What is Gluten?

Gluten is the elastic, rubbery protein found in wheat (including durum, semolina, spelt, kamut, einkorn, and faro) barley and rye. (Oats do not contain gluten; however, there is a high incidence of cross contamination with oats. Oats may be grown in fields where other gluten containing grains are grown and may be processed in a plant that also processes gluten containing grains). It binds the dough in foods such as bread and other baked goods. It contributes to breads spongy consistency.

Why Does It Matter?

For some individuals, eating or coming into contact with gluten causes an autoimmune response that can cause damage to the small intestine, the brain and nervous system, the skin and maybe even the heart. Damage to any of these vital systems can lead to a variety of complications (in some instances, severe complications). This autoimmune reaction to gluten is a genetic disorder known as Celiac Disease ("CD"). One out of 133 people in the United States is affected with celiac disease. If CD is left untreated, there is an increased risk of associated disorders. Treatment involves following a gluten free diet.

There is no "typical" set of symptoms. There are however classic symptoms some people will experience:

• Diarrhea
• Constipation
• Bloating
• Weight loss
• Fatigue
• Bone pain
• Eczema
• Muscle cramps
• Osteoporosis
• Anemia

Children may experience diarrhea, abnormal stools, abdominal pain and bloating, nausea and vomiting. An overall general failure to thrive, lack of focus, weight loss or poor weight gain may also present in children.

For others, although an inherited gene may not be present, an adverse reaction is experienced when gluten and other proteins found in wheat, rye and barley is consumed and or made contact with. Symptoms can include skin reactions, abdominal cramps, nausea, vomiting, asthma, sinusitis and rhinitis. This list is in no way exhaustive of the symptoms that may occur due to a wheat allergy or sensitivity. Many people are quick to dismiss these symptoms as attributable to something else-a wheat allergy or sensitivity should be a source for consideration.

The following list of items/ingredients contains gluten:

Abyssinian Hard (wheat triticum durum); Alcohol (spirits-specific types); Amp-Isostearoyl; Hydrolyzed Wheat Protein; Barley grass (can contain seeds); Barley Malt; Beer; Bleached Flour; Blue Cheese (made with bread); Bran; Bread Flour; Brewer's Yeast; Brown Flour; Bulgur; Cereal Binding; Chilton; Club Wheat; Coloring; Common Wheat; Cous Cous; Graham Flour; Granary Flour; Gravy Cubes; Groats (barley, wheat); Ground Spices; Gum Base; Hard Wheat; Hydrolyzed Wheat; Gluten; Protein; Protein Pg-Propyl; Silanetriol; Kamut; Malt; Malt Extract, Syrup, Flavoring, Vinegar; Miso; Macha Wheat; Matzo Semolina; Mustard Powder; Oriental Wheat; Pasta; Pearl Barley; Soy Sauce; Stock Cubes; Suet in Packets; Tabbouleh; Teriyaki Sauce; Textured Vegetable Protein (TVP); Timopheevi Wheat; Triticale X triticosecale; Triticum Vulgare; Flour Lipids; Triticum Vulgare; Germ Extract; Triticum Vulgare; Germ Oil; Udon; Vavilovi Wheat; Vegetable Starch; Wheat Amino Acids; Wheat Bran Extract; Wheat Germ Extract or Oil

Items which often contain gluten:

Breading and coating mixes; brown rice syrup; croutons; energy bars; flour or cereal products; imitation bacon; imitation seafood; marinades; pastas; processed luncheon meats; sauces; gravies; self-basting poultry; soy sauce and soy sauce solids; soup bases; stuffing; thickeners (Roux); communion wafers; herbal supplements; drugs and over the counter medications; prescription medication; nutritional supplements; vitamins and mineral supplements; Play-dough

The following items may or may not contain gluten-check with the manufacturer:

Artificial Color and Flavoring; Caramel Color; Dextrins; Flavoring; Hydrolyzed Plant Protein; Maltodextrin; Modified Food Starch; Modified Starch; Monosodium Glutamate (MSG); Natural Flavoring; Starch; Wheat Starch

Permitted Grains and Starches:

Rice; Corn; Soy; Potato; Tapioca; Beans; Sorghum; Quinoa; Millet; Buckwheat; Arrowroot; Amaranth; Nut Flours

The information provided above is in no way exhaustive of the seriousness of CD and a gluten sensitivity or allergy and does not include all symptoms someone may experience if the underlying cause of the symptoms is in fact CD or a gluten sensitivity or allergy. In order to be advocates for our children's health, parents need to know that these disorders do exist. Below are a few websites for informational purposes:

http://www.celiac.org/

http://www.mayoclinic.com/health/celiac-disease/DS00319

http://www.gluten.net/

* as originally written for Better School Food