Gluten Free Faq

“Gluten is a protein found in foods made with wheat, barley, rye, and triticale. It is also found in oats that have been made in processing plants that handle other grains. Gluten can even be found in some medicines, vitamins, and lipsticks. Gluten intolerance, also known as gluten sensitivity, is characterized by the body’s inability to digest or break down gluten. Some people with gluten intolerance have a mild sensitivity to gluten, while others have celiac disease which is an autoimmune disorder. “

Healthline.com

  • Abdominal pain
  • Anemia
  • Bloating or a feeling of fullness
  • Bone or joint pain
  • Constipation
  • Diarrhea
  • Gas
  • Heartburn
  • Itchy, blistery rash
  • Headaches or fatigue
  • Mouth ulcers
  • Nausea
  • Nervous system injury, including numb or tingling hands or feet, balance problems, or changes in awareness
  • Stool that’s pale, smells especially bad, or floats
  • Weight loss


WebMD, click here for their full list of symptoms

The FDA defines “gluten free” by the following standards –

“gluten-free” as meaning that the food either is inherently gluten free; or does not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.

 FDA.gov

“If you have celiac disease, eating gluten triggers an immune response in your small intestine. Over time, this reaction damages your small intestine’s lining and prevents it from absorbing some nutrients (malabsorption). The intestinal damage often causes diarrhea, fatigue, weight loss, bloating and anemia, and can lead to serious complications.”

Mayo Clinic