What exactly does gluten free mean?
Definition. A gluten-free diet is an eating plan that excludes foods containing gluten. Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat and rye).
What is gluten and why is it bad?
Gluten is a protein found in many grains, including wheat, barley and rye. It’s common in foods such as bread, pasta, pizza and cereal. Gluten provides no essential nutrients. People with celiac disease have an immune reaction that is triggered by eating gluten.
What are gluten foods?
These are the main sources of gluten in the diet: Wheat-based foods like wheat bran, wheat flour, spelt, durum, kamut and semolina….Below are some foods that may have ingredients containing gluten added to them:
- Bread. All wheat-based bread.
- Baked goods.
- Snack foods.
- Other foods.
What does gluten free do to your body?
Cutting out wheat, rye, barley and the other grains that provide gluten eliminates some of the key sources of complex carbohydrates needed in a balanced diet. Also lost are the fiber, B vitamins and folate found in carbohydrates, as well as the iron, calcium and vitamin D provided by fortified breads and cereals.
What do you need to know about gluten free food?
To be gluten free, a food must contain less than 20ppm of gluten. In August 2013, the United States Food and Drug Administration (FDA) issued a new definition for “gluten-free” for the purpose of food labeling. For a food to be labeled as gluten-free, the FDA states that it must contain no more than 20 parts per million (ppm) of gluten.
What does gluten stand for in a food?
Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye. It helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
Can you eat wheat free if you are on a gluten free diet?
In addition, keep in mind that wheat-free does not equal gluten-free, so don’t be fooled by foods labeled “wheat-free” — they’re probably not safe. You might want to consider getting one of the various gluten-free apps on the market to help guide your choices on processed food products, ingredients, and restaurants.
What is the limit for gluten free food?
Without a standardized definition of “gluten-free,” these consumers could never really be sure if their body would tolerate a food with that label. As one of the criteria for using the claim “gluten-free,” FDA set a limit of less than 20 ppm (parts per million) for the unavoidable presence of gluten in foods that carry this label.