There
is a huge rise in gluten free foods and this is great news for people who are
gluten sensitive, because they now have a variety of options. But is gluten the real problem or is it Genetically
Modified (GMO) wheat?
Gluten
is a mixture of two proteins, gliadin and glutenin. The gluten proteins are found in the mature
seed of wheat, barley and rye. Close
relatives of wheat, such as spelt, triticale, kamut, faro, and einkorn, also contain
gluten. Gluten (from Latin gluten,
“glue”) gives elasticity to dough, helping it rise and to keep its shape and
often gives the final product a chewy texture.
Well hello ~ that makes sense!
Glue, chewy, stick to your ribs I mean intestines kind of food ~ no
wonder we are sensitive to it!
If
a product contains wheat or GMO wheat it has gluten in it. I don’t think we can put the blame on a GMO
when it comes to the rise of gluten sensitivities in humans. I do think we need to take a closer look at
all the products that have gluten, added gluten and often hidden gluten in the
ingredient list. Who knew we were
ingesting so much gluten! I was
surprised to find gluten in soy sauces, pickles, salad dressings, chicken broths,
malt vinegars, canned soups, seasonings and spice mixes. The bottom line when it comes to gluten is do
your part ~ read the label ~ or better yet eat foods that do not require a
label such as fresh fruits and vegetables!
