NOT! Gluten-free has walked into the room with his top hat and dazzling smile. Do I feel the heat turning up?
Wait just a minute, you say, backing away with an apple donut in hand. Why would anyone give up homemade bread warm from the oven with butter and honey? Bake sale cupcakes with swirled icing and chocolate sprinkles or – nom nom – chocolate muffins? Trust us, there is a method to this madness.
Why go gluten-free?
Some of us shouldn’t eat anything with gluten. Period. Your small intestine thanks you for it.
1% of the population has celiac disease. That means eating gluten-free is not just a lifestyle choice, but a necessity. Gluten triggers the immune system to attack the lining of the small intestine. Sounds dangerous? It is. We’re talking lots of time in the washroom, gas, problems focusing, and constantly being tired. Eventually, much of the body from the brain to the bones go downhill – but only if gluten is present in the body. The good news is that all this is preventable.
Another 6% of us are sensitive to gluten, meaning that our small intestines are safe but we still experience many similar symptoms from consuming gluten.
For everyone else, breathe a sigh of relief and dance around the room to Feist. As Penn State Hershey dietitian Liz Reid emphasizes, gluten doesn’t have to be the monster under your bed. In fact, lots of wholesome foods naturally contain gluten.
What is gluten, anyway?
Wheat, barley, rye can’t grow without it. Gluten refers to proteins in wheat, barley, rye and triticale. You don’t have to consume gluten as part of a healthy diet, but if you aren’t gluten sensitive or a celiac it won’t harm you.
Why didn’t my grandma have to think about being gluten-free?
No one really knows why, but in the last fifty years the incidence of celiac disease has exploded. In fact, four times more people now than in the 1950’s are affected by gluten. Scientists think that modern strains of wheat or processing methods may be to blame but we have no clear answers.
How do I tell if something really is gluten-free?
Check the package. Look for a round circle with the letters GF, the “Certified Gluten Free” label by the GFCO. Done. Easier than deciding whether to have dessert (by the way, always, perpetually, unquestioningly yes). Other groups such as the National Foundation for Celiac Awareness have endorsed gluten-free certification programs as well.
My doctor just put me on a gluten-free diet! What can I eat now?
Plenty. Gluten-free wontons, anyone?
Loads of foods are naturally gluten-free. You don’t even have to look for labels. Fresh veggies and fruit don’t even know what gluten is. Load up on yam fries with homemade mayo! Break out the blueberries!
Feel like some carbs? Hit the store for rice, quinoa, oats, teff, amaranth, sorghum, millet… Yes! Grains galore!
And all those yummy treats like muffins and donuts? Join the huge community of gluten-free good folk whipping up a storm of gluten-free baked goodness.
And of course, don’t forget dessert. Treat yourself tonight. Make the best soft serve ice cream this side of heaven. Throw some frozen ripe bananas in the blender along with some Café Express. Have some mint coffee banana deliciousness. Just make sure you leave room for dinner.
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