What is gluten? Gluten is a type of protein found in rye, wheat and barley. Not only is it in most cereals and breads, but gluten is added to many processed food to provide stability, chewiness and protein. Several types of grains are naturally without gluten, for instance wild rice, corn, buckwheat, millet, oats, soybeans and sunflower seeds.
For some, eating food that contains gluten can cause damage to the villi in their small intestine. The health condition is classified as an autoimmune disorder, known as Celiac disease or gluten intolerance. This food intolerance commonly causes abdominal pain and diarrhea when gluten is consumed. However, a little gluten may cause no symptoms, yet damage is still being done. Therefore, gluten in food must be strictly avoided for those with this health condition.
Fortunately, there are unprocessed foods that are naturally free of gluten, specifically:
- fish
- nuts
- fruits
- eggs
- meat
- seeds
- beans
- poultry
- vegetables
Anytime a food is processed the risk for gluten being included goes up. One way to avoid food with gluten is to consume nature produced whole foods from the above list.
Other digestion related suffers report improvement in their symptoms after consuming a diet that’s gluten free. The fact that gluten plays any role in other digestive disease process is unproven and controversial for now.
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