With the proliferation of gluten-free products and the increase in Gluten Intolerance and Celiac Disease in the population, many of us are left wondering if we should try a gluten-free diet. In fact, recent reports show that over 2 million Americans have Celiac Disease. And once you know you need to be on a gluten-free diet, it’s difficult to decipher which foods to choose and which ones to avoid. We spoke with Pamela Giusto-Sorrells, Founder of Pamela’s Products to uncover the benefits, the misconceptions, and the tips for going gluten-free without sacrificing flavor.

HL&S:

What truly is a gluten-free diet?

Pamela:

A gluten-free diet doesn’t need to be difficult, but there certainly is a base of knowledge that anyone managing such a diet would need. First, wheat, rye and barley are all off limits. Those are the grains that contain gluten. Oats are controversial. While there is scientific evidence telling us that they are gluten-free, some contend that only certain varieties are. In the case of oats, look for those specifically labeled as gluten-free and you should be fine. In my mixes I use a combination of naturally gluten-free grains and “flours” such as rice, millet, sorghum, and tapioca. We also have whole grain recipes on our website that use teff, quinoa and amaranth. These are all gluten-free and very healthy.

HL&S:

Why the sudden proliferation in gluten-free?

Pamela:

For those of us in the gluten-free world this has actually been long in coming. When the NIH took Celiac Disease off the rare list of diseases a few years ago, education and diagnosis of Celiac Disease increased. Celiac Disease is an autoimmune disease that renders gluten toxic to the sufferer. In addition to this growth in Celiac diagnosis, many managing autism have also found that a gluten-free and casein-free diet are helpful. Casein is the protein found in milk. While these two populations were gaining in education and awareness, other forms of gluten intolerance were being discovered. So what happened was that gluten was found to be the culprit in many different scenarios, but all at the same time. This made the growth of gluten-free grow very rapidly. But keep in mind that all of these populations need to live gluten-free to maintain a healthy life. This is not a fad that’s going to burn out and disappear overnight.

HL&S:

What are some of the symptoms of Gluten Intolerance?

Pamela:

That’s actually a very difficult question. Just as everyone’s body responds differently to different foods, gluten intolerance can present itself in numerous ways. This is why Celiac Disease had been previously thought of as rare. Some of the more common symptoms are bloating, diarrhea and other digestive problems, so many people are diagnosed with IBS (Irritable Bowel Syndrome), when they really have Celiac Disease or Gluten Intolerance. Some people have no symptoms, except what’s going on in their bodies is that the nutrients in the food they eat is not getting absorbed. This causes their bodies to waste away and deteriorate even when they eat a healthy diet.

HL&S:

What health benefits are there in a gluten-free diet?

Pamela:

It’s important that anyone thinking of living gluten-free check with their health care professional. The health benefits are great if your body cannot tolerate gluten. This is not a diet that just anyone should be on, however; it requires knowledge of what your body needs to be healthy. If you do need to live gluten-free you’ll save your life by it. When someone with Gluten Intolerance ingests gluten it’s the equivalent of drinking poison. It can really damage the body, long term. Many cancers are linked to undiagnosed Gluten Intolerance.

HL&S:

What does one need to look out for when shopping for gluten-free products?

Pamela:

When purchasing fresh foods, you’ll need to know what foods are and are not safe. The Gluten Intolerance Group, the Celiac Disease Foundation [www.celiac.org] and many other groups have lists of safe foods. When purchasing packaged foods, check with the manufacturers. Take a look at their website and get a sense of what they understand. There are a lot of new companies slapping a gluten-free label on their foods and if they don’t understand the necessity of tracing their ingredients back to the field, there can be contamination they don’t even know about. These are not bad companies, they simply don’t understand the true needs of a gluten-free person. Pamela’s Products has been making gluten-free foods for 22 years. We were the pioneers in making the food taste good. We get it. We work with the support groups, we’re involved with a number of educational organizations and we participate whenever we can; essentially we keep in touch with the gluten-free community.

HL&S:

How can one incorporate a few gluten-free meals into their week?

Pamela:

We have hundreds of delicious recipes at www.pamelasproducts.com; many are flavorful breads, savory dishes, cookies and so much more. Our hope is that people will try just one here and one there, incorporate the ones that you like into your everyday life, especially for those who have a gluten-free person in their lives. This year we’re offering samples of our Baking & Pancake Mix for community groups hosting pancake breakfasts. Our goal is to show everyone that the best pancakes of your life are actually gluten-free. Watch for our announcement of a major and fun, promotion for May to encourage appreciation and engagement of eating gluten-free among those who have gluten-free people in their lives.

Gluten-free?

Check out these new cookbooks offering a plethora of tasty recipes as well as advice on navigating the gluten-free world.

Allergy-Free Desserts

For anyone trying to avoid the big allergens, including gluten, dairy, nuts, soy and eggs, desserts may seem like a thing of the past. With Elizabeth Gordon’s book, however she helps you rekindle your relationship with your sweet tooth.

Gluten-Free Good Health Cookbook
This cookbook offers a complete meal plan, helping you uncover the hidden gluten in your diet and offering suggestions and recipes.

The Gluten-Free Almond Flour Cookbook
One bite of the chocolate chip cookies from this book and I was hooked. Utilizing natural sugars and almond flour, this cookbook offers numerous takes on old favorites.

By Melissa B. Williams

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