The Sales of Gluten Free Products Are Booming

 These days there is a wide choice of gluten free products available on the shelf - pasta, bread, muffins, shortbread, muesli bars, pizza and cookies. When my daughter was diagnosed with celiac disease 13 years ago there was very little ready-made gluten free products available. So I started a café which specialised in gluten free products.

Find out how to be 100% gluten free

At that time, manufacturers were reluctant to use "gluten free" on the label because it made the product seem like it was a medicine.  Now it is seen as value-adding. And it's not just for medical reasons. There are many people who are eating gluten free foods because it is the latest fad to do so.

A gluten free diet is the sole form of treatment for anyone who has celiac disease or a skin condition called dermatitis herpetiformis. But they have to follow it diligently for life, not just when they feel like it. But many people find that gluten can trigger bloating and tiredness. These people need to see their doctor to get a proper diagnosis.  But for the rest of us, it's a waste of time and money. Not to mention constipating!

Certainly there are folks who need gluten free products and do appreciate the variety of foods they never had in years past. When my daughter was first diagnosed, the range of gluten free products was woeful and a torture to eat – the bread tasted like paper, crumbly and bleached white in looks.  Gluten free pasta didn't exist and the only cakes and biscuits were the ones we baked ourselves.

But manufacturers have responded to the fact that gluten free products have become increasingly popular in recent years, and many have gone into full-scale production. The result is that the gluten free market is now huge.

·         The retail market in the USA was estimated to be $4.2 billion in 2012, according to Packaged Facts, a marketing research firm.

·         Another marketing research firm Mintel estimated sales in the gluten-free food and beverage market will be as high as $15.6 billion in 2016.

·          In the UK, the Celiac Society estimates that people who require a gluten free diet, together with their family and friends who eat with them, are worth a potential £100 million to the hospitality industry.

·         The Australian market for gluten-free is set to hit more than $100 million in the next year.

Slide showing some 2013 figures 

Products pitched as ''gluten free'' are often more than twice expensive, even compared with their gluten free counterparts that have not cashed in by marketing themselves as such. So most cafes and restaurants charge a lot more for the gluten free meals on their menus.

The number of people diagnosed with celiac disease is on the rise. So it is becoming more frequent in our community for people to ask for a gluten free menu. The reason for the increase in diagnosis is because more people are now aware of the disease and the diagnosis is better.

The number of people who need to eat gluten free food is extensive.  It is estimated that:

• It affects around 1 in 70 or just over 1-2% of Australians. The sad thing is that around 80% of these have not yet been diagnosed. Meaning that over 330,000 Australians have celiac disease but do not yet know it
• Similarly, there are around 3 million Americans with celiac disease, and that equates to a little less than 1% of the American population
• In the UK celiac disease affects about 1 in 100 people and it is thought that about 25% are not yet diagnosed
• Globally it is estimated that celiac disease affects between 1 in 100 and 1 in 170 people. Different regions of the world have different rates ranging from about 1 in 300 in some countries to as many as 1 in 40 in others

A recent survey from the NPD Group, a market research firm which tracks eating trends reported that 11% of U.S. households follow a gluten free diet but only 25% of those living in a gluten free home indicate that celiac disease or gluten sensitivity is the reason for the gluten free diet.

Slide showing some 2013 figures 

Most customers are prepared to pay more for gluten free options. They understand that it costs more for restaurants to provide gluten free alternatives. This may be owing to purchasing separate equipment for gluten free food preparation or increased costs of the gluten free ingredients from their supplier. 

So it is no wonder the sale of gluten free products is booming. And it is likely to get bigger and better as time goes on.

8 Reasons Why a Gluten Free Diet May Not Be As Healthy As You Think

Being on a gluten free diet is one of the latest eating fads. Often a person will go on a gluten free diet because it has been recommended by a friend, a yoga teacher or some other well-meaning person.  In fact, it is well documented that if you do not need to for medical reasons, going on a gluten free diet offers no advantage.  Commercial products labelled "gluten-free" from supermarkets offer NO nutritional benefit over regular foods and the fact that the term is being used by manufacturers to infer healthiness and is not warranted.

Do You Know What Being Gluten Free Means?

 8 reasons why a gluten free diet isn't always the answer:

1. It won't help you lose weight

Despite the hype a gluten free diet does not help you to lose weight. In fact, many gluten free foods have the same or higher kilojoules. Most people with celiac disease cannot absorb nutrients so they lose weight before being diagnosed. They have trouble with digestion and often have diarrhoea and fat in their faeces. But they lose a lot of weight BEFORE they get a correct diagnosis. Once they get the right diagnosis and start on a gluten free diet, they often put on weight because they're absorbing their food properly. In fact, eating gluten free may make you put on weight.

