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food intolerance

 

Food Intolerance Video 



Terminology

 Gluten - A mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. As the main protein in wheat flour, it causes baked goods to rise.

Gluten Allergy - Causes the body to have a negative reaction to gluten consumption, resulting in symptoms such as hives, swelling, abdominal cramps and vomiting. Depending on the sensitivity of the consumer, gluten allergies can be life-threatening.

Gluten Intolerance - Sensitivity to gluten occurring when the body's immune system misidentifies the protein gluten for a foreign substance. This mistaken identification can result in inflammation and potential damage to the small intestine if gluten is consumed.

Celiac Disease - A gastrointestinal disease caused by an inability to absorb gluten, resulting in abdominal cramping, bloating, chronic diarrhea or constipation, and vitamin deficiencies.

Wheat Flour - The most widely used cereal grain and the key ingredient in most commercially- and home-baked products because of its ability to retain gas and allow baked goods to rise.

Soy Flour - Finely ground roasted soybeans rich in proteins and other nutrients used as an additive to meats and cereals or as a replacement for wheat flour.

Brown Rice Flour - Grainy, gritty flour milled from unpolished brown rice used in place of wheat flour in baked goods.

White Rice Flour - Ground polished rice commonly used as a gluten-free replacement for wheat flour or as a thickening agent in sauces.

Tapioca Flour - Starchy, grain-free white flour created by grinding a cassava root. It is used in place of wheat flour, but it is more commonly used to sweeten baked goods made with rice flour.

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For additional information regarding food intolerance:

http://en.wikipedia.org/wiki/Gluten-free_diet

http://www.celiac.com

http://www.webmd.cm

http://www.celiac.org

http://www.celiaccentral.com

Or visit the Peoria Area Celiac Support Group at Proctor Hospital, Peoria, Illinois.