Our food chain has become complicated and it is increasingly difficult to know what is in our food. For people with food allergies this can be serious. Avoiding gluten can be a minefield but it is one which, not only celiacs but everyone is going to have to get to grips with. More and more people are diagnosed all the time so it is likely that a family member or friend will be found to have a gluten intolerance. For those who work in the food service and manufacturing industries healthy gluten free consulting is also going to become essential.
Recent research has shed new light on the problem and shown that it can be extremely detrimental to health for those whose bodies cannot process it. Gluten causes inflammation of the stomach and gut and possible even the cardiovascualr system. Over the years the toll exacted by the inflammation can be very serious. One study estimated that people with gluten intolerance have higher rates of heart disease and cancer than those who do not. On a daily basis the symptoms can be crippling making the person feel ill and suffer headaches, nausea, sickness, diarrhoeia and many other symptoms.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
It is a protein contained in wheat, it is what makes bread chewy. Therefore any product which contains wheat is out of the question. These days is is used in a surprising number of manufactured food products as it is a cheap and effective thickening agent. It is no longer just in baked products ice cream, chocolate and sausages and many more products often contain wheat. Other cereals such as oats are often contaminated whilst being prepared and packaged so there are now separate gluten free versions.
Manufacturers of food often contaminate other products such as oats in the production and packaging process. Contamination also happens in restaurant kitchens. For this reason it is a good idea to have a specialist analyse kitchen practices and design safe procedures. Separate chopping boards, utensils, oils, storage and perhaps even a totally separate preparation area may be necessary.
There is a lot to learn when it comes to wheat free food. These days many specialists are offering consulting services to individuals and companies who need to know exactly how to produce and source safe food. Individuals can take workshops in understanding food labels, preparation of food, and even have help to make meal planners.
Professionals in the food industry can benefit from the knowledge of consultants to make their premises safe for people who need to avoid gluten. Staff training is essential, not just for the cooks but also the waiting staff so that they can provide assurance to customers. They need to know the history of the problem, which foods and ingredients contain gluten and how to avoid contamination.
In recent decades the incidence of gluten intolerance has been rising and many doctors and researcher fear the problem is massively under diagnosed. This means that in future increasing numbers of people will have to avoid it. Whether it is affecting you or your clients a consultant can help you understand this complex issue to be sure that healthy practice are followed.
Recent research has shed new light on the problem and shown that it can be extremely detrimental to health for those whose bodies cannot process it. Gluten causes inflammation of the stomach and gut and possible even the cardiovascualr system. Over the years the toll exacted by the inflammation can be very serious. One study estimated that people with gluten intolerance have higher rates of heart disease and cancer than those who do not. On a daily basis the symptoms can be crippling making the person feel ill and suffer headaches, nausea, sickness, diarrhoeia and many other symptoms.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
It is a protein contained in wheat, it is what makes bread chewy. Therefore any product which contains wheat is out of the question. These days is is used in a surprising number of manufactured food products as it is a cheap and effective thickening agent. It is no longer just in baked products ice cream, chocolate and sausages and many more products often contain wheat. Other cereals such as oats are often contaminated whilst being prepared and packaged so there are now separate gluten free versions.
Manufacturers of food often contaminate other products such as oats in the production and packaging process. Contamination also happens in restaurant kitchens. For this reason it is a good idea to have a specialist analyse kitchen practices and design safe procedures. Separate chopping boards, utensils, oils, storage and perhaps even a totally separate preparation area may be necessary.
There is a lot to learn when it comes to wheat free food. These days many specialists are offering consulting services to individuals and companies who need to know exactly how to produce and source safe food. Individuals can take workshops in understanding food labels, preparation of food, and even have help to make meal planners.
Professionals in the food industry can benefit from the knowledge of consultants to make their premises safe for people who need to avoid gluten. Staff training is essential, not just for the cooks but also the waiting staff so that they can provide assurance to customers. They need to know the history of the problem, which foods and ingredients contain gluten and how to avoid contamination.
In recent decades the incidence of gluten intolerance has been rising and many doctors and researcher fear the problem is massively under diagnosed. This means that in future increasing numbers of people will have to avoid it. Whether it is affecting you or your clients a consultant can help you understand this complex issue to be sure that healthy practice are followed.
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