What is Gluten?
Gluten is a complex protein found in wheat, oat, kamut, spelt, barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent. Gluten is in breads, cereals, soups, condiments, snacks like crackers and pretzels, meats, deli, turkey, chicken, alcohol (grain), beer, pasta, rice mixes, roasted nuts and seeds, fries, MSG, hydrolyzed protein, gravies, sauces, vinegar’s (malt), salad dressings, marinades, it is also used as the substance that seals envelopes.
We do not believe in eating any form of oat, the chances of cross contamination are too likely plus it is a cross reactivity food.
What is Gluten Intolerance? What are Gluten Intolerance symptoms? Gluten can trigger an auto immune response in many individuals and cause a variety of symptoms. These can vary from diarrhea, constipation, bloating, weight loss or weight gain, sinus or asthma symptoms, brain fog and trouble focusing, acne, eczema and psoriasis, frequent headaches, dizzy spells, insomnia and even mal – absorption.
Changing to a gluten free diet is really easy, it just takes spending time learning what you CAN eat.
Allowed Foods: Vegetables, fruits, brown or white rice, potatoes, millet, tapioca, teff, quinoa, corn, buckwheat, rice or quinoa pasta, gluten free meats and poultry, gluten free deli meats (Boarshead and Hormel) , gluten free broths, raw nuts and seeds, gluten free soy sauce and so on.
Note on Gluten Free Grains: Many people that are gluten intolerant cannot handle ALL the traditional gluten free grains. ALL grains can act like a gluten grain in the body and lead to inflammation like symptoms. Some people do best on a Paleo Type Diet (grain free). Others can chose to test for IgG Elisa Food Intolerance’s too so they can learn which other foods are best for them.
Note on Poultry and Meats: Most chicken are fed corn and soy, organic chicken is always best. Cows are fed a vegetarian diet which includes grains. Grass fed beef is always suggested when a gluten free diet is needed.
It is possible to have a positive gluten intolerance test result but a negative food allergy test result for the grains containing gluten. It is also possible to test negative for Celiac Disease and still have a gluten intolerance. This is because traditional Celiac tests only test ONE or TWO components of gluten. Many are left out! Our lab (Cyrex) Is the first lab to recognize this problem and come up with the most Comprehensive Gluten Test ever.