Hell no to Wheat
Gluten Free. It’s a term that you can’t escape these days. But, it wasn’t always like this. Everybody wants to eat a gluten free diet, now, for “health reasons”. Through decades of study, doctors have seen the benefits of limiting gluten intake for a variety of ailments. But, what got them started studying the effects of Gluten? There is an actual medical condition called “Celiac’s Disease”. This is the real deal. While many can call themselves gluten sensitive, Celiac is the real deal. Any gluten in the diet can cause severe reactions. And, today is Celiac awareness day. Time to say Hell no to Wheat!
According to the Celiac Disease Foundation:
Table of Contents
Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed.
Most people don’t even know what celiac does. While people with gluten sensitivity may experience bloating or temporary effects related to gluten, people with celiac face long term damage. When gluten enters the system, it attacks the intestines, and prevents the absorption of nutrients. Long term exposure results in System failure. People affected by Celiac double their chances of coronary disease and quadruple the chance of getting bowel cancer. The situation can devolve to being similar to end stage renal failure or cancer.
There is no cure. The only way to avoid it is to limit exposure to gluten. Even food coming in contact with gluten can cause damage. And, you never know when it will develop. Sometimes it shows up in childhood. But, often, it isn’t detected until later in life. And, prevention is the only treatment at this time. That means limiting, and in some cases, eliminating gluten from the diet.
Saying Hell no to Wheat isn’t enough
To understand celiac, we need to understand what it is and what sets it off.
Here is a list of what to expect From the celiac disease foundation:
Long-Term Health Conditions
- Early onset osteoporosis or osteopenia
- Gall bladder malfunction
- Heart disease
- Infertility and miscarriage
- Iron deficiency anemia
- Lactose intolerance
- Liver failure
- Malnutrition
- Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), headaches, lack of muscle coordination, seizures, ataxia, dementia, neuropathy, myopathy, and multifocal leucoencephalopathy
- Pancreatic insufficiency
- Small intestine cancer and non-Hodgkin lymphoma
- Vitamin and mineral deficiencies
- Other autoimmune diseases like anemia, thyroid disease, hepatitis, and more
So, what sets it off? Gluten. If you aren’t familiar, gluten is a protein found in grains like wheat, barley, and rye. If you use flour, you may know that the difference between pastry, AP, and Bread flour is the gluten content. These are the protein strands that help baked good develop and maintain shape. Bread flour is high in gluten, so breads are strong structures that stand up well. Pastry flour is low in gluten, so their structures are flaky and brittle.
But, flour isn’t the only culprit. Barley and rye find their way into everything from cereal to beer. Some things are obvious, like pasta, bread, beer, and most cereals. However, those are pretty obvious. Some things wouldn’t strike you as containing gluten. For instance: Soy sauce (although tamari and some versions are gluten free), some vinegars, some meat substitutes, And even things like soups and french fries may contain gluten.
What to do
It’s almost impossible to completely avoid gluten. But, you can try your best. When you eat out at a restaurant, chances are, there is some gluten in the kitchen. While properly trained chefs will do their best to limit exposure to gluten, they can’t guarantee that some residual contact hasn’t occurred. Let’s say you made bread in a mixer. You clean the mixer, bowl, paddles, etc. But, there could still be a couple grains in the bowl or on the machinery itself. Plus, gluten molecules can become airborne and land on other products or surfaces. It can get in your clothes, on your hands, or other places in the kitchen. In most kitchens it’s hard to say hell no to wheat.
The best you can do is seek out gluten free facilities or learn your limits. While immediate reactions to gluten vary from person to person, it’s the long term effects that we have no control over. Cooking at home where you can eliminate gluten is your best bet. Get flour substitutes, gluten free pasta and beer, and other products suited to a gluten free lifestyle. When you go out to a restaurant or function, though, don’t expect too much. Some of us try our hardest to provide for celiac people. But, some people really don’t care or make an effort. Sometimes, as chefs, we joke about giving gluten free people a bubble to eat in, but that, obviously, isn’t a viable solution.
Saying hell no to wheat starts with Awareness
Since celiac affects only 1% of the population, it doesn’t make sense to stop the rest of the world for them. But, it doesn’t hurt to be aware of, and sympathetic to, their situation. recent medical evidence that gluten affects all kinds of health issues is helpful in the situation.
There is difference between gluten intolerance and celiac, though. about 6% of the population have a gluten intolerance. They feel bloated or gassy afterward. But, in celiac patients, the body treats gluten like a cancer and triggers autoimmune issues.
So, while Gluten intolerance develops sympathy for celiac patients, empathy is still a bit off. Yet, they have all heightened awareness for the rest of us. I’ve heard people say that a low or no gluten diet results in more energy, relief of everything from vision problems to digestive issues, and generally improved health. But, if you do want to limit gluten, do your research. Most sources of gluten are also sources of fiber, which the body needs. Studies have shown that low gluten and low fiber diets may lead to a higher risk of diabetes and other health problems. So, think about that before you say hell no to wheat.
What can we cook?
While gluten free cooking brings up some issues, you can still eat some pretty darn good food. I’m not gonna lie: gluten free versions of things like pasta and beer are generally god awful. There is a consistency that gluten provides that can’t be imitated. But, if you eat different types of food, you don’t have to worry about substitutions. You can still eat steak and potatoes, vegetables, grains, even oatmeal. Dessert and other baked goods are a challenge though. But, there are alternatives beyond a fruit cup. Since dessert is the toughest thing to overcome, that is what we will focus on today.
Here are a few ideas (Follow the links for recipes):
These recipes represent some tasty alternatives that will delight any sweet tooth. But, they aren’t the same as a triple layer cake or flaky pastry. While you can substitute gluten free flours to make those products, the consistency is never quite the same. And, here, at Only Cumin, we prefer to make things that are their own, not a substitute trying to emulate something else.
Celiac and gluten tolerance issues may put some limitations on what you can eat. But, they don’t mean you can’t enjoy life and food. So, just say hell no to wheat, but embrace the other thousands of food products out there.