Gluten- Free Diet in Food Service Industry
- Prof Usha Dabas, Director
- Jul 22, 2017
- 2 min read
Going gluten-free has become ‘trendy’ in recent times and continues to gain in popularity in global market. Gluten is a big industry: Considerable percent of people want to eat gluten-free and sales of gluten-free products are very high. Although, experts estimate that only few percent of North Americans actually suffer from celiac disease, high percentage of people now buy gluten-free foods without much information and knowledge. Very few people know what the gluten is, and the truth and myths behind its consumption in daily life.
Gluten is a protein component found in certain food grains such as wheat, barley, rye and triticale, and may be in oat. It gives bread its chewiness and acts as “glue" in foods such as cereal, bread, and pasta, helping them hold their shape. Nonetheless, Gluten may gradually damage intestine and may prohibit body from absorbing nutrients from food in patients with gluten sensitivity or celiac disease. For those who have celiac disease or non-celiac gluten sensitivity (NCGS), a gluten-free diet is a must. However, with the gluten- free trend comes a lot of false information, so before considering going gluten-free, it’s very important to make sure what is good and bad for you.
The most popular myth is by following gluten free diet and cutting out all carbs aids in dramatic weight loss. However, anyone going gluten-free as a means of weight loss must consult doctor before and do some research on healthy gluten-free foods. It is possible to replace gluten-containing foods with unhealthy gluten-free options and in return, get unexpected weight gain.
It is important to have complete knowledge of a gluten-free diet, when committed to eat or provide as a food service worker, especially when the patient has celiac disease or gluten sensitivity. Gluten can be found in some food items you may not expect, and companies may not include gluten by name on food labels. Many sources of carbohydrates are gluten-free, including chickpeas, squash, rice, potatoes and sweet potatoes, though.
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