What Is Gluten?
What is Gluten?
Gluten is a type of protein that is commonly found in wheat, barely, rye, and sometimes oats. It gives these certain types of grains the elasticity and ability to hold together. When thinking of bread, commonly one thinks of how flexible and gooey and bendy it is. That is gluten!
Common Gluten Foods & Items
Pizzas, cakes, cookies and pastries, pasta.
Uncommon Gluten Foods & Items
Soups, seasonings, packaged meats, medications, condiments, even candies and gums. Wait a minute, I just said that gluten is the gooey part of bread. Why is it in my medications? More elaborate detail will be in the next question.
What is cross contact?
cross contact(CC) is whenever a food or item, that seems to be harmless(doesn’t contain gluten), contains gluten. How? There are lot of ways a gluten-free food can get contaminated.
Wooden utensils, could harbor gluten in cracks. Toasters, and skillets are another item that could have gluten hiding.
Some other cases, where some foods are manufactured. Some conveyor belts use wheat flour/powder to make food/gums not stick to the conveyor belt. Also another reminder, gluten gives processed foods a longer shelf life. Always read ingredients on food. If it says may contain gluten, wheat, rye, barely, or oats. Find another item of food that is certified gluten-free equivalent.
Other precautions to look out for are porous eating utensils, and skillets. Such as wooden spoons, cutting boards, and cast iron skillets.
What should I do with all of my kitchenware that have already been in cross contact?
The easiest solution would be to get rid of them. A more eco-friendly way would be giving them to a friend, or family member, who doesn’t have celiac disease.
Why Can Some People Not Consume Gluten?
There are numerous reasons why someone should not consume gluten. Celiac Disease, gluten-intolerant, and gluten-sensitivity, or another auto-immune disease that flairs up when they consume gluten.
What is up with oats?
The reason that oats are under the classification with wheat, barley and rye, is because oats are commonly grown along side wheat fields. If you are looking for gluten-free oats make sure there is a certified gluten-free label.
What Can Be Done to Overcome The Issue of Cross Contact?
Be cautious as possible, and know how the food is being made. Buy kitchenware that has not been cross contact with gluten. Call companies if concerns related to gluten-free foods. Talk to restaurant managers about the need for having food gluten-free.
Be cautious of gums, medication, and vitamins.
Pack your own lunch or snacks if you are going to be away from home for longer periods of time. Such as family gatherings, work, work lunches etc.
Sources:
Celiac.org
http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease#1