While it is easy to dismiss gluten allergies as a new-age fad, there is actually significant science behind it that demonstrates the serious effects on one’s health that it can take.
Gluten is a protein molecule that can be found in wheat and wheat varieties (spelt, kamut, farro, durum, semolina, bulgar) along with barley and rye. In addition grains such as oats may be contaminated with gluten unless specifically labeled gluten free (GF). Most breads you come across will likely have gluten in them unless specifically labeled (GF).
Gluten free food options include things such as nuts, seeds, meats, eggs, dairy, fruits, vegetables, and gluten-free grains/cereal/seed options such as sorghum, quinoa, oats, buckwheat, amaranth, teff, corn and rice.
To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy, or Celiac disease, have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million.
More than 18 million Americans suffer from some form of gluten sensitivity and that number is growing.
I utilize special blood tests that go further than the standardized tests that can tell us if your body is responding negatively to your ingestion of gluten.
In fact, avoiding gluten may help people lose weight more effectively as gluten-free diets often contain less carbohydrates with more protein, fat, fruits and vegetables.
Many of my patients believe that they simply feel better by avoiding gluten in their diet and choose be gluten-free.
So whether you must be gluten-free or you choose to be gluten-free, we can develop healthy food plans that are easy, delicious and affordable!