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Tips for dining out with celiac disease.

Many people with celiac disease and other forms of gluten intolerance/sensitivity avoid dining out, fearing it could trigger a severe allergic reaction. Even if a dish “appears” to be gluten-free, there’s a chance the chef or server may cross-contaminate it with traces of gluten. But you shouldn’t be forced to eat indoors 7 days a week just because you have celiac disease. With a little bit of planning and taking the necessary precautions, you can enjoy restaurant meals with your friends and family.

Choose The Right Restaurant

It’s important to note that not all restaurants are suitable for people with celiac disease. All-you-can-eat buffets, for instance are one of the worst places you can eat, simply because there’s a high risk for cross-contamination. It only takes a single wheat-based bread crumb to create severe adverse reactions in people with celiac disease, so it’s best to avoid buffets just to be on the safe side.

Bakeries and sub shops are also considered poor choices for people with celiac disease. These places frequently use the same knives, cutlery and cutting boards to prepare all of their food, resulting in a high risk of cross-contamination. Unless these shops are focuses towards a “health-conscious” crowd, it’s probably best to avoid them.

Call Ahead

It’s not a bad idea to call the restaurant before you leave to check and make sure they cater to people with celiac disease. The rise in this disease has spurred many restaurants and eateries to create special gluten-free menus. The establishment may not openly advertise these menus, but a quick phone call will reveal whether or not they have them. Ordering from a gluten-free menu will give you the peace of mind knowing that your dish is safe to consume.

Communicate With Your Server

When you first sit down to eat at a restaurant, you should immediately notify the server of your condition. Tell him or her that are have celiac disease, and that small amounts of gluten can trigger severe adverse reactions. An experienced server should be more than accommodating to your needs, making a special note on the order ticket and telling the chef to keep your dish away from sources of gluten.

You don’t want to come off as pushy or overbearing, but at the same time it’s crucial that your server is fully aware of the importance of keeping gluten away from your dish. Politely inform your server that gluten, even trace amounts from sources like cutting boards, can lead to a severe allergic reaction.

Is non-celiac gluten intolerance real or just a myth?

There’s currently a heated debate taking place in the medical community regarding the truth behind non-celiac gluten intolerance. Some doctors adamantly believe that non-celiac gluten intolerance is a real condition with very real consequences, while others believe it’s a “ghost” condition that doesn’t actually exist.

Celiac disease is by far the most common condition related to the consumption of gluten, with some estimated suggesting that as much as 1% of the entire population in the U.S. has the disease. It’s characterized by an autoimmune response triggered by the presence of gluten in the digestion system. When a person with celiac disease consumes gluten — whether it’s in food, beverages, condiments, etc. — the body’s immune system responds by attacking the small intestines; thus, triggering a wide variety of unpleasant and often painful symptoms.

Can a person without celiac disease exhibit adverse symptoms from consuming gluten? This is a question that’s still up for debate; however, a recent study found that nearly a quarter of people who reported to have non-celiac gluten intolerance did not meet the criteria for diagnosis.

The truth is that many people assume they are gluten intolerant simply because they experience an upset stomach or heartburn after consuming wheat-based foods and products, but in reality these symptoms are caused by some other force. There are dozens of symptoms associated with gluten intolerance, making a proper diagnosis difficult. After someone reads an article about the condition, they may assume they too are gluten intolerant.

It’s important to note, however, that medical evidence suggests that non-celiac gluten intolerance/sensitivity is a real condition. Numerous studies have found people who test negative to celiac disease to exhibit adverse symptoms after consuming gluten. This would leave most people, including myself, to conclude that non-celiac gluten intolerance does exist.

“This is a significant finding, but to claim it proves that non-coeliac gluten sensitivity doesn’t exist is both inaccurate and irresponsible. It’s a great way to get clicks and generate attention, but it’s an extreme distortion of what the study actually found,” wrote researchers.

What should you do if you are suffering from non-celiac gluten intolerance? Your first course of action should be to eliminate all sources of gluten from your diet. This includes, breads, flour, cookies, muffins, baked goods, condiments, soy sauce and any other food and beverages that contain wheat grains. Next, stock up on gluten-free products by browsing through our site here at QualityFreeGluten.com. We offer hundreds of gluten-free foods and beverages, all of which are safe for people with gluten intolerance to consume.

Learn which grains contain gluten and which ones don’t.

