By Reference Librarian Eunice B.It’s in the news a lot lately and also popping up in your grocery store and on TV commercials. But do you know what “gluten-free” means, or why it’s important?
Gluten is protein that occurs naturally in wheat, rye, barley and crossbreeds of these grains. Its presence is obvious foods like wheat bread or whole wheat pasta, but it’s also found in milk that’s been flavored with malt, and is often added to other foods to improve baking quality, texture and/or flavor.
The problem is that people can develop a sensitivity or allergy to gluten. This sensitivity usually results in celiac disease, a condition that damages the lining of the small intestine. Since that’s the place where we absorb nutrients, it means that sufferers don’t absorb them properly, leading to a variety of complications.
Scientists don’t know what causes celiac disease or why it seems to have become more prevalent. And at the present time there is no known cure. But there is an effective treatment-a life-long, gluten-free diet. Fortunately, modern technology and dedicated food scientists, dieticians and food processors have become more and more successful at developing tasty, healthy recipes and food items that don’t contain gluten.
Currently, the U.S. Food and Drug Administration is working to define the term “gluten-free.” This will ensure uniformity in how producers label their products and help consumers understand the standards used. Eventually the agency will issue a final rule that defines “gluten-free” for labeling foods, including dietary supplements.
There are many resources available for those interested in learning more about celiac disease and gluten-free eating. Here in Michigan you can contact the Michigan Capital Celiac/DH Group (micapitalceliacs.atspace.com). National organizations include Celiac Sprue Association (csaceliacs.info/), the Celiac Disease Foundation (celiac.org) and the National Digestive Diseases Information Clearinghouse (digestive.niddk.nih.gov, then click on “Celiac Disease Awareness Campaign”).
The Capital Area District Library also offers a wide variety of resources on celiac disease and gluten-free cooking. At cadl.org/catalog, type either of those terms in the searchbox to find dozens of titles.
To hear a free presentation on the topic of living gluten-free, come to CADL Okemos on Tuesday, Oct. 11 at 7:00 p.m. Sparrow Hospital’s Marge Pestka, MS, RD, and members of the Michigan Capital Celiac/DH Group will share information on living a happy, healthy life without glutens. The library is located at 4321 Okemos Road in Okemos; call (517) 347-2021 for more information.
The Capital Area District Library Reference Department is located at 401 S. Capitol Avenue in Lansing, MI. Contact them at 517-367-6346 or by e-mail at reference@cadl.org.
This was printed in the September 25, 2011- October 8, 2011 Edition.
