Gluten’s Impact on the Body

Gluten's Impact on the BodyWhat is Gluten?

  • It’s a mixture of seed storage proteins found in some grains.
  • Known as prolamins.
  • When heated, it allows leavening and moisture in bread and other foods.
  • Used as an additive in different processed foods for texture and moisture retention.
  • May act as a prebiotic thus aiding the good bacteria in our bodies.

Some Foods and Beverages That Contain It

  • whole wheat
  • wheat bran
  • wheat germ
  • cracked wheat
  • mir
  • barley
  • barley malt
  • rye
  • bulgar
  • crackers
  • bread
  • breadcrumbs
  • pasta
  • wheat-containing soba noodles
  • cookies
  • pastries
  • some veggie burgers
  • malt vinegar
  • soy sauce
  • some salad dressings
  • sauces or gravies thickened with flour
  • bouillon
  • some broths
  • beer
  • some wine

Its Adverse Effects

Despite it being safe for most people, it poses a risk to others and can cause serious side effects. This gluten intolerance may cause the following disorders.

  • Autoimmune Celiac Disease (CD) – a hereditary disease that attacks the small intestine when gluten is ingested.
  • allergy to wheat – an allergic reaction such as swelling, itching, or hives when eating wheat or inhaling wheat flour.
  • Non-Celiac Gluten Sensitivity (NCGS) – a syndrome with intestinal and extra-intestinal symptoms associated with gluten consumption.

25 Gluten-Free Foods

  1. Quinoa
  2. Brown Rice
  3. Buckwheat
  4. Oats (labeled as such)
  5. Bananas
  6. Apples
  7. Berries
  8. Peaches
  9. Pears
  10. Broccoli
  11. Cauliflower
  12. Bell Peppers
  13. Mushrooms
  14. Onions
  15. Carrots
  16. Green Beans
  17. Legumes
  18. Beef (fresh)
  19. Chicken (fresh)
  20. Fish (fresh)
  21. Tofu
  22. Cheese
  23. Cottage Cheese
  24. Sour Cream
  25. Yogurt

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