Our food chain has become complicated and it is increasingly difficult to know what is in our food. For people with food allergies this can be serious. Avoiding gluten can be a minefield but it is one which, not only celiacs but everyone is going to have to get to grips with. More and more people are diagnosed all the time so it is likely that a family member or friend will be found to have a gluten intolerance. For those who work in the food service and manufacturing industries healthy gluten free consulting is also going to become essential.
Firstly, let's be clear that wheat intolerance is not just a preference. People who have been diagnosed suffer a multitude of debilitating symptoms from irritable bowel syndrome to migraines. Before diagnosis they have usually suffered for many years and been unable to live a normal life. It is also extremely damaging to long term health. One study found that people with associated inflammation of the gut had a 39% increased risk of death, mainly from heart disease and cancer.
To avoid gluten completely it is necessary to understand how food is produced and where it is present either as an ingredient or as a result of cross-contamination. Both are potentially harmful. This is why it is difficult for restaurants to guarantee gluten free food. Most celiacs do not eat out because they cannot be sure that chefs staff in restaurants understand the problem fully, but this is changing.
It is a protein contained in wheat, it is what makes bread chewy. Therefore any product which contains wheat is out of the question. These days is is used in a surprising number of manufactured food products as it is a cheap and effective thickening agent. It is no longer just in baked products ice cream, chocolate and sausages and many more products often contain wheat. Other cereals such as oats are often contaminated whilst being prepared and packaged so there are now separate gluten free versions.
Some households decide to go totally gluten free because the contamination issue requires a lot of attention to detail. Separate utensils, chopping boards and pans are all necessary. If, for example, a breaded shrimp has been fried in some oil then that oil cannot be used to make gluten free food. The smallest trace of gluten can contaminate everything.
Staff training is also important. Kitchen staff will need to learn about how to prepare and check ingredients and avoid contamination. Consultants can make sure that procedures comply with local regulations. They can also help with menu and recipe design. Producing high quality baked goods is not always straightforward. For example, different flours and additives such as xantham gum are needed to make bread.
For restaurants, caterers and professional cooks they offer classes on the history of the problem, food production and wheat substitutes. They can do in-house staff training to show kitchen teams how to avoid cross contamination. Waiting staff also need to learn about the issue to be able to communicate effectively with customers. A consultant can teach them which questions to ask and how to deal with queries.
Gluten free living is not a simple matter and the consequences for those with a food allergy can be very serious. Whether you suffer from an intolerance or work in the food preparation industry a consultant can help you learn about the necessary steps to making gluten free food. Healthy living is important for everyone and food intolerance need to be better understood so that sufferers do not live in pain or die early.
Firstly, let's be clear that wheat intolerance is not just a preference. People who have been diagnosed suffer a multitude of debilitating symptoms from irritable bowel syndrome to migraines. Before diagnosis they have usually suffered for many years and been unable to live a normal life. It is also extremely damaging to long term health. One study found that people with associated inflammation of the gut had a 39% increased risk of death, mainly from heart disease and cancer.
To avoid gluten completely it is necessary to understand how food is produced and where it is present either as an ingredient or as a result of cross-contamination. Both are potentially harmful. This is why it is difficult for restaurants to guarantee gluten free food. Most celiacs do not eat out because they cannot be sure that chefs staff in restaurants understand the problem fully, but this is changing.
It is a protein contained in wheat, it is what makes bread chewy. Therefore any product which contains wheat is out of the question. These days is is used in a surprising number of manufactured food products as it is a cheap and effective thickening agent. It is no longer just in baked products ice cream, chocolate and sausages and many more products often contain wheat. Other cereals such as oats are often contaminated whilst being prepared and packaged so there are now separate gluten free versions.
Some households decide to go totally gluten free because the contamination issue requires a lot of attention to detail. Separate utensils, chopping boards and pans are all necessary. If, for example, a breaded shrimp has been fried in some oil then that oil cannot be used to make gluten free food. The smallest trace of gluten can contaminate everything.
Staff training is also important. Kitchen staff will need to learn about how to prepare and check ingredients and avoid contamination. Consultants can make sure that procedures comply with local regulations. They can also help with menu and recipe design. Producing high quality baked goods is not always straightforward. For example, different flours and additives such as xantham gum are needed to make bread.
For restaurants, caterers and professional cooks they offer classes on the history of the problem, food production and wheat substitutes. They can do in-house staff training to show kitchen teams how to avoid cross contamination. Waiting staff also need to learn about the issue to be able to communicate effectively with customers. A consultant can teach them which questions to ask and how to deal with queries.
Gluten free living is not a simple matter and the consequences for those with a food allergy can be very serious. Whether you suffer from an intolerance or work in the food preparation industry a consultant can help you learn about the necessary steps to making gluten free food. Healthy living is important for everyone and food intolerance need to be better understood so that sufferers do not live in pain or die early.
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