gluten free: an outside perspective
i do not have a gluten allergy, not even a sensitivity. so why are people shocked to find a vegan that eats gluten? i believe there is a great deal of confusion surrounding gluten, what it is and is not, and who should and should not consume it. i am taking the time today to write about gluten from my point of view, and why i am not in any hurry to do away with it in my diet.
what is gluten? gluten is actually a protein that occurs naturally in wheat, barley, rye, and some other grains. it gives dough made from these products elasticity and helps it to rise. it is a 100% naturally occurring protein that helps give baked goods their proper texture and lift.
what is it not? gluten is not an additive, preservative, or chemical. it is not synthetic and, for most people and animals, has no side effects.
who should not eat gluten? some folks have developed gluten sensitivities, which make most bread-type products uncomfortable to digest. then there are people with gluten allergies or coeliac disease, for which eating gluten products is downright dangerous.
if you think you may have gluten sensitivities or allergies, you should be tested immediately. this is nothing to fool around with! gluten is in MANY foods, and it takes a rigorous makeover of your diet to eliminate it. if you do not have gluten problems, relax. stop trying to find the secret mystery food that is causing you to gain weight or be tired; gluten is not an evil particle waiting in your bread to sabotage your health.
i, myself, do not plan on going gluten free ever, because i have no need of it. i eat what i know is healthy, including whole grains, knowing for sure that when gluten is taken out of bread products, many other chemicals and additives are put back in to give the chewiness that gluten naturally provides.