Whether you have a celiac disease or any other form of gluten intolerance/sensitivity, adapting a gluten-free diet is critical in preventing the adverse symptoms of a gluten allergy attack. Consuming small amounts of this sticky grain-based substance can lead to bloating, gas, diarrhea, heartburn, indigestion, upset stomach, headaches and dozens of other symptoms. What’s even more alarming is that celiac disease, when left untreated, can increase a person’s risk of stomach cancer.

But there is a plus side to all of this bad news: the adverse symptoms of celiac disease and gluten intolerance/sensitivity can be avoided by adapting a gluten-free diet. Once this grain-based protein is taking out of the equation, the body will no longer experience adverse reactions associated with its consumption. This is why it’s important to familiarize yourself with gluten-free grains.

Here’s a short list of some of the most common gluten-free grains:

• Corn
• Potatoes
• Rice
• Tapioca
• Amaranth
• Arrowroot
• Millet
• Montina
• Lupin
• Quinoa
• Sorghum (jowar)
• Taro
• Teff
• Chia seed
• Almond meal flour
• Coconut flour
• Pea flour
• Cornstarch
• Yam
• Bean flour
• Soybean flour
• Nut flours

These are generally considered safe for consumption for people with celiac disease and gluten intolerance/sensitivity. With that said, you should still pay close attention to the other ingredients in a dish. Just because a particular food or dish contains a grain listed above doesn’t necessarily mean it’s gluten-free. If it contains just a single gluten-based grain, consuming it could trigger a severe allergic attack.

So, which grains should you avoid? Generally speaking, you want to avoid all grains containing wheat, barley, rye and triticale. Being that so many different flours and products are made with wheat, however, this is easier said than done.

Here’s a short list of some of the most common grains that DO contain gluten:

• Wheat
• Einkorn
• Emmer
• Spelt
• Kamut
• Wheat starch
• Wheat germ
• Wheat bran
• Cracked wheat
• Hydrolyzed wheat protein
• Plain wheat flour
• White wheat flour
• Bromated wheat flour
• Enriched wheat flour
• Phosphated wheat flour
• Self-rising flour
• Durum flour
• Farina
• Semolina
• Graham flour

Hopefully, this will give you a better idea on which grains are okay to consume for people with celiac disease and gluten intolerance/sensitivity and which grains should be avoided. It only takes a small trace amount of gluten to trigger severe allergic reactions, which is why it’s important to eliminate it from your diet. Maintaining a gluten-free diet will protect against attacks while setting your body on the right track to better health.

Can celiac disease cause depression?

Most people assume the symptoms of celiac disease are limited to stomach/digestive issues, such as bloating, gas, abdominal pains, diarrhea, etc. While digestive issues are typically the most common symptoms reported by people with this disease, there’s new evidence linking CD to mental disorders, including depression. So the next time you have a case of the “Monday Blues,” you might want to analyze your diet to ensure you aren’t accidentally consuming gluten.

The Link Between Celiac Disease and Depression

Researchers at Addolorato et al. conducted a study over the course of a year to determine what, if any, mental disorders are attributed to celiac disease. They found that people with celiac disease were “significantly” more likely to develop depression than people who didn’t have the disease.

Another study, published in the Journal of Affective Disorder, found patients with celiac disease were 1.8 times more likely to develop depression than patients without the disease.

What’s Causing Depression In People With Celiac Disease?

Researchers noted that the link between celiac disease and depression could be attributed to increased medical screening among patients with the disease. Another possible theory is that celiac disease restricts the body’s intake of vitamin B12, which in turn may increase a person’s risk of developing depression. It’s no secret that CD blocks the small intestines from absorbing nutrients, and if beneficial vitamins and nutrients aren’t being absorbed by the body, it could trigger a wide range of adverse reactions.

There’s still more research than needs to be done before doctors can say definitively that celiac disease can cause depression. In the meantime, however, people with the disease should take the necessary precautions to protect themselves against the harmful effects of CD.

Go Gluten-Free

Studies such as these paint a grim picture of the true impact of celiac disease on the body and mind. Although there’s no known cure for CD (as of yet), there’s a simple way for people to avoid all of the adverse symptoms commonly associated with it: embark on a gluten-free diet. Celiac disease only manifests symptoms when there’s gluten present in the body; therefore, avoiding all forms of gluten should protect a person’s body and mind from the potentially harmful effects of CD.

If you need help eliminating gluten from your diet, be sure to read through some of our previous articles here at QualityGlutenFree.com. We have dozens of helpful articles, guides, and tips on how to embark on a gluten-free diet.

Wheat field, a common source of the grain-based protein gluten.

