Gluten-Free Information

Gluten is a sticky protein found in wheat, rye, barley, oats, spelt and kamut.

Gluten is a sticky protein found in wheat, rye, barley, oats, spelt and kamut.
The stickiness helps binds the flour together for baked goods. It also helps smooth out sauces, dressings, mustard, soy sauce, dips, spreads, and many other packaged foods. Read your labels, wheat and gluten must be advertised on the label.

Gluten intolerance includes a spectrum of disorders from gastrointestinal distress to Celiac Disease. Long term Gluten Sensitivity can lead to Celiac Disease. Celiac Disease is considered an Autoimmune Disease and medically diagnosed with a biopsy of the small intestinal wall. The flattened villi on the sides prove Celiac Disease, and it is widely accepted and treated in the medical community that you maintain a 100% Gluten Free diet forever.


You can test for Gluten Intolerance through a stool test, or saliva swab through Enterolab.
A saliva test through Diagnos-techs will also confirm if you have the α Gliadin Antibodies (specifically for Celiac Disease).

Cyrex labs will test for the entire gluten sensitivity, its relationship to leaky gut symptoms, and other foods to which you may be sensitive. Gluten itself weakens the gut lining, increasing permeability and leaky gut. Food gets through the membrane causing widespread inflammation.

Gluten intolerance is not just a gut issue - it can affect your joints and brain as well. You may not realize your symptoms are related to gluten sensitivity.
If you have any type of digestive disturbance, dermatitis, bowel irregularities, AD(H)D, autism, dyslexia, depression, anxiety, neurological disorders, migraines, osteoporosis, brain fog or any chronic or autoimmune diseases, you should be tested for gluten Sensitivity.
If you test positive for intolerance to gluten, either by a lab test or elimination diet, and especially if you already have another autoimmune disease, you must eliminate all gluten from your diet for life. This is very difficult, takes some thought and planning, and especially understanding from your friends and family. There are many foods that you can eat, and fortunately many companies and restaurants are now providing Gluten Free foods to choose from.

It is estimated that 1 out of every 133 people have Celiac Disease. According to Kenneth Fine, MD, a gluten researcher, 50-81% of Americans are gluten intolerant.

Staying Gluten Free requires pre-planning, patience, and understanding that you can be disciplined if it means that you feel better and ultimately, feel great.

Gluten grains

Wheat
Barley
Spelt
Kamut
Rye
Oats
Couscous
Bulghar


Gluten Containing Foods - (unless stated on the label)

Alcohol:  beer, red wine, whiskey, scotch, vodka (unless made from potatoes)
Battered coated (fried) foods
Biscotti
Bran
Canned vegetables (may)
Chewing gum
Curry powder (may)
Fruit drinks
Glutamate
Horseradish sauce
Hydrolyzed vegetable protein
Imitation seafood
Instant hot drinks
Ketchup
Malt
Margarines
Modified food starch
MSG
Mustard
Rice syrup (may)
Salad dressings
Soy sauce (Tamari or Bragg’s okay)
Soups (may)
Sauces
Starch
Sweets – baked goods


Non Gluten grains/flour

Brown Rice
Basmati Rice
Buckwheat
Millet
Quinoa
Amaranth
Teff
Gluten Free Oats
Tapioca starch
Corn starch
Coconut or Almond Flours
Arrowroot flour

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