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Our food chain has become complicated and it is increasingly difficult to know what is in our food. For people with food allergies this can be serious. Avoiding gluten can be a minefield but it is one which, not only celiacs but everyone is going to have to get to grips with. More and more people are diagnosed all the time so it is likely that a family member or friend will be found to have a gluten intolerance. For those who work in the food service and manufacturing industries healthy gluten free consulting is also going to become essential.
Wheat intolerance has been linked with a plethora of health issues including osteopirosis, inflammatory bowel disease, lupus, depression, migraines and more. For those who are sensitive to it gluten causes inflammation throughout the body and results in both short and long term problems. Research has linked this problem with increased risk of cancer and heart disease.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
Producing safe wheat free food is not just a matter of substituting wheat it is also about contamination. Even a tiny trace amount can make a person ill, this is why sufferers are reluctant to eat out. If oil was used to fry something with batter & then their chips were fried in the same oil this would contaminate the chips and make them unsafe.
Some households decide to go totally gluten free because the contamination issue requires a lot of attention to detail. Separate utensils, chopping boards and pans are all necessary. If, for example, a breaded shrimp has been fried in some oil then that oil cannot be used to make gluten free food. The smallest trace of gluten can contaminate everything.
As wheat intolerance rises it is becoming easier to get the information and products necessary to live without wheat and be healthy. One way is to use a consultant. They offer services for sufferers and those who need to learn about the issue for professional reasons. For sufferers they offer services such as guided trips to the supermarket to learn to read food labels. They can make dietary plans and teach about cross contamination.
Front of house staff also need to be trained in helping customers with gluten intolerance. They need to know the history of the problem and how to question and reassure clients. Waiting staff should be able to converse with customers to advise them which dishes to avoid and of any dishes which can be altered to cater for the client.
Gluten free living is not a simple matter and the consequences for those with a food allergy can be very serious. Whether you suffer from an intolerance or work in the food preparation industry a consultant can help you learn about the necessary steps to making gluten free food. Healthy living is important for everyone and food intolerance need to be better understood so that sufferers do not live in pain or die early.
Wheat intolerance has been linked with a plethora of health issues including osteopirosis, inflammatory bowel disease, lupus, depression, migraines and more. For those who are sensitive to it gluten causes inflammation throughout the body and results in both short and long term problems. Research has linked this problem with increased risk of cancer and heart disease.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
Producing safe wheat free food is not just a matter of substituting wheat it is also about contamination. Even a tiny trace amount can make a person ill, this is why sufferers are reluctant to eat out. If oil was used to fry something with batter & then their chips were fried in the same oil this would contaminate the chips and make them unsafe.
Some households decide to go totally gluten free because the contamination issue requires a lot of attention to detail. Separate utensils, chopping boards and pans are all necessary. If, for example, a breaded shrimp has been fried in some oil then that oil cannot be used to make gluten free food. The smallest trace of gluten can contaminate everything.
As wheat intolerance rises it is becoming easier to get the information and products necessary to live without wheat and be healthy. One way is to use a consultant. They offer services for sufferers and those who need to learn about the issue for professional reasons. For sufferers they offer services such as guided trips to the supermarket to learn to read food labels. They can make dietary plans and teach about cross contamination.
Front of house staff also need to be trained in helping customers with gluten intolerance. They need to know the history of the problem and how to question and reassure clients. Waiting staff should be able to converse with customers to advise them which dishes to avoid and of any dishes which can be altered to cater for the client.
Gluten free living is not a simple matter and the consequences for those with a food allergy can be very serious. Whether you suffer from an intolerance or work in the food preparation industry a consultant can help you learn about the necessary steps to making gluten free food. Healthy living is important for everyone and food intolerance need to be better understood so that sufferers do not live in pain or die early.
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