How Gluten Affects Your Health and 5 Things You Didn’t Know About It


How Gluten Affects Your Health and 5 Things You Didn’t Know About It

While there has been some push-back against the gluten-free movement that seems to be taking the world by storm, the trend of going gluten free does not show any indication of slowing down anytime soon. According to recently released statistics, approximately 30 percent of adults polled in the U.S. admit that they are making an effort to remove Gluten from their diet. Additionally, an internet search on the term “gluten” will literally produce nearly 100 million search results, which is indicative of just how possessed with Gluten the public has become.

5 Important Things You Need to Know About Gluten

On a weekly basis, more and more people are jumping on the Gluten bandwagon for one reason or another. For individuals who have decided to monitor their gluten intake, following are five things that you should be aware of moving forward.

1. Despite Recent Concerns, Gluten May Not Be the Cause of Celiac Disease
A recent study conducted by Columbia University revealed that the enigmatic symptoms associated with celiac disease may be caused by wheat proteins other than gluten. Gluten is the primary protein found in wheat; however, a significant number of the subjects that participated in the study had allergic reactions to proteins other than gluten, implying that there is still a substantial amount yet to be learned about the disease. This does not, however, eliminate the concerns about gluten.

RELATED ARTICLE: 10 Signs You are Gluten Intolerant

2. Gluten-free Labels are Now Standardized
Until recently, there were no standardized regulations as far as what constituted “gluten-free,” meaning that product suppliers have been participating in a free-for-all as far as gluten-free claims are concerned. However, a ruling this past August by the FDA has provided greater clarity to what can be considered a gluten-free product. The new standard is identical to the standards in Europe and Canada, meaning that to qualify as gluten free, a food product has to contain less than 20 parts per million of gluten. This standardized designation will make it easier for consumers to know what they are getting when they choose a gluten-free product.

 
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