Why Compromise On Taste?
Despite most processed and 'readymade' food containing it, our bodies, like those of cats and dogs, were simply not designed to digest gluten plant protein in copious amounts, in particular when it is disproportionaly eaten compared to animal protein products. We at GLUTEN FREE SOLUTIONS believe that when ingredients in manufactured food contain gluten and are not the prime ingredients vital for the success of a recipe, there is no requirement for food producers/manufacturers to use them at all. There are so many alternatives which are gluten free which neither compromise on flavour, texture, taste or the overall cost to the end user. Using alternatives ingredients might also help reduce our over exposure to this plant protein so often used as a 'filler' and in consequence, could also possibly help slow down or curb the increasing numbers of new celliac disease sufferers. However, food manufacturers and supermarkets need to be 'on board' to both recognise and redress this issue.
The elimination of gluten from my diet eventually made me over sensitised to any exposure to it whatsoever,(even a miniscule quantity). Apparantly this is very common and perhaps one of the reasons why celiac disease had not occurred to me for so long (nor my general practitioners either) .Before diagnosis I could eat certain foods which contained small amounts of gluten without my body having an obvious adverse reaction. Now all gluten is eliminated from my diet, this no longer the case.
Why is this grain based plant protein unnecessarily added to our food by so many manufacturer,either unknowlingly or as fillers) when it is not a main ingredient critical to the success of a recipe?
With the growing numbers of people with gluten and wheat intolerances (argued through over exposure to it in our diets), why are they not being listened to?
Could this be attributed to the radical increase of celiac sufferers in the Western hemisphere in recent years? or to the sprouting numbers of the same condition in the Eastern hemisphere with the introduction of Western foods into their traditional gluten free diets?
Despite most processed and 'readymade' food containing it, our bodies, like those of cats and dogs, were simply not designed to digest gluten plant protein in copious amounts, in particular when it is consumed disproportionaly compared to animal proteins.
When manufactured food has gluten containing ingredients which are not relative to success of a recipe, there is no requirement for food producers/manufacturers to use them at all.
There are many alternatives ingredients which could be used eg. corn flour which is naturally gluten free and doesn't compromise on flavour, texture, taste or the overall cost to the end user.
It is suggested that by omitting unnecessary gluten containing ingredients with little or no nutritional value, our over exposure to this plant protein could perhaps slow down or curb the alarming numbers of people with gluten and wheat intolerances coming to light each year.
Food manufacturers and supermarkets must be 'on board' to understand, recognise and redress this issue.
We have already recognised that, like humans, the digestive systems of dogs and cats have not evolved to digest plant proteins such as gluten as we were not designed to digest plant protein. Feeding our four legged friends foods that contain gluten can result many of the same problems that afflict their human counterparts who are sensitive to it. As a result of pet illnesses and dealths, several dog food manufacturers have taken heed and it is produced now mostly without gluten (this has been the practice for some time in the case of cats) When dog food does not contain gluten, it is indicated with clear, consise labelling. GF dog food is now estimated to be one of the fastest growing pet industries, so if the practice is already in place for pet food whether our canine friends are gluten intolerant or not, wouldn't it be great if food manufacters followed suit for human beings too?