Healthy Eating
May 16, 2017 By Alyssa Schwartz
What’s the deal with gluten?

People in L.A. are so afraid of gluten that “you could rob a liquor store in this city with a bagel,” the actor Ryan Reynolds recently tweeted. And it’s not just in Hollywood. Here in Canada, all you have to do is take a stroll through the grocery store to see that gluten-free is going mainstream.

What is gluten? It is protein found in wheat, rye, barley, and triticale (a blend of wheat and rye), and sometimes in oats (because of cross-contamination with wheat protein). As well, it can be found in many baked goods and some processed foods, such as some flavoured potato and tortilla chips, and commercial soups and mixes.

If you have celiac disease, you already know that gluten is a no-go. This disease, an autoimmune disorder in which the body is unable to process gluten, is more common in people with type 1 diabetes. Eating foods containing the protein causes damage to the small intestine, reducing the body’s ability to absorb important nutrients. Symptoms can include abdominal pain, gas, bloating, and diarrhea.

Read more from What’s the Deal with Gluten? now. Click here for other Diabetes Dialogue articles in the Spring 2017 issue. Subscribe now for just $24, and have each issue delivered directly to your inbox!

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