Gluten Free Diet Gluten In Our Daily Lives, Threat Or Hoax?

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When someone visits a food market he would definitely come across packages either mentioning that the product included contains gluten or, in contrary, that the item is gluten free. Have you at one time wondered what gluten is? In short, gluten is a protein that is found in barley, wheat as well as rye, and often in their byproducts just like pasta or as an additive to other merchandise.

Having such a warning implies that there is a potential danger to consuming such a product, so anyone may wonder how serious a threat are a gluten containing foods. Once more the answer is short but is not simple. Although it is not dangerous to the general population, if a consumer has a food intolerance when it comes to gluten it could prove quite uncomfortable, thus the warning on the offers.

To be more precise, a person with the latter intolerance would essentially experience stomach discomfort, bloating, gas and diarrhea and perhaps in some cases more severe symptoms similar to an allergic reaction, which could even lead to death! The above-mentioned person can be tagged as having a gluten allergy with the difference between minor and major case indications.

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Anyone can imagine how distressful it can be for anyone exhibiting such type of symptoms and of course recognize the need to have a gluten free diet. Medical doctors categorize such intolerance as coeliac disease (or celiac disease in North America) and there are many institutions that research the disease and support the patients.

Good thing, nowadays most of the packaged foods contain a warning when containing gluten many are labeled as gluten free, having the life of the person on a gluten free diet a lot easier. Even governments acknowledge the condition and are making plans towards facilitating the recognition of gluten free foods.

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In such an effort, noteworthy are the Commission Regulation (EC) No 41/2009 of 20 January 2009 regarding the composition and labeling of foodstuffs suitable for people intolerant to gluten for the European Union area, Section 4.2.1.4 of Codex General Standard for the Branding of Prepackaged Foods, CODEX STAN 1-1985 (Rev. 1-1991) of FAO, under the banner of United Nations as well as the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2006 in the United States area.

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Moreover, encouraging is the fact that countless food companies produce a series of gluten-free products after their regular ones. Representative are pasta businesses that now produce their products using corn or rice instead of wheat, barley, and rye. In summary, our society, legislators as well as food companies realize the condition of gluten containing products and their probable danger to gluten intolerant individuals and have taken the first steps towards solving the problem.

That way a person with a gluten allergy (either minor or major) could not feel as marked and excluded socially as Diabetes patients once were. Equally important is the fact that people can be informed easily either by visiting relevant institutions or doctors, or simply, on a very basic level, by surfing the online, after all knowing is healthy living!

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