Eating gluten-free: what are the alternatives?

You cannot consume gluten or you want to reduce its consumption?

Differences between intolerance, allergy and hypersensitivity to gluten, taking these restrictions into account in your daily diet: we answer your questions below! Many alternatives exist, discover them.

What is gluten? Definition.

Gluten free is a set of vegetable proteins that plays a major role in cooking, especially in the preparation of many preparations such as bread. This protein binds to the starch contained in the flour allowing a better elasticity of the dough and a better bond between these two elements.

Why adopt the gluten-free diet or the "Gluten-free" attitude?

The “gluten free” attitude or the adoption of a gluten-free diet may be chosen by some people for different reasons.

• For people who have difficulty digesting gluten. It is a hypersensitivity to gluten that promotes the appearance of bloating or intestinal discomfort.
• For people allergic to gluten. It is a reaction of the immune system that can cause respiratory, cutaneous or intestinal manifestations.
• For people with celiac disease. It is an autoimmune disease that causes atrophy of the villi of the intestine following the ingestion of gluten. This impairs the absorption of certain nutrients and micronutrients. Chronic diarrhea and long-term deficiencies follow. Being deficient as a result of malabsorption can first manifest itself as irritability or even chronic fatigue.
• These are three very distinct pathologies but in all these cases, the most effective remedy remains the elimination or reduction of gluten in the diet.
• For people who wish to reduce their gluten consumption, by personal choice.

More specifically, in what can we find gluten?

Gluten is found in cereals such as wheat (wheat, durum wheat, kamut, Khorasan wheat), rye, barley, spelled and gluten oats.

You must be vigilant because these are cereals widely used in the food industry.

These cereals are found in particular in processed foods such as: wheat pasta, ravioli, gnocchi, bulgur, unleavened bread, pancakes, certain breads, gingerbread, rusks, pastries, donuts, waffles, pastries and savory or sweet biscuits, etc.

How to translate a food label?

It identifies gluten-free products. The mention “gluten-free” is also an indication for the consumer.

It is mandatory for manufacturers to mention the presence of cereals naturally containing gluten: wheat and derived cereals (kamut, spelled), barley, oats and rye.

If a food containing gluten appears as a result of these claims then avoid consumption if you are intolerant. This is obviously to be taken into account according to the tolerance of each one.

Some words like "modified or processed starch", "natural or artificial flavors", "starch", "thickener", "seasoning", "malt", "vegetable protein", "stabilizer" may seem vague. Be aware that if these words are not followed by “wheat, rye or barley” such as “wheat starch”, “wheat protein”, “barley malt” then they can be consumed by someone wanting to avoid gluten. Buy now!