Gluten Free Grains Gluten is a sticky protein found in many grain crops, wheat, oats, rye and barley being the main ones found in the western diet. As these are found in many pre-processed meals and restaurant offerings, either directly or indirectly by way of inclusion in sauces, they represent a problem to Celiacs and there is often a search for altenative gluten free grains. Part of the problem appears to be that these grain crops have developed faster than man's ability to evolve to digest these food products. A sizeable percentage of the population has some sensitivity to gluten resulting in mild and stomach upsets through to full gluten intolerance and coeliac disease. There has long been a debate as to whether oats can be considered a gluten free grain. The debate is complicated by the means of production. To produce a gluten free grain crop gluten needs to be excluded all the way from the first sewing in the field through the harvesting and on to the manufacturing plant resulting in the final bag of flour. Often there is a greater risk of cross contamination of the crop in the field by air blown seeds from wheat crops. Once these crops have been harvested there is risk of cross contamination in the milling and bagging production line where the factory would either need to be dedicated to gluten free grains or to undergo a complete cleaning process before processing oats. On a positive note there are many stable products which can be included as gluten-free grains in your daily diet and they include corn, rice,coconut flour, legumes, millet, soybean and tapioca. With the arrival of genetically modified foods are there is always in the potential in the future for the development of a reliable gluten-free grain crop which had all the normal properties of wheat but excluded gluten. One potential concern here is that, by trying to do good, man actually creates another problem and introduces some new components into the DNA of these crops which causes other dietary problems. With a little imagination it is possible to introduce gluten free grains into your normal daily diet and have a varied menu whilst treating your body kindly.

Gluten Free Tips #1 Advise the chief. When you go to a restaurant or when you go to a friends tell the chief that you are allergic to Gluten. Most will be very aware of the condition, it is covered in most culinary courses, and they will be only too happy to help you. Gluten intolerance is only one of a hundred food intolerance in modern society so catering for a guests food preferences is all part of the standard service for a modern restaurant. this.

Gluten Free Tips #2 Read the label. These days most manufacturers print the full list of food ingredients on the food packaging for the foods you buy in the shops. Read the ingredient and reject any food products that are not clear. There are many suppliers so reward the ones who try to help you.

Gluten Free Tips #3 Take restaurant cards on holiday. When you go on holiday to a place that speaks another language you do not want to trust to your rusty language skills to explain to the waitress that you are gluten intolerant. Take a foreign language prepared card outlining your condition. In this way you do not put the waitress under pressure, the details are clearly explained in the local language and the card can be passed direct to the chief avoiding any miscommunication.