Gluten has become a hot topic in recent years, as more and more people look to eliminate this substance from their diet. This is due in part to the rising rates of celiac disease — an autoimmune disorder that’s characterized by an attack on the small intestines after consuming foods or beverages containing gluten. With some estimates suggesting that upwards of 1% of the entire population has the disease, and many others suffer from less severe gluten intolerance and/or sensitivity, more people are embarking on gluten-free diets to protect themselves against the adverse health effects of this substance. But what exactly is gluten? And do you really need to avoid it?

Gluten Is Found In Wheat

In the most basic sense, gluten is a type of protein that’s found in wheat, barley, rye, spelt and related grains. It’s commonly used in baked goods and other food products due to its elastic properties. Gluten is incredibly sticky, allowing to act as a binding agent when used various foods and dishes. This also creates a chewy texture that’s preferred for some types of foods. Individuals who wish to embark on a gluten-free diet, must use extra caution to avoid any foods, beverages and condiments that contain grains.

How Is Gluten Made?

Gluten is produced by kneading wheat flour until the protein is released, at which point the starch is washed out and left to dry. It’s crucial that the starch and gluten are separated during this process; otherwise, the gluten won’t possess the same sticky characteristics that it’s most known for. After being extracted from wheat flour, gluten is then added to foods and dishes to improve the food’s consistency and texture. Its sticky characteristics make it ideal for use in baked goods, as it holds dough together while helping it rise in the process. Granted, there are other alternative ingredients available to mimic these characteristics, but gluten remains the preferred choice among bakers and food manufacturers.

Watch The Sugar and Fat

If you’re going to opt for a gluten-free diet, choose foods with low sugar and saturated fat. Without gluten to hold food together, companies often use a sugar and fat as a binding substitute. Read the nutrition labels to ensure that any foods you consume are low in both of these ingredients, as they offer no nutritional value to your diet.

One of the most common questions people ask after being diagnosed with celiac disease is how long does it take for gluten to leave my system? This seemingly innocent grain-based protein is found in a countless number of foods, beverages and even condiments. To make matters worse, just a small trace amount of gluten can trigger severe reactions by the autoimmune system, causing a range of unpleasant symptoms.

Once you eliminate all sources of gluten from your diet, however, you will set your body on the right track for better health. It’s not something that happens overnight, but the negative symptoms associated with gluten/celiac disease will gradually fade away until you are back to living a normal life.

Now for the million dollar question: how long does it take for gluten to completely exit your system? Unfortunately, there’s no easy answer to this question, as numerous factors impact the speed at which it exits a person’s body. With that said, Dr. Peter Osborne at the Gluten Free Society notes that the half life of gluten antibodies is approximately 3-4 months, which means it takes at least this length of time to exit a person’s body.

Some of the factors that may impact the time it takes gluten to completely leave your system include the following:

• Amount of gluten currently in your system. People with large amounts of gluten in their system will require more time for it to exit. If you were recently diagnosed with celiac disease, you should immediately begin a strict no-gluten diet to speed up the removal process.
• Consumption of trace gluten. Even if you aren’t consuming foods or beverages with gluten, you may be unknowingly consuming trace amounts of thick sticky grain protein from cross contamination. Consuming even small trace amounts of gluten will greatly prolong the length of time it takes to exit your system.
• Dietary fiber. Think of fiber as nature’s own flushing mechanism for your body. While dietary fiber is important for everyone, it’s especially important for people who are trying to rid themselves of gluten. A fiber-rich diet helps flush this substance from the digestive system.
• Metabolism. Of course, a person’s metabolism levels also play a role in the speed at which gluten exits their body.
• Hydration. Are you drinking enough water throughout the day? If not, you can expect gluten to stay in your body for a longer length of time.

Gluten-based grains, including wheat flour, spelt, barley and rye.

With celiac disease on the rise, more and more people are taking a proactive approach towards eliminating gluten from their diet. Even if you don’t technically have celiac disease, you may still suffer from a gluten intolerance, resulting in a wide range of unpleasant systems when gluten-based foods or beverages are consumed. Removing this substance from your diet will protect your body against the effects of celiac disease and gluten intolerance.

#1) Gluten Is Found In Imitation Meats

You might want to think twice before purchasing imitation meat at your local grocery store, as it may contain gluten. Imitation chicken, beef, fish and pork are known to use gluten as their base ingredient. When these products are boiled on the stove, the gluten absorbs the water to become firm and edible.

#2) Celiac Disease Is 100x More Common Than 10 Years Ago

It’s a shocking statistic to hear, but rates of celiac disease today are 100 times higher than they were just 10 years ago. Scientists believe this is largely due to the increased use of endosperm by grain farmers. More endosperm means higher concentrations of gluten, and that could trigger celiac disease and similar gluten intolerance disorders.

