Gluten-Free Food Service
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Gluten-Free Food Service is a program of the Gluten Intolerance Group®
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Frequently Asked Questions
What is gluten?
Gluten in the food industry refers to storage proteins found in all grains. These storage proteins are beneficial in food production.
Gluten-free, to the medical community refers only to the storage proteins known to damage the small intestine for persons with gluten sensitive enteropathy (celiac disease and dermatitis herpetiformis). Gluten-free diets avoid the storage proteins found in wheat, rye, and barley.
People who have been advised by their physician to be on a gluten-free diet should eat gluten-free food. This would include, but not be limited to, people with celiac disease, or gluten intolerance.
Blood tests are available to screen for celiac disease but a positive small bowel biopsy is required to confirm the diagnosis of celiac disease.
The Gluten Intolerance Group® can help you learn more about Celiac Disease. The website is www.gluten.net.
Not necessarily, you should consult your physician. Gluten-free foods are foods safe for persons with celiac disease. They have none or very low levels of the 'gluten' proteins that could be harmful to persons with celiac disease. Celiac disease is a t-cell mediated reaction. Wheat allergies involve an IgE-mediated reaction to the wheat proteins albumin and globulin fractions. In rare situations, gluten could also induce an IgE-mediated reaction.
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