What Is Gluten, and What Does It Mean to Be Gluten Free and Celiac Safe?
people have no problem with this, but some bodies can’t handle it—research suggests that the lining of their small intestine is too permeable. This results in the gluten seeping through the lining and winding up in the bloodstream, causing inflammation. This inability to digest gluten impacts people with gluten sensitivity and people with Celiac disease, an autoimmune response to ingesting gluten.
How to Know if Your Restaurant Serves Celiac Safe Gluten Free Food
I was thrilled to have David DellaFave from NIMA Partners on Season 07 Episode 10 of Travel Gluten Free Podcast recently! Dave came on the show to talk about how the NIMA sensor works, along with how to integrate your NIMA sensor into your gluten-free lifestyle. Read and find out an amazing discount that NIMA is offering listeners of the Travel Gluten Free Podcast below!
Who Should Use the NIMA Sensor?
Anyone who has Celiac disease or is eating gluten-free for medical reasons such as an allergy, auto-immune disease that is affected by eating gluten, or if your family member, such as a child, falls under any of the above categories. The NIMA sensor and system are a great tool to add to your gluten-free toolbox to know your food is safe!
Gluten is the protein found in many varieties of grain. Gluten can be found in wheat, rye, barley and triticale. Just in the category of wheat alone, there are several sub-categories of grains: wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn. Gluten is the glue that helps maintain the shape of your dough when baking. Gluten is sticky and keeps moisture locked into that yummy loaf of bread that you're making. This is the reason why gluten-free baked goods are more dry and fall apart easier than their gluten counterparts.
Yes, there are foods you can commonly find wheat (and other gluten containing grains). Here is a list of common gluten-containing foods:
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