Gluten is a protein that naturally occurs in grains like wheat, barley or rye. This protein can cause problems in some people but others can happily eat food with gluten. Food With Gluten In It is a blog written by someone who has personally experienced the effects of eating too much gluten and my journey to find out how to live without it.
Food With Gluten In Them
Foods made from wheat have the highest amounts of gluten. However, wheat flour is also commonly added to foods, so it’s important to read nutrition labels if you are avoiding gluten.
The 8 most common sources of gluten include:
- Bread
This includes all types of bread (unless labeled “gluten-free”) such as rolls, buns, bagels, biscuits, and flour tortillas. - Baked Goods
Baked goods like cake, cookies, doughnuts, muffins, and pies contain gluten as well as pancakes and waffles. - Pasta
All wheat pasta contains gluten, including spaghetti, fettuccine, macaroni, lasagne, and ravioli. - Cereal
Not all breakfast cereals contain wheat, but many do, so be sure to check the nutrition labels. Also, be aware that oats are often raised and processed with wheat. Therefore, unless they are labeled gluten-free, oat products will also contain gluten. - Crackers
Popular snack foods like crackers, pretzels, and some types of chips have gluten. - Beer
Beer is made from malted barley, which has gluten. Some liquors have added wheat, so be sure to research the ingredients. - Gravy
Gravies and ready-meals containing gravy contain gluten. Powdered gravy mixes also contain gluten unless specifically labeled “gluten-free.” - Soup
Many canned and boxed soups use wheat flour as a thickening agent. Check nutrition labels to find premade soups without gluten.
Why You Should Avoid Gluten
If you have any symptoms of gluten-sensitivity, you may want to consider removing gluten from your diet. There are four conditions that require a strict gluten-free diet:
Celiac Disease
About 1% of Americans have celiac disease, however, most cases go undiagnosed. People with celiac disease experience gastrointestinal symptoms like excessive gas, diarrhea, unexplained weight loss, and nutrient deficiencies.
Prolonged ingestion of gluten in people with celiac disease results in damage to the intestinal lining. This damage affects the digestive system’s ability to absorb vitamins and minerals. People with celiac disease have a high risk of developing osteoporosis, arthritis, infertility, and neurological problems.
Non-Celiac Gluten Sensitivity (NCGS)
Some people diagnosed with irritable bowel syndrome may have gluten sensitivity. It’s possible to have difficulty digesting gluten without having celiac disease. If you experience gastrointestinal symptoms after eating wheat, barley, or rye, but have tested negative for celiac, you may have NCGS and could see improvement on a gluten-free diet.
Wheat Allergy
Wheat and other cereal grains can cause allergic reactions in some people. Typical allergy symptoms include:
- Itching/swelling of the mouth or throat
- Skin rash
- Coughing
- Shortness of breath
- Hives
- Vomiting/diarrhea
Keeping a food diary can help you determine if your allergy symptoms occur after eating wheat, barley, rye, or oats.
Dermatitis Herpetiformis
Dermatitis herpetiformis is a relatively rare skin reaction due to gluten sensitivity. Lesions or blisters form on the skin, most commonly on the forearms, knees, and buttocks. People experiencing dermatitis herpetiformis typically also have celiac disease as they are caused by the same antibodies.