Gluten free products have become a new marketing force in the food industry as more and more Americans adjust their diets to aid in digestive health, “the gluten-free market has ballooned to $2.6 billion in the last year.”(1) Gluten “ A protein found in wheat, barley, and rye (and countless food products — like bread and pasta — that contain those grains), gluten gradually damages the intestines of people with celiac disease, preventing the absorption of vitamins and minerals and setting off a slew of related health problems, which can include fatigue and bad skin. “ (3)
Previously gluten-free products were marketed to a small percentage of Americans diagnosed with celiac disease, about 1% of the US population. (3) However there is a growing percentage who test negative for celiac disease and are categorized as gluten sensitive. “Cutting out gluten is the most reliable way to determine if you are, in fact, sensitive to the protein — and if you are sensitive, it’s the only treatment.”(3)
What about oats?
Oats are naturally gluten-free but are frequently cross contaminated with wheat during processing. Necessity of consuming gluten-free oats depends on your degree of sensitivity. Nuts About Granola now offers Plain Jane granola produced with gluten-free oats from Bob’s Red Mill one of only five companies who offer pure, uncontaminated oats.
Health benefits of all oats include lower cholesterol levels, unique oat antioxidants, and enhanced immune response to infection. (7) So eat more oats, regular or gluten-free!
-Momma Granola
Learn more at NutritionDebunked.com
Sources:
1) http://www.latimes.com/health/boostershots/la-heb-gluten-free-diet-20110413,0,3539039.story
2) http://www.latimes.com/health/boostershots/la-heb-girls-puberty-early-20110412,0,2227227.story
3) http://www.cnn.com/2011/HEALTH/04/12/gluten.free.diet.improve/index.html
5) http://www.eatmoreoats.com/health.html
7) http://www.whfoods.com/genpage.php?tname=foodspice&dbid=54
