| Gluten is a protein that is found in wheat, rye, and | | | | diet is growing. People with Celiac Disease, gluten |
| barley. Gluten is found in foods that use these | | | | intolerance, and Autism often stay strict to a diet |
| grains in the ingredients. Common foods that | | | | with no Gluten. There are other reasons why a |
| contain gluten include breads, cereals, and pasta. | | | | physician may suggest a Gluten free diet. People |
| Even though these may be the most common | | | | who suffer from acid reflux, asthma, irritable |
| foods there are many others that contain gluten | | | | bowel syndrome, and many other medical |
| as well. Wheat especially is hidden in many foods | | | | concerns may try a diet without Gluten. The diet |
| that the average person consumes every day. | | | | may give relief from the symptoms associated |
| Oats are a grain that is questionable for this | | | | with any of these medical diagnoses. |
| subject. Some people with gluten intolerance can | | | | Gluten free foods include most whole fresh foods |
| eat them. Some research indicates that oats | | | | such as vegetables, fruits, nuts, and meats. There |
| themselves do not contain gluten but they usually | | | | are grains that do not contain gluten such as |
| are manufactured with wheat products, causing | | | | millet, wild rice, corn, quinoa, and soybeans. Other |
| cross-contamination. Due to this contamination | | | | foods such as bread, pasta, and cereals can be |
| oats often get left off of a Gluten free food list. | | | | purchased as long as there is a certified gluten |
| Other research explains that oats contain a | | | | free label on the packaging. These certified foods |
| protein that is very similar to wheat and should | | | | are made in food manufacturing plants where |
| not be included in a gluten free diet. Oats continue | | | | there is no other gluten products made at that |
| to be debated for this issue. | | | | specific location. Other processed food labels |
| Gluten is most often used in bread dough to | | | | should state the use of gluten but have to be |
| make it chewy. It also helps to make the dough | | | | read very carefully by the consumer. |
| less sticky. Gluten is also an aid for the bread to | | | | There may be great health benefits to starting |
| maintain its softness and its shape. Wheat flour | | | | and maintaining a gluten free diet. People who |
| and wheat starch is another gluten product that | | | | want to begin eating gluten free should consult |
| helps to create softness and shape in bread | | | | their family physician. A physician can also be a |
| based products. Wheat starch is often used as a | | | | good resource for a gluten free foods list. A |
| thickener for soups, dressings, marinades, and | | | | doctor may also provide other ways to |
| other liquid food products. | | | | incorporate healthy whole foods and grains that |
| The number of people who maintain a gluten free | | | | do not contain gluten into a daily diet. |