The question “what is gluten?” gets thrown around a lot, but few people know the answer, at least not on the Jimmy Kimmel Show. Gluten is a binder. It is a protein that is found in wheat, rye, barley, and malt and helps those grains hold elasticity. Think of gluten as a glue. This helps hold the shape of breads, and allows bread to keep its fluffiness.

Where is Gluten Found?

• Whole Wheat
• Barley
• Malt
• Rye
• Triticale (hybrid of wheat and rye)
• Some Oats

A Few Products to Avoid? (unless stated Gluten Free — GF)

• Baked Goods
• Beer
• Cereals
• Communion Wafers
• French Fries (if they have been breaded)
• Gravies
• Imitation Meat
• Some Medication (consult a doctor and check label before taking)
• Pizza
• Salad Dressings
• Sauces — including Soy Sauce
• Seasonings
• Soups (Canned)

Gluten Intolerance vs. Celiac Disease?

What Is the Difference?

Intolerance (non-celiac gluten sensitivity):

“Gluten sensitivity is a condition with symptoms similar to those of celiac disease that improve when gluten is eliminated from the diet.”–Celiac Disease Foundation

Celiac Disease:

“Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.”- Celiac Disease Foundation

How Do You Know Which One You Have?

Some symptoms to pay attention to are:

• Abdominal Pain
• Anemia
• Constipation
• Depression
• Diarrhea
• Fatigue
• Weight Fluctuation

Consult a physician. Do NOT self-diagnose. This list is to help you recognize some of your own personal symptoms. See a physician and let him/her know about the symptoms that you have been facing and think might have something to do with gluten.

What to Do About Bread?

There are some good “wheat” alternatives. Also, Mary Lee has a lot of recipes for breakfast.

What Does the Media Say?

There has been a study circulating social media asking if gluten sensitivity is real. The media has blown a lot of this out of proportion– and I wonder if they read the entire article. The writer states:

Coincidentally, some of the largest dietary sources of FODMAPs — specifically bread products — are removed when adopting a gluten-free diet, which could explain why the millions of people worldwide who swear by gluten-free diets feel better after going gluten-free. [Ross Pomery]

Something is in our products. It is something that is causing people’s bodies to react in ways that they shouldn’t. There isn’t one specific thing that meets everyone’s diet, so I believe that you should know your body. Understand where your food comes from. Eat well. Eat to live.

Why Does This Matter?

I have been poked, prodded, misdiagnosed, and diagnosed too many times. You might also be having a difficult time finding food that is nourishing to your body. My blog is geared to start the conversation about how each of us should eat and how to include people at the table. We are not doctors, physicians, or scientists. We love food. We love the table. We believe that what we eat matters.