What’s the Fuss About Gluten-Free?

These days, you’re likely to know someone who is gluten-free, as there are millions of people throughout the world that cannot properly digest the protein. The awareness of Celiac disease and gluten intolerance is on the rise, and more restaurants and food manufacturing companies are now catering to their gluten free population. But what is gluten? And why can’t some people eat it?

Gluten is a binding protein that is found in many, but not all, grains. It’s what gives products such as bread and baked goods it’s soft texture. The most common gluten-containing grain that we as a society eat is wheat, and wheat (in all forms, including spelt, durum, bulgur, and semolina) contains gluten. Rye and barley also contain gluten. Oats by nature are gluten free, however, many of the fields that grow oats are also used to grow wheat. Depending on your level of intolerance, you may or may not need to purchase gluten-free oats.

There are many grains that do not contain gluten. Actually, there are more gluten-free grains than there are grains that contain gluten. Amaranth, buckwheat, corn, quinoa, and rice are among some of the grains that are naturally gluten free. There are a variety of wheat flour substitutes such as potato, almond, and rice flour that can be used to make gluten free breads, cakes, and cookies.

Those with a gluten intolerance or allergy can’t digest the nutrients in food because gluten attacks the lining of the intestine (it’s called villi, and looks like little fingers) and prohibits absorption. Symptoms can vary significantly from person to person, but some common reactions to eating gluten are migraines, stomach cramping and pains, fatigue, joint pain, and symptoms that are similar to irritable bowel syndrome.

For someone with a gluten allergy or intolerance, eating just a tiny amount of the protein can cause severe illness. The odds are that your gluten-free friend has a favorite restaurant or two. They may even be a little pushy about where you go to eat, and probably have a great reason why. Many restaurants are knowledgeable about food allergies such as gluten. On the other hand, many are not. If someone who has a gluten intolerance has eaten at the same restaurant (or chain of restaurants) and interacted with wait staff and managers who are aware of their allergy, they may be reluctant to head to the new Mexican restaurant that you’ve been wanting to try. As someone with a gluten intolerance, I can tell you that if I am not convinced a server is confident about the menu ingredients, I won’t order food at that restaurant. It’s not worth the risk.

What can you do if you’re planning a meal with someone who is “gluten-free"?

*Let them choose the restaurant.

*Don’t minimize their allergy/intolerance by offering them “just a bite” of something.

*Don’t be annoyed when your friend quizzes the wait staff. I have heard about restaurants injecting their meat with gluten to “plump” it up, so it’s always safe to state your allergy and ask questions.

As you can tell, food allergies such as gluten can be difficult to live with -- the physical ailments, social awkwardness of stating your health issues to strangers (servers) in restaurants, and new Food Detective badge can be overwhelming. I can speak for your gluten-free friend when I say “thank you” for reading this article.

Do you have any questions that weren’t addressed? I’d be happy to answer them to the best of my ability. Leave a comment below!