2.  It won't help your digestion

A gluten free diet does not help you to digest your food better. Don't believe the tales that without gluten, your digestion will improve so you'll absorb fewer kilojoules.

3. Gluten free food can be highly refined and processed

Foods sold as "gluten-free" such as biscuits, cakes, bread and flour mixes are made from purified starches such as maize starch, white rice flour, potato flour, tapioca starch and soy flour. When you remove gluten, you remove the element that gives bread and cakes elasticity and a pleasing texture. So flours, baking mixes labelled "gluten-free" need the help of speciality ingredients like:

-          fibres such as carboxymethylcellulose or methylcellulose

-          stabilising gums such as xanthan or guar which add elasticity and minimises the crumbliness

4.  Gluten free foods have a high GI

Many gluten free breads, flours, muffins or biscuits are made from rice flour or potato flour, which gives them a high Glycemic Index (GI). This means they are rapidly digested and absorbed – the opposite of what's suggested for weight loss and blood glucose control in diabetes.

5. Gluten free foods ar low in fibre which may result in constipation

We need fibre to stay regular and maintain bowel health. Most of our fibre comes from breads and breakfast cereals which are usually made from wheat, oats, rye or barley. Initially, when you are diagnosed with celiac disease, a low fibre diet may be an advantage if your bowel is inflamed. But you will need to boost your fibre content with some gluten free options such as rice bran, psyllium husks, Metamucil, ground legumes and more vegetables and legumes such as baked beans or lentil soup.

6. The grains are not often wholegrain

Which means you don't get the goodness from the germ and bran layers of the entire grain.

7. Expensive

It is a fact, gluten free products are more expensive. Whereas a 1kg pack of wheaten plain flour is pretty cheap, maybe $2-3, a speciality gluten free flour may start at $3-4 per kg and some self-raising rice flours sell for a huge $13 per kg. If you're buying at health food stores, the cost soars even higher.  At cafes and restaurants, there is often and additional charge for a gluten free menu because the ingredients are more expensive and the production of gluten free products requires that cross contamination does not occur, meaning it takes longer to prepare.

8. It's hard work

There is no doubt about it, maintaining a strict gluten free diet can be hard work. Eating gluten free day in and day out needs planning, checking of all food labels and constant scrutiny when you eat out. You have to become an expert label reader and you have to put in procedures in your kitchen to prevent cross contamination. If you don't do it properly then your upset tummy will know for hours after if you take the risk. And long term the dangers of severe illness are very high.

Summary

A special gluten free diet is only necessary to help treat medical problems like celiac disease, gluten intolerance and other gluten-related conditions. For the normal person, a gluten free diet won't necessarily cause you harm but it will not do you any good either. It is simply not necessary, and if you do decide to eat gluten free you need to understand the risks as discussed above.

 If you're suffering from bloating, pain or excessive wind, make an appointment to see your doctor for a referral to a gastroenterologist for a test. Don't start on a gluten free diet yourself without a proper diagnosis. You will manage a gluten free diet much more easily if you are told that is your only option to live healthily. It can be easy if you know how. 

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7 Reasons Why You May Want To Go On A Gluten Free Diet

Like this image, many people do not know what it means to be gluten free. Many just think it is a trend or a health fad. How often have you heard people say things like, "Well my friend from Russia told me that gluten free was healthier for me, so I have gone gluten free?"

Well for the average person going gluten free is not healthier. In fact. if you do not do it correctly you may become malnourished. And it definitely does not help you lose weight. Gluten free products are often higher in calories than their wheat flour counterparts.

So here are 7 reasons why you may want to go on a gluten free diet.

1.   You may have been diagnosed with celiac disease. In this case, it is essential that you maintain a gluten free diet for life. Celiac disease is an auto-immune disease where your body produces abnormal antibodies which affect your gut. Even a small slip ups with your diet can stimulate those abnormal antibodies and make you sick. There is no cure for celiac disease and the only way to stay well is to go on a 100% gluten free diet.

2.   You may have been diagnosed with Dermatitis Herpetiformis. Like celiac disease, this is an auto-immune disease which affects your skin. The only way to control this disease is by going on a 100% gluten free diet for life.