#3) Gluten Isn’t Always Listed on Nutritional Labels

Just because gluten isn’t listed on the nutritional label doesn’t necessarily mean it’s gluten-free. The U.S. Food and Drug Administration (FDA) classified gluten as generally recognized as safe (GRAS); therefore, food and beverage producers are not required by law to list gluten on their nutritional labels.

In 2013, however, the FDA updated its rule to require all food and beverages labeled as “gluten free” to possess 20 parts per million (PPM) of gluten or less.

#4) Overuse of Antibiotics May Impact Gluten Intolerance

Another theory regarding the increased rates of celiac disease and gluten intolerance involves modern-day society’s overuse of antibiotics. Antibiotics are effective at killing bacteria and viruses that cause illness, but they can also kill the good germs that aid in digestion. When we take antibiotics, it kills some of the germs that are known to help break down gluten and other substances in the digestive tract.

#5) Trace Amounts of Gluten Are Everywhere

Well, maybe not everywhere, but trace amounts of gluten are found in more places than you probably know. Gluten lingers in toasters, toaster ovens, cutting boards, utensils, dishes, microwaves, ovens and more. If you’re thinking about going on a gluten-free diet, you must pay extra attention to these areas to ensure this substance is completely eliminated.

Stomach pains is one of the most common symptoms of celiac disease.

Stomach pains is one of the most common symptoms reported by people with celiac disease. Just hours after consuming gluten, a person with celiac disease may notice the onset of stomach pains — a throbbing, bloating feeling that doesn’t seem to go away. So, what exactly triggers stomach pains such as this? And is there any way to treat and prevent these pains? To learn the answers to these questions and more, keep reading.

Why Celiac Disease Causes Stomach Pains

To understand the link between stomach pains and celiac disease, you must first look at the mechanism of celiac disease. Celiac disease is classified as an autoimmune disorder in which the immune system attacks the small intestines when gluten is present, viewing the sticky grain-based protein as a foreign invader.

This attack may cause gas, bloating, abdominal cramps and other related symptoms, all of which contribute to the general pain and discomfort the individual feels after consuming gluten. For instance, the immune system’s attack on the small intestines may trigger an excess production of gas, and this gas causes pain as it makes its way through the digestive system.

How To Prevent Stomach Pains

The only foil-proof way for people with celiac disease to prevent stomach pains is to eliminate gluten from their diet. When a person with celiac disease eliminates all forms of gluten from his or her diet, there’s no longer a catalyst present to trigger the adverse reactions mentioned above; thus, the individual will no longer experience stomach pains related to the disease.

You can also alleviate some of the stomach pains and discomfort associated with celiac disease by drinking plenty of water. It’s estimated that roughly 75% of Americans live in a constant state of dehydration. While the symptoms of early dehydration are mild, it can still magnify the intensity of stomach pains and abdominal cramps associated with celiac disease. This is why it’s important to drink plenty of water if you have celiac disease, gluten intolerance, or gluten sensitivity.

How much should you be drinking? Some people follow the eight, 8-ounce glasses of water per day rule, but this isn’t always accurate. Listen to your body and drink when you’re thirsty. If you spent a lot of time outdoors and/or performing physically-intense activities, you should drink more to stay hydrated.

How do you manage celiac disease stomach pains? Let us know in the comments section below!

Think your kitchen is completely free of gluten? Some foods are obvious sources of gluten, but others are more discreet. In this post, we’re going to reveal some surprising food and products that often contain gluten.

Soy Sauce

Often viewed as liquid salt, soy sauce may contain small but noticeable amounts of gluten. If you currently suffer from celiac disease or any other type of gluten intolerance or sensitivity, it’s best to avoid using soy cause unless it’s specifically labeled gluten-free.

Hot Dogs

It’s not uncommon for people with celiac disease to eat hot dogs and hamburgers without the buns, assuming the meat is safe and free of gluten. Normally, all-beef hamburger patties are gluten free, but hot dogs are a different story. The truth is that most processed meats, hot dogs included, contain at gluten. It’s added to prolong the meat’s shelf life, improve its consistency, and in some cases, to improve its flavor. If you have a celiac disease and want to enjoy a hot dog, choose a brand or variety that’s labeled gluten free.

Pickles

Pickles, which are typically made of nothing more than cucumbers and vinegar, may also possess small, trace amounts of gluten.

