Are you going gluten-free? If so, you are in good company. Many Americans are reducing the gluten in their diets. Some are doing this because they have a confirmed diagnosis of Celiac disease, some are gluten sensitive, and others are finding that reducing gluten aids them in weight loss. What is gluten? Gluten is a protein found in certain grains such as wheat, barley, rye,, spelt and semolina. It not only gives baked goods their characteristic texture and chewiness, but it is also used in the processing of many other foods to add thickness, flavor and added protein. If someone has Celiac disease, they have a condition in which the body experiences an immune reaction when gluten is eaten. The result is damage to the inside of the small intestine, which impairs absorption of nutrients. Gluten sensitivity is different in that the reaction to gluten is less severe and less damaging to the small intestine, but physical symptoms are still present, such a nutritional deficiencies, gas...
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