No flour, no problem
A guide to gluten-free eating
Posted: January 18, 2013
life
For individuals suffering from a gluten allergy or Celiac Disease — a severe intolerance to gluten with serious health risks — navigating the supermarket can feel like life or death.
As more Americans are diagnosed with these disorders — one in 133, with an estimated 85 percent Celiac sufferers undiagnosed — stores are catching onto the need, with gluten-free sales expected to exceed more than $5 billion by 2015, according to the National Foundation for Celiac Awareness.
Surrounded by breads, crackers and baked goods, how can one successfully make it to the checkout line without getting sick?
“Read the label and list of ingredients, it’s pretty much as simple as that,” says Valerie Ramsey, who owns the gluten-free Fine Flours Bakery with husband Jonathan.
Reading labels
The increased labeling of appropriate items as “Gluten Free Product” or “Naturally Gluten Free” helps at-a-glance shopping, but sometimes the print is smaller, Ramsey says. Other than the blatant no-no’s of wheat varieties, rye and barley, oats also pose a risk if they were processed with wheat.
It’s usually safer not to buy from the bulk bins in grocery stores, and stick with items labeled as “Processed in a facility that also processes wheat.”
Digging deeper, taking a look at the ingredients can save confusion about gluten: Many items many contain hidden sources.
“Some not seemingly obvious sources of gluten to be aware of on the list of ingredients are modified food starches, malts, natural flavorings, food colorings and even Worcestershire and soy sauce,” Ramsey warns. “There are often simple gluten-free alternatives you can purchase, usually for just cents extra.”
Also avoid any meat or eggs produced by animals that may have been fed wheat, as well as feedlot or caged livestock. For the Ramseys, sticking with grass-fed and pasteurized meat and eggs has been a safe bet.
Salad dressings, cheese products, candy and sauces are especially hard to decipher; avoiding processed foods altogether is a healthy bet for anyone, says Ramsey.
Gluten is also sometimes sneakily present in non-food items. The most surprising sources of gluten can be your favorite personal hygiene products,” she says. Everything from toothpaste to deodorant and shampoo may need to be altered to suit a gluten-free lifestyle.
Knowing what you’re consuming is always a healthy choice.
“What people don’t always understand is that [gluten-free choices] can be a doorway to a healthier life and cleaner living,” Ramsey says, recommending avoiding genetically modified foods and eating more locally grown food.
“It doesn’t have to mean you can’t live a normal life, though it does mean you have to be careful with what you put into and onto your body.”
As more Americans are diagnosed with these disorders — one in 133, with an estimated 85 percent Celiac sufferers undiagnosed — stores are catching onto the need, with gluten-free sales expected to exceed more than $5 billion by 2015, according to the National Foundation for Celiac Awareness.
Surrounded by breads, crackers and baked goods, how can one successfully make it to the checkout line without getting sick?
“Read the label and list of ingredients, it’s pretty much as simple as that,” says Valerie Ramsey, who owns the gluten-free Fine Flours Bakery with husband Jonathan.
Reading labels
The increased labeling of appropriate items as “Gluten Free Product” or “Naturally Gluten Free” helps at-a-glance shopping, but sometimes the print is smaller, Ramsey says. Other than the blatant no-no’s of wheat varieties, rye and barley, oats also pose a risk if they were processed with wheat.
It’s usually safer not to buy from the bulk bins in grocery stores, and stick with items labeled as “Processed in a facility that also processes wheat.”
Digging deeper, taking a look at the ingredients can save confusion about gluten: Many items many contain hidden sources.
“Some not seemingly obvious sources of gluten to be aware of on the list of ingredients are modified food starches, malts, natural flavorings, food colorings and even Worcestershire and soy sauce,” Ramsey warns. “There are often simple gluten-free alternatives you can purchase, usually for just cents extra.”
Also avoid any meat or eggs produced by animals that may have been fed wheat, as well as feedlot or caged livestock. For the Ramseys, sticking with grass-fed and pasteurized meat and eggs has been a safe bet.
Salad dressings, cheese products, candy and sauces are especially hard to decipher; avoiding processed foods altogether is a healthy bet for anyone, says Ramsey.
Gluten is also sometimes sneakily present in non-food items. The most surprising sources of gluten can be your favorite personal hygiene products,” she says. Everything from toothpaste to deodorant and shampoo may need to be altered to suit a gluten-free lifestyle.
Knowing what you’re consuming is always a healthy choice.
“What people don’t always understand is that [gluten-free choices] can be a doorway to a healthier life and cleaner living,” Ramsey says, recommending avoiding genetically modified foods and eating more locally grown food.
“It doesn’t have to mean you can’t live a normal life, though it does mean you have to be careful with what you put into and onto your body.”