Gluten is found in a variety of grains, such as wheat, rye and barley.  It is a sticky protein that joins with the starches in plant seeds, and gives elasticity to dough, which allows for leavening.  If you work the dough longer it becomes more chewy, such a pizza crust or bagels, and if you add shortening, this tends to break the gluten chains and you get flaky dough for pie crusts.

Up to 1% of the US population suffers from celiac disease and is allergic to a byproduct of gluten – the gliadin protein.  Symptoms can range from mild inflammation of the intestinal villi – gluten sensitivity - to more severe symptoms such as full blown celiac disease.  Sensitivity can arise at any age, but there is evidence that seniors are more susceptible, and certain chemicals such as aspirin, NSAIDs and MSG may increase the pathologic effects.  Some gluten peptides are small enough to cross the intestinal membranes and cause “leaky gut syndrome”.  Celiac disease can increase the risk of cancers of the bowel.  See also similar diseases like Candida albicans infection, wheat allergy, Irritable Bowel Syndrome and Crohn’s Disease.

Symptoms can include abdominal bloating, fatigue, anemia, skin rash, diarrhea or constipation, and pale, malodorous stools.  The damage to the intestinal villi can cause malabsorption of nutrients, fats, and fat soluble vitamins such as A, D, E and K.  Going on a lifetime gluten free diet is the best option available.

The gluten free diet:  avoid wheat and its related forms of kamut, spelt, barley, rye and triticale.   Oats are considered safe, but in processing can be cross-contaminated with wheat and should be used with caution.  Glutens are also used as thickeners or flavoring and can be hidden in products such a sausage, ice cream, ketchup, and dressings.  Glucose can be an ingredient in modified food starch, glucose syrup or malt flavoring.  You might even find it in products such as lip balm and other cosmetics, and it’s there in any alcoholic beverages made from wheat, such as whiskey or beer.  In Asian food, the product seitan is made from wheat gluten, and is popular with Buddhist vegetarians.

Grains that are considered safe to eat include amaranth, buckwheat, corn, (including popcorn and cornmeal), millet, quinoa, rice, (and wild rice), sorghum, and teff.  Potatoes and bananas are safe non-grain starches without gluten.