3.   You may have been diagnosed with non-celiac gluten sensitivity. This is not an auto-immune disease but like lactose intolerance results from you being able to produce enough of the enzyme required to break down the gluten in your gut so you end up feeling unwell when you eat gluten. An allergic person can suffer from mild to severe allergic reactions when they ingest wheat. The best way to avoid the symptoms is to go on a gluten free diet. However, there are some supplements available which can help you break down and digest the gluten in your food. Note, however, these supplements are NOT safe for celiacs or those with Dermatitis Herpetiformis

4.   You may have been diagnosed with a wheat allergy and need to avoid wheat and/or gluten. An allergy occurs because you develop allergy antibodies against the proteins in wheat, much like you would develop an allergy against strawberries etc. Usually, you are allergic to wheat rather than to the gluten proteins in wheat so avoiding wheat is the critical factor here. Depending on which wheat protein you are allergic to you may or may not be able to eat gluten. A skin test will help with the diagnosis

5.   It may be you just feel better without gluten in your diet – perhaps you are an undiagnosed celiac. It is estimated that approximately 80% of people with celiac disease do NOT know they have it. If you feel better on a gluten free diet it is essential to seek medical advice to establish if you have celiac disease or one of the related conditions. Do NOT start on a gluten free diet until you have been properly diagnosed.

6.   You may have read about the health benefits and want to try them out. Maybe you have read that a gluten free diet helps you lose weight or is better for you. Well, if you do not feel better when you go on a gluten free diet, there is probably no need for you to be on one. A gluten free diet is costly and sometimes quite prohibitive, so only go on one if you need to. If you are going on a true gluten free diet, you need to know all the ins and outs of what that entails.

7.   You may be following a fad. Absolutely a gluten free diet has become a fad and it is putting in jeopardy those who really require a gluten free diet for health reasons. That is because the world is becoming quite blasé about it as we saw in a previous blog of mine "Jimmy Kimmel On Gluten". The average person really does not know what it means. My advice is - don't do it unless you have to. 

I have devoted my time to teaching people about what it means to be gluten free so if you want to learn more read my book. "Gluten Free Cooking Guide" which details all you need to know about why you need to go on a gluten free diet and how you do it correctly. Alternatively download for free my top ten tips for achieving a gluten free diet

l

Hi to all people with celiac disease who would like to be able to eat out safely.

With the Xmas and New Year festive season upon us, I am sure that most of you with celiac disease will be fearful about your health. You will be eating out more often and the risk of gluten contamination is probably very much on your mind. As demonstrated in the YouTube video by Jimmy Kimmel on Gluten, most people do not even know what gluten is, let alone how to achieve 100% gluten free food. Most people think you just have to leave wheat flour out of a recipe and you have a gluten free product. Despite all the laws the hospitality industry is not dealing with it well enough.

Here is a chance to promote my book to your favorite hospitality spots!!

My name is Mary and as a food safety expert, cafe owner and mother of a daughter with celiac disease I have grave concern about the lack of knowledge about what it actually means to be gluten free, I mean 100% gluten free. So I have written some e-books and webinars teaching the HOW OF GLUTEN FREE COOKING. 

One of my e-books is aimed at CAFES and RESTAURANTS because dining out is one of the most feared experiences for a celiac. They lose control of what goes into their food and the risk being "glutened" due to improperly prepared gluten free cooking.

I believe that there is a critical need for education about gluten free cooking in the hospitality industry so I have embarked on a project to try and reach as many cafes and restaurants etc. as I can. If you would like to be part of this project please email me on.

coaching.glutenfreecooking@gmail.com and I will set up an affiliate link for you to share in the sales revenue.

I am excited about this project and spreading the word about how to achieve 100% gluten free cooking and would appreciate feedback.

Thanks and Regards 

Mary Laloli

Gluten Free Educator

Gluten in Beauty Products and Personal Hygiene Products

One of the common concerns among people who have celiac disease is cross contamination with gluten. To prevent cross contamination it is not enough to just eliminate gluten from your diet: you also have to make sure it is not present in in other material you use because gluten can lurk in a variety of products including beauty products, skin care items, personal hygiene products and make-up. It iis important to have a gluten free beauty routine!!

 So is gluten absorption through the skin?

Gluten is a large protein molecule which cannot be absorbed through the skin. However, people with celiac disease still have to be careful about their beauty products, skin care products personal hygiene products and makeup. It is important to check if they have gluten in them. This is because of the risk of cross contamination because you may end up with the products on your hands and touch your mouth later and swallow the gluten component. Or you may contaminate your food with gluten if you have just applied them to your skin and then prepare food or eat without washing your hands.

 Items such as lipsticks or glosses that are used on your mouth can easily be swallowed, so if they contain gluten you may experience a reaction to gluten. Furthermore, your toothpastes and mouthwashes can have gluten and cause a reaction if you swallow them. Shampoos and face-washes are also a risk if they contain gluten because it is easy to accidentally get them in your mouth and swallow.

  

It is therefore important to check the ingredient list for every beauty product you use. If you are still worried about the gluten content, then you may want to contact the manufacturer directly and ask them about what ingredients are in their products. It is also important to keep in mind that the ingredients can change over time, and manufacturers do not always announce the modifications.

