be enough to identify other hidden sources. Gluten often hides in processed foods like candies, cold cuts, instant soups, soy sauce, and many low-fat and zero-fat products, under labels such as:
• Hydrolyzed vegetable protein (HVP)
• Malts
• Natural flavoring
• Starches
• Texturized vegetable protein (TVP)
Visit Celiac.com for more information on label ingredients that typically contain hidden gluten.
Those suffering from Celiac disease know the importance of a grain-free diet because many of them cannot tolerate even minute amounts of gluten. Grain dangers, however, extend beyond gluten intolerance.
Grains and sugars, being pro-inflammatory, will worsen any condition that has chronic inflammation at its root. So if you want to avoid gluten and at the same time reduce your risk of degenerative diseases like cancer, heart disease, high cholesterol, and type 2 diabetes, try Dr. Mercola’s No-Grain Diet.
Related Links:
Gut Bacteria Offer New Hope for People with Celiac Disease
Why is Wheat Gluten Disorder on the Rise?
When a person with Celiac disease eats food containing gluten, an immune reaction attacks the small intestine and prevents nutrients from being absorbed by the body.
Certain flours, grains, and seeds are naturally gluten-free, including:
- • Amaranth seed
• Buckwheat
• Flaxseed
• Millet
• Oats
• Quinoa
• Rice
• Sorghum
• Soy
Gluten-Free Food Can Still be Contaminated by Gluten
Wrong. A new study analyzed 22 naturally gluten-free flours, grains, and seeds off supermarket shelves that weren’t labeled as gluten-free. The study tested the amount of gluten the products contained against a proposed FDA limit for any product labeled gluten-free – 20 parts contaminant per million parts product.
Seven of the 22 products failed the FDA's gluten limit. One soy flour product had a gluten content of almost 3,000 parts per million. Other products contaminated with gluten included millet flour and grain, buckwheat flour, and sorghum flour. Four of the seven products did not even carry an allergen advisory statement.
The researchers believe that some of the products had been contaminated with gluten because they were grown or processed near grains that naturally contain gluten.
Grain-Free Diet is a Gluten-Free Diet
A gluten-free diet is recommended for those suffering from Celiac disease or gluten intolerance. But the study clearly shows that naturally gluten-free grains may still be contaminated.
Food manufacturers are not required by the FDA to identify all possible sources of gluten on their product labels, so checking the label may not be enough to identify other hidden sources. Gluten often hides in processed foods like candies, cold cuts, instant soups, soy sauce, and many low-fat and zero-fat products, under labels such as:
• Hydrolyzed vegetable protein (HVP)
• Malts
• Natural flavoring
• Starches
• Texturized vegetable protein (TVP)
Visit Celiac.com for more information on label ingredients that typically contain hidden gluten.
Those suffering from Celiac disease know the importance of a grain-free diet because many of them cannot tolerate even minute amounts of gluten. Grain dangers, however, extend beyond gluten intolerance.
Grains and sugars, being pro-inflammatory, will worsen any condition that has chronic inflammation at its root. So if you want to avoid gluten and at the same time reduce your risk of degenerative diseases like cancer, heart disease, high cholesterol, and type 2 diabetes, try Dr. Mercola’s No-Grain Diet.
Related Links:
Gut Bacteria Offer New Hope for People with Celiac Disease
Why is Wheat Gluten Disorder on the Rise?
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