Curious about gluten? Let's address the top questions with insights backed by nutritional expertise.
1. What exactly is gluten?
Gluten is a protein naturally present in grains like wheat, rye, barley, and spelt. You'll find it in everyday foods such as bread, crackers, pizza, pasta, breadcrumbs, biscuits, cakes, and pies. It also hides in unexpected places, including soups (as a binder, vermicelli, or in meat), sauces, some candies, ice cream, and beer. Oats can be cross-contaminated with gluten, so they're not always suitable for a gluten-free diet.
2. What is celiac disease?
Celiac disease is an autoimmune condition where individuals cannot tolerate gluten. Consuming it triggers an inflammatory response in the small intestine, leading to uncomfortable symptoms. Over time, this damages the intestinal lining, impairing nutrient absorption and causing broader health issues.
3. What is gluten sensitivity?
Distinct from celiac disease, non-celiac gluten sensitivity affects some people who experience issues after gluten intake. If you suspect intolerance, consult your doctor and a registered dietitian before eliminating gluten from your diet.
4. How is gluten sensitivity diagnosed?
Symptoms vary widely, including diarrhea, constipation, anemia, osteoporosis (from prolonged exposure), headaches, digestive discomfort, and fatigue. Because signs can mimic other conditions, professional diagnosis by a doctor is essential for accuracy.
5. Why is gluten-free trending lately?
Awareness of celiac disease and gluten sensitivity has grown significantly in recent years, leading to expanded research and more gluten-free options on shelves. As people prioritize health and explore food's impact, many are trying gluten-free eating to feel their best.
6. Where can I find gluten-free products?
With rising demand, gluten-free selections are expanding. Dr. Schär offers a trusted, extensive range including bread, pasta, flour, cereals, and pastries for every occasion. Available online or at Albert Heijn.
This article is a collaboration with Dr. Schär.
