Food for Good Thought

First off...What is Gluten??

Gluten is a protein that is found naturally in wheat, rye, and barley. It is the same protein that provides structure for most of the baked goods that are in our everyday lives. When yeast or baking powder produces gas that causes products like cakes or a loaf of bread to rise, the gluten is what expands and helps provide structure to the food.

Gluten intolerance

Gluten intolerance is now considered one of the most prevalent conditions in the world. Studies demonstrate that approximately 1 in every 100 Americans suffers from this condition. According to the Centers for Disease Control and Prevention, the number of children with any type of food allergy has increased 18% in the last decade. In addition to Celiac's Disease and other diseases, a large percentage of individuals with Autism cannot properly digest gluten. When following a gluten-free diet, many digestive problems as well as some neurological problems can be managed effectively. However, persons following this diet have limited options when they want or need to eat food not prepared in the home.

It is well established that many individuals with autism experience these digestive difficulties. Specifically, undigested proteins such as gluten can travel into the blood and cross the blood-brain barrier, negatively impacting brain function. As a result, adhering to diets that avoid foods such as gluten can dramatically improve focus and concentration in individuals with autism and other digestive sensitivities. When following a gluten free diet, many digestive problems as well as some neurological problems associated with autism can be managed effectively.

In addition to the affects gluten has on individuals with autism, here are other diseases that are affected by gluten:

Celiac's Disease

Irritable Bowel Syndrome

Crohn's Disease

Diverticulitis

The Good News!!!

Since 2004, the FDA's food allergy labeling law has required that any product containing gluten or that is derived from it, must say so on its label. Many of the labels with once had questionable starches such as modified food starch and maltodextrin must now show wheat as a part of the name in the ingredient label. Picking out food that does not contain gluten has gotten a little bit easier, however, be aware that this law only applies to the food produced in the US and Canada.