Gluten-free

Gluten —  has been a hot health topic, it’s much more than just a fad. I’m sure most of you heard gluten-free recipes and foods. More and more groceries and health food stores are stocking up gluten-free products. It seems like everyone is going “gluten free” these days. Some say avoiding gluten makes them feel better. Others do it to lose weight.

What Does Gluten-Free Mean?
Gluten is a gluey protein that’s present in our most common dietary staples, such as bread, pastas, cereals, and desserts. It’s an essential ingredient in most conventional baked goods because it creates the “fluffy” quality of cakes and muffins and binds doughs, giving them their moist texture.

 For many people, foods with gluten can lead to severe digestive issues and, over time, serious conditions like diabetes, rheumatoid arthritis, and intestinal cancers. Here’s what you need to know

  • The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
  • The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that meet the FDA gluten-free standard
  • No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
In my opinion, there are 2 types of gluten friendly restaurants: restaurants with a gluten free menu; and restaurants with a designated gluten free kitchen, so talk to the waiter about the safest choice on the menu. When I eat at a gluten-free friendly restaurant; I talk to the waiter as an ally advising what would be the safest choice on the menu (a good waiter will know- a bad waiter won’t care; if I don’t feel comfortable, I don’t order anything)

Bon appetit!

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