GET Clued in on Gluten

1. GET Clued in on Gluten Presented by RockWell

2. glu·ten/ˈglo͞otn/ Noun A protein present in wheat and wheat flour that is responsible for the elastic texture of dough Primarily found in our cereals, pastas, and breads, but also in anything else containing wheat flour

3. The problem • Most people can digest this protein normally • But for some, gluten causes substantial GI distress • Bloating, gas, diarrhea, nausea • Very uncomfortable side effects on a daily basis

4. The scale • A pattern of these symptoms may be classified to one of the following categories: • Celiac disease • Body has an identified immune response to gluten • Gluten sensitivity • Not a disease; no identified markers • Rather, process of elimination and personal history reveal consistent adverse effects with consumption

5. Celiac disease • Consumption of gluten in a Celiac patient leads to: • Distressing side effects • But more critically, inflammation and damage to the lining of the small intestine

6. The solution • The only way to relieve symptoms and stop further damage is to switch to a strict gluten-free diet • In fact, the small intestine will completely heal itself once gluten is removed from the diet

7. Speak up • If you are having adverse effects to your diet, don’t just ‘deal with it’ • The side effects could more than just inconvenient, they could also be damaging • A doctor can diagnose you with Celiac disease with a blood test or biopsy

8. Gluten sensitivity • What if I react poorly to gluten, but there are no physical signs of damage? • Based on your personal history, your doctor may place you under the category of ‘gluten sensitivity’ • It’s real, and it affects about 10% of the population • Gluten-free diets are again, an effective means to relieve symptoms • However, DO NOT switch to a gluten-free diet on your own accord, see a doctor first!

9. Fad diet • Common misconception that a gluten-free diet for symptom free population • Will cause weight loss • Is healthier • There is no research to suggest this is the case • Experts say it could actually be more harmful and cause weight gain • Products are typically higher in carbohydrates, fat, and sodium to mimic texture and flavor gluten typically provides • Offer less fiber and less fortification of vitamins/minerals

10. Eating around gluten • The availability of gluten-free products has increased tremendously over the last decade • Greater prevalence/diagnosis of Celiac disease and gluten sensitivity • Sources • Websites • Order products to be delivered here • Harrisonburg local options • Many “gluten-free” products now offered in supermarkets

11. Eating around gluten • There are many other flour substitutes you can use with baking and preparing meals

14. Activity • Try a normal recipe you like in a comparable, non-gluten form • See if you notice any difference in taste, consistency or post-meal stomach health