Gluten Free – Is It Just A Fad?
by Leanne Ely, CNC
Those two words “gluten free” seem to be popping up all over the place. Grocery stores in particular have started posting color-coded labels underneath gluten free foods so they’ll stand out and be instantly recognizable. So what’s the big deal with gluten free?
Let’s start with an overview of what gluten is in the first place. Gluten is a protein that resides in wheat, barley, rye, and other grains (like oats unless they have specifically labeled as gluten free). Gluten sensitivity is similar to being lactose intolerant. An intolerance that for a lot of people has unpleasant, side effects like headaches, weight gain, joint aches, brain fog, etc. The list is long and arduous.
Gluten isn’t just in grains, it’s an additive added to many processed foods which is what produces the sensitivity in the first place. Overexposure to the same foods over and over helps develop a sensitivity, whether it’s gluten, dairy, eggs or a whole host of other foods. And while we’re talking gluten sensitivities here, there is also Celiac disease which goes beyond sensitivity and causes a full on allergic reaction to gluten. Celiac patients cannot tolerate even a tiny bit of gluten.
Whether you’re sensitive to gluten or not, giving it up means making healthier choices because you’ll be eating less processed foods and more whole foods. There’s nothing wrong with that!
Be sure to check out our 20 for the Freezer Gluten Free menus ON SALE this week!