What is gluten free


what is gluten free

Gluten is a protein found in grains such as wheat, rye, and barley. It gives elasticity to the dough which helps it rise and keep its shape. Gluten can be found in many types of food like cereals, baked goods, and pasta. A gluten-free diet doesn’t need to be very different from a healthy balanced diet. The main challenge is learning how to make smart choices when shopping or dining out, but you’ll soon get used to it.

There are also people who adopt a GFD without having any medical condition that requires it. They do this because of gluten intolerance symptoms they think they have, such as bloating and stomach pain, or just to see if their health will improve on a GFD. So far, there’s no evidence that adopting a gluten-free diet can manage or reduce these types of problems in anyone who doesn’t have a problem with gluten. But some experts believe cutting out gluten might help some people feel better—at least temporarily—because going GFD forces you to eat less processed food and more fruit and vegetables.

Information as for what is gluten free product

gluten free

1) Firstly there’s no such thing as 100% gluten-free bread as traces of wheat flour might be contained in the bakery environment. 

2) There’s no such thing as gluten-free bread available on supermarket shelves as most of these products contain traces of gluten and they’re just not tested for it. 

3) So we can say that gluten-free bread is a product with under 20 ppm (parts per million) of gluten content. And this is why you should trust only those companies which provide products with GFCO certification (gluten-free certification organization). This means their products’ allergen ingredients list must include wheat, rye, barley, and oats. But most importantly – their production process must be supervised by an independent third-party company and certified to be 100% gluten-free! It’s the only way to ensure the product is true, gluten free.

Type of people and gluten free diet

gluten free

There are two types of people who eat a gluten-free diet – those with CD and those without it. But even for this last group, it might be a healthier choice to avoid gluten in their daily meals. So what are the main problems associated with eating gluten? First of all, there’s no need to get an official diagnosis of CD or GSE before starting on a GFD. People may experience symptoms they think are related to products containing gluten but in fact, they’re not sure about that – most often self-diagnosing themselves. Here are some common coeliac disease signs:

·          Nausea after eating products containing wheat flour or any other form of gluten-based ingredients (gravies, sauces, etc.)

·          Bloating after eating bread or any other gluten-based foods

·          Stomach pain or cramping

And if any of these signs may be experienced by you on a regular basis (once per week) it’s highly recommended to go see your GP and get tested for CD. Dieticians can also do some tests that will help diagnose coeliac disease even at the beginning stages. I hope this article has cleared your doubt about what is gluten-free and what is gluten-free products.

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