Why Gluten Free?

Nowadays it seems like there is more info about gluten-free diets than ever before. While we don't claim to be scientists (or doctors!), we've compiled a few important facts about the gluten protein and celiac disease to help you understand why so many people are jumping on the gluten free bandwagon.

Whether you adhere to a gluten-free lifestyle or not, we bet you'll love our gluten-free cookies!

What is Gluten anyway?

Gluten is a protein composite found in wheat and related grains, including spelt, barley and rye. Gluten gives elasticity to dough, helping it rise.

When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked. The name gluten is actually derived from these glue-like properties. What does that tell you?

When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is acting as a bacteria. Certain peoples immune systems mount to attack the gluten. In celiac disease (the most severe form of gluten sensitivity), the immune system attacks the gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue transglutaminase.

The immune reaction can cause degeneration of the intestinal wall, which leads to nutrient deficiencies, various digestive issues, anemia, fatigue, failure to thrive as well as an increased risk of many serious diseases. These symptoms are what is known as Celiac Disease. Keep in mind that a large percentage of celiacs don’t even have abdominal symptoms, making diagnosis on clinical grounds very difficult.

Gluten Quick Facts:

  • Gluten is a common protein composite is found in wheat and grains and is found in most baked goods.
  • Gluten gives elastic properties to dough when mixed with water. It gets its name from its glue-like properties.
  • The most sever form of gluten sensitivity is known as celiac disease.

So what's the big deal?

The symptoms might manifest themselves in different ways that might not draw notice at first like fatigue and anemia, but these subtle symptoms can gradually get worse over time until one day you feel overweight, bloated and exhausted. According to one study, over 80% of people with celiac disease don’t even know that they have it. Other symptoms include abdominal pain and distention, and in some cases can even lead to neurologic dysfunction. We aren't doctors but that does not sound good!

    There are even brain disorders that respond well to a gluten-free diet:

  • Schizophrenia:

    A subset of schizophrenia patients sees massive improvements by removing gluten.

  • Autism:

    Several studies suggest that people with autism see improvements in symptoms on a gluten-free diet (36, 37).

  • Epilepsy:

    There are several reports of patients with epilepsy improving significantly when removing gluten from their diet.

30 Day Gluten Free Challenge:

Heard enough? Try cutting out gluten from your diet and see how one tiny protein can impact your health.

When you try our 30-Day Gluten Free Diet Challenge You will feel great, have more energy, less cravings, and more! Let us know how you feel after your 30-day gluten free diet!

Sure some of your favorite foods contain gluten, but with the awareness growing you can find delicious gluten-free substitutes for your favorite foods, like: cookies!

(credit) http://authoritynutrition.com/6-shocking-reasons-why-gluten-is-bad/