If you have started on a gluten free diet and have not experienced an improvement in health it may be that you have a source of hidden gluten somewhere in your life which is causing cross contamination.  It is important to eliminate gluten from beauty products, skin care items, personal hygiene products and make-up.

Free report: Top 10 Tips For a Successful Gluten Free Diet

Despite multiple reassurances from doctors and researchers that gluten is too large to be absorbed through the skin, many people with celiac disease report problems with beauty, skin care products and make-up that have gluten in them. One of the most frequent complaints is a skin rash or hives. Although cross contamination and touching your mouth with fingers covered in a product with gluten can account for some of these reactions, there are still questions. Dr. Michael F. Picco points out that several problems may be occurring at the same time. First, you may have an additional allergy to gluten that is responsible for the skin reaction. Second, you may be experiencing dermatitis herpetiformis, which is a common symptom of celiac disease, and causes hives, blisters and other skin issues.

What is gluten and is gluten bad for us?

There is a lot of discussion about it, but actually, we should ask ourselves what is gluten and   is gluten bad for us? Well, the fact is gluten isn't necessarily bad, but some people are gluten intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion.

People who have this abnormal immune response have celiac disease. Others may be gluten intolerant or have a wheat allergy.  About 1-2 % of the world's population have celiac disease but this rate may vary from country to country. This group of people must not eat gluten, but for the rest of us, it is an important part of our diet.

To a person who is not gluten intolerant, gluten will do us no harm. In fact, gluten is good because worldwide, gluten is a source of protein, both in foods prepared directly from it (bread etc.)  and as an additive to foods which are low in protein. Glutens are an essential part of the modern food industry and part of the stable diet of many cultures.

Just look at the Italians with their pasta and pizzas and you know what I mean. If the world stopped producing products with gluten, thousands of people, especially in developing countries, would die of starvation.

Gluten comes from the Latin word gluten, meaning glue. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Many products are made from gluten such as bread, cereals, pasta, cakes, biscuits and pizza.

 Wheat Eyres

  

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10 tips on how to implement a gluten free diet successfully 

Technically speaking, gluten is a protein complex found in related grasses within the tribe Triticeae which includes wheat and related grains, barley and rye. Like the fruit of most flowering plants, Triticeae have endosperms with stored protein to nourish embryonic plants during germination. Seed glutens of some of the on-Triticeae plants, such as oats, have similar properties to those produced by the tribe Triticeae. There are 2 genera which are known to produce gluten which has detrimental health effects for some:

• Triticum (found in wheat, rye, barley)
• Avena (found in oats)

  Triticum:             

The seed proteins produced by the tribe Triticeae can be divided into four groups:

                  1) albumin

                  2) globulin

                  3) prolamin

                  4) glutelin

All 4 of these proteins are involved in wheat allergies, however, it is only the prolamin and the glutelin which cause the damage in celiac patients. The proteins found in the Triticeae tribe of grains are involved in several human diseases:

                        1) In Celiac Disease and other Autoimmune Diseases  

                        2) Gluten Sensitivity/Intolerance 

                        3) Gluten Allergy in general

Avena:

Avenin found in oats is toxic to the intestinal mucosa of avenin-sensitive individuals, and can trigger a reaction in these celiacs.

Prolamin-Glutelin complexes

Prolamin and glutelin bond together to form Prolamin-Glutelin complexes which are defined as gluten. It is specifically the amino acid sequences in the prolamin, a component of gluten, that cause the reaction in celiacs.

Prolamins are slightly different in each type of grain:

•       In true wheat (Triticum) it is called gliadin - constitutes 40-50%, of total proteins in wheat grain

•       In food rye (Secale) it is called secalin -constitutes 30-50%, of the total protein in rye grain

•       In food barley (Hordeum) it is called hordein - constitutes 35-45% of the total protein in barley

•       Oats (Avena) also has prolamin called avenin which only constitutes 10-15% of the protein in oat grain

Glutelin is also different in each species:

•       In wheat; it is called glutenin

•       In barley; it is barley glutelin

•       In rye; it is rye glutelin

•       In oats; it is oat glutelin

Note: Gluten free grains such as teff, millet, rice, corn, buckwheat, and sorghum, also contain prolamins and glutelins. But in these products, the prolamins and glutelins are made up of different amino acid sequences that aren’t considered to be gluten which cause health problems. These grains don’t cause a reaction in gluten sensitive people.

So what is gluten? It is a vital protein which makes up a large proportion of the world's food source. Is gluten bad for us? Well only if you have been diagnosed with one of the gluten-related illnesses. Experts worry, however, that going on a gluten free diets without explicitly needing to could be detrimental to a person's health, as gluten free foods are often deficient in vital nutrients. For expert advice on how to avoid gluten click this link.