Ketchup

Unless it’s specifically labeled as gluten-free, or if its the original Heinz brand, ketchup typically contains the grain-based protein known as gluten. It’s added to make the ketchup thicker and less runny. Of course, the disadvantage in using gluten as a thickening agent for ketchup is that it may trigger allergic attacks when consumed by people with celiac disease.

Salad Dressing

Yet another surprising food that contains gluten is salad dressing. Whether it’s ranch, thousand island, French, honey mustard, or any other flavor, chances are it contains gluten. Again, gluten is added to salad dressings to make it thicker and less runny. Being that gluten is inherently sticky, it’s able to bind to the ingredients to make the dressing thicker and more palatable.

Soups

Another surprising type of food that often contains gluten is canned coup. Freshly prepared soup, such as the type served as delis and bistro restaurants, typically doesn’t contain soup (although I would ask before ordering); however, canned soups sold at the grocery store are almost certain to contain it. Don’t assume that a particular variety of canned soup is safe just because it’s pure chicken or beef broth. Companies often add gluten to soups to make it thicker and prolong its shelf life.

The National Institute of Health (NIH) estimates that some 2 million people in the U.S. suffer from the gluten-related autoimmune disorder known as celiac disease (roughly 1 in 122).  Many people with the disease prefer to cook and prepare meals from the comfort of their own home, fearing that dining out could result in a severe allergic attack. By cooking and preparing food themselves, they know exactly what ingredients their dishes contain.

But the 2 million plus people suffering from celiac disease shouldn’t be forced to eat all of their meals at home. Dining out is a fun and socially rewarding experience that everyone should have the freedom to do, regardless of whether or not they suffer from gluten allergies.

Of course, there’s an inherit risk anytime a person with celiac disease chooses to dine out. If the restaurant prepares his or her dish with gluten — even small, trace amounts of gluten — it could lead to a severe allergic reaction in which the person’s own autoimmune system attacks their small intestines. To reduce the risk of occurrences such as this, it’s recommended that people with celiac disease follow the tips below:

Dining Out Tip For People With Celiac Disease:

• Choose your restaurants carefully. If you are unfamiliar with a particular establishment, get online to view past customer reviews.
• When you first arrive at the restaurant, let your server know that you suffer from celiac disease, and that any and all food prepared must not contain any gluten-based ingredients.
• Ask your server for a gluten-free menu. Many restaurants now have menus designed specifically for people with celiac disease and other forms of gluten sensitivity.
• Avoid ordering foods that contain large amounts of breading. Even if the server confirms that it’s gluten free, it’s best to err on the side of caution.

People with celiac disease must take a few additional steps when dining out to ensure a safe and enjoyable experience. However, following the tips mentioned here will greatly reduce the risk of a gluten-related allergy attack, allowing you to enjoy dining out with friends, family and/or business associates. Just remember to choose restaurants that openly cater to people with celiac disease, inform your server about your condition, and request a gluten-free menu. These simple tasks will allow you to dine out without fear of experiencing an allergy attack.

Have any other tips you’d like to share with our readers? Be sure to leave them in the comments section below!

In an effect to crack down on food companies making wrongful, inaccurate claims, the Federal Drug Administration (FDA) recently passed a new labeling standard for foods, beverages, condiments and other products touting the gluten-free label. While labeling is completely voluntary, all products containing it must possess 20 parts-per-million of gluten or less; otherwise, they are subject to fines and/or forced recall.

The FDA first proposed a gluten-free standard last year, citing the need for greater regulation in this ever-expanding market. At the time, food companies were slapping gluten-free labels on their products for the sole purpose of attracting more customers, and subsequently more sales. Unfortunately, this led to a number of incidents in which people with celiac disease and other forms of gluten intolerance consumed gluten.

The good news is that the FDA’s new gluten-free labeling standard has officially taken effect. As of August 5, 2014, all food and beverage products touting the gluten-free label must meet the FDA’s criteria. The FDA defines gluten ingredients as any gluten-based grain, such as spelt, wheat or rye, or a compound derived from a gluten-based grain, such as flour. Products must possess less than 20 ppm of gluten or less.

The FDA published the following on  its website in regards to the new gluten-free labeling standard:

“In general, foods may be labeled “gluten-free” if they meet the definition and otherwise comply with the final rule’s requirements. More specifically, the final rule defines “gluten-free” as meaning that the food either is inherently gluten free; or does not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.”

Why is the FDA  pushing for greater regulation in the gluten-free food and beverage market? One reason is simply that celiac disease is becoming more common, and in order to protect the health and well-being of individuals with this disease, products must be appropriately labeled. It’s important to note, however, that labeling is strictly voluntary, meaning companies are in no way forced to display the gluten-free label.