What is Gluten Intolerance?
If you have an intolerance (defined by YorkTest as a food-specific IgG reaction) to gluten, your body produces an inflammatory response to gluten proteins.
Gluten is found in foods processed from wheat and related grains, giving elasticity to dough, helping it to rise and keep its shape.
If you have gluten intolerance you should avoid eating wheat and similar grains. However, if you have wheat intolerance alone, you do not necessarily need to avoid gluten.
Where to look
Gluten is found in wheat, rye, barley and any foods made with these grains. It can be difficult to identify all the foods you need to avoid as these grains are often used as thickening agents in processed foods, sauces and even meat products. It is important to check labels for ingredients. Foods to avoid If you experience symptoms of gluten intolerance include:
- Wheat (starch, bran and germ)
- Cracked and durum wheat
Replacements for a balanced diet
To ensure you maintain a balanced diet which provides the carbohydrates, fibre and vitamins you need, you can supplement your meals with a variety of gluten free alternatives such as:
- Corn (maize)
In baking, to replace ingredients containing gluten, you can use the following substitutes:
- Agar-agar – thickening and binding agent made from seaweed
- Guar gum – a thickening made from the seeds of the guar plant
- Carob flour – a thickener made from the ground kernals of the carob fruit
- Potato flour – a starchy thickener used in sauces, soups and dumplings
If you have found out that you are intolerant to gluten, changing your diet need not be daunting. YorkTest Nutritional Therapists are here to help you understand how to optimise your food choices.
Information provided above regarding Food Intolerance (defined by YorkTest as a food specific IgG reaction) is intended to provide nutritional advice for dietary optimisation. YorkTest recommend that you discuss any medical concerns you have with a GP before undertaking a YorkTest programme.