Gluten sensitivity
Although not official by medical research standards but much more common than celiac disease — affecting about 6 percent of us — is “gluten sensitivity,” “non-celiac gluten sensitivity” (NCGS) or “gluten intolerance.” This disorder shows similar symptoms to celiac disease, although the patient tests negative. The most common symptoms are headache, irritable bowel, fatigue, depression and numbness.
The rest of the people who avoid or plan to avoid gluten feel that it will make them healthier and feel better, and perhaps lose weight, a vigorously rising trend fueled in part by books like Wheat Belly by William Davis, M.D. (Rodale, 2011).
Despite all the good reasons to shy away from gluten, doing so is not as simple as it sounds. It’s in some medicines, vitamins, lip balms, lipsticks and other cosmetics, as well as food additives like stabilizers and preservatives. Gluten also lurks in some seemingly non-gluten sources like oats, rice or corn, which may be processed in the same factory. There can be cross-contamination in many snack foods as well, which are supposed to have “May Contain Wheat” on the label if it’s a possibility, but may not. I recently wrote a food article about a fresh pasta company with many pieces of specialized equipment that would have to be doubled in order for them to make thoroughly gluten-free pasta.
As we know, gluten is not only in wheat but also in rye and barley. It is in triticale (a durum-rye cross), kamut and spelt. Sometimes those with wheat allergies but not celiac disease can eat kamut and spelt, however. There is also gluten in durum wheat, semolina, farina, graham flour, couscous and bulghur.
Since the tiniest trace of gluten can do damage, you have to be super-vigilant. Besides many cereals and snacks, it may be hiding in salad dressings, barbecue sauces, broths, seasoning packets, miso, oyster sauce, soy sauce and fish sauce. It can be unexpectedly found in dairy products like sour cream, yogurt and ice cream, as well as chocolate and other candy and even drink mixes and sports drinks. Fried foods can be easily cross-contaminated too. It’s best to check.
