Gluten intolerance results when there is difficulty breaking down specific amino acid links (called peptides) in the gluten molecules found in our food. Implicated in various disorders including intestinal inflammation and leaky-gut syndrome, common treatment for gluten intolerance is fairly simple: remove the offending foods from your diet.
According to the American Celiac Disease Alliance, the Food Allergen Labeling and Consumer Protection Act (passed on August 2, 2004) requires the top eight allergens – milk, eggs, tree nuts, peanuts, fish, crustacean shellfish, soy and wheat – to be listed on food products.* But while this has made it easier for individuals to decipher packaged food labels, cross-contamination can easily occur when a gluten-free food comes into contact with food that contains gluten.
Cross contamination often has its roots in the fields where grain crops are raised. Oats, for example, contain no gluten protein, but can be contaminated during harvest, in the processing plant, or during transport and packaging. Gluten proteins can be pervasive, sneaking into everything from breakfast cereal to bubble bath. If you are sensitive, you’ll need to do more than just read labels.
Today we offer you a few simple tips to help prevent accidental gluten contamination:
- Don’t Double Dip – Use separate serving spoons and forks for gluten containing and gluten-free condiments.
- Divide and Conquer – Ideally, keep gluten containing foods off of the work surfaces and utensils reserved for gluten sensitive individuals.
- Wash & Go – Wash hands and work surfaces properly when handling food. Be advised however, that gluten can be found in soaps and other body care products. Read labels carefully!
- Be Brave! Don’t be afraid to tell the waiter or chef when dining out that gluten cross contamination is an issue. Ask the chef to give an extra swipe of a cloth on the counter or grill, and your fellow diners to use fresh utensils for all sauces and condiments.
- Fear the Fryer – Be leery of fried foods. Your innocuous sounding French fries may be prepared in a deep fryer also used for flour battered items.
- Tempted by Toast? The family toaster is a prime culprit for gluten cross contamination. Use a separate toaster for gluten containing and gluten-free breads.
- Bag it or bin it – Keep gluten-free flours in their own bags or storage bins and be on the lookout for airborne flour particles. Wheat flour can stay airborne for hours and contaminate your cooking surfaces, utensils, and exposed gluten-free food.
A Supplemental Solution: Enzymes Aide Gluten Digestion
Enzymedica offers GlutenEase™ a dietary supplement containing a specially modified protein digesting enzyme blend (protease), with an enzyme activity called DPP-IV. Proteases high in DPP-IV activity assist in normalizing inflammatory response to the gluten peptide, thus better digesting and utilizing gluten containing foods. This proactively supports the intestinal tract, allowing proteins to be properly broken down and absorbed in their digested state.
DPP-IV containing enzymes can help address the potential for gluten cross contamination, providing needed digestive support to individuals suffering from gluten intolerance. Note: GlutenEase is not formulated to prevent celiac symptoms.
To learn more about gluten, gluten intolerance and Enzymedica’s GlutenEase, visit www.enzymedica.com or read the Enzymedica Newsletter.
* http://www.americanceliac.org
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