Gluten Free Interview

Summary

In this interview, nutritionist Rachel Sheckman explains the concept of gluten, its role in food products, and who should follow a gluten-free diet. She clarifies that gluten is a protein found in wheat, barley, and rye, and is only harmful to individuals with celiac disease, gluten intolerance, or wheat allergies. Rachel also emphasizes that many nutritious carbohydrates and whole grains are gluten-free, and eating them can support overall health. She stresses the importance of understanding the difference between gluten, whole grains, and carbohydrates to maintain a balanced diet and avoid misconceptions around gluten-free living.

Takeaways

• 😀 Gluten is a protein found in wheat, barley, and rye that helps hold food products together by providing elasticity.
• 😀 Only people with specific conditions such as celiac disease, gluten intolerance, gluten sensitivity, or wheat allergy need to avoid gluten.
• 😀 Celiac disease affects around 1% of Americans and prevents proper digestion and nutrient absorption, leading to symptoms like anemia, bone loss, and bloating.
• 😀 Gluten intolerance and sensitivity have similar symptoms to celiac disease but are diagnosed differently and can improve by removing gluten from the diet.
• 😀 Wheat allergies cause typical food allergy symptoms like hives, swelling, and difficulty breathing, but people with a wheat allergy can still eat gluten from other grains.
• 😀 Symptoms like headaches and bloating can be due to gluten intolerance, but they can also result from other food intolerances, allergies, or stress.
• 😀 Many common foods do not contain gluten, including corn, quinoa, rice, oats, millet, buckwheat, potatoes, bananas, yams, and squash.
• 😀 Whole grains like quinoa, oats, and buckwheat are gluten-free and provide essential nutrients beneficial for health.
• 😀 Carbohydrates and gluten are different; a no-carb diet is not the same as a gluten-free diet. Carbs like potatoes and bananas don't contain gluten.
• 😀 Whole grains and carbohydrates are important for maintaining brain and muscle function, and they help reduce chronic diseases like type 2 diabetes, heart disease, and certain cancers.
• 😀 Gluten-free diets can be healthy when done properly, ensuring balanced nutrition with beneficial whole grains and carbohydrates.

Q & A

What is gluten, and where can it be found?

Gluten is a protein composite made up of glutenin and gliadin. It is primarily found in wheat, barley, and rye products, where it helps hold the food together and provides elasticity.

Who should follow a gluten-free diet?

Only certain individuals need to follow a gluten-free diet, including those with celiac disease, gluten intolerance, gluten sensitivity, and wheat allergies. Most people can safely consume gluten.

What is celiac disease, and how does it affect the body?

Celiac disease is an autoimmune disorder in which the body cannot properly digest gluten, leading to damage in the small intestine and an inability to absorb nutrients. Symptoms include anemia, bone loss, weight loss, bloating, and cramping.

What are the symptoms of gluten intolerance or sensitivity?

Symptoms of gluten intolerance or sensitivity are similar to those of celiac disease, such as bloating, cramping, and weight loss, but blood tests do not confirm the presence of celiac disease. Removing gluten from the diet may resolve the symptoms.

How does a wheat allergy differ from other gluten-related disorders?

A wheat allergy is an immune response similar to other food allergies, causing symptoms such as hives, swelling, difficulty breathing, and itching. It differs from gluten intolerance in that individuals with a wheat allergy can eat other gluten-containing foods that do not contain wheat.

Can gluten intolerance cause symptoms that mimic other conditions?

Yes, gluten intolerance symptoms can overlap with those of other conditions, such as food allergies, stress, anxiety, and other food intolerances. It’s important to rule out other causes before assuming gluten is the issue.

Which foods are naturally gluten-free?

Naturally gluten-free foods include corn, quinoa, rice, oats (in some cases), millet, buckwheat, potatoes, bananas, yams, and squash. These foods are not made from wheat, barley, or rye.

What is the difference between whole grains and carbohydrates in relation to gluten?

Whole grains include the entire seed of the grain and can be gluten-free, while carbohydrates are complex nutrients that include foods like potatoes and bananas. Not all carbohydrates contain gluten, and they can be part of a gluten-free diet.

How do carbohydrates and whole grains benefit our health?

Carbohydrates and whole grains are rich in beneficial nutrients that can help reduce the risk of chronic diseases like type 2 diabetes, heart disease, and certain cancers. They also provide essential fuel for the brain and muscles.

Can someone on a gluten-free diet still eat carbohydrates?

Yes, individuals on a gluten-free diet can still eat carbohydrates, as many carbohydrate-rich foods like potatoes and bananas do not contain gluten. It’s important to distinguish between gluten-free diets and low-carb diets.