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Posted By GKC On November 6, 2011 @ 2:01 am In Blog | No Comments
GKC has received lots of requests for gluten free recipes and it seems we’re not the only ones. In the past few years gluten free eating has become more and more commonplace and when I typed a “gl” into Google to start reading up on the topic, gluten showed up, not before a slew of “Glee” related searches, but before “global warming”. So, what exactly is gluten and why are more and more children and adults banishing it from their diets? Gluten is a protein found in wheat, barley and rye. For most people it is harmless. However, people with Celiac disease have an immune response to it which damages the villa lining in their small intestine which are needed for absorption of nutrition. Celiac disease can develop at any point of a person’s life. A person with undiagnosed celiac disease can be malnourished no matter how much they eat because nutrients cannot be absorbed. There is currently no cure for this condition and the only way to manage it is through a gluten free diet. Today, gluten free packaged foods represent about 2.6 billion dollars in the US market, up from just 210 million in 2001. GKC found it very interesting though that many people who tout the gluten free label are not celiacs, but are gluten intolerant. Basically this means that they are sensitive to this protein and although it doesn’t damage their intestines, they experience symptoms that include nausea, vomiting, gas pains, and general digestive discomfort. This condition has not been well researched and there are no medical tests or diagnosis however there is significant clinical evidence to suggest that by eliminating gluten from their diets these people can to benefit and enjoy improved health. In response to the numerous requests from GKC readers, we have partnered with some popular gluten-free experts and are excited to periodically include their recipes in our recipe posts. We will always indicate that they are gluten-free and we hope that you also share the gluten-free recipes that you have mastered.
Many thanks to Esther Wilamowsky, GKC friend and reader, for her contributions on this post.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/11/gluten-free-gkc/
URLs in this post:
 Gluten Free Fudgy Brownie: http://www.gourmetkoshercooking.com/2011/11/gluten-free-fudgy-brownies-2/
 Asparagus with Maple Dressing: http://www.gourmetkoshercooking.com/2011/11/asparagus-with-sesame-maple-dressing/
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